If you’re a fan of bold spices and sticky glazes, this Firecracker Chicken is about to become your new obsession. The secret is in the sauce—a fiery blend of buffalo sauce (or Sriracha), brown sugar, and red pepper flakes that caramelizes beautifully over succulent pieces of chicken. It’s a spicy-sweet masterpiece that balances a slow-burn heat with a satisfying sugary crunch.
Firecracker Chicken
4
servings10
minutes40
minutesKeep the screen of your device on
Ingredients
1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
salt and pepper to taste
1/3 cup cornstarch
2 eggs beaten
3 tablespoons vegetable oil
1/3 cup buffalo hot sauce
1/2 cup brown sugar
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes or more to taste
1/4 cup sliced green onions
cooking spray
Directions
- Preheat the oven to 350 F. Coat a 9″x13″ pan with cooking spray.
- Place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle the cornstarch over the chicken and toss to coat evenly.
- Dip each piece of chicken into the beaten eggs.
- Heat the oil over high heat in a large pan. Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown. You may have to work in batches.
- Place the chicken pieces in a single layer in the 9″x13″ pan.
- In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.
- Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce. Top with green onions and serve.
Notes
- Recipe courtesy of https://www.dinneratthezoo.com/firecracker-chicken
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