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Firecracker Chicken

Firecracker Chicken with crispy, juicy chicken bites coated in a glossy sweet-and-spicy firecracker sauce. The cornstarch coating fries up golden, then gets tossed until the sticky sauce clings to every piece.
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Prep Time 20 minutes
Cook Time 18 minutes
rest 10 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces Cut into 1-inch pieces for even frying.
  • 2 large eggs
  • 0.5 cup buttermilk Helps the coating stick and keeps chicken juicy.
  • 1.5 cups cornstarch Creates the crispy crust.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Firecracker Sauce
  • 0.5 cup buffalo sauce
  • 0.3333333333 cup brown sugar Use packed brown sugar.
  • 0.25 cup honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp crushed red pepper flakes (adjust to taste) Adjust heat to preference.
  • 1 tsp grated fresh ginger
  • 1 tbsp unsalted butter
Garnish
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds
For Serving (Optional)
  • 1 Steamed jasmine rice
  • 1 Steamed broccoli
  • 1 Lime wedges

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 saucepan

Method
 

Prepare the Chicken
  1. Whisk the eggs and buttermilk in a shallow bowl until smooth.
  2. In a separate bowl, combine the cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
Coat the Chicken
  1. Dip each chicken piece into the egg mixture, letting excess drip off.
  2. Coat the chicken thoroughly in the seasoned cornstarch, pressing to adhere.
  3. Place the coated chicken on a sheet pan and rest for 10 minutes.
Fry the Chicken
  1. Heat 2 inches of vegetable oil to 350°F in a Dutch oven.
  2. Fry the chicken in batches for 4–5 minutes, until golden brown and cooked through to an internal temperature of 165°F.
  3. Transfer the fried chicken to a wire rack to drain.
Make the Firecracker Sauce
  1. In a saucepan over medium heat, combine the buffalo sauce, brown sugar, honey, soy sauce, rice vinegar, minced garlic, red pepper flakes, grated ginger, and butter.
  2. Simmer for 3–4 minutes, stirring, until glossy and slightly thickened.
Coat and Serve
  1. Add the fried chicken to a large bowl and pour the hot sauce over top.
  2. Toss gently until every piece is evenly coated with the glossy firecracker sauce.
  3. Transfer to a serving platter and sprinkle with green onions and sesame seeds.
  4. Serve immediately with steamed jasmine rice, steamed broccoli, and lime wedges if desired.

Notes

For the crispiest bite, fry in small batches and keep the oil at 350°F so the coating stays dry and crunchy. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or air fryer to help re-crisp (microwave softens the crust). Freezing is not recommended for best texture. For a lower-sugar option, reduce the brown sugar to 1/3 cup and use a honey substitute or slightly less honey while keeping the simmer and thickness.