There's something incredibly satisfying about a dish that combines fiery heat with a touch of sweetness—this Firecracker Chicken Recipe is exactly that. It’s crispy, saucy, and packed with flavor, making it a dinner that’s both comforting and exciting to eat.
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Why You'll Love This Recipe
I can't get enough of how this Firecracker Chicken Recipe turns basic ingredients into something so memorable. The combination of crispy chicken and a tangy, spicy-sweet sauce keeps me reaching for seconds every time.
- Simple Ingredients: Uses straightforward pantry staples that come together in a snap without sacrificing flavor.
- Crispy and Saucy: The chicken gets a perfect crunchy coating before being baked in an irresistible sauce.
- Adjustable Heat Level: You can easily dial up or tone down the spice to suit your taste or family preferences.
- Great for Any Occasion: Whether it's weeknight dinner or a casual gathering, this dish always impresses with minimal fuss.
Ingredients & Why They Work
Every ingredient plays a role in building layers of flavor and texture here—think crispy chicken meets a sauce that’s sweet, tangy, and packs a pleasant punch. Let’s break down why these goodies make this recipe shine.

- Chicken breasts: Boneless and skinless cut into bite-sized pieces cooks quickly and soaks up the sauce beautifully.
- Salt and pepper: Enhance the chicken’s natural flavor—don’t skip seasoning before coating!
- Cornstarch: Creates that irresistible crispy exterior when fried, sealing in juiciness.
- Eggs: Help the cornstarch adhere to the chicken for even frying.
- Vegetable oil: Neutral oil perfect for high-heat frying without overpowering flavor.
- Buffalo hot sauce: Brings that tangy, spicy buffalo wing vibe that’s key to the “firecracker” effect.
- Brown sugar: Adds just enough sweetness to balance the heat and tanginess in the sauce.
- Rice vinegar: Gives the sauce a gentle acidity that brightens the dish.
- Red pepper flakes: Add extra heat and a nice texture contrast; you can always adjust amount based on your spice tolerance.
- Sliced green onions: Sprinkle on top for fresh, crisp, mild onion flavor and a pop of color.
- Cooking spray: Helps prevent sticking in your baking dish and cuts back on extra oil.
Make It Your Way
I often play with the heat level or swap out sauces to keep things exciting depending on who's at the table. Don't hesitate to adjust! Personalizing this Firecracker Chicken Recipe is half the fun.
- Variation: I’ve tried tossing the chicken in a mix of sriracha and honey in place of buffalo sauce for a different, but equally tasty, spicy-sweet kick.
- Dietary modification: For a gluten-free version, I swap cornstarch with arrowroot powder and ensure your hot sauce is gluten-free.
- Make it milder: Cut back on the red pepper flakes and use a mild hot sauce if you want to tone down the spice but still keep the flavor.
Step-by-Step: How I Make Firecracker Chicken Recipe

Step 1: Prep and Coat the Chicken
First, cut the chicken into uniform 1-inch pieces so they'll cook evenly. Season well with salt and pepper right onto the raw chicken to boost flavor up front. Then sprinkle the cornstarch over and toss until every piece is coated. Dipping the chicken in beaten eggs next helps the cornstarch stick really well, which means a delightfully crispy crust after frying.
Step 2: Get That Golden Crisp
Heat vegetable oil in a large skillet over high heat—you want it hot, but not smoking. Fry the chicken in batches so nothing gets overcrowded, cooking each side for about 3 to 4 minutes until gorgeously golden and crispy. This step creates the magic texture that contrasts perfectly with the sauce.
Step 3: Whip Up the Firecracker Sauce
While chicken browns, whisk together buffalo hot sauce, brown sugar, rice vinegar, and red pepper flakes in a small bowl. This sauce strikes that harmonious balance of spicy, sweet, and tangy you want for Firecracker Chicken—trust me, the sugar balances the heat beautifully.
Step 4: Bake It All Together
Place the fried chicken in a single layer in a baking dish sprayed lightly with cooking spray. Pour the sauce evenly over the chicken pieces and bake at 350°F for 35 minutes. Stir halfway through to make sure every bite gets coated and absorbs that fantastic sauce. When it’s done, sprinkle sliced green onions on top for freshness and color.
Top Tip
From countless times making this Firecracker Chicken Recipe, I’ve learned a few tricks that really make the difference between good and unforgettable.
- Double Coat for Extra Crispiness: If you really crave that deep crunch, dip the chicken back into the egg and cornstarch once more before frying.
- Don’t Overcrowd the Pan: Cooking the chicken in batches keeps the oil temperature steady, avoiding soggy pieces.
- Bake With Sauce, Not Just Toss: Baking marinates the chicken in the sauce, intensifying flavor while keeping crisply textured bites.
- Use Fresh Green Onions: Their bright, fresh bite contrasts beautifully with the rich sauce so always add them at the end.
How to Serve Firecracker Chicken Recipe

Garnishes
I love topping this dish with freshly sliced green onions for the crunch and pop of bright flavor. Sometimes, I add a sprinkle of toasted sesame seeds or a squeeze of lime juice to brighten it up even more—it’s an easy way to add a little zing.
Side Dishes
This Firecracker Chicken Recipe pairs brilliantly with fluffy steamed rice or even cauliflower rice for a lighter option. Crunchy veggies like roasted broccoli or a simple cucumber salad balance the heat and richness perfectly.
Creative Ways to Present
For parties, I like to serve the chicken on skewers with a little extra sauce on the side for dipping—everyone loves finger food! You can also transform leftovers into a spicy chicken sandwich with crisp lettuce and mayo for lunch the next day.
Make Ahead and Storage
Storing Leftovers
I store leftover Firecracker Chicken in an airtight container in the fridge for up to 3 days. The sauce soaks in even more overnight, but the chicken can lose a bit of crispiness — reheat carefully to bring back some crunch.
Freezing
Freezing works fine but I recommend freezing the chicken and sauce separately if you can for best texture. Just thaw in the fridge overnight, then reheat gently.
Reheating
To revive leftovers, I pop the chicken on a baking sheet in a preheated 375°F oven for 8-10 minutes to crisp it up, then drizzle the sauce over or briefly reheat the sauce separately and toss together.
Frequently Asked Questions:
Absolutely! Chicken thighs add extra juiciness and flavor. Just cut them into similar sized pieces and follow the same cooking method.
The heat mostly comes from the buffalo sauce and red pepper flakes—it's moderately spicy but easy to adjust. Reduce or omit the red pepper flakes for a milder version.
Yes! Just substitute the cornstarch with a gluten-free thickener like arrowroot powder and ensure your hot sauce is labeled gluten-free.
Make sure your oil is hot enough before frying and don’t overcrowd the pan. Also, coating the chicken well with cornstarch and egg forms that delicious crust. Baking afterwards with the sauce won’t make it soggy if done right.
Final Thoughts
This Firecracker Chicken Recipe has become one of those dishes I turn to when I want to impress but keep things easy. There’s something magic about that perfect balance of crispy chicken drowned in a spicy-sweet sauce that just feels like a party in your mouth. I hope you enjoy this as much as I do, and remember—you can always tweak it to make it your own signature dish. Give it a try, and I bet it’ll quickly become a favorite in your kitchen too.
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Firecracker Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
Firecracker Chicken is a spicy, sweet, and tangy baked chicken dish featuring tender bite-sized pieces of chicken coated in a crispy cornstarch crust, tossed in a flavorful buffalo hot sauce and brown sugar glaze, then baked to perfection and garnished with fresh green onions. Perfect for a vibrant main course with an Asian-inspired twist.
Ingredients
Chicken
- 1 ¼ pounds boneless skinless chicken breasts cut into 1 inch pieces
- Salt and pepper to taste
- ⅓ cup cornstarch
- 2 eggs beaten
- 3 tablespoons vegetable oil
Sauce
- ⅓ cup buffalo hot sauce
- ½ cup brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon red pepper flakes or more to taste
- ¼ cup sliced green onions
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F and coat a 9"x13" baking pan with cooking spray to prevent sticking.
- Prepare Chicken: Place the chicken pieces on a plate and season with salt and pepper evenly. Sprinkle cornstarch over the chicken and toss until all pieces are coated.
- Dip in Egg: Dip each cornstarch-coated chicken piece into the beaten eggs to help the coating adhere better during frying and baking.
- Fry Chicken: Heat the vegetable oil in a large pan over high heat. Add the chicken pieces in a single layer and cook for 3-4 minutes on each side until the pieces turn golden brown. Work in batches if necessary to avoid overcrowding.
- Arrange and Mix Sauce: Place the fried chicken pieces in a single layer in the prepared baking pan. In a small bowl, whisk together buffalo hot sauce, brown sugar, rice vinegar, and red pepper flakes until well combined.
- Bake Chicken: Pour the sauce evenly over the chicken in the pan and bake in the preheated oven for 35 minutes. Stir the chicken once halfway through baking to coat all pieces with sauce.
- Garnish and Serve: Once baked, sprinkle the sliced green onions over the top and serve the firecracker chicken hot.
Notes
- You can adjust the red pepper flakes to make the dish spicier or milder according to your preference.
- For a gluten-free version, substitute cornstarch with a gluten-free coating powder and ensure buffalo sauce is gluten-free.
- Use non-stick spray liberally to keep the chicken from sticking during baking.
- Frying in batches helps maintain the oil temperature and ensures crispy chicken pieces.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg


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