This easy to make Firecracker Chicken is one of my family’s favorite dinners. The chunks of chicken are always tender and the sauce is a wonderful combination of sweet and sour with a great balance of heat. I like to serve this over white rice which soaks up some of the sauce, but it also makes this a very satisfying meal. Add a veggie if you like.
- 1 pound boneless, skinless, chicken breasts, cut into bite size pieces
- kosher salt
- freshly ground black pepper
- 1/2 cup cornstarch
- 3 large eggs
- 1/4 cup vegetable oil
- 3/4 cup brown sugar
- 1/3 cup bottled buffalo sauce
- 2 tsp apple cider vinegar
- 1/2 tsp crushed red pepper flakes
- cooked rice, for serving
- sliced green onions, for garnish
Preheat oven to 400° F.
- In a large bowl, add chicken and season with salt and pepper. Add cornstarch and gently toss until chicken is completely coated. In a separate bowl, whisk the eggs.
- In a large skillet, add oil and heat over medium-high heat. Dip seasoned and coated chicken into the beaten eggs, and add to skillet. Cook until golden brown, about 5 minutes; with a slotted spoon, transfer the chicken to a platter lined with paper towels.
Make the Firecracker Sauce:
- In a small bowl, combine the brown sugar, buffalo sauce, apple cider vinegar, red pepper flakes and a pinch of salt.
- Spray a baking dish with non-stick cooking spray; add the chicken. Pour the Firecracker sauce over the chicken. Bake in the preheated oven about 35 minutes, tossing every 15 minutes, until the sauce thickens.
- Serve over cooked white rice and garnish with sliced green onions.