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Homemade Firecracker Chicken recipe photo

Firecracker Chicken

Crispy pan-fried chicken tossed in a sweet-spicy honey hot sauce for an easy weeknight meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings

Equipment

  • Large Bowl
  • Shallow bowl
  • Large Skillet
  • 9x13 Baking Dish
  • Spatula or tongs
  • Small Bowl

Ingredients
  

  • 2/3 cup cornstarch
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt divided
  • 3 large eggs beaten
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 1/4 cup canola oil for frying
  • 2/3 cup honey
  • 1/4-1/3 cup hot pepper sauce such as Crystal®, adjust to taste
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon crushed red pepper optional
  • 1/2 teaspoon salt
  • 1/2 cup scallions thinly sliced
  • toasted white sesame seeds for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C). Lightly grease a 9x13 baking dish.
  • In a large bowl, whisk together the cornstarch, ground ginger, black pepper, and 1 teaspoon of the kosher salt.
  • Place the beaten eggs in a shallow bowl for dredging.
  • Heat 1/4 cup canola oil in a large skillet over medium-high heat until shimmering.
  • Working in batches, toss the chicken pieces in the cornstarch mixture to coat, then dip them into the beaten eggs.
  • Add the coated chicken to the hot skillet and cook until golden, about 2–3 minutes per side. Transfer cooked pieces to the prepared baking dish and repeat with remaining chicken.
  • In a small bowl, whisk together the honey, hot pepper sauce, rice vinegar, crushed red pepper (if using), and 1/2 teaspoon salt.
  • Pour the sauce over the cooked chicken in the baking dish and toss gently to coat all pieces evenly.
  • Bake in the preheated oven for 25–30 minutes, stirring once halfway through, until the sauce is bubbly and the chicken is cooked through.
  • Serve the firecracker chicken over rice and sprinkle with thinly sliced scallions and toasted sesame seeds.

Notes

  • Make this as a freezer meal by storing rice, chicken, and sauce separately in freezer bags.
  • Thaw completely before reheating and baking.
  • Store leftover chicken and rice separately in airtight containers.
  • Refrigerate leftovers for 2–3 days.
  • Freeze leftovers for up to 3 months.