Firecracker Chicken

It is so rare that I come across a recipe that actually pleases everyone in my family but this one is it, picky eaters and all eat this till their tummies about pop and then anxiously await leftovers the next day!  Trust me you can never make too much of this meal.  I have seriously contemplated making an entire 10 pound bag of chicken into this dish because I know my family would eat it till it is gone.  It uses ingredients most of us probably already have on hand (and are super cheap even if you don’t have them in your pantry already) and it does take a little time to prepare but I usually cut up my chicken earlier in the day to cut down on prep time when dinner time rolls around.

I have served this dinner to my whole family for a Sunday dinner and I have served it to friends and everyone just absolutely loves it and I know your family will too.  Soo please please give this a try for your dinner this week, I promise you it will make repeat appearances on your weekly menus!!





Firecracker Chicken (adapted from Mel’s Kitchen)



2-4 tablespoons peanut or canola oil
3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten


1/3 cup hot sauce (I use Frank’s brand for hot wings since it is thicker)
1 cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
1/2 teaspoon salt


  1. Preheat the oven to 325 degrees F.
  2. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the pant. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden (does not need to be cooked through.) Place in a in a 9X13-inch baking dish (or aluminum pan for easier clean up) and repeat with the remaining chicken pieces.
  3. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. (Watch very carefully as it can burn) Serve over rice.

Firecracker Chicken

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