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Firecracker Chicken

Firecracker chicken delivers crispy golden bites caramelized in a vivid red-orange, glossy sweet-heat sauce with visible red pepper flakes throughout. Bite-size chicken is fried until cooked through, then tossed until fully coated for a takeout-style finish that clings to every piece.
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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
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 1 tsp for extra heat
  • sesame seeds for garnish
  • green onions sliced, for garnish

Equipment

  • 1 cast iron skillet
  • 1 saucepan

Method
 

Coat and marinate the chicken
  1. Toss the chicken pieces with cornstarch, flour, salt, pepper, and garlic powder until evenly coated. Spread into a single layer and let sit for 20 minutes to marinate.
Fry until crispy
  1. Heat about 1/2 inch of vegetable oil in a cast iron skillet to 375°F. Fry the chicken in batches for 3-4 minutes per side until golden and cooked through.
  2. Remove the fried chicken to a plate or rack to drain excess oil. Let it rest briefly while you make the sauce.
Make the firecracker sauce
  1. Combine hot sauce, brown sugar, butter, apple cider vinegar, soy sauce, garlic powder, and red pepper flakes in a saucepan over medium heat. Stir until the butter melts and the sauce turns smooth and glossy, about 2-3 minutes.
Glaze and serve
  1. Toss the crispy chicken in the firecracker sauce until every piece is fully coated. Return the sauced chicken to the pan for 1-2 minutes to caramelize.
  2. Serve the firecracker chicken over steamed rice and top with sesame seeds and sliced green onions. Spoon any extra glossy sauce over the pieces so it clings to the coating.

Notes

Pro tip: keep the oil at a steady 375°F so the coating crisps before the sugars caramelize. Store leftovers in the fridge up to 3 days; reheat in an oven or skillet to re-crisp. Freezing is not recommended because the coating softens after thawing. For a lower-sugar option, use a sugar substitute that measures like brown sugar (and add an extra teaspoon vinegar to balance).