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Crispy Firecracker Chicken

Featured in Snacks and Bites Everyone Loves.

This dish packs bold flavors with tender, crunchy chicken tossed in a sauce that’s sweet, spicy, and sticky. Each bite bursts with a blend of mild heat and balanced sweetness. Finish it off with sesame seeds and chopped green onions for a polished twist. It’s simple, satisfying, and always a hit at the table.
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Updated on Sat, 19 Apr 2025 00:30:44 GMT
Golden, crispy chicken pieces draped in a shiny, sticky coating, topped with green onions and presented over white rice. Pin it
Golden, crispy chicken pieces draped in a shiny, sticky coating, topped with green onions and presented over white rice. | mecooking.com

🎉🔥 This fiery chicken dish blends juicy, crunchy chicken with bold buffalo flavors. It's so good for get-togethers or just dinner at home - your family will definitely want more!

WHAT YOU'LL NEED

  • Chicken: 1 ½ lbs. boneless chicken breast or thighs without skin, chopped into 2-inch chunks and dried thoroughly
  • Salt/Pepper: As needed for chicken seasoning
  • Eggs: 3 eggs, beaten until they look smooth and bubbly
  • Vegetable Oil: 1 cup for cooking, with extra on hand to keep temperature steady
  • Cornstarch: ¾ cup, helps make the chicken extra crunchy
  • Buffalo Sauce: ¾ cup, brings the heat
  • Light Brown Sugar: 1 cup, balances with sweetness
  • Apple Cider Vinegar: 2 teaspoons, adds a zingy taste
  • Butter: 1 tablespoon, melted, makes sauce richer
  • Soy Sauce: 1 teaspoon, gives deeper taste
  • Garlic Powder: 1 teaspoon, boosts overall flavor
  • Chili Powder: ½ teaspoon (if you want), kicks up the heat level
  • Mustard Powder: ½ teaspoon, brings slight sharpness
  • Salt: ¼ teaspoon, perks up flavors

HOW TO MAKE IT

Step 1:
Turn your oven on to 350 degrees. While it's warming up, mix all sauce stuff together in a bowl and put it aside.
Step 2:
Chop chicken into 2-inch bits and dry them completely with paper towels. Add plenty of salt and pepper to make them tastier.
Step 3:
Grab a medium bowl and beat the eggs hard until they're bubbly and all one color. Toss in the chicken pieces and coat them well in egg.
Step 4:
Pour 1 cup vegetable oil into a deep pan and heat it to 365 degrees. Right before cooking, roll the first batch of chicken in cornstarch, then dunk each piece back in the egg mix.
Step 5:
Cook chicken in small groups, leaving room between pieces so they cook evenly. Fry about 3-4 minutes on each side until they're light brown and crispy. Change the heat as needed, adding more oil if it gets low.
Step 6:
When they turn golden, grab them with a slotted spoon and put them on wire racks. This keeps them crunchy by letting extra oil drip away.
Step 7:
After all chicken is cooked, throw it in a big bowl with the sauce. Gently mix so all pieces get covered.
Step 8:
Put the saucy chicken in a 9 x 13-inch baking dish and cook for 10 minutes. Take it out, stir it around, and cook another 10 minutes.
Step 9:
Pull it from the oven and sprinkle green onions on top. Serve it hot with white rice for a full meal.

Keeping and Serving Ideas

  • Put this spicy chicken on top of fluffy white rice for a complete dinner.
  • Toss some chopped green onions or sesame seeds on top to make it look fancy and taste better.
  • You can keep extras in a sealed container in your fridge for up to 3 days.

Celebrity Chef Advice

  • Gordon Ramsay says to make sure your oil is super hot before you drop in chicken or it'll turn soggy.
  • Ina Garten thinks you should let the chicken sit for a bit after frying to keep all the juices inside.
  • Emeril Lagasse says to grab fresh stuff for your sauce to make everything taste better.

MIX IT UP

  • Try using teriyaki sauce instead of buffalo for a sweeter Asian flavor.
  • Sprinkle some crushed peanuts or sesame seeds on top for extra crunch.
  • Make it a full dinner by adding steamed veggies alongside the chicken.

Crispy Firecracker Chicken

Crisp pieces of chicken coated in a bold, tangy sauce that’s got just the right kick. Perfect for sharing during special occasions or casual nights.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Mariana


Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: ~

Ingredients

01 1 ½ pounds of boneless, skinless chicken thighs or breasts.
02 Add salt and pepper as needed.
03 3 eggs, beaten until mixed smooth.
04 1 cup of vegetable oil (plus more if required).
05 ¾ cup of cornstarch.
06 ¾ cup of buffalo-style hot sauce.
07 1 cup of packed brown sugar, light.
08 2 teaspoons of apple cider vinegar.
09 1 tablespoon of melted butter.
10 1 teaspoon of soy sauce.
11 1 teaspoon powdered garlic.
12 ½ teaspoon ground chili powder (optional).
13 ½ teaspoon ground mustard powder.
14 ¼ teaspoon salt.

Instructions

Step 01

Turn the oven on to 350°F (175°C). Mix together all the sauce parts and leave them ready to use later.

Step 02

Slice the chicken into pieces about 2 inches wide. Make sure the pieces are dry and sprinkle on the salt and pepper.

Step 03

Whisk those 3 eggs until they look light and airy. Dip the chicken in until it's well coated.

Step 04

On medium-high heat, warm the vegetable oil to 365°F. Cover chicken first with cornstarch, then a second layer of eggs.

Step 05

Cook the chicken in small groups. Flip each piece after 3-4 minutes or once all sides turn crispy and golden.

Step 06

Lift the chicken out using a slotted spoon and let it rest on a rack to drain off extra oil.

Step 07

After frying all the chicken, coat each batch in the buffalo sauce. Put everything into a dish that can handle baking.

Step 08

Bake for 10 minutes. Toss the chicken in the sauce again, then bake for another 10 minutes.

Step 09

Top with green onions and pair with white rice for serving.

Notes

  1. To make it crispier, don’t fry until your oil is nice and hot.
  2. Adjust how spicy it is by changing the buffalo sauce amount.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 30 g
  • Protein: 30 g