firecracker chicken recipe

This copycat Americanized Chinese takeout staple is insanely delicious, full of flavor, and will taste like you just picked it up from Panda Express.

Firecracker Chicken

chicken breasts,

tbsp sesame oil

eggs (beaten)

flour

tsp salt

tsp white pepper

onion powder

tsp cumin

tsp chili powder

buffalo sauce

brown sugar

tbsp rice vinegar

tsp red pepper flakes (optional)

cornstarch

water

onions

sesame seeds

In a small bowl, add eggs and beat together with a whisk

In a medium bowl add flour, salt, ground white pepper, onion powder, cumin, and chili powder.Whisk together to combine

Take each piece of chicken and dip it in egg mixture, then dip in flour mixture to coat all sides of the chicken pieces. Set coated chicken on a plate until ready to put in the skillet

In a large skillet over medium heat add sesame oil. Once oil is hot and shimmering, add coated chicken to the skillet, one piece at a time

Once all chicken is added to the skillet and has browned on the bottom, individually turn each piece of chicken over and allow it to cook and brown on the other side. Once chicken is done cooking and browned on both sides remove to a paper towel lined plate

While the chicken is cooking add buffalo sauce, brown sugar, rice vinegar, and red pepper flakes to a medium saucepan. Whisk together to combine. Turn heat to medium and allow sauce to boil2-3 minutes, whisking often

In a separate small bowl add the cornstarch and water. Mix together until no lumps remain. Pour into boiling sauce mixture and whisk together. Continue to boil 1-2 additional minutes. Remove from heat and set aside to thicken as it sits

Place the browned chicken in a large mixing bowl and pour sauce over the top. Use tongs or a large spoon to gently toss and coat all chicken in sauce

Serve immediately over rice and garnish with green onions

Sauce

Skip dining out and stay in. Whip up my Better than Take Out Instant Pot Firecracker Chicken and tickle those tastebuds with delight. Sweet, savory and a nice punch of heat. 

Better than Take Out Instant Pot Firecracker Chicken

tsp sesame oil

Chicken

Franks Hot Sauce

tsp apple cider vinegar

tsp red pepper flakes

Brown Sugar

Cut chicken into 1" pieces

Coat chicken in flour

Place Instant Pot on Saute

Add sesame oil

Add a single layer of chicken

Cook chicken until all sides are white

You may have to do in batches I...

You may have to do in batches I had to do 2 batches.

Remove Chicken

Add Hot Sauce, Apple cider vinegar

Add red pepper flakes and brown sugar.

Add chicken back in pot

Cook on manual high pressure for 10 minutes.

Do a quick release.

Serve over rice.

https://mediavine-res.cloudinary.com/video/upload/hv82ay6zpsgbuplflt57.mp4

Skip dining out and stay in. Whip up my Better than Take Out Instant Pot Firecracker Chicken and tickle those tastebuds with delight. Sweet, savory and a nice punch of heat.

Paleo Firecracker Chicken Recipe: Whole 30 baked fire cracker chicken with a crispy crust and spicy sticky-sweet glaze! A family favorite made with clean ingredients!

Firecracker Chicken Recipe

chicken thighs ((or breasts))

arrowroot powder

coconut flour

salt, (divided)

eggs

Frank's RedHot Sauce

honey

apple cider vinegar

red pepper

coconut oil oil

Preheat the oven to 400 degrees. Set out a 3-quart baking dish. Pour in the hot sauce, honey, vinegar, crushed red pepper, and 1 teaspoon salt. Stir to mix.

Cut the chicken thighs into 3/4 inch chunks. Pour arrowroot powder, coconut flour, and 1/2 teaspoon salt in a gallon zip bag. Add the chicken, zip the bag, and shake to thoroughly coat the chicken.&nbsp;

Crack the eggs into a small bowl. Whisk well. Then set a large skillet or wok over high heat. Add 1/4 inch oil. Set a plate near the stove lined with paper towels.&nbsp;

Working in small batches, add a handful of the chicken to the eggs. Toss, shake off the extra egg, and gently place each piece of chicken in the hot oil. Fry for one minute, flip the chicken with tongs, and fry one more minute.

Move the chicken to the holding plate to drain and repeat in several more small batches.&nbsp;

Once all the chicken is fried, place it in the baking dish with the sauce. Toss to coat the chicken in the sauce.&nbsp;&nbsp;

Place the baking dish in the oven and bake for 10 minutes. Toss the chicken and bake another 10 minutes. Toss one more time and bake another 10 minutes, thirty minutes total.&nbsp;

The sauce should be thick and sticky. Serve warm.&nbsp;

Firecracker chicken is like a flavor explosion in your mouth! It's spicy, juicy, meaty, and to die for. Make it tonight, and it'll become your new fave.

Firecracker Chicken (Easy Dinner Recipe)

ginger

ground pepper

salt, divided

eggs,

chicken

hot pepper sauce (Sriracha

rice vinegar

red pepper flakes

white rice

scallions, thinly sliced

white sesame seeds,

Preheat the oven to 400 degrees Fahrenheit (200°C) and coat a 9x13-inch pan with cooking spray.

Add cornstarch, ginger, pepper, and 1 teaspoon of salt to a large freezer bag and shake to combine. Then add the cubed chicken and shake until the meat is fully coated. Set aside.

Grab a shallow bowl or dish and add the eggs. Beat them gently with a fork, so the whites are mixed into the yolks.

Heat the oil in a large, non-stick skillet over medium-high heat. When the oil is glossy and shimmering, it’s ready to go.

As the oil heats, use tongs to add about 1/3 of the chicken to the bowl with the beaten eggs. Toss gently to coat the chicken thoroughly.

Use a slotted spoon to retrieve the chicken from the egg mixture, and let any excess drip off into the bowl.

Add the chicken to the hot oil and cook, turning once, until it’s golden. It takes about 2 minutes per side. (Note: this is just to make everything crispy, the chicken is NOT safe to eat yet.)

When the chicken is crispy, transfer it to the prepared 9x13-inch pan. Repeat steps 6-8, adding a tablespoon of oil between batches. There should be 3 batches in total.

Mix the honey, hot sauce, vinegar, remaining salt, and red pepper flakes in a small bowl. Pour the mixture over the chicken in the 9x13-inch pan and stir to coat.

Bake in the oven for 25 to 35 minutes. The insides should no longer be pink, and the juices should be clear.

When it's ready, serve over rice and top with the scallions and sesame seeds.

Firecracker Chicken is as good as any takeout but easy to make with pantry ingredients. Pan-fry the chicken, then slow cook in the sauce!

Slow Cooker Firecracker Chicken

salt

pepper

vegetable oil

brown sugar (packed)

soy sauce

garlic powder

Grease a 5 or 6-quart slow cooker.

Place chicken pieces in a large storage bag. Add the 1/3 cup cornstarch, salt and pepper on top. Seal bag and shake to fully cover chicken pieces.

Heat a large skillet over medium high heat. Once hot, add vegetable oil and stir to coat. Using tongs, add chicken pieces in an even layer to the bottom. You may have to work in batches to avoid overcrowding and may need to add another tablespoon of oil if the pan becomes dry. Cook for 2 minutes on one side, flip and cook for another 2 minutes. Chicken will not be fully cooked. Add chicken to the slow cooker.

In a medium bowl, whisk together the buffalo sauce, brown sugar, soy sauce, rice vinegar, garlic powder, pepper flakes and 1 tablespoon cornstarch until combined. Pour over chicken and gently stir to coat.

Cover and cook on low for 3-4 hours, stirring occasionally if possible.

Once cooked, let rest for 10 minutes to allow sauce to thicken. Garnish with green onions and serve over steamed rice.

Serve and enjoy!

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The most viewed firecracker chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine