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Firecracker Chicken

Firecracker Chicken

Firecracker Chicken is a spicy, tangy, and crispy dish that blends sweet and savory flavors, perfect for those who love bold and fiery dishes. With a variety of ways to customize and adjust the heat, it’s a versatile recipe that can be tailored to suit different tastes and dietary preferences.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

Chicken:

  • ▢ 1 ½ lbs. boneless skinless chicken breasts or thighs
  • ▢ Salt and pepper to taste
  • ▢ 3 eggs beaten
  • ▢ 1 cup vegetable oil or more if needed
  • ▢ ¾ cup cornstarch

Sauce:

  • ▢ ¾ cup buffalo sauce
  • ▢ 1 cup packed light brown sugar
  • ▢ 2 teaspoons apple cider vinegar
  • ▢ 1 tablespoon melted butter
  • ▢ 1 teaspoon soy sauce
  • ▢ 1 teaspoon garlic powder
  • ▢ ½ teaspoon chili powder optional
  • ▢ ½ teaspoon mustard powder
  • ▢ ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350°F. In a bowl, whisk together all the sauce ingredients and set aside.
  • Cut the chicken into 2-inch pieces and pat them dry with paper towels. Season with salt and pepper.
  • In a medium bowl, whisk the eggs vigorously until small air pockets form and the mixture is uniform in color. Add the chicken pieces and toss to coat evenly.
  • Heat 1 cup of vegetable oil in a pan over medium-high heat until it reaches 365°F. Just before frying, coat the chicken pieces with cornstarch, then dip them back into the whisked eggs.
  • Fry the chicken in batches, ensuring there's enough space between pieces to allow the edges to crisp up. Flip the chicken once the bottom is golden brown and crispy, about 3-4 minutes per side. Adjust the heat as needed throughout cooking, adding more oil if necessary.
  • Using a slotted spoon, carefully remove the chicken and place it on wire cooling racks to keep the bottoms crispy. Place wax or parchment paper underneath to catch any excess grease.
  • Once all the chicken is fried, transfer it to a large bowl with the sauce and gently toss to coat. Then, place the coated chicken into a 9x13-inch baking dish.
  • Bake for 10 minutes. Afterward, remove from the oven and toss the chicken gently with the sauce. Return to the oven and bake for an additional 10 minutes.
  • Finally, remove from the oven and garnish with green onions. Serve over white rice.

Notes

Making Perfectly Cooked Rice:
I love pairing this with 3 cups of white long grain rice. Here's how I prepare it:
Start by bringing 2 cups of chicken broth to a boil.
Add 1 cup of white long grain rice and let the liquid return to a boil.
Once it boils, cover tightly and reduce the heat to low. Let it simmer for 15 minutes.
After simmering, remove from heat and let it stand, covered, for 10 minutes. This allows any rice stuck to the bottom to release.
This method yields 3 cups of flavorful, perfectly cooked rice. I typically use a Dutch oven, as it conducts heat evenly.
Keep in mind that other types of rice may require different liquid amounts and/or cooking times.
Storage:
Store any leftovers in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.