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Firecracker Chicken Recipe: Sweet, Spicy, and Full of Flavor!

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Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken breasts (you can also use thighs if you prefer)
  • Salt and pepper to taste
  • 1 cup all-purpose flour for dredging the chicken
  • 2 eggs beaten
  • 1 cup breadcrumbs I recommend panko for extra crispiness

For the Firecracker Sauce:

  • ½ cup sweet chili sauce this gives the perfect touch of sweetness
  • ¼ cup sriracha sauce add more if you want more heat!
  • 2 tablespoons soy sauce
  • 2 tablespoons honey just a little extra sweetness
  • 1 tablespoon rice vinegar for that tangy kick
  • 1 tablespoon garlic minced (garlic lovers unite!)
  • 1 teaspoon grated ginger fresh is always best for this

Optional Garnishes:

  • Sesame seeds for crunch and a little extra flavor
  • Green onions sliced (adds a fresh, vibrant flavor)
  • Fresh cilantro adds a nice pop of color and freshness

Instructions
 

Step 1: Prepare the Chicken

  • Start by cutting your chicken into bite-sized pieces. I usually go for pieces that are about 1-2 inches big, as they cook quickly and evenly. Season the chicken with salt and pepper to taste—don’t skip this step, it really brings out the flavor!
  • Next, set up your breading station. In one bowl, add the flour. In a second bowl, beat the eggs. And in a third bowl, add the breadcrumbs. I love using panko breadcrumbs because they give the chicken that perfect crunch. Coat each piece of chicken in flour, dip it in the egg wash, and then coat it in breadcrumbs. Repeat with all the pieces.

Step 2: Fry the Chicken

  • Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), add the chicken in batches. Be sure not to overcrowd the pan. If you add too much chicken at once, it won’t get that crispy, golden crust we’re aiming for. Let each batch cook for about 4-5 minutes per side, or until the chicken is golden brown and fully cooked through. You’ll want that crispiness to make the sauce stick to the chicken just right.
  • Once the chicken is done, remove it from the skillet and place it on a plate lined with paper towels to absorb any excess oil.

Step 3: Make the Firecracker Sauce

  • While your chicken is cooking, go ahead and make the firecracker sauce. It’s super simple and comes together in just a few minutes. In a small saucepan, combine the sweet chili sauce, sriracha, soy sauce, honey, rice vinegar, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 5 minutes, until it thickens slightly. The aroma will be amazing as it simmers—trust me, you’ll be eager to pour it over the chicken.

Step 4: Combine the Chicken and Sauce

  • Once your sauce has thickened and the chicken is crispy, it’s time to combine the two. In a large bowl, add the crispy chicken and pour the firecracker sauce over it. Toss the chicken to coat evenly. You can add as much or as little sauce as you like, but I tend to go for a generous amount. The more sauce, the better!

Step 5: Garnish and Serve

  • Now comes the fun part—garnishing! Top your firecracker chicken with sesame seeds, green onions, and fresh cilantro for an extra pop of flavor. These little additions not only look beautiful, but they also add a nice freshness that balances the heat from the sauce.
  • Serve your firecracker chicken with steamed rice, noodles, or roasted veggies. I’ve even eaten it on its own when I’m in the mood for something extra crispy. You really can’t go wrong.