There's something irresistible about the perfect balance of sweet heat and crispy chicken in this Firecracker Chicken Recipe. It’s a dish that hits all the right notes—spicy, tangy, and just a bit sticky—and it’s incredibly simple to make at home. I’ve made this recipe more times than I can count, and it never fails to impress guests and family alike!
Jump to:
Why You'll Love This Recipe
This Firecracker Chicken Recipe is a favorite of mine because it marries crispy, golden chicken with a fiery, sweet sauce that’s incredibly addictive. It’s approachable enough for weeknights but special enough to serve for guests without stress.
- Perfect Sweet Heat: The combination of buffalo sauce, brown sugar, and red pepper flakes delivers that signature firecracker kick.
- Crispy Outside, Tender Inside: Lightly coating the chicken in cornstarch then frying ensures a fantastic texture every time.
- Simple Ingredients: You probably have most of what you need on hand—no fancy or hard-to-find sauces required.
- Versatile and Crowd-Pleasing: It’s spicy but not overwhelming, making it perfect for sharing and adjusting heat levels.
Ingredients & Why They Work
The magic of this Firecracker Chicken Recipe comes from how simple ingredients come together to deliver fantastic flavor and texture. Here’s a quick breakdown so you know why each one counts.

- Boneless skinless chicken breasts: They cook quickly and stay juicy. I prefer breasts for their lean meat, but thighs work too if you want more richness.
- Cornstarch: The secret to that ultra-crispy coating. It fries lighter and crunchier than flour, giving you the best bite.
- Eggs: Used as a binder to make sure the cornstarch sticks perfectly to each piece.
- Vegetable oil: A neutral oil that handles high heat well—essential for crisping the chicken.
- Buffalo hot sauce: This is the fire in Firecracker Chicken. Choose a quality buffalo sauce you love since it’s the base of the flavor.
- Brown sugar: Adds the sweet counterbalance to the heat, creating that irresistible sweet-spicy combo.
- Rice vinegar: Gives a little tang and brightness, lifting the sauce beyond just sweet and spicy.
- Red pepper flakes: For an extra kick of heat. I always tweak this depending on my mood or who I’m feeding.
- Sliced green onions: Freshness, color, and a mild bite that finishes the dish beautifully.
- Cooking spray: Helps keep your baking pan non-stick and easy to clean.
Make It Your Way
One of the things I love about this Firecracker Chicken Recipe is how easily you can customize it to fit your taste or dietary needs. Play around with the heat level or add different twists to keep things interesting.
- Variation: I’ve swapped boneless chicken thighs in place of breasts for a juicier, richer bite. It’s just as delicious and sometimes even easier to keep moist.
- Spice Level: If you want milder heat, reduce the red pepper flakes or swap the buffalo sauce for a milder hot sauce. You can always add more later!
- Gluten-Free Swap: Using cornstarch already makes this naturally gluten-free, but just double-check your hot sauce label to be sure.
- Extra Crunch: For a double-crisp coating, you can briefly bake the fried chicken pieces before adding the sauce—this keeps the texture popping.
Step-by-Step: How I Make Firecracker Chicken Recipe

Step 1: Prep and Season Your Chicken
Start by cutting your chicken breasts into evenly sized 1-inch pieces. Season them generously with salt and pepper—that’s where a lot of foundational flavor builds. Then sprinkle on the cornstarch and toss until every piece is lightly coated. This step is key—don’t skimp on the cornstarch because it’s what makes the chicken crispy in the pan.
Step 2: Egg Dip and Fry
Next, dip each chicken piece into your beaten eggs. This makes the cornstarch stick and ensures that perfect crust. Heat vegetable oil over high heat in a large skillet—hot but not smoking. Fry the chicken in batches to avoid overcrowding so each piece crisps up golden. Cook 3-4 minutes per side or until beautifully browned. Patience here pays off with fantastic texture.
Step 3: Make the Sauce and Bake
While the chicken cooks, whisk buffalo sauce, brown sugar, rice vinegar, and red pepper flakes together. When all chicken pieces are fried, arrange them in a greased 9"x13" baking dish. Pour your sauce over the top, making sure every piece glistens. Pop the dish into a 350°F oven and bake for 35 minutes, stirring once halfway through so the chicken soaks up that sticky, fiery goodness.
Step 4: Garnish and Serve
Once baked, sprinkle sliced green onions over the chicken for freshness and a pop of green color. Serve immediately and watch how fast this Firecracker Chicken disappears from the table.
Top Tip
From my years of cooking this Firecracker Chicken Recipe, a few little tricks have made all the difference between good and unforgettable. These tips help you nail the texture and flavor every single time.
- Don’t Overcrowd the Pan: Fry the chicken in batches. Crowding causes steaming rather than frying, which means soggy chicken.
- Use a Hot Pan and Oil: Make sure your oil is hot before adding chicken; this prevents sticking and helps that golden crust form quicker.
- Whisk the Sauce Well: The brown sugar can settle, so whisk it thoroughly before pouring over the chicken to keep the flavor balanced.
- Stir Halfway Through Baking: This ensures every chicken piece gets coated in sauce and caramelizes nicely without getting soggy.
How to Serve Firecracker Chicken Recipe

Garnishes
I always top mine with plenty of sliced green onions—they bring a nice sharp freshness that cuts through the richness. Sometimes I add a sprinkle of toasted sesame seeds for an extra nutty crunch. A squeeze of fresh lime juice at the end can brighten things up, too.
Side Dishes
This Firecracker Chicken pairs beautifully with simple sides like steamed jasmine rice or garlic fried rice to soak up the sauce. I also love serving it alongside roasted veggies or a crunchy Asian slaw to add texture contrast. When I’m in a hurry, a basic green salad with a light vinaigrette does the trick.
Creative Ways to Present
For parties, I’ve served the chicken on skewers for easy finger food alongside dipping sauces. Another fun way is stuffing it into lettuce cups with some crunchy peanuts and fresh herbs for that fresh-cool-spicy combo. It’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. The chicken retains its flavor nicely, though the texture softens slightly. Reheating gently helps maintain a better bite.
Freezing
You can freeze cooked Firecracker Chicken in a sealed container or freezer bag for up to 2 months. I prefer freezing the chicken and sauce separately if possible for the best texture when thawed.
Reheating
To reheat, I use the oven at 300°F for about 10-15 minutes to gently warm the chicken without drying it. You can also heat it in a skillet on medium-low heat, stirring often to keep the sauce from burning. Microwaving works in a pinch but tends to make the coating less crispy.
Frequently Asked Questions:
Absolutely! Chicken thighs work wonderfully and tend to stay more juicy and flavorful, especially if you prefer dark meat. Just cut them into similarly sized pieces for even cooking.
The recipe has a mild to moderate heat depending on the buffalo sauce and the amount of red pepper flakes used. You can control the spiciness easily by adjusting these ingredients to your taste.
Yes! Using cornstarch for the coating instead of flour makes the recipe gluten-free. Just be sure to pick a gluten-free buffalo sauce and check labels on any store-bought sauces you use.
To keep your chicken crispy, avoid overcrowding when frying and baking. Also, stirring halfway through baking helps sauce coat evenly without making the chicken soggy. Some chefs like to bake uncovered to let moisture escape, which helps maintain crispiness.
Final Thoughts
This Firecracker Chicken Recipe feels like a little celebration on a plate to me—where simple ingredients come alive with zest and crunch. It’s one of those dishes I always circle back to when I want a no-fuss dinner that tastes like I put in hours. I hope you enjoy making it just as much as I do, and that it becomes a fiery favorite in your kitchen, too!
Print
Firecracker Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
Firecracker Chicken is a flavorful and spicy dish featuring crispy chicken pieces coated in a sweet and tangy buffalo sauce with a hint of heat from red pepper flakes. Perfect for a main course that brings a kick to your dinner table.
Ingredients
Chicken
- 1 ¼ pounds boneless skinless chicken breasts cut into 1 inch pieces
- Salt and pepper to taste
- ⅓ cup cornstarch
- 2 eggs beaten
- 3 tablespoons vegetable oil
Sauce
- ⅓ cup buffalo hot sauce
- ½ cup brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon red pepper flakes or more to taste
Garnish
- ¼ cup sliced green onions
- Cooking spray
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray to prevent sticking.
- Season and coat chicken: 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 chicken in eggs: Dip each piece of cornstarch-coated chicken into the beaten eggs ensuring full coverage.
- Fry the chicken: Heat the vegetable oil over high heat in a large pan. Add the chicken pieces in a single layer and cook for 3-4 minutes on each side or until they are golden brown. Cook the chicken in batches if necessary to avoid overcrowding.
- Arrange chicken in pan: Transfer the fried chicken pieces in a single layer to the prepared 9"x13" baking pan.
- Prepare the sauce: In a small bowl, whisk together the buffalo hot sauce, brown sugar, rice vinegar, and red pepper flakes until well combined.
- Coat chicken with sauce and bake: Pour the sauce evenly over the chicken in the baking pan. Bake in the preheated oven for 35 minutes, stirring once halfway through to evenly coat the chicken with the sauce.
- Garnish and serve: Remove from oven, sprinkle sliced green onions over the top, and serve hot.
Notes
- For extra heat, increase red pepper flakes according to taste.
- You can substitute chicken thighs for a juicier texture.
- Use gluten-free cornstarch to make this recipe gluten-free.
- If preferred, bake the chicken pieces after coating with cornstarch and egg for a lighter version without frying.
- Adjust brown sugar amount for sweeter or less sweet sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg

Leave a Reply