Firecracker Chicken

Firecracker Chicken



  • 1 ½ lbs. boneless skinless chicken breast or thighs
  • Salt/Pepper
  • 3 eggs, whisked
  • 1 cup vegetable oil, plus more as needed
  • 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
Preparation time:

1 hour 5 minutes

Portions: 2
Difficulty: Media


Firecracker Chicken


  •  Whisk together the sauce ingredients and set aside.
  • Cut the chicken into 2-inch pieces and pat completely dry. Season with salt and pepper.
  • Whisk the eggs vigorously in a medium bowl, until small air pockets have developed and it’s very uniform in color. Add the chicken and toss to coat.
  • Heat 1 cup vegetable oil over medium-high heat to 365 degrees. Just before frying, coat the first batch of chicken with cornstarch, then briefly dip each back into the whisked eggs.
  • Fry the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is light brown and crisp, about 3-4 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed. Add a little more oil as needed throughout cooking.
  • Use a slotted spoon to carefully remove the chicken and place on wire cooling racks so that the bottom stays crispy. Place wax or parchment paper underneath the racks to catch excess grease.
  • Once all of the chicken has been fried, add the chicken to the large bowl with the sauce and gently toss to coat. Transfer to a 9 x 13-inch baking dish.
  • Bake for 10 minutes. Remove and gently toss to coat the chicken with the sauceBake for 10 more minutes.
  • Remove and garnish with green onions. Serve over white rice.

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