Firecracker Chicken
User Reviews
5
Firecracker Chicken
Description
This Firecracker Chicken recipe begins with seasoning chicken breast pieces and coating them with cornstarch mixed with optional cayenne pepper for heat. The chicken is shallow-fried just until golden to develop a crispy exterior, then placed in a baking dish. The sauce combines buffalo sauce for spiciness, brown sugar for sweetness, apple cider vinegar for tang, and red pepper flakes to adjust heat intensity. The sauce is tossed with the partially cooked chicken before baking, during which the sauce thickens and coats the chicken, producing a sticky, caramelized finish.
The final dish has a mix of crispy and tender textures with a sweet and spicy flavor profile. Green onions sprinkled over the top add freshness and a mild sharpness. Baking the chicken with the sauce ensures thorough cooking and a well-integrated flavor throughout.
This meal works well as a main course accompanied by rice or vegetables. Stirring during baking helps maintain even sauce coverage. Adjust the red pepper flakes to control spiciness. The recipe is an adaptation suited for home cooking.
Ingredients
- 1 1/4 lbs. chicken breast (cut into 1-inch bite-size pieces)
- 1 teaspoon salt
- 2 large egg
- 1/2 cup cornstarch
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup canola oil
Sweet Buffalo Brown Sugar Sauce:
- 1/2 cup buffalo sauce
- 1 cup brown sugar
- 2 teaspoons apple cider vinegar
- 1/4 - 1/2 teaspoon red pepper flakes
Garnish:
- green onion sliced
Instructions
Firecracker Chicken:
- Cut chicken into bite-size pieces. Sprinkle with salt. Preheat oven to 325 degrees.
- In a shallow dish, whisk eggs until combined. Dip chicken into egg mixture. Place cornstarch in a large Ziploc bag and add cayenne pepper. Shake it up. Add chicken pieces and shake to completely coat.
- Heat oil in large saucepan. Once the oil is hot, add coated chicken. Cook for 2-4 minutes until golden. Place in a 9 x 13 pan.
- To make the sauce, in a small bowl, whisk together buffalo sauce, brown sugar, apple cider vinegar, and red pepper flakes. Coat chicken with sauce and toss to coat.
- Bake for 35-45 minutes or until chicken is completely cooked through and crispy. Stir and toss with sauce every 15 minutes. Sprinkle green onions over the top of chicken.
Notes
- Adjust red pepper flakes to modify the heat level to preference.
- Stir the chicken every 15 minutes during baking to ensure even sauce coating.
- This recipe is adapted from a known source and fits well as a main dish with rice or sides.
User Reviews
Overall Rating
5
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