Description
Crispy chicken pieces tossed in a bold sweet-and-spicy glaze, this firecracker chicken is a quick and flavorful way to spice up dinner or impress guests with a crowd-pleasing appetizer.
Ingredients
Scale
- 1 1/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/3 cup vegetable oil, for frying
- 1/3 cup buffalo-style hot sauce (such as Frank’s RedHot)
- 1/2 cup light brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional for extra spice)
Instructions
- Preheat oven to 325°F (160°C). Line a 9×13-inch baking dish with foil and lightly grease it.
- Season the chicken with salt and pepper. Dredge each piece in cornstarch, then dip into the beaten eggs.
- In a large skillet, heat the vegetable oil over medium-high heat. Fry the chicken in batches for 2–3 minutes per side, until golden brown (do not cook through). Transfer to a plate lined with paper towels.
- In a medium bowl, whisk together the hot sauce, brown sugar, vinegar, garlic powder, and red pepper flakes.
- Add the browned chicken to the prepared baking dish. Pour the sauce over the chicken and toss gently to coat.
- Bake uncovered for 30–35 minutes, stirring once halfway through, until the sauce thickens and coats the chicken.
- Serve hot with rice or vegetables, or as a spicy appetizer with toothpicks.
Notes
- Adjust the spice level by modifying the amount of hot sauce and red pepper flakes.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Pairs well with jasmine rice or a crisp vegetable slaw.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 19g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 150mg