Firecracker Chicken Recipe

Introduction

Firecracker Chicken is a deliciously spicy and sweet dish that brings bold flavors to your dinner table with minimal effort. Crispy chicken thighs are tossed in a tangy, fiery sauce that’s sure to become a family favorite. Perfect for a weeknight meal or casual entertaining.

Ingredients

• 1/2 cup Frank’s Red Hot (or a similar hot sauce)
• 3/4 cup packed dark brown sugar
• 2 teaspoons garlic powder
• 1 tablespoon soy sauce or Tamari
• 3 teaspoons rice wine vinegar (or apple cider vinegar)
• 6 boneless, skinless chicken thighs
• Salt and pepper, as needed
• 1 cup corn starch
• Olive oil or a neutral-flavored oil, for cooking
• Chopped scallions, whites and greens, for serving
• Cooked white rice, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 400 degrees F and place the oven rack in the middle position.
2. Step 2: In a medium saucepan over medium heat, combine the hot sauce, brown sugar, garlic powder, soy sauce, vinegar, and 2 tablespoons of water. Stir frequently until the sugar dissolves, then set the sauce aside.
3. Step 3: Season the chicken thighs with salt and pepper all over. Dredge each piece evenly in corn starch to coat thoroughly.
4. Step 4: Heat enough oil in a large, deep-sided skillet over medium-high heat to cover the bottom. Cook the chicken thighs, turning occasionally, until browned and crispy on all sides—about 3 to 5 minutes per side.
5. Step 5: Once browned, turn off the heat and pour the prepared sauce over the chicken. Use a spoon to coat the pieces evenly with the sauce.
6. Step 6: Transfer the skillet to the preheated oven and bake, uncovered, for 5 to 8 minutes. This helps crisp the chicken further and allows the sauce to meld with the meat.
7. Step 7: Remove from the oven, sprinkle with chopped scallions, and serve hot, optionally over cooked white rice.

Tips & Variations

• For a milder version, reduce the amount of hot sauce or choose a less spicy variety.
• Substitute chicken breasts if preferred, but adjust cooking time to avoid drying out the meat.
• Add a splash of fresh lime juice after baking for a bright, tangy finish.
• Use gluten-free soy sauce or tamari to make this dish gluten-free.

Storage

Store leftover Firecracker Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can use frozen chicken thighs, but make sure to thaw them completely and pat dry before seasoning and cooking to ensure even browning and crispiness.

What can I serve with Firecracker Chicken?

This dish pairs well with steamed white rice, jasmine rice, or even cauliflower rice for a low-carb option. Steamed or stir-fried vegetables also complement it nicely.

Firecracker Chicken Recipe

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4.4 from 71 reviews

Firecracker Chicken is a flavorful, crispy, and saucy chicken thigh recipe that combines spicy Frank’s Red Hot sauce with sweet brown sugar and a hint of garlic. The chicken is dredged in corn starch, pan-fried to a golden crisp, then finished in the oven with a sticky, tangy sauce for a perfect balance of heat and sweetness. Served with scallions and optional rice, it’s an easy crowd-pleaser that delivers bold flavors with minimal effort.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

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For the Sauce

• 1/2 cup Frank’s Red Hot (or similar hot sauce)
• 3/4 cup packed dark brown sugar
• 2 teaspoons garlic powder
• 1 tablespoon soy sauce or Tamari
• 3 teaspoons rice wine vinegar (or apple cider vinegar as substitute)
• 2 tablespoons water

For the Chicken

• 6 boneless, skinless chicken thighs
• Salt, to taste
• Pepper, to taste
• 1 cup corn starch
• Olive oil or neutral-flavored oil, enough to cover bottom of skillet

To Serve

• Chopped scallions (whites and greens)
• Cooked white rice (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and position the oven rack in the middle.
2. Make the Sauce: In a medium saucepan over medium heat, combine the hot sauce, brown sugar, garlic powder, soy sauce, vinegar, and 2 tablespoons of water. Stir frequently and cook gently until the sugar dissolves completely. Remove from heat and set aside.
3. Prepare Chicken: Season chicken thighs evenly with salt and pepper on all sides. Dredge each piece thoroughly in corn starch to coat completely.
4. Pan-Fry Chicken: Heat a large deep-sided skillet over high to medium-high heat and add enough oil to cover the bottom. Once hot, add the chicken and fry, turning to brown all sides, about 3 to 5 minutes per side, until crispy and golden.
5. Add Sauce and Bake: Turn off the stovetop heat and pour the prepared sauce evenly over the chicken in the skillet. Use a spoon to coat all pieces well. Transfer the skillet to the preheated oven and bake uncovered for 5 to 8 minutes to crisp the chicken further and let the sauce meld with the meat.
6. Serve: Remove from oven, sprinkle with chopped scallions, and serve immediately with steamed white rice if desired.

Notes

• Use corn starch rather than flour for extra crispiness on the chicken.
• If you don’t have a skillet that’s oven-safe, transfer the chicken and sauce to a baking dish before placing in the oven.
• Adjust the amount of hot sauce and sugar to balance the spice and sweetness to your palate.
• Leftover chicken makes great sandwiches or salads the next day.
• Ensure oil is hot before frying to prevent sticking and to achieve a crispy crust.

Keywords: Firecracker Chicken, spicy chicken, crispy chicken thighs, hot sauce chicken, easy dinner recipe, pan-fried chicken, oven-finished chicken