Name: Firecracker Chicken Recipe
Prep time: 25 min
Cook time: 35 min
Ingredients: ⅔ cup cornstarch; 1 teaspoon ground ginger; ½ teaspoon ground black pepper; 1½ teaspoons salt (divided); 3 large eggs (beaten); 1½ pounds boneless skinless chicken breasts, (cut into 1-inch cubes); ¼ cup canola or peanut oil; ¾ cup honey; ½ cup hot pepper sauce (Sriracha or Frank’s Red Hot recommended); 1 tablespoon rice vinegar; ½ teaspoon crushed red pepper flakes; 4 cups cooked white rice; ½ cup scallions (thinly sliced); White sesame seeds (for garnish (optional))

Firecracker Chicken Recipe with chicken, cornstarch, honey, hot sauce, rice vinegar, red pepper flakes, and scallions.

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Planning to try this recipe soon? Pin it for a quick find later!

You ever have one of those nights where you’re too tired to cook, but also too stubborn to order takeout (again)? That’s how this Firecracker Chicken Recipe was born in my house. I had chicken breasts sitting in the fridge—looking at me with that “use me or regret it tomorrow” vibe—and I just couldn’t waste them. I swear, grocery store chicken guilt is a real thing.

I remembered seeing something once about sweet and spicy chicken (probably while scrolling Pinterest instead of folding laundry), and I thought, why not wing it? I grabbed hot sauce, honey, a splash of rice vinegar that I wasn’t even sure was still good, and suddenly my kitchen smelled like one of those mall food court spots you can smell from a mile away. My husband took one bite, then looked at me like I had just solved world peace. The kids? Well, usually they run from spice like it’s lava, but that night they were fighting over seconds. I wish I was exaggerating.

Here’s a quick peek at what’s inside:

Why You’ll Love This Firecracker Chicken Recipe?

I don’t want to oversell this but… okay, I’m going to anyway. This chicken is crispy, juicy, sweet, spicy, messy—basically everything you want in a dish that makes you forget you almost ordered pizza instead. The honey hugs the hot sauce in this perfect sweet-heat balance that’s addictive. And the rice vinegar? It sneaks in like that one friend who always brings balance to the group chat.

Honestly, this Firecracker Chicken Recipe tastes like restaurant takeout without the guilt of paying $18.95 for one tiny carton. And the best part? You probably already have everything you need in your kitchen. No mysterious “special Asian chili paste” you’ll never use again. Just pantry staples doing their thing.

Ingredient Notes:

I’ll be honest—I used to skip these parts in recipes. But now that I’m the one writing them, I get it. Sometimes the small stuff is what makes the dish pop. Here’s the breakdown:

Cornstarch: Gives that golden crunch. Without it, you’re eating sad, soggy chicken.
Ginger & Pepper: Little background singers. Not the stars, but the flavor falls flat without them.
Salt: Yeah, boring, but essential. It’s like Wi-Fi—you don’t notice until it’s gone.
Eggs: The glue. Skipping them is like trying to hang a picture without nails.
Chicken Breasts: Easy, lean, and they soak up flavor fast. Thighs work too if you’re team juicy.
Oil: Just enough to crisp things up. You don’t need a deep fryer.
Honey: Balances the spice. Also makes the sauce sticky in the best way.
Hot Sauce: Pick your fighter—Sriracha, Frank’s, or whatever’s been hiding in your fridge door.
Rice Vinegar: Cuts the sweetness and heat. Think of it as the referee keeping everyone in line.
Red Pepper Flakes: Optional but fun if you like living dangerously.
Scallions & Sesame Seeds: Garnish that makes it look fancy enough to Instagram.

How To Make Firecracker Chicken?

Okay, deep breath. It sounds like a lot of steps, but trust me, once you start, it rolls.

Step 1: Preheat and prep. Oven at 400°F, pan greased. You’re setting the stage.

Step 2: Coat the chicken. Toss cubed chicken with cornstarch, ginger, pepper, and salt in a bag. Shake it like you’re in a 90s workout video.

Step 3: Egg dip. Dunk the chicken in beaten eggs. Messy? Yes. Worth it? Also yes.

Step 4: Quick fry. Sizzle the chicken in oil for a couple minutes per side. It won’t be fully cooked, and that’s fine. We’re going for crispy edges, not done-done.

Step 5: Sauce magic. Whisk honey, hot sauce, vinegar, and flakes. If it smells so good you want to drink it… don’t. (I tried. Bad idea.)

Step 6: Bake it. Pour sauce over chicken in a baking dish, stir to coat, and bake for 25–35 minutes until the chicken is cooked through and the sauce clings like caramel.

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Step 7: Garnish & serve. Rice, scallions, sesame seeds. Boom. You’ve just made better-than-takeout dinner.

Storage Options:

So here’s the truth: this Firecracker Chicken Recipe tastes best the night you make it. That crispy-coated chicken swimming in sticky sauce? Yeah, nothing beats fresh. But if you do somehow end up with leftovers (miracles happen), stash them in an airtight container in the fridge. They’ll keep for 2–3 days. Reheat in the oven at 350°F if you want to keep some crisp, or microwave if you’re just hungry and don’t care. Freezing? Eh… don’t bother. The texture gets weird and sad.

Variations and Substitutions:

You don’t have to follow this exactly—here’s how you can play with it:

Chicken thighs: Juicier, more forgiving if you’re worried about dryness.
Maple syrup: Works if you’re out of honey. Gives a deeper sweetness.
Less spice: Cut back on hot sauce or skip the flakes.
Add veggies: Toss in broccoli, peppers, or even snap peas before baking.
Change the base: White rice is classic, but noodles or quinoa soak up the sauce beautifully.

What to Serve with Firecracker Chicken?

This chicken’s the star, but let’s give it some backup singers:

Steamed broccoli or green beans: Something fresh to balance the fire.
Fried rice: Double the carbs, double the fun.
Asian slaw: Crunchy, tangy, and surprisingly refreshing next to sticky chicken.
Flatbread/naan: Not traditional, but perfect for mopping up sauce. (Don’t knock it till you try it.)

Frequently Asked Questions:

Can I prep this ahead?
Sort of. Coat the chicken and mix the sauce earlier in the day. But bake it fresh—it’s not the same reheated.

Is it super spicy?
It’s got a kick, but the honey really balances things. You’re in control—less hot sauce = milder firecracker.

Air fryer option?
Yes! Air fry coated chicken at 375°F for 10–12 minutes, then toss with sauce and finish in the oven.

So there you go. My messy, fiery, sweet-and-spicy Firecracker Chicken Recipe that’s now a family staple. I still laugh thinking about the first time I made it—what started as “ugh, I don’t feel like cooking” turned into one of those meals that makes everyone sit up straighter at the table.

What do you think—worth trying on your next “I should order takeout” night?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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