Firecracker Chicken (Easy Dinner Recipe)

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Firecracker chicken brings together bold heat, a hint of sweetness, and the golden crunch of perfectly cooked chicken. If you love dishes that balance spice and flavor, this one delivers in every bite. It’s fast enough for weeknights but guaranteed to satisfy even on special occasions, making it a reliable go-to for anyone who enjoys homemade Asian-inspired meals.

Let’s dive into everything you need to know to create Firecracker Chicken at home, from getting the crispest coating to making that signature tangy sauce.

What is Firecracker Chicken?

Firecracker chicken is a Chinese-American favorite that spotlights deep-fried chicken pieces tossed in a punchy, peppery sauce. With influences from classic take-out sweet-and-spicy dishes, it balances fiery heat (often from Sriracha, chili paste, or buffalo sauce) with a mellow edge of honey and tangy rice vinegar.

The dish boasts a golden, crisp exterior thanks to cornstarch and egg, and the sauce comes alive with ginger and garlic. It’s meant to wake up your taste buds, leaving a lasting impression of zesty heat and rich umami.

Ingredients List

Each ingredient moves the needle toward either maximum crunch or deep, harmonious flavor. Here’s what you’ll need:

• Chicken Breasts (boneless, skinless): Cut into small cubes for faster, even cooking.
• Cornstarch: Essential for that restaurant-style crisp texture.
• Eggs: Acts as a binder for the coating.
• Canola or Peanut Oil: Both stand up to high heat, which is key for frying without burning.
• Fresh Ginger: Provides warming heat and depth.
• Garlic: Optional, but recommended for complexity.
• Hot Pepper Sauce: Choose Sriracha, chili garlic sauce, or even classic buffalo if you prefer mild heat.
• Honey: Brings sweet contrast to the spice and helps the sauce cling.
• Rice Vinegar: Gives the right level of tang.
• Salt and Black Pepper: For seasoning the chicken before breading.
• Red Pepper Flakes: Add to taste to intensify the heat.
• Cooked Rice: Serve your firecracker chicken over steamed white or jasmine rice.
• Scallions: Sliced thin, sprinkled at the end for fresh lift.
• Toasted Sesame Seeds: Nutty, crunchy finish.

Optional extras include sliced bell peppers, snap peas, or shredded cabbage for added color and crunch.

Ingredient Quantities (for 4 servings)

Step-by-Step Instructions

1. Prepare and Season the Chicken

• Dice chicken breasts into bite-sized cubes.
• Pat dry with a paper towel. Dry chicken means a better crust.
• In a bowl, combine chicken, salt, and pepper. Toss well.

2. Coat the Chicken

• Set up two shallow bowls: one with beaten eggs, one with cornstarch.
• Dip each chicken piece in egg, then roll in cornstarch for full coverage.
• Place the coated pieces on a plate, ready for frying.

3. Fry Until Golden

• Heat oil in a deep skillet or wok over medium-high heat. Oil should reach 350°F (175°C). A drop of batter should sizzle upon hitting the oil.
• Fry chicken in batches—don’t crowd the pan. Each piece should turn golden and crisp in 4–6 minutes.
• Remove cooked chicken and drain on a cooling rack or paper towels.

4. Whip Up the Firecracker Sauce

• In a medium bowl, whisk together hot pepper sauce, honey, rice vinegar, grated ginger, and, if using, minced garlic and red pepper flakes.
• Taste and adjust heat with more honey or chili if preferred.

5. Toss and Bake for Extra Stickiness (Optional)

• Preheat oven to 375°F (190°C).
• Place fried chicken in a baking dish. Pour sauce over and toss to coat every piece.
• Bake for 10 minutes, stirring halfway. This step thickens the sauce and coats the chicken evenly.

6. Garnish and Serve

• Serve hot over steamed rice.
• Sprinkle with sliced scallions and toasted sesame seeds.
• Add extra chili flakes if you like it hotter.

Tips for Irresistible Firecracker Chicken

• Ensure Oil Stays Hot: Let the temperature recover between batches to maintain crispness.
• Rest After Cooking: Let fried chicken rest for a couple of minutes before saucing to keep the coating crunchy.
• If Baking, Don’t Overcrowd: Use a shallow baking dish so every piece gets plenty of sauce and heat.
• Adjust Flavor: If your sauce is too spicy, add more honey. If you want sharper tang, use a touch more vinegar. It’s easy to tweak to your taste.
• For Gluten-Free: Cornstarch is gluten-free, but check labels on sauces if needed.

How to Store and Reheat

• Storing: Cool chicken completely. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
• Reheating: For best results, reheat in a skillet over medium heat until hot and crisp. The microwave is fastest but can make the coating softer.
• Meal Prep Tip: Keep sauce and chicken separate until ready to eat if prepping ahead. This preserves crunch.

Serving Suggestions

Firecracker chicken shines when paired with classic sides and a few creative twists. Here are pairing ideas:

• Rice: White jasmine or brown rice absorbs the flavorful sauce.
• Fried rice: Use leftovers to make a hearty base.
• Noodles: Try udon or lo mein for a comforting alternative.
• Vegetables: Sautéed bok choy, broccoli, or snap peas echo the restaurant feel.
• Light salads: Toss cabbage and carrots with rice vinegar for a fresh side.
• Tacos: Spoon the chicken into small tortillas. Top with pickled onion, cabbage slaw, and a squeeze of lime for a fusion spin.

Firecracker Chicken: Flavor Variations

• Wok Tossed Version: Skip oven baking, and toss fried chicken in sauce in a hot wok for a quicker finish.
• Air Fryer Adaptation: Dust chicken in a light oil spray and air fry at 400°F for 12–15 minutes, flipping once.
• Vegetarian Option: Substitute extra-firm tofu for chicken and follow the same breading and frying steps.

Frequently Asked Questions

Can I make Firecracker Chicken less spicy?

Absolutely. Use less hot sauce and more honey for a milder flavor profile.

Is there a substitute for rice vinegar?

Apple cider vinegar or white wine vinegar brings a similar mild acidity.

Can I add veggies to the dish?

Yes. Stir-fry peppers, onions, or steamed broccoli can be tossed in with the chicken and sauce.

Firecracker chicken delivers big on both texture and taste without requiring hours in the kitchen. With crunchy breaded bites, a perfectly balanced sauce, and simple prep steps, it’s a hearty dinner that never disappoints. Whether you’re tackling takeout cravings or inviting friends over for a comforting meal, this recipe ensures everyone leaves satisfied and maybe even reaching for seconds.

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Firecracker Chicken (Easy Dinner Recipe)

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Chicken / Cuisine:

Prep Time 25 minutes

Cooking Time 35 minutes

Servings 4 servings

Calories 854 cal

Firecracker chicken is like a flavor explosion in your mouth! It’s spicy. It’s juicy. It’s meaty. It’s to die for. Make it tonight. It’ll become your new fave.

Ingredients

• 1 1/2 teaspoons salt, divided
• 1/2 cup scallions, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• white sesame seeds, for garnish (optional)
• 1 tablespoon rice vinegar
• 1/2 cup hot pepper sauce (Sriracha or Frank’s Red Hot)
• 3/4 cup honey
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 3 large eggs, beaten
• 4 cups cooked white rice
• 1/2 teaspoon ground pepper
• 1 teaspoon ground ginger
• 2/3 cup cornstarch
• 1/4 cup canola or peanut oil

Instructions

1. Preheat the oven to 400 degrees Fahrenheit (200°C). Coat a 9x13-inch pan with cooking spray.
2. Add cornstarch, ginger, pepper, and 1 teaspoon of salt to a large freezer bag. Shake to combine. Add the cubed chicken to the bag. Shake until the meat is fully coated. Set aside.
3. Grab a shallow bowl or dish. Add the eggs. Beat them gently with a fork. Mix the whites into the yolks.
4. Heat the oil in a large, non-stick skillet over medium-high heat. When the oil is glossy, it’s ready. When the oil is shimmering, it’s ready.
5. As the oil heats, use tongs to add about 1/3 of the chicken to the bowl with the beaten eggs. Toss the chicken gently. Coat the chicken thoroughly.
6. Use a slotted spoon to retrieve the chicken from the egg mixture. Let any excess drip off into the bowl.
7. Add the chicken to the hot oil. Cook, turning once, until it’s golden. This takes about 2 minutes per side. (Note: this is just to make everything crispy. The chicken is NOT safe to eat yet.)
8. When the chicken is crispy, transfer it to the prepared 9x13-inch pan. Repeat steps 6-8. Add a tablespoon of oil between batches. There should be 3 batches in total.
9. Mix the honey, hot sauce, vinegar, remaining salt, and red pepper flakes in a small bowl. Pour the mixture over the chicken in the 9x13-inch pan. Stir to coat.
10. Bake in the oven for 25 to 35 minutes. The insides should no longer be pink. The juices should be clear.
11. When it’s ready, serve over rice. Top with the scallions. Add the sesame seeds.