Start by cutting your chicken breasts into bite-sized chunks. This way, they cook faster and are easier to eat. Once your chicken is cut up, dip each piece into a mixture of egg and cornstarch. This will give it that crispy coating you’ll love.

In a large skillet, heat up some olive oil over medium-high heat. When the oil is nice and hot (but not smoking!), carefully add your coated chicken pieces. Cook them in batches so they have enough space to get crispy. You want them golden brown on all sides, which should take about 5-6 minutes per batch. Don’t overcrowd the pan – that’s a key to getting that crispy texture!

Once the chicken is cooked, transfer it to a plate and set it aside.

Now, for the star of the show: the Firecracker Sauce. In the same skillet (don’t clean it yet, we want all those delicious chicken bits left behind), mix together soy sauce, honey, hot sauce, garlic powder, and red pepper flakes. Stir everything together and let it simmer for about 3-5 minutes, until it thickens up a bit.

Once your sauce is ready, toss your crispy chicken pieces back into the skillet. Stir everything around until the chicken is fully coated in that amazing sauce. Let it simmer for a minute or two so the sauce really soaks into the chicken.