firecracker chicken featured image
This firecracker chicken is an easy copycat recipe from your favorite Chinese takeout spot!
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Table of Contents
  1. Easy Firecracker Chicken Recipe
  2. What is Firecracker Chicken?
  3. Ingredients
  4. Ingredient Options
  5. How to Make Firecracker Chicken
  6. Tips
  7. How to Store
  8. You will love our other Asian inspired recipes
  9. Firecracker Chicken Recipe

This firecracker chicken is an easy copycat recipe from your favorite Chinese takeout spot! Boneless crispy chicken chunks tossed in a delicious sweet and spicy sauce and served over white rice. An easy weeknight dinner that your entire family will love (even the picky ones!)

firecracker chicken hero image

Easy Firecracker Chicken Recipe

I get a craving for Chinese takeout regularly. It tends to be my go-to when we order any type of takeout food. But, it can be so simple to just make it at home, and with the right recipe, it can be just as delicious! No need to order takeout next time the craving comes a knockin’.

This firecracker chicken recipe is no joke. It’s insanely delicious and so full of flavor. It actually tastes even better than the real thing. Serve it over a bed of white or brown rice to make the meal complete and you’ve got an easy, mouthwatering, and delicious dinner option.

firecracker chicken

What is Firecracker Chicken?

Firecracker chicken is an Americanized Chinese takeout staple. It is insanely delicious and full of zangy flavors.

To start, the chicken is lightly fried on the stovetop. Then, it is baked with a tangy, sweet, and spicy sauce.

The sauce is made with a mix of buffalo sauce, brown sugar, and vinegar. It is baked down into a glaze consistency and then coated over the cooked chicken. It gives you sticky, crispy chicken, with the perfect sweet and spicy sauce.

Ingredients

  • Boneless skinless chicken breast
  • Cornstarch
  • Vegetable oil
  • Eggs
  • Buffalo wing sauce (I used Frank’s brand)
  • Granulated sugar
  • Apple cider vinegar
  • Kosher salt
  • Red pepper flakes
  • Green onions (optional garnish)
  • Sesame seeds (optional garnish)

Ingredient Options

  • Red pepper flakes: This firecracker chicken is very hot as it is but if you want more heat feel free to add more red pepper flakes to your sauce.  If you would rather have the heat level turned down then omit the red pepper flakes and choose a buffalo wing sauce brand that suits your taste. I have found that the Franks brand that I used was the hottest to taste. I did try Texas Pete’s and Sweet Baby Ray’s brands for this dish and they are slightly milder in the heat level.

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How to Make Firecracker Chicken

  1. Cut the chicken breast into 1 inch pieces.
    Cut the chicken breast into 1 inch pieces
  2. Sprinkle the cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken.
    Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken
  3. In a small bowl whisk the eggs. Gently toss your cornstarch coated chicken pieces into the beaten eggs.
    Gently toss your cornstarch coated chicken pieces into the beaten eggs
  4. In a very large skillet, gently place ½ of your coated chicken pieces into the oil in a single layer.
    Pro-Tip: 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.
    gently place ½ of your coated chicken pieces into the oil in a single layer
  5. Cook your chicken on the first side and cook for another 1 minute.
    Pro-Tip: You are only very lightly frying the chicken so that your coated chicken will hold the sauce once cooked in the oven.
  6. Once your chicken has lightly fried, remove it to a paper towel lined tray and repeat until all the chicken is fried.
    fried chicken on a tray
  7. In a small bowl, make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt and red pepper flakes.
    make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt and red pepper flakes.
  8. Transfer your fried chicken pieces to the prepared rimmed baking tray.
    Pro-Tip: Make sure your chicken pieces are in a single layer.
  9. Slowly pour your sauce over the chicken pieces and gently toss to coat all the chicken.
  10. Bake the coated chicken for 20-25 minutes. Once the chicken has cooked, give it another toss on the tray to make sure all the sauce is coating the chicken.
    firecracker chicken
  11. Transfer your cooked chicken to a large serving dish and garnish with the chopped green onions and sesame seeds.

Tips

  • 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.

How to Store

  • 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.

You will love our other Asian inspired recipes

Mongolian Beef | Bourbon Chicken | Better Than Takeout Fried Rice | Honey Garlic Chicken

5 from 2 votes
firecracker chicken featured image

Firecracker Chicken

Serves — 4
This firecracker chicken is an easy copycat recipe from your favorite Chinese takeout spot!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

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
  • 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.
  • Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken. Set aside.
  • 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.
  • 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**
  • 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.
  • 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.

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.
Tips:
  • 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

No need to order takeout, you can quickly make this easy firecracker chicken recipe, right from the comfort of your home! It has the perfect spicy, sticky sauce over top of crispy chicken. When served over a big bed of rice, you have a delicious homemade Chinese takeout inspired meal.

Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. 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….