Firecracker Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
429 kcal
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Course
Main Course
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Cuisine
Asian
Firecracker Chicken
Description
The recipe starts by seasoning chicken chunks with salt and pepper, then coating them first with cornstarch for crispiness, followed by an egg wash to help the coating adhere. Pan-frying over high heat creates a golden crust and cooks the chicken through in batches.
After frying, the chicken is arranged in a baking dish and covered with a sauce made from Buffalo-style hot sauce, brown sugar for sweetness, rice vinegar for acidity, and red pepper flakes for extra heat. Baking the sauced chicken for 35 minutes, with a stir halfway through, allows the sauce to thicken and evenly coat the chicken pieces. Fresh sliced green onions garnish the dish, adding brightness and mild sharpness.
This preparation results in a crispy yet saucy chicken with a balance of spicy, sweet, and tangy flavors. It's suitable as a main course served with rice or as an appetizer for sharing.
The recipe is adapted from The Recipe Critic, suggesting a home cook-friendly approach suitable for oven finishing after pan-frying for texture and flavor development.
Ingredients
- 1 1/4 pounds chicken breast cut into 1 inch pieces, boneless skinless
- salt to taste
- black pepper to taste
- 1/3 cup cornstarch
- 2 egg beaten
- 3 tablespoons vegetable oil
- 1/3 cup hot sauce Buffalo style
- 1/2 cup brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes or more to taste
- 1/4 cup green onion sliced
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle the cornstarch over the chicken and toss to coat evenly.
- Dip each piece of chicken into the beaten eggs.
- Heat the oil over high heat in a large pan. Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown. You may have to work in batches.
- Place the chicken pieces in a single layer in the 9"x13" pan.
- In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.
- Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce. Top with green onions and serve.
Notes
- For best texture, do not overcrowd the pan when frying chicken; work in batches.
- Stir the chicken halfway during baking to coat evenly with sauce.
- Green onions add a fresh, mild bite as garnish.
- The recipe is adapted from The Recipe Critic, reflecting a tested home cooking method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 206mg | 9% |
| Potassium | 591mg | 13% |
| Sugar | 26g | 52% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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