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This Firecracker Chicken is sweet, spicy and adds a nice kick to your meal. The chicken is super tender and juicy and once you smother it in the flavorful sauce, you will have everyone wanting to come back for seconds!
Serve this restaurant-worthy dish with a side of Easy Fried Rice, these yummy Vegetable Egg Rolls, and these classic Cream Cheese Wontons for a meal you’ll have on repeat.
Firecracker Chicken Recipe
If you are looking for something that is the perfect marriage of sweet and spicy, this firecracker chicken is it! It’s not too hot, and it’s not too sweet. The chicken is flash fried so the outside browns beautifully. Once you add in the delicious firecracker sauce, you will have a meal that you will want to make over and over again!
My go-to Asian meal is my classic Baked Sweet and Sour Chicken, and this recipe is similar to that, except it has a bit more kick with the heat (hence the name Firecracker). This recipe comes together so easily and is one that your entire family will go crazy over. After you try this one, you must check out my Firecracker Salmon… It’s a twist on this one, and so good!
Baked Firecracker Chicken Ingredients
The sauce is a perfect balance of heat and sweet and that will knock your taste buds off. Your family and loved ones are going to love this! To see the exact ingredient measurements, check out the recipe card at the bottom of the post.
- Canola Oil: This is used to flash fry the chicken. You can also use vegetable oil.
- Chicken Breasts: Boneless skinless chicken breasts make prepping a breeze.
- Salt and Pepper: These will enhance all of the flavors of the chicken and sauce.
- Cornstarch: DO NO substitute for flour. The cornstarch is the secret to amazing coating that will make your chicken perfectly crispy.
- Eggs: I always use large eggs when I am cooking.
- Buffalo Sauce: Use your favorite brand. If you want it really spicy, use a hot sauce like Frank’s brand.
- Brown Sugar: This helps the sauce to caramelize and also adds in a sweet flavor.
- Water: The water helps dissolve the sugar
- Apple Cider Vinegar: When you add in the apple cider vinegar, you get a delicious tangy flavor.
- Red pepper Flakes: These add extra heat. Leave them out if you want a more mild flavor.
How to Make Easy Firecracker Chicken
This chicken so easy and tastes so much better than takeout. Now take out begins at home! Serve this chicken with some delicious Easy Fried Rice and you will have the perfect meal!
- Prepare: Preheat oven to 325 degrees Fahrenheit and cut the chicken into bite-sized pieces. Season with salt and pepper.
- Bowls: In two separate bowls, place the cornstarch and the beaten eggs. dip chicken into cornstarch, then coat in egg mixture.
- Flash-Fry: Heat the oil in a large skillet on medium-high heat. Cook the chicken till just the outside is browned. Place in a greased 9×13 pan.
- Sauce: Mix the ingredients for the sauce in a separate bowl, then pour over the chicken.
- Bake: Bake for 1 hour. Stirring every 15 minutes.
Cooking Tips
This Firecracker Chicken will turn out perfectly if you follow all of my cooking tips! Here are a few ideas that you can try out!
- Method to the Madness: Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
- Fast: Do not cook the chicken all the way through before baking. You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
- Low and Slow: Baking the chicken at a low temperature will not overcook the chicken. This helps to cook the chicken all the way through and thicken up the sauce
Variations
There are so many ways that you can change up this Firecracker Chicken! Add in some fruits, veggies, spices, you name it, and you can make this dish feel new each time you cook it!
- Spice: Depending on your tastes, you can take the heat up or down. Use hot sauce or sriracha for a hotter dish. Use buffalo sauce for a milder heat.
- Vegetables: Add peppers, broccoli, or other vegetables to the baking for variety.
- Fruit: Add some pineapple chunks to help with the heat and give it a bit more sweetness
- Chicken: Cut the Chicken into even bite-sized pieces so it’ll cook evenly. Using thighs might result in uneven cooking as light and dark meat cook differently.
- Pork: This recipe would also work perfectly with pork.
- Extra Sauce: If you like your dish saucy, double the sauce recipe and place half on the chicken and another half on the stove in a pot at a simmer for 8-10 min till thickened.
- Serve: This dish is perfect on a bed of rice, stir-fried veggies, or quinoa, or over a bed of lettuce for an Asian-inspired salad.
How to Store Leftover Firecracker Chicken
- In the Refrigerator: Place leftovers in an airtight container in the fridge, and they will last for 3-4 days.
- In the Freezer: To freeze this chicken, place it in a freezer-safe container or bag and freeze it for up to 3 months.
- How to Reheat Firecracker Chicken: This Firecracker Chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in a pan on the stovetop and heat on medium heat, stirring often, till heated through
More Delicious Asian Chicken Recipes
Asian chicken is some of the best chicken out there. It is always perfectly cooked and has a delicious sauce of glaze that really packs a punch of flavor! Check out some more of my favorite recipes that taste better than takeout!
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Firecracker Chicken
Ingredients
- 1/4 cup canola oil
- 4 chicken breasts, boneless skinless
- salt
- pepper
- 1 cup cornstarch
- 2 large eggs
Sauce:
- 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
Instructions
- Preheat oven to 325 degrees Fahrenheit. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- 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 it.
- 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.
- Combine the Buffalo sauce, brown sugar, apple cider vinegar, water, salt, and red pepper flakes in a medium-sized mixing bowl.
- Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
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!
It would serve a family of 4-6. 🙂
I’m wondering if I can skip the apple cider vinegar? WIll it be ok?
Hi i am in Australia and we dont have buffalo sauce. what could i use instead because i am dying to try this.
thanks
Ok so I think I posted in an
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.
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!
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. =(
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!
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
This looks delicious. I needed a change up because my family gets so tired of chicken and I think this will hit the spot!
I’m going to try it tonight with saracha instead of Frank’s!
Hi Jessica,
How’d it turn out with sriracha?
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!
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!
That was supposed to be five stars!
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
Guess what!? We can now serve chicken in our house! Your recipe was fun and delish! I’m so happy to find at least one chicken recipe my husband will eat! Julia
I am making this right now, chicken is in the oven. Can’t wait to taste it. Thank you for recipe!
I’m so excited! Let me know how you like it!!
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.
I think I used Frank’s brand, but any will work great! 🙂
Great! Thank you!
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.