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Firecracker chicken over rice on a black plate

Crispy Firecracker Chicken

Crunchy cornstarch-coated chicken tossed in a sticky, sweet and spicy hot sauce glaze with a habanero kick. Served over rice and made from pantry staples.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/2 lb boneless skinless chicken breast cut in 1-inch pieces
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne optional
  • vegetable oil, for frying about 1/4 inch deep, roughly 1 1/2 cups in a 12-inch skillet
Firecracker Sauce
  • 1/3 cup Frank's RedHot or Crystal hot sauce
  • 1 tbsp sriracha
  • 7 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 cloves garlic minced
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • 1 tsp habanero hot sauce like Melinda's, optional for extra heat
  • 1 tsp cornstarch for the slurry
  • 1 tbsp water for the slurry
  • 1 tsp toasted sesame oil
To Serve
  • steamed white rice
  • sliced green onions or sesame seeds optional

Equipment

  • Large Skillet
  • Small Saucepan
  • Wire Rack or paper towels
  • Instant-Read Meat Thermometer

Method
 

  1. Pat the chicken dry. Toss it in a bowl with the cornstarch, garlic powder, paprika, salt, pepper and cayenne until every piece is coated.
  2. Heat the oil in a large skillet over medium-high heat. Fry the chicken in batches, 3 to 4 minutes per side, until golden, crunchy and cooked through (165°F). Drain on a wire rack or paper towels.
  3. In a small saucepan, whisk together the hot sauce, sriracha, brown sugar, vinegar, soy sauce, garlic, ginger, red pepper flakes and habanero sauce. Bring it to a simmer over medium heat.
  4. Stir the cornstarch and water together, then stir the slurry into the sauce. Simmer 1 to 2 minutes, until thick and glossy. Take it off the heat and stir in the sesame oil.
  5. Toss the chicken in the sauce and serve right away over rice.

Notes

Heat level: for a milder version, skip the habanero sauce and the red pepper flakes.
Thick sauce: the glaze sets up as it cools. If it gets too thick, stir in a splash of water.
Leftovers: store the chicken and any extra sauce separately in the fridge. Reheat the chicken in the oven or air fryer to bring back some crunch, then toss with warm sauce.