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Firecracker Chicken
A copycat Chinese takeout staple, spicy firecracker chicken is insanely delicious, full of flavor, and can be made right from the comfort of your home.
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Flavorful firecracker chicken is a mouthwatering recipe that makes an easy idea for a busy weeknight. This copycat recipe is so good, it will taste like you just picked it up from Panda Express.
MORE RECIPES: Stuffed Chicken Breast | Creamy Garlic Parmesan Chicken | Honey Garlic Chicken
Firecracker chicken has the perfect spicy, sticky sauce over top of crispy chicken. A copycat Chinese takeout staple, this homemade version is insanely delicious, full of flavor, and can be made right from the comfort of your home!
This spicy firecracker chicken goes great over any kind of rice, including cauliflower rice. You can also serve this firecracker chicken as a great appetizer, with a side of blue cheese dressing and some celery sticks.
Our mouthwatering firecracker chicken recipe makes a delicious weeknight dinner option and will taste like you just picked it up from Panda Express. Make this restaurant-worthy spicy chicken recipe at home in less time than it would take to order takeout.
Firecracker Chicken Ingredients
- Chicken - large boneless skinless chicken breasts
- Cornstarch
- Eggs
- Oil - vegetable oil
- Buffalo wing sauce - we used Frank’s brand
- Sugar - granulated sugar
- Vinegar - apple cider vinegar
- Salt - kosher salt
- Red pepper flakes
- Green onions
- Sesame seeds
This firecracker chicken is already very spicy, but you can always feel free to add more! If you want more heat, try adding more red pepper flakes to your sauce.
On the other hand, if you would rather have the heat level turned down, then omit the red pepper flakes and choose a buffalo wing sauce brand that suits your taste. You can also add a bit more sugar to balance out the spice.
You may have to cook your chicken in 2 to 4 batches, depending on how big your skillet is. If you prefer dark meat, you could use chicken thighs in place of the chicken breasts in this recipe.
How to Make Firecracker Chicken
FIRST STEP: Preheat the oven to 400°F. Line a large rimmed baking tray with foil and spray with cooking spray. Set aside.
SECOND STEP: Prepare your chicken breast by cutting it into 1-inch pieces. Place your cut chicken pieces into a large shallow dish.
THIRD STEP: Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken. Set aside.
FOURTH STEP: In a small bowl, whisk your eggs. Taking 3 to 4 pieces at a time and shaking off any excess cornstarch, gently toss your cornstarch-coated chicken pieces into the beaten eggs. Place the coated chicken pieces onto a large plate. Repeat until all of your chicken pieces are coated in the cornstarch and egg.
FIFTH STEP: In a very large skillet, on medium-high heat, add your vegetable oil. Once your oil is hot (about 350°F), gently place ½ of your coated chicken pieces into the oil in a single layer. You want to make sure that the pieces are not touching and the skillet is not overcrowded.
SIXTH STEP: You will cook your chicken on the first side for 1 to 2 minutes, then flip and cook for another 1 minute. You are not trying to cook your chicken all the way through at this point. You are only very lightly frying the chicken so that your coated chicken will hold the sauce once cooked in the oven.
SEVENTH STEP: Once your chicken has lightly fried, remove it to a paper towel-lined tray and repeat until all the chicken is fried.
EIGHTH STEP: In a small bowl, you will make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt, and red pepper flakes.
NINTH STEP: Transfer your fried chicken pieces to the prepared rimmed baking tray. Make sure your chicken pieces are in a single layer.
TENTH STEP: Slowly and evenly, pour your sauce over the chicken pieces and gently toss to coat all the chicken.
ELEVENTH STEP: Bake your sauce-coated chicken for 20 to 25 minutes. Once your chicken has cooked, give it another toss on the tray to make sure all your sauce is coating the chicken. The sauce will thicken slightly as it cools.
TWELFTH STEP: Transfer your cooked chicken to a large serving dish, making sure to pour any extra sauce from the tray onto the top, and garnish with the chopped green onions and sesame seeds.
Is this recipe spicy?
This recipe is a fairly spicy dish. Check the sauce to determine the heat level before adding the red pepper flakes to determine if it will be too spicy for you.
Can I use chicken thighs for this recipe?
Chicken thighs or chicken breasts are both tasty in this easy recipe. Just make sure your internal temperature reaches 165°F.
How do I know when the oil is ready?
An easy way to tell if the vegetable oil is ready to fry the chicken is simply to take a wooden spoon and dip the end into the oil. If there are bubbles that vigorously start bubbling around the wooden spoon end, then it’s ready.
How to Store Firecracker Chicken
IN THE FRIDGE: Store leftover firecracker chicken in an airtight container in the refrigerator for up to 3 days. You can reheat the chicken in a 350°F oven for 10 to 15 minutes or until warmed through.
IN THE FREEZER: This spicy chicken dish also makes for a great freezer meal to have on hand for busy nights. You can make a double batch, or throw the leftovers in the freezer in an airtight container for up to 3 months. When ready to eat, move the chicken to the fridge to allow it to thaw.
Firecracker Chicken
A copycat Chinese takeout staple, spicy firecracker chicken is insanely delicious, full of flavor, and can be made right from the comfort of your home.
Ingredients
- 3 large boneless skinless chicken breasts, approximately 2 to 2.5 pounds
- ¾ cup cornstarch
- 2 eggs
- ½ cup vegetable oil
- 1 cup buffalo wing sauce, I used Frank’s brand
- ½ cup granulated sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
Garnish
- ¼ cup green onions, chopped
- 1 tablespoon sesame seeds
DIRECTIONS
- Preheat the oven to 400°F. Line a large rimmed baking tray with foil and spray with cooking spray. Set aside.
- Prepare your chicken breast by cutting it into 1-inch pieces. Place your cut chicken pieces into a large shallow dish.
- Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken. Set aside.
- In a small bowl, whisk your eggs. Taking 3 to 4 pieces at a time and shaking off any excess cornstarch, gently toss your cornstarch-coated chicken pieces into the beaten eggs. Place the coated chicken pieces onto a large plate. Repeat until all of your chicken pieces are coated in the cornstarch and egg.
- In a very large skillet, on medium-high heat, add your vegetable oil. Once your oil is hot (about 350°F), gently place ½ of your coated chicken pieces into the oil in a single layer. You want to make sure that the pieces are not touching and the skillet is not overcrowded.
- You will cook your chicken on the first side for 1 to 2 minutes, then flip and cook for another 1 minute. You are not trying to cook your chicken all the way through at this point. You are only very lightly frying the chicken so that your coated chicken will hold the sauce once cooked in the oven.
- Once your chicken has lightly fried, remove it to a paper towel-lined tray and repeat until all the chicken is fried.
- In a small bowl, you will make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt, and red pepper flakes.
- Transfer your fried chicken pieces to the prepared rimmed baking tray. Make sure your chicken pieces are in a single layer.
- Slowly and evenly, pour your sauce over the chicken pieces and gently toss to coat all the chicken.
- Bake your sauce-coated chicken for 20 to 25 minutes. Once your chicken has cooked, give it another toss on the tray to make sure all your sauce is coating the chicken. The sauce will thicken slightly as it cools.
- Transfer your cooked chicken to a large serving dish, making sure to pour any extra sauce from the tray onto the top, and garnish with the chopped green onions and sesame seeds.
Nutrition
Calories: 330kcal | Carbohydrates: 48g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 2265mg | Potassium: 376mg | Fiber: 1g | Sugar: 25g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
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