Firecracker Chicken
This Easy Firecracker Chicken is restaurant-quality perfection! Extra crispy fried chicken pieces are tossed in an incredible sweet, spicy, and tangy glaze that tastes even better than takeout. The double-dip coating ensures the chicken stays shatteringly crisp, even after being baked in the sauce. Serve with rice for the ultimate dinner. For another Asian-inspired favorite, try our Beef Lo Mein.
Servings: 4 servings
Calories: 703kcal
Equipment
- Dutch Oven or Deep Skillet Perfect for frying chicken.
- Oil Thermometer Essential for maintaining the correct 365°F frying temperature.
- Wire Cooling Racks Keeps fried chicken crispy by allowing air circulation underneath.
- 9x13 inch Baking Dish For the final baking step.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 2-inch pieces
- Salt and pepper, to season
- 3 large eggs, whisked
- 1 cup vegetable oil (plus more as needed)
- 0.75 cup cornstarch
- 0.75 cup buffalo sauce (Frank's Red Hot recommended)
- 1 cup packed light brown sugar
- 2 tsp apple cider vinegar
- 1 tbsp butter, melted
- 1 tsp soy sauce
- 1 tsp garlic powder
- 0.5 tsp chili powder (optional)
- 0.5 tsp mustard powder
- 0.25 tsp salt
- Green onions, chopped, for garnish
- Steamed white rice, for serving
Instructions
- Preheat oven to 350°F. Whisk all sauce ingredients together in a bowl and set aside.
- Pat chicken dry, season with salt and pepper. Whisk eggs vigorously in a bowl. Add chicken and toss to coat.
- Heat oil in a Dutch oven to 365°F. Working in batches, dredge egg-coated chicken in cornstarch, then briefly dip back into eggs. Fry 3-4 mins per side until golden and crisp. Transfer to wire racks.
- Place all fried chicken in a large bowl with sauce. Gently toss to coat. Transfer to a greased 9x13 baking dish.
- Bake for 10 minutes. Remove, toss gently in sauce again. Bake for 10 more minutes.
- Garnish with chopped green onions. Serve hot over steamed rice.
Notes
Pro Tips: The double-dip method (egg → cornstarch → egg) is the secret to extra crispy chicken that stays crisp in the sauce. Maintain oil temperature at 365°F—too cool and the coating gets greasy, too hot and it burns. Use Frank's Red Hot Buffalo Sauce for the best flavor. The double-bake method (10 mins, toss, 10 more mins) creates a thick, glossy, clingy glaze. For perfect rice: boil 2 cups broth, add 1 cup rice, cover and simmer 15 mins, then rest covered 10 mins.