top of page
  • Writer's pictureMary Ann

Firecracker chicken is spicy, sticky and *so* easy

Ditch the Takeout for Homemade Firecracker Chicken with Rice It’s spicy, sweet and ready in under an hour.

4 servings


2 large eggs

1½ pounds boneless, skinless chicken breasts, chopped

Kosher salt and freshly ground black pepper

⅓ cup cornstarch

¼ cup vegetable oil


1 tablespoon unsalted butter

3 garlic cloves, minced

¼ cup sriracha

¼ teaspoon rice vinegar

3 tablespoons brown sugar

½ teaspoon crushed red-pepper flakes

1 bunch green onions, thinly sliced, divided

Sesame seeds, for serving

Steamed rice, for serving

1. MAKE THE CHICKEN: In a large bowl, season the chicken with salt and pepper. Add the cornstarch and toss well to coat. Crack the eggs into a medium bowl and beat to combine.

2. In a large skillet, heat the oil over medium heat. Dip each piece of chicken into the egg and then add to the skillet.

3. Cook the chicken, turning a few times, until each piece is evenly golden brown and fully cooked, 7 to 9 minutes.

4. MAKE THE SAUCE: Melt the butter in a medium saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

5. Add the sriracha, rice vinegar, brown sugar, crushed red-pepper flakes and half of the green onions. Bring the mixture to a simmer, stirring continuously, and cook for 1 minute; remove from the heat.

6. When the chicken is done cooking, transfer it from the pan to a large bowl. Add the sauce, and toss well to combine.

7. Garnish with the sesame seeds and remaining green onions. Serve with the rice.


bottom of page