Firecracker chicken brings a bold, crave-worthy dish straight to your table. Imagine golden, crispy pieces of chicken enveloped in a sweet, tangy, and fiery sauce—just the right amount of heat, mellowed by a touch of honey. This recipe transforms weeknights into something much more exciting, and each step yields unmistakable flavor and texture. If you love a little kick and a lot of taste, dig in!
What Makes Firecracker Chicken Special?
At its heart, firecracker chicken combines influences from classic American-Chinese takeout and modern fusion kitchens. You’ll find a perfect balance: crispy chicken bites, umami-packed sauce, and fresh toppings. Unlike many fried chicken recipes, this dish uses an oven-baking technique for convenience and less mess, yet you won’t miss out on crispiness.
It’s also a brilliant way to curb any takeout cravings at home. The ingredients are easy to find, and the process fits into even the busiest schedules.
Ingredients You’ll Need
For this firecracker chicken recipe, every component counts. Here’s what you’ll need to create a memorable meal:
For the Chicken:
– 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 eggs
– ½ cup cornstarch
– ½ cup all-purpose flour
– Salt, to taste
– Black pepper, to taste
– Neutral oil (canola or peanut), for searing
For the Firecracker Sauce:
– ⅓ cup hot pepper sauce (such as Sriracha or Frank’s RedHot)
– ¼ cup honey
– 2 tablespoons rice vinegar
– 2 teaspoons grated fresh ginger
– 2 cloves garlic, finely minced
– 1 ½ tablespoons soy sauce (regular or low sodium)
– 1 tablespoon brown sugar
– ¼ teaspoon red pepper flakes (adjust for spice level)
For Serving and Garnish:
– 4 cups cooked white or jasmine rice
– 2–3 scallions, sliced thin
– 1 tablespoon toasted sesame seeds
How to Make Firecracker Chicken
Follow these simple steps for fuss-free, delicious results. You’ll have a crowd-pleasing dinner on the table in under an hour.
1. Prep Your Chicken
Start by patting the chicken pieces dry with paper towels. Dry chicken makes for crispier coating. In one shallow bowl, beat the eggs. In a separate bowl, mix the cornstarch, flour, a generous pinch of salt, and black pepper.
Dip each piece of chicken into the egg, then toss to coat in the flour and cornstarch mixture. Lay the breaded pieces onto a tray. This double-dip method creates a thick, crispy shell after baking.
2. Sear for Maximum Crunch
Pour a shallow layer of oil (about ¼ inch) into a large, oven-safe skillet. Heat over medium-high until shimmering. Gently add the chicken in batches. Cook for about 2–3 minutes per side, turning once, just until golden. You’re not fully cooking it—just crisping up the surface.
Transfer the chicken pieces to a plate lined with a paper towel as you finish each batch. Discard the hot oil and wipe out the skillet.
3. Make the Signature Firecracker Sauce
In a small bowl, whisk the hot pepper sauce, honey, rice vinegar, ginger, garlic, soy sauce, brown sugar, and red pepper flakes. The mix should taste bold—spicy, sweet, and a bit tart.
Pour half of the sauce into the cleaned skillet. Add the seared chicken, then drizzle with remaining sauce. Toss everything gently to coat the chicken evenly.
Baking and Final Touches
4. Bake Until Perfect
Heat your oven to 375°F (190°C). Place the skillet (or transfer everything to a baking dish) on the middle rack. Bake for about 18–20 minutes. The chicken will finish cooking through, the coating will crisp further, and the sauce will thicken and glaze each piece.
You’ll know it’s ready when the chicken is cooked through (juices run clear, or an instant-read thermometer registers 165°F/74°C in the thickest part).
5. Finish and Serve
Take the skillet out of the oven carefully. Give everything a gentle stir to pick up any extra sauce from the pan bottom. Sprinkle sliced scallions and toasted sesame seeds over the top. The burst of color and flavor from these garnishes brightens every bite.
Serve over fluffy rice or alongside your favorite side. Firecracker chicken also makes fantastic leftovers.
Tips for Success
Small details make a big difference in this dish. Use these tips to up your kitchen game:
- Don’t crowd the pan when searing. Too much chicken at once will steam instead of fry, costing you that golden crust.
- Taste the sauce before baking. Prefer it spicier? Add a bit more hot sauce or pepper flakes. Want more depth? Try a splash of extra soy or rice vinegar.
- Rest the chicken before serving. Letting the chicken sit for 5 minutes after baking helps keep it juicy, not dry.
- Make it a meal prep star. Firecracker chicken stores and reheats beautifully, making it ideal for lunches and busy nights.
Storing and Reheating Firecracker Chicken
This recipe makes generous portions, so chances are you’ll have leftovers. Here’s how to keep that firecracker flavor fresh:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze fully cooled chicken pieces in a sealed bag or container for up to 3 months.
- Reheating: For best texture, reheat on the stovetop or in a 350°F oven until warmed through. The microwave works in a pinch, but the coating may soften a bit.
Firecracker Chicken: Serving Ideas
Firecracker chicken pairs well with classic sides and creative additions. Here are a few ideas to round out your meal:
- Steamed Rice or Fried Rice: Simple white or jasmine rice soaks up the sauce. Fried rice brings even more flavor.
- Noodles: Try it with lo mein or soba for something different.
- Vegetable Stir-Fry: Bok choy, snap peas, and bell peppers create freshness and crunch.
- Cauliflower Rice: For a lighter twist, sub in cauliflower rice.
- Taco Night: Wrap firecracker chicken in warm tortillas with shredded lettuce, pickled red onions, and a squeeze of lime for a fresh, modern take.
Frequently Asked Questions
Can I make firecracker chicken less spicy?
Absolutely. Reduce or omit the red pepper flakes, or swap out some hot sauce for ketchup or sweet chili sauce.
Is there a gluten-free version?
Yes—simply replace all-purpose flour with a gluten-free blend and use tamari instead of regular soy sauce.
Can I air fry instead of bake?
You can. Arrange breaded chicken in a single layer in the air fryer basket. Spray lightly with oil and cook at 380°F for 12–15 minutes, shaking once, until cooked through. Toss in sauce and briefly heat to finish.
Firecracker Chicken: Key Flavor Variations
If you want to switch things up, consider these tasty adaptations:
- Sweet and Spicy Pineapple: Add some pineapple chunks into the sauce for tropical sweetness.
- Cashew Firecracker Chicken: Toss in a handful of roasted cashews right before serving for crunch.
- Sticky Orange Twist: Swap some honey for orange marmalade and use orange juice instead of rice vinegar.
This firecracker chicken recipe is more than just a quick dinner—it’s a joyful mix of heat, crispiness, and familiar comfort. With simple steps and accessible ingredients, it fits any skill level or schedule. Try it once, and you’ll find yourself making it whenever a flavor craving strikes.
Gather your ingredients, roll up your sleeves, and taste why firecracker chicken has earned its bold reputation.
Firecracker Chicken (Easy Dinner Recipe)
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
- 1/2 cup hot pepper sauce (Sriracha or Frank’s Red Hot)
- 3/4 cup honey
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground ginger
- 3 large eggs, beaten
- 1/2 cup scallions, thinly sliced
- white sesame seeds, for garnish (optional)
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup canola or peanut oil
- 4 cups cooked white rice
- 1/2 teaspoon ground pepper
- 2/3 cup cornstarch
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200°C) and coat a 9x13-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 9x13-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 9x13-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.