This post may contain affiliate links. Please read our disclosure policy.
This 30-minute firecracker chicken recipe is the easiest version out there! It has crispy and juicy bites of chicken that are tossed in a spicy, sweet, and sticky sauce.
Try my Honey Chicken (Asian Style) or Easy Orange Chicken next.
Why you’ll love it
Firecracker chicken is a Chinese American takeout favorite. The heat and tanginess of buffalo sauce combines with sugar to make an incredibly tasty and balanced sauce. Let me tell ya, it’s pretty fiery (in a good way). It makes every bite of crispy chicken taste amazing.
My recipe is simplified so that you only need a skillet! Other versions of firecracker chicken involve transferring it to the oven, deep frying in a bunch of oil, using an egg wash, etc. You really don’t need to do any of that. That means dinner is done with less hassle.
What you’ll need
- Chicken – we’re using chicken breasts
- Garlic powder – along with salt & pepper, it infuses flavor right into the chicken
- Cornstarch – the magic ingredient to achieve that crisp texture on the outside and to thicken the glaze
- Olive oil – for pan frying
- Brown sugar – it adds a rich, caramel-like sweetness that tempers the heat
- Buffalo sauce – it provides that spicy, zesty kick
- Vinegar – use either apple cider vinegar or rice vinegar for a touch of acidity to balance the flavors
- Red pepper flakes – for depth/another pop of heat
Helpful tips
- Working in batches is very important to get that irresistibly crispy exterior on the chicken pieces. If you crowd the pan, it’ll steam instead of brown them.
- The second batch of chicken will likely brown a bit faster than the first one since the skillet will be hotter, so keep an eye on it and turn the heat down a bit if needed.
How to make firecracker chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Whisk together the sauce ingredients in a small bowl. Cut up the chicken, and add to a separate bowl. Toss with the garlic powder and salt & pepper. Add in the cornstarch, and toss some more. Heat up two-thirds of the oil in a skillet.
Working in two batches, pan fry the chicken until cooked through. Once the first batch is done, transfer to a plate and add the remaining oil to the pan. When ready, return the chicken, pour in the sauce, and let it bubble until thickened.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I recommend using a splatter guard to limit the mess when pan frying and tossing the chicken with kitchen tongs.
- Here is the cast iron skillet I use for my takeout-style recipes, and I store brown sugar in one of these airtight pantry containers to keep it fresh and prevent clumping.
- These durable chopsticks are nonslip and reusable.
Substitutions and variations
- You could skip the red pepper flakes if you need it to be milder, but keep in mind that this is meant to be a fairly spicy recipe.
- Swap the chicken breasts for chicken thighs if you prefer.
What to serve with firecracker chicken
- I like to top it with chopped scallions for a pop of freshness, but that’s optional.
- The sauce explodes with flavor (get it?) and is perfect over rice. My favorite variety is jasmine rice, but any kind works. You can also use your favorite noodle! Try Udon, ramen, or rice noodles.
- Craving a salad? Make this Broccoli Ramen Salad for a fresh pairing.
Leftovers and storage
- This one is best right away when it’s nice and crisp, but store leftover firecracker chicken for 3-4 days in an airtight container in the fridge.
- Reheat slowly over a low heat until warmed through.
- I don’t recommend freezing this. The chicken won’t have same crispy texture, but if you’re ok with that, it’ll still taste good.
More Asian-inspired recipes
If you made this chicken with firecracker sauce, please leave a star rating and review below! I love hearing from readers. You can also tag me on Instagram with your S&L creations.
Firecracker Chicken
Ingredients
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- Garnish (optional): chopped scallions to taste
Sauce Ingredients:
- 3/4 cup (packed) brown sugar
- 1/2 cup water
- 1/3 cup buffalo sauce (I use Frank's Red Hot Original)
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon cornstarch
- 1/4 teaspoon crushed red pepper flakes or to taste
Instructions
- Add the sauce ingredients to a small bowl and whisk them together.
- Cut the chicken into approx. 1" pieces and add it to another bowl. Add the garlic powder and salt & pepper and toss until coated, then add the cornstarch and toss again to coat.
- Add 2 tablespoons of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer the chicken to a plate. For the second batch, add another tablespoon of olive oil to the pan.
- Once the second batch of chicken is done, add the chicken that's on the plate back to the skillet. Stir in the sauce and let it bubble for 30 seconds to a minute or so until thickened, then take the skillet off the heat. Serve immediately over rice or noodles with scallions sprinkled on top if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Forgot to rate the recipe – sorry! 5 stars!
Thank you!! 😀
Hi Natasha! Tried this tonight and was so excited looking at both of these new recipes to me (Firecracker Chicken & Broccoli Ramen Salad). I’ve had the ramen salad at summer picnics before made by others and have always been a big fan. I have never made it before, and it it is so easy and so tasty! The Firecracker Chicken was a huge hit and I have to say, I’ve never been a big spice fan. I’ve slowly been trying some of your recipes that call for say 1/4 teaspoon red pepper flakes and find I actually like it! So I went all in and tried this as you put out in the recipe. My hubby and son always have lots of hot sauces to add to recipes as needed, but were not needed with this! A huge hit! Served the chicken dish over instant pot rice. Will definitely be making both again!
Also for the ramen salad I did take the 10 minutes to heat the ramen on the stove to brown and loved how it added to the flavor. The grocery store only had one bag of the broccoli slaw so I just added a bag of coleslaw and it still tasted great. ❤
That’s awesome!!! 😀 Thanks, Angela!
This was delicious, and so quick and easy! Will definitely be adding this to the rotation.
I’m thrilled to hear that, Danielle!! 😀 Thanks so much for your review!