Firecracker Chicken

We have designated Wednesday nights at our house to be Chinese nights.  All because of this life changing sweet and sour chicken.  We LOVE chinese food at our house and there is no need to get take out when you can make it at home!   This is definitely as close at it gets and some even voted that it was better.   This recipe is similar to the sweet and sour chicken but has a little added kick.  Not too much kick because I am a wuss with things that are too spicy.  So don’t worry, it isn’t going to set your house on fire and you don’t have to be 18 to handle it, but you are going to absolutely love it!


Oh my goodness.  Just looking at this chicken makes me want to go make a batch.  Like right now.  It is phenomenal!   The differences between this recipe and the sweet and sour is that it did have a little spice to it.  But that was ok because it made it different and amazing.  The sauce was a little thicker and it just glazed the chicken perfectly.


I have created a video for you with Ashlee Marie of the cooking process!  You can skip to the Firecracker sauce at 4:27 or straight to the baked chicken technique at 6:52!”


4.8 from 42 reviews
Firecracker Chicken
Prep time
Cook time
Total time
Amazing restaurant quality chicken that has just the right amount of sweet and the right amount of spice!
  • ¼ cup canola oil
  • 4 boneless skinless chicken breasts
  • Salt
  • pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • Sauce:
  • ⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank's brand)
  • 1¼ cup packed light brown sugar
  • 1 tablespoon water
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.
Recipe adapted from Mel's Kitchen



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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I’m hungry for this right now! It looks amazing!

  2. Definitely much better for you than take-out, albeit!

  3. Oh my goodness! I am drooling on my keyboard – hope I can get it all out. LOL! Trying this sometime this week!

  4. I wish I saw this before I made dinner last night! I had all the ingredients!

  5. This recipe looks so good. I pinned it for future use. I definitely want to try this one. Thank you for sharing.

  6. We love Chinese food too. Tried your sweet and sour chicken a while back and loved it so can’t wait to try this! Pinned 🙂

  7. That looks great! Beautiful Pics!

  8. I’m guessing the brown sugar is mixed into the sauce recipe? Because I really don’t like fried food, I was thinking of pan searing the chicken without the coating and then just adding a little cornstarch to the sauce to thicken while the oven.. Gonna try this soon!

    • Yes sorry I will fix that. And it will totally work without frying it. You just won’t get the same kind of breading from a restaurant. I am also going to test this one out in the slow cooker. 🙂

  9. Hi.. I came across your delicious looking recipe, and I thought about making it for tonights dinner, but I’m missing one ingredient which is the canola oil.. would I be able to substitute for vegetable oil and still make it work….

  10. In the instructions the brown sugar wasn’t listed

    • Thanks for catching that! I will fix that. You add all of the sauce ingredients together including the brown sugar and pour over the chicken. 🙂

  11. Can I sub white sugar for brown sugar?

    • Yes they are pretty interchangeable. You might get a little different consistency but it should be great! Let me know how it turns out! 🙂

      • I ended up using brown sugar actually! I only used a cup though. The sauce was very tasty and the boyfriend gobbled it all up! I served it with roasted garlic broccoli and white rice. I look forward to using more of your recipes!

  12. This picture is amazing!!! Looks so delicious!

  13. Wow that looks delicious! I will definitely be trying it this week! But I wanna ask you is the buffalo sauce too hot or spicy? My tongue can only handle mild. :s thanks so much for the post!

    • You will love it! I am a wuss when it comes to spicy. Buffalo is a milder sauce so you should be fine! And don’t add the red pepper flakes. 🙂

  14. Haha! Only you can make chicken look absolutely gorgeous!!! This definitely sounds like a keeper of a recipe girl!!!

  15. This looks absolutely amazing! I love Chinese food, and have found I can make it just as good at home. I’m adding this to my list of things to try!

  16. This looks so good! I’m always looking for new dinner recipes! Thanks for sharing this one. 🙂

  17. That looks like a recipe my family would LOVE! Pinned!

  18. Natalie MomJ says:

    Is the baking time of 1 hour correct? This seems way too long to ccok bite size chicken pieces?

    • Yes. It is cooking it at a low temp to allow the sauce to thicken up. The chicken stays tender and is so amazing!

  19. Natalie MomJ says:

    Is the cooking time of 1 hour correct? It seems way too long to cook bite size pieces of chicken.

    • Yes. It is baking on a low heat but the sauce thickens up and the chicken still stays tender. It is amazing.

  20. This sounds and looks delicious! My husband and I love a little spice in our food; can’t wait to try this! Thanks Alyssa!

  21. I think we need a designated Chinese night too! This chicken looks amazing Alyssa!

  22. I just wanted to let you know that I made this for supper tonight. It was fabulous!! I cook for my husband, our five boys, and my in laws, and we all loved it! I love when I find something that all my boys like!

  23. This chicken looks amazing! I love Chinese, especially when I can make it myself 🙂

  24. This looks AMAZING, Alyssa! Pinning and Stumbling! 🙂

  25. That looks so delicious!! My mouth is watering just looking at the pictures!

  26. Ok. Questions. Where I live I cannot get a lot of the ingredients. What exactly is corn flour? I can get babies corn flour or thick yellow stuff and what can I use instead of buffalo sauce?

  27. I have to asm questions. Half of the ingredients I cannot get where I live
    When you day corn flour what do you mean and what can I use instead of buffalossauce?

  28. Tried this tonight and loved it! Couldn’t find buffalo sauce here in the UK so I used something I found called Firecracker sauce instead. Super hot but delicious! Thanks : )

  29. Looks yummy! I was looking for something different to do with boneless chicken breast that I have in the freezer ….. found it! ….. will do this weekend. THANKS! ;o)

  30. Glad you liked this recipe, Alyssa – it’s a family favorite around here, too!

  31. When I started this tonight I thought man this is taking way too long, it better be good (haha). And oh my god it is so good! I used four chicken breasts and it took me a lot more than 2 eggs for the dip and I had to replenish my flour several times (I ran out of corn starch) but its seriously worth it. Delicious!

    • Haha I know I think that everytime I make it! And then I feel covered in egg and cornstarch. But yes it is totally worth it all!!! Glad you liked it! xo

    • You replaced cornstarch with flour? I was wondering if that would work because i really want to make this tonight !

  32. Made this recently. It was amazing! My only regret is that I didn’t make more of it. I did double the liquid ingredients since we like extra sauce. This dish is a 10! Add more crushed red pepper if you like it hot. Thanks for sharing!!!!!!

  33. Made this recently. It was wonderful , we like extra sauce so I doubled the liquid ingredients. My only regret is that I didn’t make more. A definite keeper. Thanks for sharing.

  34. Can;t wait to make and try this! Since there are so many buffalo sauces on the market, which brand do you use for this recipe? Thanks.

  35. I am making this right now, chicken is in the oven. Can’t wait to taste it. Thank you for recipe!

  36. Making this for the hubs tonight, even tho he isn’t fond of chicken! I’m pretty sure your recipe will convert him! If not, too bad! It looks delicious – I’ll be back to rave about this! Julia

  37. Julija Graham says:

    I’ve never commented on a website before, but. I have to tell you, everything I’m seeing looks incredible. I’m making the firecracker chicken tonight. I’m totally pumped! Thank you! I’ve already bookmarked this site! I’ll let you know how it goes. Thanks again!

    • Julija Graham says:

      This is a new favourite. Outstanding on all fronts, especially the texture. This is the second food my husband and I have delegated “only once a month” food, because otherwise I’d be making it every second day. Thank you so much!

  38. I’m going to try it tonight with saracha instead of Frank’s!

  39. This looks delicious. I needed a change up because my family gets so tired of chicken and I think this will hit the spot!

  40. Made this for dinner tonight with fried rice and homemade yum yum sauce. DELICIOUS! My husband said we need to add it to our rotation! Thank you

  41. Made this recipe last night and I LOVE IT! I live alone though so I have a ton of leftovers! I had it over rice last night then today I made it into a wrap! So good! I think next time I will use Frank’s Hot Sauce because I like it super spicy!

  42. Jim Clark says:

    Wouldn’t bite sized chicken that”s already been browned in oil end up way overcooked after an hour in the oven?

    • No because it is at a low temperature and cooking in sauce. It does not overcook it. It makes it very tender and delicious. 🙂

      • I was worried about this too. I made this last night and followed the directions exactly, I actually cut my chicken into good sized pieces and the flavor was AMAZING, the chicken, however, was so dry it was hard to enjoy it at all. =(

  43. This is in the oven now — pretty excited as I have never tried making Chinese food before. Seemed a little messy coating it in the cornstarch and then dipping in the egg, but I was amazed how it looked after cooking on the stove! Cant wait to see how it turns out and if my “other half” will eat it!

  44. This was so good! I cooked it a little too long, but it was still delish! I love Chinese food, but I’m always skeptical about what’s truly in it, so I am happy having this recipe now. My hubby loves hot foods, so the little kick that the pepper flakes give was right up his alley.
    The cornstarch in the baggie was a great idea too.

  45. Hi i am in Australia and we dont have buffalo sauce. what could i use instead because i am dying to try this.

  46. I’m wondering if I can skip the apple cider vinegar? WIll it be ok?

  47. This looks great and I have all the ingredients! I was wondering how many it serves? I’m doing weight watchers and was going to put it in to see how many points it would be. Thanks!

  48. I made this last night with two changes. I used pork because it was what I had. I also used sriracha. I am glad I tasted it before I added the crushed red pepper. I like spicy and chinese take out is never spicy enough for me even when I order it extra hot, but this was just spicy enough without it. I also 1./8th an onion and tossed in in the bag with the leftover cornstarch then tossed it in the extra egg and fried it lightly. I added it to the pork before I poured on the sause.

    Can I say OMG. I am never ordering Chinese take out again. It tastes so much better. I know exactly what is in it and at a 1/4 of the price. And it really was easy and quick to put together.

    You will make a lot less mess and use less cornstarch if you use a gallon size zippy and S and P you meat then add enough cornstarch to coat it well.

    I cannot believe how much the cornstarch and egg make a coating that stands up to the sause and baking. A flour batter would have fallen off or gotten mushy. This little trick I will have to lend to other recipes. I can wait to make this again with a little preplanning and adding some broccoli florets!

    Thank you so much for this recipe Alyssa. I know I will use it often!!

  49. This was delicious! We will definitely make this again! I will try to find something to substitute some of the sugar in the receipe before next time but it was AMAZING! I have already told a few friends about the site! Thank you!

  50. I don’t normally like buffalo sauce do you know of anything else I could use instead

  51. This looks delish! I am just about to put it in the oven. I used a gluten free flour instead of cornstarch and just seared the chicken in the pan, so hopefully it turns out! Thanks! 🙂

  52. Looking forward to making the firecracker chicken.
    What is buffalo sauce and could you please recommend some mild brands?
    Thank you so much!

  53. I am looking forward to making the firecracker chicken.
    What is Buffalo sauce and could you please recommend some mild and medium brands?
    Thank you!

  54. Elizabeth says:

    I have this cooking as I write, and it smells yummy!! Only thing I wish the recipe gave serving size and carb info, I have a diabetic kiddo and need to know carb counts for her insulin! So all nutrition info for recipes would be VERY helpful. Thanks!

  55. Made this for dinner last night. Loved it. My husband couldn’t stop talking about it.

  56. This looks so delicious and i wanna make tonight but i have no cornstarch. Could i use flour instead?? What would be good?

  57. I must not be doing it right somehow, my chicken was coated but after 1 hour there was no gooey type sauce, all soaked into the chicken, I like a little runny/thick sauce as well on the chicken, do you double the sauce receipe?

  58. maxa recipie mann. I tried it at home and just got some nice feed back from my family members. Great .thanx

  59. This was amazingly good and so easy. Thanks so much for sharing.

  60. Amy Grosulak says:

    I don’t have apple vinegar but instead have white distilled vinegar or rice vinegar. Can I substitute one of those instead?

  61. This recipe was amazing

  62. Trying this right now at 12 am hope it comes out ok..however I’m feeling a little doubtful I have never cooked Chinese food..

  63. Springwater Hill says:

    Literally the BEST recipe, ever.
    I made your Baked Honey Sesame Chicken yesterday, better than restaurant food…..way way better.
    I really love the cornstarch/egg frying part of the recipe. SO much better than flour/egg frying.
    THANK YOU! Best recipe I’ve come across on Pinterest.

  64. This is the best Chinese recipe I have ever made, it has become a staple at our house! Thanks!!!

  65. This Firecracker chicken was excellent. My picky family all loved it. I did cut the sugar to 1 cup of brown sugar and heated it up with extra pepper flakes (we like hot!) – – it was just great. Thank you so much.

  66. I made this for my very picky family! EVERYONE loved it! Thanks!!

  67. Hi..

    This looks great. My family and I are new to the US so the food is very different. . So ,please, forgive me if I ask seemingly stupid questions.

    I noticed in the ingredients that you listed ” Sauce” and “Hot Sauce” as two separate ingredients.. What is sauce and what are popular brands that I can use to bake the chicken…..?

  68. says:


  69. Hi! I was wondering if coconut oil would work the same as canola to fry the chicken in?

  70. My chicken is in the oven now…. It smells delicious!

  71. I just made this tongiht and It was so good and so easy and it has a sweet but bold taste. love it . Made it with the fried rice recipe on this website… yummy.. would recommend.. Tastes like real take out from a top notch restaurant. Thanks for posting..

  72. This looks absolutely DELICIOUS!!! Would it make a difference if I don’t bake it and just tossed the sauce in the wok with the chicken?

  73. Tried two days ago – turned out great – husband finished it all. Only used 1 cup of brown sugar and thought it was just a little too sweet. Added 1/4 tsp of garlic powder as well to the sauce. Husband requested it again tonight – increased the hot sauce a little bit and used 2/3 cup of brown sugar with 1 tsp of honey. Great recipe – certainly a keeper!! Thank you so much for sharing!! 🙂

  74. Thanks for the flavorful firecracker chicken, my husband can’t do to much spice so I added 1/4 cup of ketchup which toned down the spice to the perfect amount.. Perfect for Chinese New Years tonight!

  75. JUST AMAZING! Very easy to make and was extremely delicious. I substituted dark brown sugar and white vinegar instead of light brown sugar and AC vinegar. I also fried the chicken bits in the deep fryer to save time. My mom complemented me on my food (something she NEVER does,) and my toddler sister who doesn’t like things too spicy..or edible for that matter, begged for more. Can’t wait to make this again!

  76. I have made this several times for my family and it is beyond words! So yummy.

  77. Found this on Pinterest and made it tonight. Delicious!! I also love your sweet and sour chicken but this was a nice change with a little kick!

  78. Can this be altered to make just a single chicken breast for us single people who live alone? It seems like there wouldn’t be much sauce at all if i just split everything into thirds.

  79. This is as good or better than the picture! Loved it!! Made it last night for my GF and I, WAY better than any restaurant. For my own taste I will make it with more spice next time. I like things with more “Kick”. Excellent flavor but really not much heat. I will definately make this again!!!
    Thank you for the recipe.

  80. Love this! I’ve made it twice and it’s been spot on! Definitely worth trying if you haven’t made it yet 🙂

  81. It is in the oven as I type, Can’t wait to tuck in 🙂

  82. This is the best recipe I have tried on Pinterest. The whole family loved it. We will be making this often! Thanks for the recipe!

  83. Elizabeth says:

    I made this for dinner last night. It was amazing! Way better than any restaurant. Thanks for another great recipe. Love your blog!

  84. I made the sesame chicken but didn’t have enough honey so I made up the difference with honey mustard. The dish was spectacular!!!! I’m passing the recipe around my office!

  85. I was feeling the need for Chinese tonight but didn’t want to go out. I just happened to have everything for this and your fried rice, so decided to try it. Wow! Reminds me of General Tso’s chicken but with a tiny bit of a kick. So easy to make and better than anything I’ve had in a restaurant. Thank you for sharing!

  86. Matthew Arteaga says:

    I’m making this tonight was wondering why you would dip the chicken in the cornstarch first then egg and not the other way around egg fist then cornstarch?

  87. Made it recently and have to say the taste was wonderfully authentic and really enjoyed it.

    Just a question though is there any way to do this without frying the chicken? I’m trying to eat healthy and I don’t like it when the oil spits when I fry it 🙁

  88. I am confused. . . Nothing new there. . LOL. . . Wouldn’t it make more sense to dip the chicken in the egg mixture. . Followed by the cornstarch???? If you do the cornstarch 1st and then dip in egg won’t you lose some of the cornstarch???

  89. Just made this tonight for dinner and it was AMAZING! Chinese/Japanese food just never seems to taste as good when I make it at home, but this is the first time it actually tasted better! The Chicken was perfectly cooked, the glaze was spicy and sweet, and it was really easy!

    Thanks so much for this recipe! Oh, and I made your fried rice with it and it was awesome as well. I’ll be sharing this Firecracker chicken on my blog next month if that’s okay. 🙂

  90. Has anyone tried this in the crockpot yet? I think the oven method would be best, but on rushed nights a new alternative in the crockpot would be awesome!

    • I have actually tried a similar recipe in the crockpot. The problem was is that because a crockpot keeps the liquid inside, the sauce was more runny and most of the flavors cooked out.

  91. Kaylee lancour says:

    Could you substitute the buffalo sause for terriaki?

  92. I had this pinned for a while, but finally tried it last night. It was off the hook fantastic – I still can’t believe I made that at home! Huge hit with the family. I can’t wait to try the other recipes! Thank you.

  93. Anastasia says:

    I made this for dinner and my husband and I loved it! It had such a good flavor. We’ve added it to our regular menu!

  94. I have made this and the Honey Sesame many times. Love them both. But I was wondering if anyone has premade this in the morning and refrigerate until dinner and then cook in the oven.

  95. Jason Nguyen says:

    Made this today for dinner. Subbed spiracha chili sauce/water for the frank’s hot, and a fresh chili pepper instead of the flakes. Turned out wonderfully. Thank you so much for the recipe! =)

  96. Freya Plower says:

    This was absolutely delicious! My 10 year old son said it was the “best thing you have ever made.” He has been asking for it ever since. Thanks so much for a great, easy recipe! We will be having it again and again.

  97. My husband and I both loved this recipe. I made it exactly as shown and it came out wonderful. The flavor is spot on.

  98. This recipe is super good! I used Franks hot sauce, and subbed the brown sugar for maple syrup, leaving out the water. Paired it with carrots and peas in rice with tamari sauce. Definitely going to make again!

  99. OH MY GOSH! If you haven’t tried this recipe yet, you should! It was so freaking good. I can’t wait to eat it again. Even my hubby loves it and you know that is the real test. He wanted to write the recipe down when he smelled the sauce for the chicken. It is sweet with just enough spice from the Franks Original Hot Sauce. Didn’t change anything about this recipe and can’t wait to try all your other Chinese recipes this weekend. The in-laws are wanting to have the honey sesame seed chicken. Thank you soooo much for this recipe, it’s a keeper.

  100. Kerry Page says:

    Made this last night for my family. I really had no idea what to expect, having never made anything like this before. It was a HUGE hit and they all absolutely loved it. Doubled the red pepper flakes and added slightly more buffalo sauce and it was very spicy and good!

  101. I made this recipe last night with your veggie fried rice recipe. It was AMAZING! We were craving Chinese take out but we wanted a healthier alternative. This was perfect. It tasted better than take out! I will be coming back to this recipe in the future!

  102. I’ve made this and the baked honey sesame chicken a couple times. I keep overcooking the chicken to the point that it’s too dry. The glaze is delicious but the texture of the chicken is just too dry. I’ve already attempted to not cook the chicken as long in the pan before baking. I was thinking maybe I’m baking it too long? Any tips?

    • I make a similar thing in my wok. I cook up the sauce separately in a saucepan on the side, low and slow until it is thickened. Then I fry up the chicken in my wok in batches. Set it drain on a paper towel. When all the chicken is done, I throw it back in the wok, turn the heat up and toss it around in the thickened sauce.

      Another thing I like to do with this chinese style fried chicken pieces is toss it in different sauces. You can do barbq sauce, kicked up with Tabasco and a generous knob of butter. Akin to barbq wings. Or try wing sauce and a knob of butter and you get little hot wing bites.

      If you want this dish to look fancy, sprinkle it with sesame seed and scallion when serving. The green and white look gorgeous next to the bright orange.

  103. This looks amazing and I plan on cooking this tonight for my picky family. My question is, after looking at the directions do you really coat it in the cornstarch and then egg? How does that work? Iv never done anything like this before and I’m a little intimidated by that method

  104. Hi, would I be able to add sesame seed in the sauce?

  105. Made this for dinner tonight and it was a hit! My husband and I both loved it so thanks for a great recipe!

  106. Springwater Hill says:

    I tried this recipe……DELICIOUS!!!! WAY WAY better than what you would get at a restaurant.

  107. Annelise Gallien says:

    Made this last night, delicious with a hit of spicy! I used Frank’s Buffalo sauce. Served with rice and roasted brocoli. This is going into my recipe file. Thanks!

  108. Have you ever hear the phrase “Taste so good, makes you wanna slap your mama!!!” I wanted to slap myself repeatedly last night when I made this. OH.MY.GOD!!!! Best chicken recipe I have ever made! I added fresh garlic to the sauce and powdered garlic to the raw chicken because I can’t cook without garlic and man, I swear it took this recipe to another level. My husband was in a food coma for a few hours LOL! Thanks so much!!!

  109. How much buffalo sauce? There is a glitch that is making the amount look like a little box. It just says *box* cup buffalo.

  110. Made this recipe & it was great, almost addictive. Next time I may add a bit of OJ concentrate & a bit more hot sauce & chili flakes. This is definitely a keeper.

  111. I subscribe to your recipe blog and we absolutely love this recipe! Even my husband who is a “meat and potatoes” guy thought this was the best. I didn’t have buffalo sauce, so I looked up a recipe on the web and made it from scratch. This dish is A+ and definitely a keeper.

  112. If I wanted this to be general toast chicken, what ingredient would I need to take out or add?

  113. Made this last night and it was fantastic. I didn’t have any buffalo sauce so I substituted bbq sauce with sriracha. Next time I will add more sriracha as it was more sweet than spicy but my husband didn’t mind. A real hit that we’ll make again.

  114. Have been making this for my family for some time now. Everyone loves it! Especially my son who loves spicy food! Definitely one of our faves. Wondering if anyone has tried making this in a crock pot? Keep the recipes coming! My family thanks you!!!

  115. Disclaimer “im a restaurant chef” this recipe is awesome! Other than tweaking the ingredients a little considering i was makimg it for 3 people, and the cook time needed to be reduced a lot, this was a 5 star dish. I used Sriracha considering its a “asian” dish and a little texas petes. Just making the sauce i was trying to find thing in my kitchen to dip in it. Other than that i would suggest put some salt, pepper, and a little Cayenne pepper in with the flour cornstarch mix. Thanks for sharing this recipe, it will definitely be one of my easy go to asian dishes after a long days work!!! Ps to spice it up a little more, add some of the sauce to your rice. Cook on!! 🖒


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