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Firecracker Chicken

Firecracker chicken is crispy golden chicken bites coated in a fiery, sticky firecracker sauce that glows red-orange. Bite-sized pieces are fried until cooked through, then tossed until the sauce becomes glossy and caramelized with red pepper flakes.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 Salt, pepper, and garlic powder to taste
  • 1 Vegetable oil for frying
Firecracker sauce
  • 0.25 cup hot sauce (Frank's RedHot)
  • 0.25 cup brown sugar
  • 3 tbsp butter
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes Use 1 tsp for medium heat or up to 1 tsp more for hotter bites.
  • 0.25 cup Sesame seeds
  • 0.25 cup green onions

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and coat
  1. Toss the chicken pieces with cornstarch, flour, salt, pepper, and garlic powder until every piece looks evenly coated. Rest the coated chicken for 20 minutes so the coating clings better.
  2. Heat vegetable oil in a Dutch oven or cast iron skillet to 375°F. The oil should be hot enough to sizzle when a coated piece is added.
  3. Fry the chicken in 1/2 inch of oil for 3-4 minutes per side until the exterior is golden and the chicken is cooked through. Flip once when the underside turns a deep golden color.
  4. Drain the fried chicken briefly so excess oil doesn’t thin the sauce. Transfer to a sheet pan in a single layer.
Make the firecracker sauce and caramelize
  1. Combine hot sauce, brown sugar, butter, apple cider vinegar, soy sauce, garlic powder, and red pepper flakes in a saucepan over medium heat. Stir until the butter melts and the sauce turns smooth and glossy, about 2-3 minutes.
  2. Toss the crispy chicken in the firecracker sauce until every piece is fully coated and glows vivid red-orange. The visible red pepper flakes should distribute across the glossy coating.
  3. Return the sauced chicken to the pan and cook for 1-2 minutes to caramelize the coating. Watch for thicker sauce clinging to the chicken instead of running off.
Serve
  1. Serve the firecracker chicken over steamed rice. Finish with sesame seeds and sliced green onions so the top looks speckled and fresh.

Notes

Pro tip: keep the oil at a steady 375°F so the coating crisps without browning too fast. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot oven or skillet to re-crisp. Freezing is not recommended because the coating softens after thawing. For a lower-sodium option, use reduced-sodium soy sauce and adjust salt to taste.