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
Scale
Chicken
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
- Salt and pepper to taste
- 1/3 cup cornstarch
- 2 eggs beaten
- 3 tablespoons vegetable oil
Sauce
- 1/3 cup buffalo hot sauce
- 1/2 cup brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes or more to taste
- 1/4 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
