Oh, firecracker chicken! Just saying it out loud makes my taste buds tingle with excitement—think of it as a fireworks show for your mouth. The way spicy, sweet, and tangy flavors collide is thrilling; it’s like that time I accidentally added too much hot sauce to my tacos. But don’t worry, here the heat is controlled (mostly), making this dish a must-try for the adventurous eaters among us who crave something just a bit out of the ordinary.
Steps
- Preheat the oven to 350 degrees F and prepare a 9″x13″ baking dish by coating it with cooking spray.
- Season the chicken pieces with salt and pepper, then coat them evenly with cornstarch.
- Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring they are well covered.
- Heat the vegetable oil in a large pan over high heat and cook the chicken in a single layer for 3-4 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding.
- Arrange the browned chicken pieces in a single layer in the prepared baking dish.
- In a small bowl, combine the buffalo hot sauce, brown sugar, rice vinegar, and red pepper flakes, whisking until smooth.
- Pour the sauce mixture over the chicken in the baking dish, then bake for 35 minutes, stirring once halfway through to ensure the chicken is well-coated with the sauce.
- Once baked, garnish the chicken with sliced green onions and serve over rice or noodles as desired.
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 (adjust to taste)
- 1/4 cup sliced green onions
- Cooking spray
FAQ
- How do I make the chicken extra crispy?
- To achieve an extra crispy texture, dip the chicken pieces in egg and cornstarch before browning them in a very hot pan. Ensure the chicken isn’t crowded in the pan, as this could cause it to steam instead of brown. Browning the chicken in small batches might be necessary for the best results.
- Can I adjust the spiciness of the dish?
- Yes, you can modify the level of heat by adjusting the red pepper flakes. If you prefer a milder dish, simply omit or reduce the amount of red pepper flakes used.
- What are some serving suggestions for firecracker chicken?
- Firecracker chicken pairs well with rice, but you can also serve it over Asian rice noodles or chow mein noodles for a different twist.
- Is this recipe suitable for making ahead of time?
- While the dish is best enjoyed fresh, you can prepare the chicken and sauce separately in advance. Store them in the refrigerator and combine them when you’re ready to bake.
- Can I use a different protein instead of chicken?
- Absolutely! This recipe can be adapted with other proteins like shrimp or tofu, just adjust cooking times accordingly to ensure your protein is cooked through.
Tips
- To achieve a crispy crust on the chicken, ensure that your pan is very hot before adding the chicken. This will help the crust to brown nicely.
- Avoid overcrowding the pan when cooking the chicken pieces. If the chicken is too close together, it will steam rather than brown, so cook in batches if necessary.
- If you prefer a milder dish, consider reducing or omitting the red pepper flakes in the sauce to tone down the spiciness.
- For extra flavor and texture, serve the firecracker chicken over rice or try it with Asian rice noodles or chow mein noodles.
Equipment
- Large frying pan or skillet (suitable for high heat)
- 9″x13″ baking dish
- Whisk