Ingredients

1 ½ lbs. boneless skinless chicken breast or thighs

Salt and pepper, to taste

3 eggs (whisked)

1 cup vegetable oil (plus more as needed for frying)

¾ cup cornstarch

¾ cup buffalo sauce

1 cup packed light brown sugar

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

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. In a bowl, whisk together buffalo sauce, brown sugar, apple cider vinegar, melted butter, soy sauce, garlic powder, chili powder, mustard powder, and salt to create the sauce. Set aside.

Step 2: Cut the chicken into 2-inch pieces and pat them completely dry using paper towels. Season with salt and pepper.

Step 3: Vigorously whisk the eggs in a medium bowl until small air pockets form and the color is uniform. Add the chicken pieces to the eggs and toss to coat evenly.

Step 4: Heat 1 cup of vegetable oil in a deep pan over medium-high heat until it reaches about 365 degrees Fahrenheit. Just before frying, coat the first batch of chicken with cornstarch, then briefly dip them back into the whisked eggs.

Step 5: Fry the chicken in batches, making sure to leave enough space between pieces so they get crispy. Cook about 3-4 minutes per side until golden brown. Adjust the heat as needed and add more oil if necessary during cooking.

Step 6: Using a slotted spoon, transfer the fried chicken pieces to wire cooling racks placed over parchment or wax paper to let excess oil drain and keep the chicken crispy.

Step 7: Once all chicken is fried, add it to the large bowl with the prepared sauce. Gently toss to coat all pieces evenly, then transfer the coated chicken to a 9×13-inch baking dish.

Step 8: Bake in the preheated oven for 10 minutes. Remove, gently toss the chicken in the sauce again, then bake for an additional 10 minutes.

Step 9: Remove from the oven and garnish with chopped green onions. Serve hot with white rice or vegetable fried rice.

Tips & Variations

For extra crispiness, make sure to dry the chicken thoroughly before coating and frying.

Adjust the amount of chili powder or buffalo sauce to control the spice level according to your preference.

Try using thighs instead of breasts for juicier chicken.

Leftover chicken makes a great filling for wraps or sandwiches the next day.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great alternative and tend to stay juicier and more flavorful than breasts. Just cut them into similar-sized pieces for even cooking.

How spicy is Firecracker Chicken?

The dish has a moderate level of heat from the buffalo sauce and optional chili powder, but you can adjust the spice by adding more or less chili powder or using a milder sauce to suit your taste.