Why You’ll Love This Recipe
I like how this recipe gives me perfectly crispy chicken without being too heavy. The sweet and spicy sauce is addicting, and I find myself wanting to make it again and again. I also love that it works for both lunch and dinner, and I can serve it over rice, noodles, or even on its own as a fun party dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chicken
1 ½ lbs. boneless skinless chicken breast/thighs
1 cup vegetable oil plus more as needed
¾ cup cornstarch
Salt/Pepper
3 eggs whisked
Sauce
¾ cup buffalo sauce
1 cup packed light brown sugar
2 tsp apple cider vinegar
1 tsp soy sauce
1 tsp garlic powder
½ tsp chili powder optional
½ tsp mustard powder
¼ tsp salt
1 tbsp butter melted
Directions
Start by preheating the oven to 350°F (175°C). In a small bowl, I whisk all the sauce ingredients together until smooth and set it aside.
I cut the chicken into bite-sized 2-inch pieces and pat them dry with paper towels. Then I season with salt and pepper.
In a medium bowl, I whisk the eggs really well until they look frothy. I toss in the chicken pieces and coat them fully.
I heat 1 cup of vegetable oil in a large pan over medium-high until it reaches 365°F. Right before frying, I coat each piece of chicken in cornstarch, dip them back into the eggs, and then fry them in small batches. Each piece cooks for about 3–4 minutes per side until golden and crispy. I adjust the heat and oil as needed.
Using a slotted spoon, I place the fried chicken on a wire cooling rack with parchment underneath to catch excess oil.
When all the chicken is fried, I toss it in the prepared sauce until evenly coated, then transfer it to a 9×13-inch baking dish. I bake for 10 minutes, stir gently, then bake another 10 minutes.
Finally, I remove it from the oven, sprinkle with chopped green onions, and serve over white rice.
Servings and Timing
This recipe makes about 6 servings. Prep time takes around 20 minutes, cooking time is about 45 minutes, and total time is just over 1 hour.
Variations
I sometimes make this dish with chicken thighs instead of breasts for extra juiciness. If I want more heat, I add extra chili powder or a splash of hot sauce to the glaze. For a milder version, I reduce the buffalo sauce slightly and increase the brown sugar. I’ve also tried serving it with fried rice, quinoa, or even inside lettuce wraps for a lighter option.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a 350°F oven for about 10–12 minutes until warmed through, which keeps it crispy. I can also use the microwave for a quicker option, though it softens the coating. This dish doesn’t freeze well because the sauce makes the coating soggy.
FAQs
Can I make this recipe with chicken wings instead of breast or thighs?
Yes, I can easily use wings. I just adjust the frying time since wings take a little longer to cook through.
How spicy is this firecracker chicken?
It has a medium level of heat. If I want it spicier, I add more buffalo sauce or chili powder.
Can I bake the chicken instead of frying?
Yes, but it won’t be as crispy. If I bake, I coat the chicken in cornstarch and bake at 400°F for about 20–25 minutes before tossing with sauce.
What can I serve with firecracker chicken?
I like serving it over rice, fried rice, noodles, or even mashed potatoes. Steamed vegetables also make a great side.
Can I use store-bought buffalo sauce?
Yes, store-bought buffalo sauce works perfectly in this recipe.
How do I make the coating extra crispy?
I make sure to pat the chicken dry, fry in small batches, and let the chicken rest on a wire rack instead of paper towels.
Can I use an air fryer instead of pan frying?
Yes, I can cook the chicken in the air fryer at 375°F for about 12–15 minutes, flipping halfway, then toss it in the sauce before baking.
Is this recipe gluten-free?
It can be if I use a gluten-free soy sauce. Cornstarch is naturally gluten-free.
Can I make the sauce less sweet?
Yes, I reduce the brown sugar to about ½ cup if I want a more tangy and spicy glaze.
Can I prepare the chicken ahead of time?
I can fry the chicken earlier in the day and store it in the fridge. When ready to serve, I toss it with sauce and bake it to heat through.
Conclusion
This firecracker chicken with homemade buffalo sauce gives me crispy, saucy, and flavorful bites every single time. I love how easy it is to adjust the heat and sweetness, and it’s always a crowd-pleaser whether I serve it for dinner or at a gathering. It’s one of those recipes I keep coming back to when I want something bold, comforting, and absolutely delicious.
