Name: Firecracker Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-American
Ingredients: For the Chicken:; 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; Sea salt and ground black pepper, to taste; 1/4 cup gluten-free flour (or all-purpose); 2 large eggs, beaten; 2 tbsp avocado oil (or olive oil); For the Sauce:; 1 tbsp ghee or clarified butter; 4 garlic cloves, minced; 1/4 cup hot sauce of choice; 2 tsp apple cider vinegar; 3 tbsp raw honey; 1/2 tsp crushed red pepper flakes (or more, to taste); For Garnish:; 2 tbsp green onions, thinly sliced; 1 tbsp sesame seeds

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Crispy, juicy firecracker chicken bites tossed in a sweet-spicy firecracker sauce made with hot sauce, honey, garlic, and a splash of apple cider vinegar. It’s bold, sticky, and weeknight-friendly — perfect over steamed jasmine rice or cauliflower rice.

Firecracker Chicken

Why You’ll Love This Recipe

Big flavor with simple pantry ingredients
Crisp edges + saucy glaze in under 40 minutes
Naturally adaptable: gluten-free and dairy-free options
Family-friendly heat you can dial up or down
Great for meal prep and leftovers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Sea salt and ground black pepper, to taste
- 1/4 cup gluten-free flour (or all-purpose)
- 2 large eggs, beaten
- 2 tbsp avocado oil (or olive oil)
For the sauce:
- 1 tbsp ghee or clarified butter
- 4 garlic cloves, minced
- 1/4 cup hot sauce of choice
- 2 tsp apple cider vinegar
- 3 tbsp raw honey
- 1/2 tsp crushed red pepper flakes (or more, to taste)
For garnish:
- 2 tbsp green onions, thinly sliced
- 1 tbsp sesame seeds

directions

Add chicken, flour, a pinch of salt, and black pepper to a large resealable bag or bowl. Shake/toss until the pieces are lightly coated.
Heat the oil in a large skillet over medium heat.
Working in batches, dip chicken in the beaten eggs, then add to the hot skillet. Cook about 3 minutes per side, until golden and cooked through (165°F / 74°C). Transfer to a plate.
In the same skillet, melt the ghee over medium heat. Add garlic and sauté 30–60 seconds until fragrant.
Stir in hot sauce, apple cider vinegar, honey, and red pepper flakes. Simmer 1–2 minutes until slightly thickened and glossy.
Return chicken (and any juices) to the skillet; toss to coat evenly in the sauce.
Sprinkle with green onions and sesame seeds. Serve immediately over rice or cauliflower rice.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Variations

Extra crispy: swap the flour for 2 tbsp cornstarch for a lighter, crispier crust.
Sweeter heat: add 1 extra tablespoon honey and a pinch more red pepper flakes.
Veg boost: toss in steamed broccoli florets or snap peas with the chicken at the end.
Gluten-free: use certified GF flour and a gluten-free hot sauce.
Dairy-free: use oil instead of ghee.

storage/reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium-low heat until hot, adding a splash of water to loosen the sauce, or microwave in short bursts.
Freeze up to 2 months; thaw overnight in the fridge and reheat as above.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs stay extra juicy; cook to 165°F (74°C).

What hot sauce works best?

Use your favorite medium-heat hot sauce. Start with 1/4 cup and adjust to taste.

How do I make it less spicy?

Reduce red pepper flakes and choose a milder hot sauce; add a little extra honey to balance.

Can I air-fry the chicken?

Yes. Toss floured pieces in beaten egg, spray lightly with oil, and air-fry at 400°F (200°C) for 8–10 minutes, flipping once, then toss in the sauce.

Will cornstarch work instead of flour?

Absolutely. Cornstarch yields a thinner, crispier coating.

Can I bake the chicken?

Bake egg-dipped pieces on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, flipping once; then toss in the warm sauce.

How can I keep the coating from falling off?

Shake off excess egg, don’t overcrowd the pan, and let the first side brown before flipping.

What goes well on the side?

Steamed jasmine or brown rice, cauliflower rice, and a simple cucumber salad or roasted veggies.

Can I prep this ahead?

You can pre-cut the chicken and mix the sauce up to 24 hours ahead. Cook and toss in sauce just before serving.

How do I thicken the sauce more?

Simmer another minute, or whisk 1/2 tsp cornstarch with 1 tsp water and stir in briefly until glossy.

Conclusion

Firecracker chicken delivers the perfect sweet-spicy kick with minimal effort. Crisp bites of chicken tossed in a sticky, garlicky glaze make a fast weeknight favorite — easy to customize, great for leftovers, and guaranteed to light up dinner.

Firecracker Chicken

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Author: Jessica
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Main Dish
Method: Stovetop
Cuisine: Asian-American
Diet: Halal

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Description

Bold and flavorful firecracker chicken—crispy bites tossed in a sweet, spicy, tangy sauce. Great over cauliflower rice or steamed jasmine rice.

Ingredients

For the Chicken:
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Sea salt and ground black pepper, to taste
1/4 cup gluten-free flour (or all-purpose)
2 large eggs, beaten
2 tbsp avocado oil (or olive oil)
For the Sauce:
1 tbsp ghee or clarified butter
4 garlic cloves, minced
1/4 cup hot sauce of choice
2 tsp apple cider vinegar
3 tbsp raw honey
1/2 tsp crushed red pepper flakes (or more, to taste)
For Garnish:
2 tbsp green onions, thinly sliced
1 tbsp sesame seeds

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Instructions

Add chicken, flour, salt, and pepper to a large resealable bag or container. Shake/toss to coat evenly.
Heat oil in a large skillet over medium heat.
Working in batches, dip chicken into beaten eggs, then add to skillet. Cook ~3 minutes per side until golden brown and cooked through. Transfer to a plate.
In the same skillet, melt ghee. Add garlic and sauté 1 minute.
Stir in hot sauce, apple cider vinegar, honey, and red pepper flakes. Cook 1–2 minutes until slightly thickened.
Return chicken to the skillet and toss to coat in the sauce.
Garnish with green onions and sesame seeds. Serve immediately over cauliflower rice or steamed jasmine rice.

Notes

For extra-crispy bites, swap flour for 1/4 cup cornstarch or rice flour.
Heat level guide: reduce red pepper flakes for mild; add more hot sauce for extra spicy.
Gluten-free: use certified GF flour and a GF hot sauce.
Air fryer option: after dredging and egg dip, air fry chicken at 400°F (205°C) for 10–12 minutes, flipping once; toss in warm sauce.