Description
This Firecracker Chicken recipe features crispy, tender chicken pieces coated in a sweet and spicy buffalo sauce. Perfectly pan-fried and tossed in a flavorful homemade sauce with brown sugar, vinegar, and crushed red pepper flakes, this dish delivers a spicy kick balanced with a touch of sweetness. Garnished with fresh scallions, it’s ideal served over rice or noodles for a quick and satisfying meal.
Ingredients
Scale
Chicken
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
Sauce
- 3/4 cup packed brown sugar
- 1/2 cup water
- 1/3 cup buffalo sauce (e.g., Frank’s Red Hot Original)
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon cornstarch
- 1/4 teaspoon crushed red pepper flakes (or to taste)
Garnish (optional)
- Chopped scallions, to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together the brown sugar, water, buffalo sauce, vinegar, cornstarch, and crushed red pepper flakes until smooth and well combined.
- Prepare the chicken: Cut the chicken breasts into approximately 1-inch pieces. Place them in a separate bowl, season with garlic powder, salt, and pepper, and toss to coat evenly. Sprinkle the cornstarch over the chicken and toss again until all pieces are well coated.
- Cook the chicken in batches: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add half of the chicken pieces without crowding the pan and cook for 4 minutes on one side. Flip each piece using tongs and cook for another 3 to 4 minutes, until golden brown and cooked through (internal temperature reaches 165°F). Remove cooked chicken to a plate. Add the remaining 1 tablespoon of oil to the skillet and repeat the process with the second batch of chicken.
- Combine chicken and sauce: Return all cooked chicken to the skillet. Pour the prepared sauce over the chicken and stir to coat evenly. Let the sauce bubble and thicken for 30 seconds to 1 minute, then remove from heat.
- Serve: Serve the firecracker chicken immediately over cooked rice or noodles. Garnish with chopped scallions if desired to add a fresh, mild onion flavor and color contrast.
Notes
- For best results, cook chicken in batches to avoid steaming and to achieve a crispy exterior.
- Adjust the amount of crushed red pepper flakes to control the spiciness according to your preference.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
- This dish pairs well with steamed rice or noodles to soak up the flavorful sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
