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Firecracker Chicken

Firecracker Chicken delivers crispy golden chicken bites coated in a fiery, sticky firecracker sauce. Bite-sized chicken is pan-fried until cooked through, then tossed in a glossy sriracha-brown sugar glaze with visible red pepper flakes for sweet heat.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste
  • 0.5 cup vegetable oil for frying; enough to reach about 1/2 inch in the skillet
For the firecracker sauce
  • 0.25 cup hot sauce (Frank's RedHot)
  • 0.25 cup brown sugar
  • 3 tbsp butter
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes use 1 tsp for more heat, 1/2 tsp for milder
  • 2 tbsp sesame seeds for garnish
  • 2 green onions sliced; for garnish

Equipment

  • 1 cast iron skillet
  • 1 saucepan

Method
 

Coat the chicken
  1. Toss boneless skinless chicken breasts with cornstarch, all-purpose flour, salt, pepper, and garlic powder until every piece is coated.
  2. Transfer coated chicken to a container and let it rest for 20 minutes in the refrigerator so the coating clings before frying.
Fry until crisp
  1. Heat vegetable oil in a cast iron skillet to 375°F and fry the chicken in about 1/2 inch of oil for 3-4 minutes per side until deep golden and cooked through, flipping once for even browning.
  2. Drain the fried chicken on a rack or paper towel briefly while you make the sauce.
Make the firecracker sauce
  1. In a saucepan over medium heat, combine hot sauce (Frank's RedHot), brown sugar, butter, apple cider vinegar, soy sauce, garlic powder, and red pepper flakes, stirring until the butter melts and the sauce turns smooth and glossy, about 2-3 minutes.
Caramelize and serve
  1. Toss the crispy chicken in the firecracker sauce until fully coated, then return to the pan for 1-2 minutes to caramelize and set the sticky glaze.
  2. Serve over steamed rice and top with sesame seeds and sliced green onions.

Notes

Key pro tip: keep the oil at a steady 375°F so the coating sets quickly and turns crisp before the chicken browns. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet or oven to re-crisp the coating. Freezing is not recommended because the coating can soften after thawing. Dietary swap: for gluten-free, use a 1:1 gluten-free all-purpose flour blend and ensure your soy sauce is gluten-free.