This Firecracker Chicken is the ultimate crispy, saucy, restaurant-worthy dinner! Juicy chicken breast or thighs are fried until golden, tossed in a bold sweet-and-spicy Firecracker sauce, and baked to glossy perfection. It’s even better than takeout—right from your own kitchen!
Pair it with fluffy white rice or vegetable fried rice, and you’ll have a meal that everyone will rave about.
Why You’ll Love It
- Crispy coating that lasts – thanks to the egg + cornstarch breading method.
- Bold, balanced flavors – spicy buffalo sauce meets brown sugar sweetness, tangy apple cider vinegar, and a hint of umami from soy sauce.
- Restaurant-quality results – with simple ingredients you likely already have.
- Perfect for leftovers – the chicken stays crisp and the sauce reheats beautifully.
The buffalo sauce adds just enough heat without overpowering, while the brown sugar and soy sauce round out the flavors. A little melted butter gives the sauce a velvety finish, and mustard powder acts as a flavor enhancer you won’t notice outright—but you’ll taste the difference.
How to Make Firecracker Chicken
1. Prepare the Chicken
- Cut chicken into bite-sized pieces and pat dry.
- Season with salt and pepper.
- Coat in whisked eggs → dredge in cornstarch → dip once more in eggs just before frying. This double-dip method makes the chicken ultra-crispy.
2. Fry the Chicken
- Heat oil to 365°F.
- Fry in batches, about 3–4 minutes per side, until golden and crisp.
- Transfer to a wire rack so the bottoms stay crunchy.
3. Make the Sauce
- Whisk together buffalo sauce, brown sugar, apple cider vinegar, soy sauce, melted butter, garlic powder, mustard powder, and (optional) chili powder.
4. Bake to Perfection
- Toss fried chicken with the sauce and transfer to a baking dish.
- Bake at 350°F for 10 minutes, toss again, then bake another 10 minutes until thick, sticky, and glossy.
5. Serve & Garnish
- Sprinkle with green onions and serve over rice or alongside stir-fried veggies.
Is Firecracker Chicken Spicy?
Yes, it has a kick from the buffalo sauce—but the sweetness from the brown sugar keeps it balanced. If you’re spice-sensitive, you can skip the chili powder and even cut the buffalo sauce with a little extra butter.
Pro Tips
- Make sure the oil is hot before frying—chicken should sizzle right away.
- Fry in batches so the coating stays crisp.
- Peanut oil works wonderfully for extra flavor.
- Leftovers? Try them as a pizza topping with ranch or blue cheese drizzle—it tastes like buffalo chicken pizza with a tangy twist!
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze chicken and rice separately for up to 3 months.
- Reheat: Warm chicken in a covered dish at 350°F for 15 minutes, or microwave. Rice can be reheated in the microwave or wrapped in foil in the oven.
What to Serve with Firecracker Chicken
- Steamed white rice or vegetable fried rice
- Egg rolls or spring rolls
- Stir-fried vegetables
- A crisp Asian-inspired salad
This Firecracker Chicken will quickly become a family favorite. It’s sticky, crispy, saucy, and full of irresistible flavor—the kind of dish you’ll crave again and again!