Firecracker Chicken Recipe
Firecracker Chicken Recipe made with chicken breasts, cornstarch, eggs, honey, hot sauce, rice vinegar, red pepper flakes, white rice, scallions, and sesame seeds.
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Servings: 4
Ingredients
Firecracker Chicken
- 2/3 c cornstarch
- 1 tsp ground ginger
- 1/2 tsp ground pepper
- 1 1/2 tsp salt divided
- 3 large eggs beaten
- 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pieces
- 1/4 c canola oil or peanut oil
- 3/4 c honey
- 1/2 c hot pepper sauce such as Sriracha or Frank’s Red Hot
- 1 tbsp rice vinegar
- 1/2 tsp crushed red pepper flakes
- 4 c cooked white rice
- 1/2 c scallions thinly sliced
- White sesame seeds optional, for garnish
Instructions
Preheat the oven.
- Preheat the oven to 400°F. Coat a 9x13-inch baking pan with cooking spray.
Prepare the coating.
- In a large freezer bag, combine the cornstarch, ground ginger, ground pepper, and 1 tsp salt. Seal the bag and shake until evenly mixed.
Coat the chicken.
- Add the chicken pieces to the freezer bag. Seal the bag and shake until the chicken is fully coated with the cornstarch mixture. Set aside.
Prepare the egg mixture.
- Place the beaten eggs in a shallow bowl or dish. Mix gently with a fork until the whites and yolks are fully combined.
Heat the oil.
- In a large nonstick skillet, heat the canola oil or peanut oil over medium-high heat until glossy and shimmering.
Dip the chicken in egg.
- Working in batches, add approximately one-third of the coated chicken pieces to the beaten eggs. Toss gently until fully coated.
Drain excess egg.
- Using a slotted spoon, remove the chicken from the egg mixture and allow the excess egg to drip back into the bowl.
Brown the chicken.
- Add the chicken to the hot oil and cook for approximately 2 minutes per side, or until golden. The chicken will not be fully cooked at this stage.
Transfer to baking pan.
- Place the browned chicken into the prepared 9x13-inch baking pan.
Repeat with remaining chicken.
- Repeat the egg-coating and browning process with the remaining chicken in two additional batches. Add 1 tbsp oil between batches if needed.
Prepare the sauce.
- In a small bowl, combine the honey, hot pepper sauce, rice vinegar, remaining 1/2 tsp salt, and crushed red pepper flakes. Stir until smooth.
Coat the chicken with sauce.
- Pour the sauce over the browned chicken in the baking pan. Stir gently until all chicken pieces are evenly coated.
Bake the chicken.
- Bake for 25 to 35 minutes, or until the chicken is fully cooked, the centers are no longer pink, and the juices run clear.
Prepare for serving.
- Spoon the firecracker chicken over cooked white rice.
Garnish and serve.
- Top with thinly sliced scallions and white sesame seeds, if desired. Serve warm.
Notes
To make this Firecracker Chicken Recipe gluten free, verify that the cornstarch, hot pepper sauce, rice vinegar, honey, crushed red pepper flakes, and sesame seeds are labeled gluten free. Use gluten-free hot sauce, as some brands may contain gluten-based additives or cross-contact warnings. White rice is naturally gluten free, but confirm the package if needed. Use clean cookware, utensils, and serving dishes to prevent cross-contact with gluten-containing foods.