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How to Make Firecracker Chicken - A Step-by-Step Guide

The name "Firecracker Chicken" immediately conjures up thoughts of a dish that is explosively flavorful and spicy. With a perfect balance of heat and sweet, this dish is sure to set your taste buds on fire in the best way possible. Originating from Szechuan cuisine, this dish features tender, juicy chicken pieces coated in a sticky, fiery sauce that will have you reaching for a glass of water (or maybe a beer) to cool down the heat. If you're a fan of bold, intense flavors and enjoy a little ...

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Ingredients

  • ⅔ cup cornstarch
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons kosher salt, divided
  • 3 large eggs, beaten
  • 1 ½ pounds boneless skinless chicken breasts, cut into 1 inch pieces
  • ¼ cup canola or peanut oil
  • ¾ cup honey
  • ½ cup hot pepper sauce (such as Crystal®)
  • 1 tablespoon rice vinegar
  • ½ teaspoon crushed red pepper (Optional)
  • 4 cups cooked white rice
  • ½ cup thinly sliced scallions
  • toasted white sesame seeds, for garnish

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 4

  • Preheat oven to 400 degrees F (200 degrees C). Place a rack in the center of the oven.
  • Combine cornstarch, ginger, pepper, and 1 teaspoon salt in a large bowl. Place beaten eggs in a separate large, shallow bowl. Add chicken to cornstarch mixture and toss to coat.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering.
  • While oil is heating, transfer 1/3 of the chicken to dish with eggs and toss to coat.
  • Use a slotted spoon to transfer chicken to the hot skillet and cook in hot oil, turning once, until chicken is golden on both sides, about 2 minutes per side (chicken will not be cooked through at this point). Transfer to a 9x13-inch baking dish. Repeat with remaining chicken, adding 1 tablespoon of oil to the skillet per new batch (3 batches total).
  • Stir together honey, hot sauce, vinegar, crushed red pepper, and remaining 1/2 teaspoon salt in a bowl. Pour over chicken in the baking dish and stir to coat.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, stirring halfway through, 25 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
  • Serve over rice and sprinkle with scallions and sesame seeds.

    • Nutrition

    854 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Cholesterol: 238mg
    • Sodium: 1631mg
    • Total Carbohydrate: 119g
    • Dietary Fiber: 2g
    • Protein: 49g
    • Potassium: 659mg

    Categories

    Spicy recipes
    Asian recipes
    Chicken recipes
    Appetizer recipes
    Main recipes