This post may contain affiliate links. Please read our disclosure policy.
This easy Firecracker Chicken is crispy, sticky, sweet, and spicy; the perfect combo for a quick crowd-pleasing party appetizer or a homemade family meal. This delicious takeout-style dish is sure to be a hit with everyone at the table.
What is Firecracker Chicken?
Firecracker chicken is a popular Chinese-American takeout dish made with crispy chicken tossed in a bold, sweet and spicy sauce. The chicken is lightly pan-fried, then baked in a flavorful glaze made with buffalo sauce, sugar, and vinegar. The result is sticky, juicy bites with a kick of heat, perfect over rice or veggies.
Ingredients Notes
- Boneless skinless chicken breasts – Lean and easy to cook, but you can swap for chicken thighs if you prefer a juicier texture.
- Cornstarch – Creates a light, crispy coating on the chicken.
- Eggs – Used for dredging to help the coating stick.
- Vegetable oil – Ideal for quick, light pan frying, but you can use olive oil for a lighter, more flavorful option.
- Buffalo wing sauce – I used Frank’s RedHot for a spicier kick, but Texas Pete’s or Sweet Baby Ray’s offer milder options.
- For a gluten-free or lower-sodium alternative, try coconut aminos mixed with sriracha or your favorite hot sauce to customize the heat and flavor.
- Granulated sugar – Adds sweetness to balance the heat. You can substitute with brown sugar for a deeper, slightly caramel-like flavor.
- Apple cider vinegar – Brings tang and brightness. White vinegar can be used as a substitute.
- Kosher salt – Enhances all the flavors.
- Red pepper flakes – Optional, but great for an extra layer of heat. Omit for a milder version.
- Chopped green onions (scallions) – Optional garnish that adds freshness and color.
- Sesame seeds – Optional garnish for added texture and a nutty touch.
See the recipe card for full information on ingredients and quantities.
How to Make Firecracker Chicken
- Prep the Chicken: Cut chicken into 1-inch pieces. Toss with cornstarch to evenly coat, then dip each piece into the beaten eggs.
- Lightly Fry: Heat the oil in a large skillet over medium-high heat. Working in batches, lightly fry the chicken pieces for about 2–3 minutes total, until just golden on both sides. Drain on a paper towel-lined plate.
- Make the Sauce: In a small bowl, whisk together the buffalo wing sauce, sugar, apple cider vinegar, salt, and red pepper flakes.
- Assemble and Bake: Preheat your oven to 400°F. Line a large rimmed baking dish with foil and spray with cooking spray. Arrange the fried chicken in a single layer, pour the firecracker sauce over it, and toss gently to coat.
- Bake: Bake for 20–25 minutes, stirring once halfway through. The sauce will thicken and caramelize slightly as it cools.
- Serve: Transfer the chicken to a serving dish and drizzle with any extra sauce from the pan. Sprinkle with chopped green onions and sesame seeds if desired. Serve hot over rice or with veggies. Enjoy!
Can I air fry the chicken instead of pan-frying?
Yes! You can air fry the coated chicken pieces for a lighter version. Preheat your air fryer to 400°F, then cook the chicken for 10–12 minutes, flipping halfway through until golden and crispy. Once air-fried, toss the chicken with the sauce and bake as directed to get that sticky, caramelized finish.
Recipe Tips
- Fry in batches – Don’t overcrowd the pan when frying. Work in batches to ensure the chicken gets evenly crispy.
- Single layer is key – Arrange the chicken in a single layer on the baking tray for even cooking and perfect caramelization.
- Line your pan – Use foil or parchment paper to prevent sticking and make cleanup a breeze.
- Turn up the heat – Looking for extra spice? Add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- Tone it down – Prefer it mild? Use a low-heat buffalo sauce and skip the red pepper flakes.
- Add savory depth – Stir in 1–2 teaspoons of soy sauce (or coconut aminos) to the sauce for an extra touch of umami flavor.
Serving Suggestions
- Serve over steamed white or brown rice with a side of broccoli, sugar snap peas, or your favorite stir fry vegetables.
- For game day, serve as a spicy appetizer with celery sticks and a side of blue cheese or ranch dressing for dipping.
- Serve it sandwich-style! Add the chicken to a warm tortilla with shredded lettuce, carrots, and a drizzle of ranch for an easy Firecracker Chicken wrap.
- Firecracker Chicken is perfect for meal prep! Cook a big batch, store in portion-sized airtight containers, and enjoy flavorful lunches or dinners throughout the week.
How to Store
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a 350°F oven for 10–15 minutes until heated through and crispy again. For a quicker option, microwave for 1–2 minutes, stirring halfway through. Note that the coating may soften slightly.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
More Easy Takeout-Style Recipes to Try
If you’ve tried this Firecracker Chicken Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Firecracker Chicken
Serves — 4
Crispy Firecracker Chicken bites coated in a sticky, sweet, and spicy sauce. A quick and flavorful takeout favorite you can make at home in just 40 minutes!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 3 large boneless skinless chicken breast (approximately 2-2.5 pounds)
- ¾ cup cornstarch
- ½ cup vegetable oil
- 2 eggs
- 1 cup buffalo wing sauce (I used Frank’s brand)
- ½ cup granulated sugar
- 1 tbsp apple cider vinegar
- ½ tsp kosher salt
- ⅛ tsp red pepper flakes
Optional Garnish:
- ¼ cup chopped green onions
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 400* F. Line a large rimmed baking tray with foil and spray with cooking spray. Set aside.
- Prepare your chicken breast by cutting it into 1 inch pieces. Place your cut chicken pieces into a large shallow dish.3 large boneless skinless chicken breast
- Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken. Set aside.¾ cup cornstarch
- In a small bowl whisk your eggs. Taking 3-4 pieces at a time, shaking off any excess cornstarch, gently toss your cornstarch coated chicken pieces into the beaten eggs. Place the coated chicken pieces onto a large plate. Repeat until all of your chicken pieces are coated in the cornstarch and egg.2 eggs
- In a very large skillet, on medium-high heat, add your vegetable oil. Once your oil is hot ( about 350*F) gently place ½ of your coated chicken pieces into the oil in a single layer. You want to make sure that the pieces are not touching and the skillet is not over crowded. **You may have to cook your chicken in 2-4 batches depending on how big your skillet is**½ cup vegetable oil
- You will cook your chicken on the first side for 1-2 minutes then flip and cook for another 1 minute. **You are not trying to cook your chicken all the way through at this point. You are only very lightly frying the chicken so that your coated chicken will hold the sauce once cooked in the oven.**
- Once your chicken has lightly fried, remove it to a paper towel lined tray and repeat until all the chicken is fried.
- In a small bowl you will make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt and red pepper flakes.1 cup buffalo wing sauce, ½ cup granulated sugar, 1 tbsp apple cider vinegar, ½ tsp kosher salt, ⅛ tsp red pepper flakes
- Transfer your fried chicken pieces to the prepared rimmed baking tray. Make sure your chicken pieces are in a single layer.
- Slowly, and evenly, pour your sauce over the chicken pieces and gently toss to coat all the chicken.
- Bake your sauce coated chicken for 20-25 minutes. Once your chicken has cooked, give it another toss on the tray to make sure all your sauce is coating the chicken (It will thicken slightly as it cools).
- Transfer your cooked chicken to a large serving dish, making sure to pour any extra sauce from the tray onto the top, and garnish with the chopped green onions and sesame seeds.¼ cup chopped green onions, 1 tbsp sesame seeds
Jenn’s Notes
Storage:
- To store: Leftovers can be stored in a sealed container, in the refrigerator, for up to 3 days.
- To reheat: Reheat the chicken in a 350* oven for 10-15 minutes or until warmed through.
- To freeze: Firecracker chicken also makes for a great freezer meal. You can make a double batch, or throw the leftovers in the freezer in an airtight container for up to 3 months. When ready to eat, move the chicken to the fridge to allow it to thaw.
- This dish can be served over cooked white rice with a side house salad for dinner.
- You can also serve this firecracker chicken with a side of blue cheese dressing and some celery sticks and you have a great appetizer for a sports watching party.
Nutrition Info
Calories: 662kcal | Carbohydrates: 48g | Protein: 39g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 2363mg | Potassium: 689mg | Fiber: 1g | Sugar: 25g | Vitamin A: 251IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg
Hi Jenn,
U d a wunnerful job. Thank U for all ur recipes. They’re great ! Just one item in ?? What is considered “buffalo sauce” ? Thanks for ur help….
Thanks so much! We love Franks brand or Sweet Baby Rays. You can find them by the BBQ sauces!