Firecracker Chicken: Your New Sweet and Spicy Favorite

Firecracker Chicken is a sweet and spicy dish that transforms your weeknight dinners into something special.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Chinese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

0.5 cup Frank's Red Hot Infuses heat and tangy flavor; substitute with your favorite hot sauce if desired.
0.33 cup dark brown sugar Brings sweetness and depth; can swap with coconut sugar for a lighter option.
1 teaspoon garlic powder Simple flavor enhancer; fresh garlic works too—just adjust the amount.
0.25 cup soy sauce or tamari Adds umami richness; use tamari for a gluten-free version.
2 tablespoons rice wine vinegar Balances flavors with acidity; apple cider vinegar works as a substitute.
2 tablespoons water

For the Chicken

1 pound boneless, skinless chicken thighs Juicy and flavorful, perfect for this dish; chicken breasts are acceptable.
to taste salt and pepper Essential for seasoning; don’t skip this step for maximum flavor!
0.5 cup corn starch Key for achieving that crispy exterior; regular flour can be used if you prefer.

For Cooking

as needed neutral oil Necessary for frying the chicken; canola, vegetable, or peanut oil all work well.

For Garnishing

1 bunch chopped scallions Provides a fresh crunch and pop of color; substitute with chives if you prefer.

Optional Additions

to taste cooked white rice Complements the dish perfectly; a great way to soak up that delicious sauce!

Equipment

Skillet
medium saucepan
Oven

Method

Step‑by‑Step Instructions for Firecracker Chicken

Preheat your oven to 400°F (200°C) with the rack positioned in the middle.
In a medium saucepan, combine Frank's Red Hot, dark brown sugar, garlic powder, soy sauce, rice wine vinegar, and water over medium heat, stirring continuously until the sugar fully dissolves, about 2–3 minutes. Set the sauce aside.
Pat the chicken thighs dry, season with salt and pepper, and dredge in corn starch, shaking off excess.
Heat a large skillet over medium to high heat, add enough neutral oil to cover the bottom, and fry the chicken thighs until golden brown and crispy, about 3–5 minutes on each side.
Pour the prepared sauce evenly over the cooked chicken in the skillet, ensuring each piece is well-coated.
Transfer the skillet to the preheated oven and bake the chicken uncovered for 5 to 8 minutes.
Remove from the oven, garnish with chopped scallions, and serve with cooked white rice if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 22gProtein: 25gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 800mgPotassium: 480mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For optimal results, store leftovers in an airtight container for up to 3 days and reheat in the oven.

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