Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 20 minutes
- Cooking: about 25 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 45 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
This firecracker chicken recipe is a delicious and spicy dish that is sure to satisfy your craving for heat. The combination of crispy fried chicken and a sweet, tangy, and fiery sauce makes for a flavorful and exciting meal that is perfect for spice lovers. Enjoy this tasty dish as a main course or as part of a larger Asian-inspired feast.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil, for frying
Firecracker Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot or Sriracha)
- 1/2 cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon red pepper flakes (adjust to your desired heat level)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Season the chicken pieces with salt and pepper. Place the cornstarch in a shallow dish. Dip each chicken piece into the beaten eggs and then coat them with cornstarch, shaking off any excess.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the chicken pieces in batches until they are golden brown and crispy, about 2-3 minutes per side. Transfer the cooked chicken to the prepared baking sheet.
- In a small saucepan, combine the hot sauce, light brown sugar, apple cider vinegar, red pepper flakes, garlic powder, onion powder, and salt. Cook the sauce over medium heat, stirring occasionally until the sugar has dissolved and the sauce is slightly thickened, about 5 minutes.
- Pour the firecracker sauce evenly over the cooked chicken on the baking sheet, turning the chicken pieces to coat them completely in the sauce.
- Place the baking sheet in the preheated oven and bake the chicken for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the sauce has caramelized.
- Remove the chicken from the oven and transfer it to a serving platter. Garnish with thinly sliced green onions and sesame seeds.
- Serve the firecracker chicken hot with steamed rice and a side of vegetables, such as steamed broccoli or sautéed green beans.
Doneness check
Check the thickest chicken pieces reach 165°F (74°C).
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
