How to make Firecracker Chicken | Homemade Firecracker chicken

Firecracker Chicken is made with crispy white meat chunks in a sweet, sour, and spicy sauce. The chicken is super tender and juicy! An easy dinner option that the whole family will love!

INSTRUCTIONS

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS TO SHOW YOU EACH STEP

STEP 1 : Firecracker Sauce

• 2/3 cup Buffalo hot sauce 
• 2 tbsp Ketchup 
• 2 cloves minced Garlic
• 1 tbsp grated Ginger 
• 1 tbsp Sriracha OR chili sauce (optional)
• 1/2 cup Brown sugar 
• 1 tbsp Rice vinegar 
• 1/4 tsp Chili flakes (or more to taste)

• In a medium bowl combine all the SAUCE ingredients and set aside.

STEP 2 :

• In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.

STEP 3 :

• Add beaten eggs to another bowl.

STEP 4 :

• Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.

STEP 5 :

• Dip the chicken pieces into the beaten eggs.
• Add the chicken chunks to the cornstarch mixture and toss until well coated. Work in batches.

STEP 6 :

• Cook it in batches in the hot oil until golden and crispy.
• Remove to a plate and set aside.

STEP 7 : Final preparation

• In a separate pan, add prepared fire cracker sauce and cook until the sauce thickened (over medium heat)

• Now add in the fried chicken and toss for 1 to 2 mins at high heat.

Serving

• Serve it with a sprinkling of green onion and sesame seeds, if so desired.

COOKING TIPS & TRICKS :

• To make this dish paleo-friendly, replace the cornstarch with arrowroot powder and the flour with coconut flour.
• In deep-frying, you can use your Dutch oven. It is deep so it will be easier to manage the splatters.
• Since frying has a target temperature of 350 degrees, feel free to use a candy thermometer to monitor. Also, adding a few more pieces while frying will lower the temperature. Hence, keep an eye on the temperature to adjust the heat.
• Feel free to change up the proportions of the sauce, especially if you are not a fan of spicy food.

STORING INSTRUCTIONS :

Refrigerate: Let the dish cool completely then, transfer into an airtight container. Store for 3 to 4 days.

Freeze: You can transfer the dish into freezer-proof containers. Store for up to 3 to 4 months.

Make-ahead: Also, you can cook the meat first and when ready, just make the sauce and toss.

Reheat: Simply bake at 350 degrees until heated through.

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