Firecracker Chicken

Crispy chicken bites are drenched in a fiery, yet sweet and tangy sauce in this baked firecracker chicken recipe. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 375kcal

Author Arman Liew

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.

Video

Notes

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.

Recipe variations

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.

Nutrition