Firecracker Chicken Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the oven rack in the middle.
- 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.
- Prepare Chicken: Season chicken thighs evenly with salt and pepper on all sides. Dredge each piece thoroughly in corn starch to coat completely.
- 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.
- 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.
- 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
Find it online: https://stirringwithstella.com/firecracker-chicken-recipe/
