Firecracker Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
703 kcal
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Course
Main Course
Firecracker Chicken
Description
Firecracker Chicken combines juicy chicken breast or thighs cut into pieces and dry-seasoned before being dipped into a whipped egg wash and coated lightly with cornstarch. It's deep-fried in vegetable oil heated to 365°F, achieving a crisp exterior while maintaining tender meat inside. After frying, the chicken is coated in a sauce blending buffalo sauce, brown sugar, apple cider vinegar, butter, soy sauce, and spices including garlic powder, chili powder, and mustard powder. The resulting sauce is sweet, tangy, and mildly spicy, creating a sticky, flavorful coating.
The dish is typically served over long-grain white rice cooked in chicken broth to add flavor and moisture. The crisp, fried chicken contrasts with the soft, fluffy rice, making a balanced meal. Adjusting the oil temperature while frying ensures evenly browned, crispy pieces without overcooking.
Storage notes recommend freezing chicken and rice separately, with reheating done in the microwave or oven. Using peanut oil can add a mellow flavor, and adding red pepper flakes can increase heat if desired. Leftover Firecracker Chicken can be repurposed as a pizza topping with blue cheese or ranch drizzle for a tangy snack variant.
Ingredients
Chicken
- 1 ½ lbs. chicken breast boneless skinless, or thighs
- salt
- black pepper
- 3 egg whisked
- 1 cup vegetable oil plus more as needed
- ¾ cup cornstarch
Sauce
- ¾ cup buffalo sauce
- 1 cup light brown sugar packed
- 2 teaspoons apple cider vinegar
- 1 tablespoon butter melted
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon chili powder optional
- ½ teaspoon mustard powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Whisk together the sauce ingredients and set aside.
- Cut the chicken into 2-inch pieces and pat completely dry. Season with salt and pepper.
- Whisk the eggs vigorously in a medium bowl, until small air pockets have developed and it’s very uniform in color. Add the chicken and toss to coat.
- Heat 1 cup vegetable oil over medium-high heat to 365 degrees. Just before frying, coat the first batch of chicken with cornstarch, then briefly dip each back into the whisked eggs.
- Fry the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is light brown and crisp, about 3-4 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed. Add a little more oil as needed throughout cooking.
- Use a slotted spoon to carefully remove the chicken and place on wire cooling racks so that the bottom stays crispy. Place wax or parchment paper underneath the racks to catch excess grease.
- Once all of the chicken has been fried, add the chicken to the large bowl with the sauce and gently toss to coat. Transfer to a 9 x 13-inch baking dish.
- Bake for 10 minutes. Remove and gently toss to coat the chicken with the sauce. Bake for 10 more minutes.
- Remove and garnish with green onions. Serve over white rice.
Notes
- Cook the chicken in batches to avoid overcrowding and maintain crispiness.
- Ensure the oil reaches 365°F before frying to quickly seal the chicken crust.
- Serve with flavorful steamed white rice prepared using chicken broth for added depth.
- Store rice and chicken separately when freezing to maintain texture and reheat evenly.
- Leftover chicken makes a flavorful pizza topping when combined with blue cheese or ranch dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Calories | 703kcal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 1267mg | 53% |
| Potassium | 514mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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