Introduction

Firecracker Chicken is a flavorful, crispy dish with a perfect balance of spicy, sweet, and tangy notes. This recipe features tender chicken thighs coated in a crunchy corn starch crust and glazed with a fiery sauce that will excite your taste buds. It’s quick to prepare and makes a satisfying meal any night of the week.

The dish shows a white round plate filled with two main layers: the bottom layer is a bed of fluffy white rice with a soft, grainy texture, covering most of the plate; on top, there are seven pieces of crispy fried chicken with a dark golden brown crust, each piece coated in a thick, sticky reddish-brown sauce and sprinkled with small green chopped scallions, scattered unevenly. There is a shiny silver spoon resting on the right edge of the plate, and the plate sits on a white cloth with blue stripes over a white marbled surface. Nearby, there is a small glass bowl with green scallions and a glass of water with a green tint. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Frank’s Red Hot (or similar hot sauce)
3/4 cup packed dark brown sugar
2 teaspoons garlic powder
1 tablespoon soy sauce or Tamari
3 teaspoons rice wine vinegar (or apple cider vinegar)
6 boneless, skinless chicken thighs
Salt and pepper, as needed
1 cup corn starch
Olive oil or another neutral-flavored oil, for cooking
Chopped scallions, whites and greens, for serving
Cooked white rice, for serving (optional)

Instructions

Step 1: Preheat your oven to 400 degrees F and position the rack in the middle.
Step 2: In a medium saucepan over medium heat, combine the hot sauce, brown sugar, garlic powder, soy sauce, vinegar, and 2 tablespoons of water. Stir gently and cook until the sugar dissolves. Remove from heat and set aside.
Step 3: Season the chicken thighs evenly with salt and pepper. Coat all sides thoroughly with corn starch.
Step 4: Heat enough oil in a large, deep-sided skillet over medium-high heat to cover the bottom. Brown the chicken on all sides, about 3 to 5 minutes per side, until crispy.
Step 5: Turn off the heat and pour the sauce over the browned chicken, using a spoon to coat it thoroughly.
Step 6: Transfer the skillet to the oven and bake uncovered for 5 to 8 minutes, allowing the sauce to thicken and meld with the chicken.
Step 7: Sprinkle with chopped scallions and serve immediately with hot cooked rice if desired.

Tips & Variations

For a more intense garlic flavor, feel free to add a teaspoon of garlic powder to the corn starch coating or use fresh garlic in the sauce.
Swap out chicken thighs for breasts if you prefer leaner meat, adjusting cooking time accordingly to avoid drying out.
Add a pinch of crushed red pepper flakes to the sauce for extra heat.
Use gluten-free soy sauce or tamari if you need a gluten-free option.
If you don’t have rice wine vinegar, apple cider vinegar works well as a substitute without changing the flavor drastically.

Storage

Store leftover Firecracker Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to retain crispiness, or microwave briefly but cover to keep moisture. Avoid reheating in the oven for too long, as the chicken may dry out.

How to Serve

The image shows a white enamel pot with red handles filled with seven crispy fried chicken pieces covered in a dark, glossy sauce, sprinkled with green onion slices and a dusting of seasoning, sitting on a gray and white cloth with blue stripes on a dark wooden surface. To the left, there is a white bowl filled with thinly sliced cucumber and onion layered together, and above it, a small clear bowl with chopped green onions. To the upper right, a round white bowl holds a serving of plain white rice with some grains scattered around. Three green tinted drinking glasses are placed around the dishes on the dark wood, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of garlic powder?

Yes, you can substitute 1 to 2 cloves of minced fresh garlic in the sauce. Add it early in the cooking process so it softens and blends well with the other ingredients.

Is it necessary to coat the chicken in corn starch?

Coating the chicken in corn starch creates the crispy crust that holds up well under the sauce. It’s a key step to achieve the right texture, but you can use all-purpose flour if corn starch is unavailable. The crust will be slightly less crisp but still delicious.

Firecracker Chicken Recipe

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★★★★★

4.7 from 61 reviews

A flavorful and spicy Firecracker Chicken recipe featuring crispy chicken thighs coated in a tangy, sweet, and spicy sauce made from hot sauce, brown sugar, and soy sauce. This dish is perfect for a quick weeknight meal and pairs wonderfully with steamed white rice and fresh scallions for garnish.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Sauce:

1/2 cup Frank’s Red Hot (or similar hot sauce)
3/4 cup packed dark brown sugar
2 teaspoons garlic powder
1 tablespoon soy sauce or Tamari
3 teaspoons rice wine vinegar (or apple cider vinegar)
2 tablespoons water

Chicken:

6 boneless, skinless chicken thighs
Salt and pepper, as needed
1 cup corn starch
Olive oil or another neutral-flavored oil, enough to cover the bottom of the pan

To Serve:

Chopped scallions (whites and greens)
Cooked white rice (optional)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle of the oven.
Prepare Sauce: In a medium saucepan over medium heat, combine the hot sauce, brown sugar, garlic powder, soy sauce, rice wine vinegar, and 2 tablespoons of water. Stir frequently and cook gently until the brown sugar has completely dissolved. Remove from heat and set aside.
Season and Coat Chicken: Season the chicken thighs generously with salt and pepper. Dredge each thigh thoroughly in corn starch, ensuring all sides are coated evenly.
Brown Chicken: Heat a large, deep-sided skillet over high to medium-high heat. Add enough olive oil to cover the bottom of the pan. Place the coated chicken thighs in the hot oil and cook for about 3 to 5 minutes per side until each side is browned and crispy.
Add Sauce and Bake: Turn off the heat, pour the prepared sauce over the browned chicken in the skillet, and use a spoon to coat the chicken evenly with the sauce. Transfer the skillet to the preheated oven and bake uncovered for 5 to 8 minutes. This step crisps the chicken further and allows the sauce to meld with the meat.
Garnish and Serve: Remove from the oven, sprinkle with chopped scallions, and serve immediately. Optionally, serve alongside hot cooked white rice to complete the meal.

Notes

Make sure not to overcrowd the pan when browning the chicken to ensure crispiness.
You can substitute rice wine vinegar with apple cider vinegar if unavailable.
Use tamari instead of soy sauce for a gluten-free option.
Adjust the amount of hot sauce according to your preferred spice level.
Leftover chicken can be refrigerated and reheated gently to maintain crispiness.

Keywords: Firecracker Chicken, Spicy Chicken Thighs, Crispy Chicken, Hot Sauce Chicken, Easy Dinner Recipe