This Firecracker Chicken is one of those recipes that turns an ordinary weeknight into a small celebration. I first made it on a busy Thursday evening when I needed something fast, bold, and kid-approved from pantry staples. The contrast between the crisp, lightly coated chicken pieces and the glossy, sticky sauce — sweet from brown sugar, tangy from rice vinegar, and bright with hot sauce and red pepper flakes — creates a texture and flavor combination that keeps everyone coming back for more. It has become my go-to when I want a simple meal that feels special without hours in the kitchen.

I discovered this version while adapting a recipe from a site I trust and made a few tweaks to balance heat and sweetness for our family. What I love most is how forgiving the method is: you can shallow-fry the chicken quickly, assemble everything in a 9x13 pan, and let the oven finish the job while you steam rice or roast vegetables. It's reliably juicy inside with a crunchy exterior and a sauce that clings to each bite. Every time I serve it, there's a chorus of “more sauce, please,” and it goes perfectly with plain jasmine rice and a quick cucumber salad.

Ingredients

• Chicken: 1 1/4 pounds boneless, skinless chicken breasts cut into 1-inch pieces. Choose fresh or fully thawed breasts and pat them dry so the coating adheres and the outside crisps up nicely.
• Coating: 1/3 cup cornstarch and 2 large eggs, beaten. Cornstarch creates a light, crisp crust that stays crunchy after baking; if you prefer extra crunch, double-coat once for a thicker crust.
• Frying oil: 3 tablespoons vegetable oil. A neutral oil with a high smoke point is best; grapeseed or canola work well if you prefer them over generic vegetable oil.
• Sauce: 1/3 cup buffalo-style hot sauce, 1/2 cup packed brown sugar, 1 tablespoon rice vinegar, and 1/4 teaspoon red pepper flakes (adjust to taste). The brown sugar provides caramelized depth while rice vinegar adds a clean lift to the heat.
• Finishes: 1/4 cup sliced green onions for brightness, plus salt and pepper to season. Use thinly sliced green tops for a milder finish or include some white parts for more oniony punch.
• Other: cooking spray for the baking dish. A 9x13-inch pan is ideal to arrange the chicken in a single layer before the oven keeps everything saucy and hot.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Lightly coat a 9x13-inch baking pan with cooking spray so the sauce won’t stick and cleanup is easier. Arrange a plate for the seasoned chicken, a shallow bowl for beaten eggs, and a separate shallow dish for cornstarch to form an efficient assembly line. Season and coat: Place the cut chicken pieces on a plate and season with salt and pepper. Sprinkle the cornstarch over the chicken and toss to coat evenly; the cornstarch helps the egg adhere and creates a light crust. Dip each piece into the beaten eggs, ensuring all sides are coated. If you prefer a thicker crust, repeat the cornstarch and egg dip once more. Pan-sear the chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Test the oil with a small piece of chicken — it should sizzle on contact. Working in batches so you don’t overcrowd the pan, sear the chicken 3 to 4 minutes per side until golden brown. The goal is color and a bit of crust; the chicken will finish cooking in the oven. Arrange for oven finish: Place the golden pieces in a single layer in the prepared 9x13 pan. Spacing the pieces evenly ensures the sauce coats every piece and the oven heat finishes the cook-through without steaming. Mix the sauce: In a small bowl, whisk together 1/3 cup buffalo hot sauce, 1/2 cup brown sugar, 1 tablespoon rice vinegar, and 1/4 teaspoon red pepper flakes. Taste and adjust the heat or sweetness to preference; if your hot sauce is very salty, use a touch less or add an extra splash of vinegar to balance. Bake and glaze: Pour the sauce evenly over the chicken in the pan. Bake at 350°F for about 35 minutes, stirring once halfway through to redistribute sauce and ensure every piece is glossy and coated. The internal temperature of the chicken should reach 165°F; look for bubbling sauce and a sticky glaze that clings to each bite. Finish and serve: Remove from the oven, sprinkle with 1/4 cup sliced green onions, and serve hot over rice or alongside roasted vegetables. If you like extra char, broil very briefly for 1 to 2 minutes, watching carefully so the sugar doesn’t burn.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled pieces in a single layer on a tray until firm, then transfer to a freezer-safe container or bag for up to 3 months. Reheat gently in a 325°F oven until warmed through, about 10 to 15 minutes, or microwave on medium power for shorter times to avoid drying the chicken. If frozen with sauce, thaw in the refrigerator overnight and reheat covered to keep moisture in.

Ingredient Substitutions

If you want to lighten the dish, swap brown sugar for coconut sugar or a lower-calorie sweetener, keeping in mind the caramelization will be different. For a gluten-free version, verify that your hot sauce and cornstarch are certified gluten-free. Use firm tofu or cauliflower florets in place of chicken for a vegetarian option; press tofu dry and double-coat for best texture. For less heat, omit the red pepper flakes and reduce the hot sauce to taste.

Serving Suggestions

Serve over steamed jasmine or basmati rice to soak up the sauce, or alongside stir-fried vegetables for a colorful plate. A simple cucumber and rice vinegar salad or quick pickled carrots adds acidity that cuts through the sweetness. Garnish with toasted sesame seeds, extra sliced green onions, or a squeeze of lime for brightness. For a party, keep the dish warm in a shallow chafing dish and provide spoons of extra sauce on the side.

Cultural Background

While this preparation is a modern American take on sticky, spicy glazed proteins found across many Asian cuisines, its specific “firecracker” name is a recent invention meant to evoke bright, explosive flavors. Similar sticky sauces appear in American-Chinese restaurant cooking and in adaptations using hot sauce and sugar for a quick weeknight glaze. The technique borrows from both pan-searing and oven-finishing traditions to combine texture and saucy coating efficiently.

Seasonal Adaptations

In summer, serve with grilled corn and a light citrus slaw to add freshness. In winter, pair with roasted root vegetables and a side of steamed greens to balance the richness. For the holidays, increase the vinegar and add grated ginger and orange zest for a festive citrus-ginger glaze that still preserves the easy method and crowd-pleasing texture.

Meal Prep Tips

To meal-prep, cut and season the chicken and store in an airtight container up to 24 hours in advance. Pre-mix the sauce and keep it refrigerated. When ready to eat, bread and sear the chicken quickly and finish in the oven for minimal day-of effort. Portion into microwave-safe containers with rice and a steamed vegetable; reheat and garnish with fresh green onions or sesame seeds just before serving.

This Firecracker Chicken is easy to love: bold flavors, approachable technique, and lots of room to customize. Make it your own and enjoy the little fireworks on the dinner table.