This post may contain affiliate links. See my disclosure policy.
Crispy chicken bites are drenched in a fiery, yet sweet and tangy sauce in this baked firecracker chicken recipe. I love to serve the saucy chicken over rice for an easy weeknight dinner.
If you’ve tried my firecracker salmon or firecracker meatballs, you know how seriously addictive that sauce can be. I recently experimented with tossing it through some crispy chicken pieces, and let me say I have a new favorite.
The chicken is incredibly crispy (and stays that way!) and the firecracker sauce has the perfect balance of heat, tanginess, and sweetness. It’s become my family’s most requested dinner.
Table of Contents
Why I love this recipe
- Bold, irresistible flavors. Firecracker sauce is all about the spice. Just like Szechuan chicken, it has just the right amount of kick that leaves you wanting more.
- Crispy chicken (without deep frying). Pan-searing and baking result in golden, juicy chicken every time. No messy deep frying or excess oil included!
- Quick and easy. Any beginner home cook will find it easy to make. Just ask my sister.
- Versatile! Serve the firecracker chicken bites with ranch dressing for a fun snack or appetizer, pile them on top of a bed of rice for dinner, or wrap them in a tortilla.
If you love quick and easy chicken recipes like us, try my peanut butter chicken, boneless chicken wings, and oven fried chicken.
★★★★★ REVIEW
“This was the BEST firecracker chicken recipe I’ve ever made! So crispy, flavorful, and just the right amount of spice.” – Ally
Key Ingredients
- Chicken breasts. Boneless, skinless chicken breasts are cut into bite-size pieces for this recipe. You can also use chicken tenderloins or chopped chicken tenders.
- Salt and pepper. Use a generous amount of salt and pepper to season the chicken.
- Eggs and cornstarch. For the breading.
- Oil. Use a high-heat oil, like olive oil or avocado oil.
For the firecracker sauce:
- Buffalo sauce. This is where firecracker sauce gets its signature buttery, spicy, and rich flavor and consistency. Use any store-bought buffalo sauce you like.
- Brown sugar. The sweetness helps balance the fiery flavors.
- Soy sauce. Or use tamari if you’re gluten-free.
- Olive oil. To help emulsify the sauce.
- Ginger, garlic, pepper, and paprika. To add more flavor to the sauce.
- Rice vinegar. Or you can use apple cider vinegar.
How to make firecracker chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Coat. Season the chicken breast pieces, then coat them in the eggs and cornstarch.
Step 2- Sear. Pan-fry the chicken bites in a skillet until they’re golden brown.
Step 3- Make the sauce. Stir the sauce ingredients together in a mixing bowl.
Step 4- Bake. Transfer the chicken to the baking dish with the firecracker sauce. Cover, then bake until it’s browned around the edges.
Arman’s recipe tips
- Cut into even pieces. Slice the chicken breasts into even bite-sized pieces. The more consistent the shape, the more evenly they’ll cook.
- Pat dry the chicken breasts dry with paper towels before adding the seasonings. This way, the salt, pepper, and cornstarch will have an easier time sticking to the meat.
- Make it in a cast iron skillet. Cut down on cleanup by searing and baking the chicken in a cast-iron or oven-safe skillet.
Storage instructions
To store. Transfer the leftover chicken to an airtight container and store in the fridge for 3 to 4 days.
To reheat: Warm the chicken bites in a lightly oiled skillet over medium heat until they’re heated through and slightly crisp again. You can also reheat the leftovers in a microwave but the chicken won’t be as crispy.
Frequently asked questions
Yes, you can easily stir the sauce together up to 1 week ahead of making this recipe. Just keep it in a sealed jar in the fridge until it’s time to cook.
More Asian inspired chicken dinners
If you tried this Firecracker Chicken Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Firecracker Chicken
Video
Ingredients
- 1 pound chicken breast cut into bite sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 1 cup cornstarch
- 2 tablespoons oil
Firecracker sauce
- 1/4 cup buffalo sauce
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 tablespoons rice vinegar
Instructions
- Preheat the oven to 200C/400F.
- Season the chicken with salt and pepper and mix well.
- Beat eggs well. Dredge chicken in eggs and then in cornstarch and and coat well.
- Heat the oil in a skillet and add chicken. Cook until golden from all sides.
- Combine the buffalo sauce, brown sugar, soy sauce, olive oil, garlic, pepper, rice vinegar, and paprika in a bowl.
- Add chicken, and mix well. Pour coated chicken into an oven-safe dish. Cover with aluminum foil and bake in the oven for 20 minutes.
- Remove the foil, stir the chicken, and bake for another 10 minutes until lightly browned on the edges.
Notes
- Garnish. Once it’s ready, garnish the firecracker chicken with dried chili flakes, sesame seeds, scallions, or fresh parsley.
- Make the sauce extra spice. Make the firecracker sauce with a spicier hot sauce, like sriracha, harissa, or chili garlic sauce. You can even add red chili flakes or cayenne pepper to the sauce for extra heat.
- Cut out the processed sugar. Swap the brown sugar in the sauce for maple syrup, honey, agave, or coconut sugar.
- Use other cuts of chicken. My recipe works just as well with boneless chicken thighs and chicken tenders (tenderloins). Just like the breast meat, make sure you cut them into equal-sized pieces.
- Use another protein. We’ve done chicken, shrimp, salmon, and meatballs, but you can also use turkey and beef, or tofu for a plant-based option.
This is so tasty!
This was the BEST firecracker chicken recipe I’ve ever made! So crispy, flavorful, and just the right amount of spice.
The Big Man’s World, You mention using ginger root in the description for the sauce but in the actual recipe no mention of ginger root is given or any measurement for it either.