Go Back

Firecracker Chicken

Firecracker chicken delivers crispy golden chicken bites coated in a vivid red-orange, glossy sriracha-brown-sugar sauce with visible red pepper flakes. The sweet-heat caramelization happens quickly after frying, so every piece clings to a sticky firecracker coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 740
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
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • vegetable oil for frying
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
  • 0.5 tsp red pepper flakes use 0.5 to 1 tsp to taste
  • sesame seeds for garnish
  • green onions sliced, for garnish

Equipment

  • 1 Dutch oven
  • 1 saucepan

Method
 

Coat the chicken
  1. Toss the chicken pieces with cornstarch, flour, salt, pepper, and garlic powder until every piece looks evenly coated and dry. Let it sit 20 minutes to help the coating cling.
  2. Heat about 1/2 inch of vegetable oil in a Dutch oven to 375°F, watching for steady bubbling when a bit of coating is added. Fry the chicken in batches for 3-4 minutes per side until deep golden and cooked through, then drain.
Make the firecracker sauce
  1. In a saucepan, combine hot sauce, brown sugar, butter, apple cider vinegar, soy sauce, garlic powder, and red pepper flakes over medium heat. Stir until the butter melts and the sauce turns smooth and glossy, about 2-3 minutes.
Caramelize and serve
  1. Add the hot fried chicken to the saucepan and toss until every piece is fully coated in the vivid red-orange, sticky glaze with visible red pepper flakes. Return to the pan and cook 1-2 minutes to caramelize, until the coating looks darker and clings to the chicken.
  2. Serve immediately over steamed rice and top with sesame seeds and sliced green onions for a bright finish.

Notes

For the crispiest coating, fry in batches so the oil stays near 375°F and avoid overcrowding. Refrigerate leftovers in a covered container for up to 3 days; re-crisp in an oven at 400°F until hot. Freezing is not recommended because the coating may soften. For a gluten-free swap, use a gluten-free all-purpose flour blend in place of the all-purpose flour.