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!

Firecracker chicken on a white place with white rice.

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.

Firecracker chicken on white rice on a white plate.

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!”


Firecracker Chicken

5 from 3 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Alyssa Rivers
Servings 6 Servings

Amazing restaurant quality chicken that has just the right amount of sweet and the right amount of spice!

Course Dinner, Main Course
Cuisine Asian American
Keyword asian chicken, chicken recipes, firecraker chicken


  • 1/4 cup canola oil
  • 4 chicken breasts boneless skinless
  • Salt
  • pepper
  • 1 cup cornstarch
  • 2 large eggs beaten


  • 1/3 cup buffalo sauce if you like more heat use hot sauce, like Frank's brand
  • 1 1/4 cup light brown sugar packed
  • 1 tablespoon water
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 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.
Nutrition Facts
Firecracker Chicken
Amount Per Serving
Calories 531 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Cholesterol 151mg50%
Sodium 815mg34%
Potassium 639mg18%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 45g50%
Protein 34g68%
Vitamin A 149IU3%
Vitamin C 2mg2%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.



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 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!

  2. 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?

    1. 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.

  3. 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

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

  5. 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!

  6. 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!!!

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

  8. 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.

  9. 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.

  10. 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.

  11. 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!!!

  12. 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!! ?

  13. I just made this for the 4th time tonight! I used Frank’s regular red hot sauce the first few times and it tasted amazing. I’m trying Frank’s buffalo hot sauce this time and the sauce tastes the same, less spicy, if anything. This is one of my family’s favorite meals. Thank you for sharing!

  14. ive made the firecracker chicken recipe a few times. its soooo good! i seriously could eat this everyday! next time, id like to try it on pork chops, or even shrimp.

  15. We literally, just got done eating this! It is fantastic! My husband would not stop raving or eating. lol He just yelled from the front room, “Dam that was good Sherri.” 🙂 I am in total agreement. I had just the right amount of “kick” without being overpowering. This recipe is FIRE!
    Thank you so much for making me the star Chef tonight and for sharing this wonderful recipe! Definitely checking out the rest of your recipes. 😉

  16. Made the firecracker chicken and my son said it was by far his favorite dinner. Need to make it once a week. My husband said this is a keeper for sure! Had it with the easy fried rice. ?Thanks so much.

  17. Love this recipe. It’s super easy to make and my parents seem to enjoy it. I know I do.
    Thanks bunches.

  18. Posting this in 2019 because that is when I found it. I made this tonight and it was truly delicious. I did use chicken thighs for a moister chicken and the only other change I made was to add a few shakes of hot chili oil to the firecracker sauce. The flavor combinations in this are truly great. Thank you for this recipe, it will be made again, and again!

  19. It takes my a super long time to pan fry each individual 1-inch piece of chicken- any tips on how to cut down this time? Can I use larger pieces of chicken to fry and then cut them into 1-inch pieces afterwards?

    1. Yes, you can use a larger piece but then it will not have to coating wrapped around the chicken. You can pan fry all of it at the same time. It will evenly fry them. It should take about 8-10 minutes to fry them.

  20. I made the Firecracker chicken tonight along with your fried rice recipe, and my won ton soup. Big hit! The chicken is delicious, and as far as the rice…hubby liked it better than my more complicated recipe. Hit with me! Can’t wait to try more recipes.

  21. 5 stars
    My husband and I thought this was delicious! He said it’s his favorite chicken recipe I’ve ever made. It worked really well doing cornstarch then egg. I used two large chicken breasts and there was a bit of extra sauce but we didn’t mind since we served the chicken over rice. I cut the chicken into smaller pieces than is shown in the photos. I baked for 30 minutes and am glad I didn’t bake longer. Will definitely make again!

  22. 5 stars
    As I was actually almost to stop, I got here across your material.
    As well as oh boy did I fix my issue! Those depth and understanding of the subject you possess is actually truly uncommon right now!

    I really can not stand meaningless material which is absolutely not this!

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