Firecracker Chicken
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Firecracker Chicken
Description
Boneless, skinless chicken breasts are cut into small pieces, seasoned, then coated in cornstarch and dipped in beaten eggs before being pan-fried briefly until golden but not fully cooked. This initial frying creates a crisp exterior that will hold up during baking.
The sauce blends hot sauce, brown sugar, water, apple cider vinegar, and salt, creating a spicy-sweet glaze. Chicken pieces are baked coated in this sauce for an hour at 325 degrees F, turning occasionally for even coverage. The process melds sauce flavors onto the chicken, producing sticky, spicy bites.
This dish pairs well with steamed rice, absorbing the sauce and balancing the heat. It is suitable for a flavorful dinner with a spicy kick moderated by sweetness.
Adjust the heat level by selecting different hot sauce varieties and modifying sugar amount; reducing sugar lowers sweetness and preserves spiciness. This flexibility lets cooks tailor the dish to preference.
Ingredients
Chicken:
- 2-4 tablespoons canola oil
- 3-4 chicken breasts boneless, skinless, about 2 pounds
- salt
- black pepper
- 1 cup cornstarch
- 2 large egg beaten
Sauce:
- ⅓ cup hot sauce like Frank's brand for hot wings, for instance
- 1 cup light brown sugar packed
- 1 tablespoon water
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
Instructions
- Preheat the oven to 325 degrees F.
- Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Notes
- The heat depends on the hot sauce brand—using buffalo flavored hot sauce may lessen spiciness.
- You can reduce the sugar by 1/2 cup to cut sweetness and maintain more heat if desired.
- Stir sauce occasionally during baking to ensure even coating on chicken pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 416kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 134mg | 45% |
| Sodium | 713mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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