4.9 from 93 votes
Firecracker Chicken
Firecracker Chicken features bite-sized chunks of chicken breast coated with cornstarch, dipped in egg, and lightly fried for a crispy exterior. The chicken is then baked with a thick, sweet and spicy buffalo sauce that combines brown sugar, apple cider vinegar, and red pepper flakes. This method yields tender chicken pieces coated in a sticky, flavorful sauce with a balanced heat and sweetness. The dish is cooked slowly in the oven to allow the sauce to thicken and evenly coat each piece, making it suitable for a hearty dinner or a flavorful appetizer.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup cornstarch
- 2 egg beaten, large
- ¼ cup vegetable oil
For the sauce
- ¾ cup light brown sugar Imperial Sugar brand
- ⅓ cup buffalo sauce or more, to taste
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes or more, to taste
Instructions
- Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside.
- In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
- Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken.
- Serve immediately.
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