Firecracker Chicken (Print-Friendly Version)
Crispy fried chicken coated in a sweet-spicy buffalo sauce with brown sugar and spices, baked until caramelized and irresistibly sticky.
# What You'll Need:
→ Chicken
01 -
1.5 kg boneless skinless chicken breasts or thighs
02 -
Salt and pepper to taste
03 -
3 eggs, beaten
04 -
240 ml vegetable oil (or more if needed)
05 -
180 ml cornstarch
→ Sauce
06 -
180 ml buffalo sauce
07 -
200 g packed light brown sugar
08 -
10 ml apple cider vinegar
09 -
15 g melted butter
10 -
5 ml soy sauce
11 -
5 g garlic powder
12 -
2.5 g chili powder (optional)
13 -
2.5 g mustard powder
14 -
1.25 g salt
# How to Make It:
01 -
In a bowl, whisk together all sauce ingredients until well combined. Set aside.
02 -
Cut chicken into 5 cm pieces and pat dry with paper towels. Season generously with salt and pepper.
03 -
In a medium bowl, whisk eggs vigorously until small air pockets form and mixture is uniform in color. Add chicken pieces and toss to coat evenly.
04 -
Heat vegetable oil in a large pan over medium-high heat until it reaches 185°C.
05 -
Just before frying, coat each piece of chicken with cornstarch, then dip back into the whisked eggs. Fry in batches, ensuring enough space between pieces for proper crisping. Cook until golden brown and crispy, about 3-4 minutes per side.
06 -
Using a slotted spoon, remove chicken and place on wire cooling racks with parchment paper underneath to catch excess grease.
07 -
Once all chicken is fried, transfer to a large bowl with the sauce and gently toss until fully coated. Transfer the coated chicken to a 23x33 cm baking dish.
08 -
Bake in a preheated 175°C oven for 10 minutes.
09 -
Remove from oven, gently toss chicken with sauce again, and return to oven for an additional 10 minutes.
10 -
Garnish with sliced green onions and serve over white rice.
# Additional Tips:
01 -
For perfectly cooked rice, bring 470 ml chicken broth to a boil, add 200 g white long grain rice, return to boil, cover tightly and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand covered for 10 minutes. This yields 3 cups of flavorful rice.