Firecracker Chicken
Crispy chicken pieces tossed in a sweet and spicy sauce, baked to perfection for a delightful meal.
Ingredients
- 1½ lbs. boneless skinless chicken breast or thighs
- Salt and black pepper to taste
- 3 pieces eggs (whisked)
- 1 cup vegetable oil (plus more if needed)
- ¾ cup cornstarch
- ¾ cup buffalo sauce
- 1 cup light brown sugar (packed)
- 2 teaspoons apple cider vinegar
- 1 tablespoon butter (melted)
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon chili powder (optional)
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- Green onions (sliced, optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine buffalo sauce, brown sugar, apple cider vinegar, melted butter, soy sauce, garlic powder, chili powder, mustard powder, and salt. Mix until fully dissolved and set aside.
- Cut chicken into 2-inch bite-sized pieces and pat dry with paper towels. Season with salt and pepper.
- Whisk eggs in a medium bowl until air bubbles form. Add chicken pieces to the eggs and let soak.
- Heat vegetable oil in a heavy skillet over medium-high heat until it reaches 365°F.
- Coat each chicken piece in cornstarch, then dip back into the egg mixture before frying.
- Fry chicken in small batches for 3-4 minutes on each side until golden brown. Drain on a wire rack set over wax paper.
- Toss the fried chicken in a large bowl with the prepared sauce, then transfer to a 9x13-inch baking dish.
- Bake uncovered for 10 minutes, then toss again in the sauce and bake for another 10 minutes.
- Garnish with sliced green onions if desired and serve.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.