Firecracker Chicken
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.
Servings: 4
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
Calories: 411kcal | Carbohydrates: 48g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 761mg | Potassium: 483mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
