Firecracker Chicken Recipe
Firecracker Chicken Recipe features crispy chicken coated in a sweet and spicy sauce made with honey, hot sauce, and rice vinegar, served over rice with scallions and sesame seeds.
4 Servings
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)
Instructions
Prepare the oven and pan.
- Preheat the oven to 400°F (200°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Coat the chicken.
- In a large resealable plastic bag, combine cornstarch, ground ginger, black pepper, and 1 teaspoon of salt. Add the cubed chicken and shake until the pieces are evenly coated.
Prepare the egg wash.
- Place the beaten eggs in a shallow dish. Working in batches, dip the coated chicken pieces into the egg wash, ensuring each piece is fully coated. Allow excess egg to drip off before cooking.
Pan-fry the chicken.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. When the oil is hot and shimmering, add a portion of the chicken. Cook for approximately 2 minutes per side, until lightly golden. (Note: The chicken will not be fully cooked at this stage.) Transfer the browned chicken to the prepared baking dish. Repeat the process with the remaining chicken, adding oil as needed between batches.
Prepare the sauce.
- In a medium bowl, whisk together the honey, hot pepper sauce, rice vinegar, remaining ½ teaspoon of salt, and crushed red pepper flakes until smooth.
Bake the chicken.
- Pour the prepared sauce over the chicken in the baking dish, tossing gently to coat all pieces evenly. Bake for 25 to 35 minutes, or until the chicken is fully cooked (no longer pink in the center and juices run clear).
Serve.
- Arrange the chicken over cooked white rice. Garnish with sliced scallions and sesame seeds, if desired. Serve immediately.
Notes
To prepare this dish gluten-free, replace the cornstarch with certified gluten-free cornstarch or a suitable gluten-free flour blend. Additionally, confirm that the hot pepper sauce used is certified gluten-free, as some brands may include additives containing gluten.