Firecracker Chicken Recipe
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.
- 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
Find it online: https://spatulaqueen.com/firecracker-chicken-recipe/
