Firecracker Chicken
Introduction
Firecracker Chicken is a dish that brings bold flavors and a little heat to your dinner table. This recipe features crispy chicken pieces coated in a special buffalo sauce that will make your taste buds dance. Perfect for a weeknight meal or a gathering with friends, Firecracker Chicken is easy to make and even easier to enjoy.
Why Make This Recipe
If you love tasty chicken with a spicy kick, Firecracker Chicken is a must-try. It is simple to prepare and doesn’t take much time. The crispy coating holds onto the delicious sauce, making each bite incredibly flavorful. Plus, it’s always a crowd-pleaser, making it great for parties or family dinners.
How to Make Firecracker Chicken
Making Firecracker Chicken is a straightforward process that can be completed in just a few steps.
Ingredients:
- 3 large boneless skinless chicken breasts (approximately 2-2.5 pounds)
- ¾ cup cornstarch
- ½ cup vegetable oil
- 2 eggs
- 1 cup buffalo wing sauce (I used Frank’s brand)
- ½ cup granulated sugar
- 1 tbsp apple cider vinegar
- ½ tsp kosher salt
- ⅛ tsp red pepper flakes
- ¼ cup chopped green onions
- 1 tbsp sesame seeds
Directions:
- Preheat oven to 400°F. Line a large rimmed baking tray with foil and spray with cooking spray. Set aside.
- Prepare your chicken breast by cutting it into 1-inch pieces. Place your cut chicken pieces into a large shallow dish.
- Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken. Set aside.
- In a small bowl, whisk your eggs. Taking 3-4 pieces at a time, shake off any excess cornstarch, then gently toss your cornstarch-coated chicken pieces into the beaten eggs. Place the coated chicken pieces onto a large plate. Repeat until all of your chicken pieces are coated in the cornstarch and egg.
- In a very large skillet, on medium-high heat, add your vegetable oil. Once your oil is hot (about 350°F), gently place half of your coated chicken pieces into the oil in a single layer. Make sure the pieces are not touching and the skillet is not overcrowded. You may need to cook your chicken in 2-4 batches, depending on the size of your skillet.
- Cook your chicken on the first side for 1-2 minutes, then flip and cook for another minute. You are not trying to cook your chicken all the way through at this point; you are only lightly frying the chicken so that the coating holds the sauce once cooked in the oven.
- Once your chicken has lightly fried, remove it to a paper towel-lined tray and repeat until all the chicken is fried.
- In a small bowl, make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt, and red pepper flakes.
- Transfer your fried chicken pieces to the prepared rimmed baking tray. Make sure your chicken pieces are in a single layer.
- Slowly, and evenly, pour your sauce over the chicken pieces and gently toss to coat all the chicken.
- Bake your sauce-coated chicken for 20-25 minutes. Once your chicken has cooked, give it another toss on the tray to ensure all of the sauce is coating the chicken (It will thicken slightly as it cools).
- Transfer your cooked chicken to a large serving dish, pouring any extra sauce from the tray on top, and garnish with the chopped green onions and sesame seeds.
How to Serve Firecracker Chicken
Serve Firecracker Chicken hot, garnished with chopped green onions and sesame seeds. It pairs well with rice, noodles, or a fresh side salad. The spicy, tangy flavor makes it a fantastic standalone dish or an impressive appetizer for parties.
How to Store Firecracker Chicken
Leftover Firecracker Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven or microwave until warmed through.
Tips to Make Firecracker Chicken
- For extra crunch, double-coat the chicken in cornstarch and egg.
- Adjust the amount of red pepper flakes according to your heat preference.
- Use a meat thermometer to ensure the chicken is fully cooked!
Variation
You can easily modify this recipe by using different sauces. For a sweeter version, try using teriyaki sauce or sweet chili sauce instead of buffalo wing sauce.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well too! Just make sure they are boneless and skinless.
2. Is this recipe very spicy?
The dish has a kick due to the buffalo sauce and red pepper flakes, but you can adjust the hotness to your liking by reducing these ingredients.
3. Can I make this recipe in advance?
Yes, you can prep the chicken and sauce ahead of time. Just store them separately in the fridge and bake it when you are ready to serve.
