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Crispy Firecracker Chicken

Featured in Snacks and bites for hungry moments.

This dish combines tender fried chicken chunks with a fiery, tangy sauce that's slightly sweet for balance. The fried coating stays crispy under the sticky glaze, and toppings like sesame seeds and green onions take it up a notch. A guaranteed crowd-pleaser full of bold flavors.
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Maria from tastyhush
Updated on Sun, 08 Jun 2025 12:21:14 GMT
Golden-crisp chicken chunks in a shiny, spicy glaze, topped with fresh green onions, sitting on a bed of rice. Pin it
Golden-crisp chicken chunks in a shiny, spicy glaze, topped with fresh green onions, sitting on a bed of rice. | tastyhush.com

🔥🎉 Firecracker Chicken brings together juicy bites of chicken and a bold, spicy buffalo kick. It's a crowd-pleaser, whether you're chilling with family or throwing a casual get-together. Folks won't stop reaching for more!

INGREDIENTS

  • Butter: 1 tablespoon, melted, adds richness to the sauce
  • Eggs: 3, beaten up until bubbly and the color mixes well
  • Vegetable Oil: 1 cup for frying, add more as needed to keep things cooking smoothly
  • Chicken: 1 ½ lbs boneless, skinless thighs or breasts, cut into 2-inch chunks and patted dry
  • Salt/Pepper: Shake on however much you want to season your chicken
  • Cornstarch: ¾ cup, helps give the chicken a crunchy outer layer
  • Salt: ¼ teaspoon, for that final touch
  • Light Brown Sugar: 1 cup, gives the sauce its sweet flavor
  • Chili Powder: ½ teaspoon (if you like heat), turn it up or down as you like
  • Apple Cider Vinegar: 2 teaspoons, brings a tangy zing to the mix
  • Garlic Powder: 1 teaspoon, to bring out more flavor
  • Mustard Powder: ½ teaspoon, adds a little zip
  • Soy Sauce: 1 teaspoon, deepens the flavor
  • Buffalo Sauce: ¾ cup, gives it all the spicy goodness

INSTRUCTIONS

Step 9:
Chop up some green onions and sprinkle over the hot chicken. Dig in while it's still steamy over white rice.
Step 8:
Pop the coated chicken into a 9 x 13-inch pan and bake for 10 minutes. Stir things up, then slide it back in for another 10 minutes.
Step 7:
Toss all the fried chicken into a bowl with your sauce. Coat it all real good.
Step 6:
Once they're crispy and golden, grab a slotted spoon and move the chicken to wire racks. This keeps them from getting soggy.
Step 5:
Fry the chicken pieces in batches, leaving space so they can cook up nice and evenly. Give them 3-4 minutes per side. If you need more oil, add it as you go.
Step 4:
Warm 1 cup of oil in a deep skillet over medium-high heat to about 365°F. Coat your first round of chicken pieces in cornstarch, then dip them again in the egg.
Step 3:
Beat the eggs in a medium bowl till they've got bubbles and look mixed through. Drop in the chicken pieces and toss till they're all covered.
Step 2:
Slice the chicken into chunks. Make sure they're dry by patting with paper towels, then season them well with salt and pepper.
Step 1:
Flip on your oven to 350°F. As it heats, combine all sauce ingredients in a bowl and set that aside.

Serving and Storage Tips

  • Dished up over fresh-steamed white rice, this chicken is a complete meal.
  • Toss on some sesame seeds or fresh green onion slices for extra flavor and a pretty look.
  • Keep leftovers in the fridge in a sealed container, and they'll be good for three days.

Tips from Well-Known Chefs

  • Chef Ina Garten says to let your fried chicken sit for a few before serving—it keeps things juicy.
  • Chef Gordon Ramsay reminds you to check that oil's nice and hot before dropping in the chicken, or it'll turn out soggy.
  • Chef Emeril Lagasse swears by fresh ingredients in your sauce for next-level flavor.

VARIATIONS

  • Turn things sweet and Asian-style by swapping buffalo for teriyaki sauce.
  • Crushed peanuts or more sesame seeds on top give a nice crunch.
  • Make it a whole meal by serving with some steamed veggies on the side.

Crispy Firecracker Chicken

Juicy fried chicken paired with a bold buffalo glaze, delivering a crunchy, spicy, and sweet combo that's perfect any time.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: ~

Ingredients

01 1 cup of packed brown sugar, preferably light.
02 1 ½ pounds chicken breast or thighs, no bones or skin.
03 A sprinkle of salt and pepper, as you like.
04 3 beaten eggs.
05 ¾ cup cornstarch for coating.
06 1 cup vegetable oil, with extra if needed.
07 ¾ cup buffalo hot sauce.
08 2 teaspoons of apple cider vinegar.
09 1 tablespoon of melted butter.
10 1 teaspoon soy sauce.
11 1 teaspoon garlic powder.
12 ½ teaspoon mustard powder.
13 ½ teaspoon optional chili powder for spice.
14 ¼ teaspoon of table salt.

Instructions

Step 01

Turn on your oven to 350°F (175°C). Mix up the sauce ingredients and keep them nearby.

Step 02

Chop chicken into bite-sized pieces about 2 inches. Dry them with a paper towel, then sprinkle with salt and pepper.

Step 03

Beat eggs in a bowl until fluffy, then toss the chicken pieces in to coat well.

Step 04

Heat up the vegetable oil in a pan on medium-high until it reaches 365°F. Roll chicken in cornstarch, then back in the eggs.

Step 05

Fry chicken in small batches. Let it cook for 3–4 minutes per side until crispy and golden.

Step 06

Take the fried chicken out using a slotted spoon. Place it on a rack to drain off oil.

Step 07

Once all the chicken’s fried, mix it gently with the buffalo sauce. Move it to a dish for baking.

Step 08

Let it bake in the oven for 10 minutes, stir to coat again, and bake for another 10 minutes.

Step 09

Top with fresh green onions and enjoy with some white rice on the side.

Notes

  1. For an extra crunch, make sure the oil is super hot before frying.
  2. Control the heat by adding more or less of the buffalo sauce.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 30 g
  • Protein: 30 g