Firecracker chicken is like a flavor explosion in your mouth! It’s spicy, juicy, meaty, and to die for.
Make it tonight, and it’ll become your new fave.
Firecracker chicken is an Asian-inspired dish that’s sure to curb those takeout cravings.
It’s super crispy and deliciously spicy – okay, it’s very spicy!
But there’s a little sweetness in the mix, too, so it doesn’t just blow your head off.
Either way, it’s a must-make! So let’s take a closer look at this delicious, tongue-tingling Firecracker chicken.
Easy Baked Firecracker Chicken Recipe
If you enjoy sweet-and-sour chicken but wish it had more of a kick, I’ve got just the thing!
Firecracker chicken turns up the heat, and it’s a dish I know you’ll make time and again.
And while it may look like your average sweet chicken dinner, looks can be deceiving.
Trust me; this firecracker chicken recipe is sweet, sour, and SPICY.
If you can’t handle the heat, you might want to move to a different kitchen. But if you love spice, stay a while because this recipe is delicious.
Each bite is crispy on the outside and succulent on the inside. And the sauce is a total umami bomb.
Ready to try it? Let’s get cooking!
Ingredients
- Cornstarch- Cornstarch is the best coating for chicken. It’s how restaurants get their chicken so crispy!
- Ginger- Ginger adds spice and warmth to every bite, and it’s a staple in many popular Asian dishes.
- Eggs- Beaten, not stirred. Eggs make the chicken sticky and ready for its coating. Plus, they bring extra protein and a richer flavor.
- Chicken Breasts- Boneless, skinless, and cut into bite-sized pieces for the maximum surface area for breading. That means maximum crunch!
- Oil– Canola or peanut are best because they have a higher smoke point. That basically means they can handle the heat, which is important for super crispy chicken!
- Honey– Honey adds both balance and flavor. The sweetness complements and mellows the heat of the hot sauce.
- Hot Pepper Sauce– This is where the “fire” in “firecracker” comes from. Use your favorite hot pepper or buffalo sauce. I like to use Sriracha, but Frank’s is good, too.
- Rice Vinegar– It’s slightly sweet and definitely acidic. Rice vinegar adds flavor and additional zing to the sauce.
- Cooked Rice– White rice is preferred. However, use whatever rice you like best. Heck, you can even go for noodles if you prefer.
- Scallions– Scallions add much-needed freshness to balance out the dish. Otherwise, it’s just a lot of fried food – which is scrumptious but heavy.
- Sesame Seeds– Toasted, of course. Toasting the seeds brings out all of their nutty, delicious flavors.
- Seasonings– Salt, pepper, and red pepper flakes. Nice and simple.
Tips for the Perfect Firecracker Chicken
- Make sure your oil is hot, hot, HOT! This is crucial for keeping the coating on the chicken and ensuring crispy outsides.
- Taste the sauce as you make it. The recipe is a great base, but feel free to experiment as you go. So add more honey, seasonings, or hot sauce as you prefer.
- Use a meat thermometer to guarantee perfectly cooked chicken. Chicken is safe to eat at 165 degrees Fahrenheit (75°C).
- Meat almost always needs some time to rest, and chicken is no different. This lets the juices settle into the meat, so every bite is fabulously juicy.
- Make extra to meal prep lunch or dinner for the whole week! See storing instructions below for the best way to keep it fresh.
How to Store and Reheat Leftover Firecracker Chicken
If you have any leftovers, that is…
To Store:
Firecracker chicken can be stored in the refrigerator or the freezer. It keeps for 3-4 days in the fridge in an airtight container.
It will last up to 3 months stored in an airtight container in the freezer.
To Reheat:
It’s faster, but the microwave is not the best way to heat these leftovers. It can leave the chicken a bit rubbery.
However, if you need speed, it still tastes pretty darn good.
BUT… if you can, the stovetop is best. Place the leftovers in a pan on medium heat until everything is warmed through.
What to Serve with Firecracker Chicken
Since Firecracker chicken is Asian-inspired, it pairs very well with other Asian-inspired sides, such as:
- Rice
- Fried rice
- Noodles
- Bok choy
- Stir-fried veggies
- Cauliflower rice
Another terrific and slightly unique option is to turn it into tacos!
Serve the chicken in a tortilla with pickled red onion, shredded cabbage, and shredded carrots. Drizzle a bit of lime on top, and HOLY YUM!
More Spicy Chicken Recipes You’ll Love
Nashville Hot Chicken
Bang Bang Chicken
Frank’s RedHot Buffalo Wings
Chipotle Chicken
Firecracker Chicken (Easy Dinner Recipe)
4
servings25
minutes35
minutes854
kcalFirecracker chicken is like a flavor explosion in your mouth! It’s spicy, juicy, meaty, and to die for. Make it tonight, and it’ll become your new fave.
Ingredients
2/3 cup 2/3 cornstarch
1 teaspoon 1 ground ginger
1/2 teaspoon 1/2 ground pepper
1 1/2 teaspoons 1 1/2 salt, divided
3 large 3 eggs, beaten
1 1/2 pounds 1 1/2 boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup 1/4 canola or peanut oil
3/4 cup 3/4 honey
1/2 cup 1/2 hot pepper sauce (Sriracha or Frank’s Red Hot)
1 tablespoon 1 rice vinegar
1/2 teaspoon 1/2 crushed red pepper flakes
4 cups 4 cooked white rice
1/2 cup 1/2 scallions, thinly sliced
white sesame seeds, for garnish (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200°C) and coat a 9×13-inch pan with cooking spray.
- Add cornstarch, ginger, pepper, and 1 teaspoon of salt to a large freezer bag and shake to combine. Then add the cubed chicken and shake until the meat is fully coated. Set aside.
- Grab a shallow bowl or dish and add the eggs. Beat them gently with a fork, so the whites are mixed into the yolks.
- Heat the oil in a large, non-stick skillet over medium-high heat. When the oil is glossy and shimmering, it’s ready to go.
- As the oil heats, use tongs to add about 1/3 of the chicken to the bowl with the beaten eggs. Toss gently to coat the chicken thoroughly.
- Use a slotted spoon to retrieve the chicken from the egg mixture, and let any excess drip off into the bowl.
- Add the chicken to the hot oil and cook, turning once, until it’s golden. It takes about 2 minutes per side. (Note: this is just to make everything crispy, the chicken is NOT safe to eat yet.)
- When the chicken is crispy, transfer it to the prepared 9×13-inch pan. Repeat steps 6-8, adding a tablespoon of oil between batches. There should be 3 batches in total.
- Mix the honey, hot sauce, vinegar, remaining salt, and red pepper flakes in a small bowl. Pour the mixture over the chicken in the 9×13-inch pan and stir to coat.
- Bake in the oven for 25 to 35 minutes. The insides should no longer be pink, and the juices should be clear.
- When it’s ready, serve over rice and top with the scallions and sesame seeds.
