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Firecracker Chicken
Coated in a fiery sauce with the perfect hint of sweetness, this crispy better-than-takeout firecracker chicken checks every box!
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
8
Calories:
314 kcal
Course:
Main Course
Cuisine:
Chinese, American
Ingredients
Chicken
- ⅔ cup cornstarch
- 1 teaspoon ground ginger
- ½ teaspoon black pepper freshly ground
- 1½ teaspoons kosher salt divided
- 3 egg beaten, large
- 1½ pounds chicken breast cut into 1 inch pieces, boneless, skinless
- ¼ cup canola oil
Sauce
- ⅔ cup honey
- ¼-⅓ cup hot pepper sauce such as Crystal®
- 1 tablespoon rice vinegar
- ½ teaspoon crushed red pepper optional
- ½ teaspoon salt
- ½ cup scallions thinly sliced
- sesame seeds for garnish, toasted, white
Instructions
- To make chicken, preheat oven to 400°F.
- In a large bowl, combine cornstarch, ginger, pepper, and 1 teaspoon salt. Set aside.
- In a shallow bowl, add beaten eggs.
- Add canola oil to a skillet over medium-high heat.
- In batches, toss chicken pieces in the cornstarch mixture and toss to coat. Then, add chicken pieces into the egg mixture and toss to coat.
- Transfer chicken to the hot skillet and cook in hot oil until chicken is golden on both sides, about 2-3 minutes per side.
- Transfer cooked chicken to a 9x13 baking dish. Repeat the process until all the chicken pieces are coated and cooked.
Cup of Yum
Sauce
- In a small bowl, mix the honey, hot sauce (more or less depending on preference), vinegar, crushed red pepper, and ½ teaspoon salt.
- Pour this mixture over the chicken in the baking dish and toss to coat.
- Bake chicken for 25-30 minutes, stirring halfway through.
- Serve over rice and sprinkle with sesame seeds and scallions.
Notes
- Make a freezer meal. Make the rice, chicken, and sauce and place them in separate freezer Ziolock bags. Store together in the freezer for up to 3 months. Thaw before reheating the rice and baking the chicken and sauce.
- Store leftover chicken and rice separately. They can be kept in airtight containers in the fridge for 2-3 days or in the freezer for up to 3 months.
Nutrition Information
Serving
1g
Calories
314kcal
(16%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.04g
(2%)
Cholesterol
116mg
(39%)
Sodium
907mg
(38%)
Potassium
388mg
(8%)
Fiber
0.4g
(2%)
Sugar
24g
(48%)
Vitamin A
227IU
(5%)
Vitamin C
8mg
(9%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 314
% Daily Value*
| Serving | 1g | |
| Calories | 314kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 116mg | 39% |
| Sodium | 907mg | 38% |
| Potassium | 388mg | 8% |
| Fiber | 0.4g | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.