Go Back

Firecracker Chicken

Crispy chicken pieces coated in sweet and spicy sticky sauce, perfect for parties and weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 large eggs beaten
  • 0.25 cup milk
  • vegetable oil for frying
For the Sauce
  • 0.5 cup honey
  • 0.25 cup sriracha sauce
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp sesame oil
  • 2 green onions sliced for garnish
  • 1 tbsp sesame seeds for garnish

Equipment

  • Large pot or deep fryer
  • Wire rack
  • Mixing bowls
  • Whisk
  • Thermometer

Method
 

  1. Heat vegetable oil in a large, heavy-bottomed pot to 350°F using a thermometer.
  2. In a large bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
  3. In a separate bowl, whisk together beaten eggs and milk until smooth.
  4. Cut chicken into uniform bite-sized pieces. Dredge each piece in flour mixture, dip in egg mixture, then coat in flour again.
  5. Fry chicken pieces in small batches for 4-5 minutes until golden brown and internal temperature reaches 165°F. Transfer to wire rack.
  6. In a saucepan, combine honey, sriracha, soy sauce, rice vinegar, and minced garlic.
  7. Mix cornstarch with water to create slurry, then whisk into sauce mixture.
  8. Bring sauce to gentle boil, then simmer 3-4 minutes until thickened. Stir in sesame oil.
  9. Add fried chicken to warm sauce and toss until coated. Garnish with green onions and sesame seeds. Serve immediately.

Notes

For less heat, reduce sriracha and add more honey. Store leftovers in refrigerator up to 3 days. Reheat in oven at 350°F for best results.