Firecracker Chicken

This Firecracker Chicken brings the perfect balance of sweet, spicy, and sticky-good sauce that’ll have everyone asking for seconds.

The magic is in that irresistible sauce – brown sugar brings the sweetness, buffalo sauce adds the kick, and everything comes together in a glossy coating that clings to every piece of perfectly crispy chicken. Trust me, this is about to become your new favorite 30-minute dinner miracle.

Ingredients

Main Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• 3 tablespoons cornstarch
• 3 tablespoons olive oil, divided
• Chopped scallions for garnish (optional)

For the Firecracker Sauce:

• 3/4 cup (packed) brown sugar
• 1/2 cup water
• 1/3 cup buffalo sauce (Frank’s Red Hot Original recommended)
• 1 tablespoon apple cider vinegar or rice vinegar
• 1 tablespoon cornstarch
• 1/4 teaspoon crushed red pepper flakes, or to taste

Steps

1. In a medium bowl, combine all sauce ingredients: 3/4 cup brown sugar, 1/2 cup water, 1/3 cup buffalo sauce, 1 tablespoon vinegar, 1 tablespoon cornstarch, and 1/4 teaspoon red pepper flakes. Whisk until completely smooth with no cornstarch lumps. The mixture will be thin but will thicken during cooking.
2. Cut chicken breasts into 1-inch cubes. Place in a bowl and season with 1/2 teaspoon garlic powder, salt, and pepper. Toss to coat evenly. Add 3 tablespoons cornstarch and toss until each piece is fully coated. The cornstarch creates a crispy exterior when fried.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat (375°F/190°C). When oil shimmers (after about 2-3 minutes), add half the chicken pieces, ensuring they don’t touch. Cook for 4 minutes until golden brown, then flip and cook another 3-4 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate.
4. Add remaining 1 tablespoon oil and repeat with second batch. Don’t rush this step – overcrowding leads to steaming instead of browning.
5. Return all chicken to skillet, pour in sauce mixture. Cook for 30-60 seconds, stirring constantly, until sauce bubbles and thickens to a glossy coating. You’ll know it’s ready when it coats the back of a spoon.

Smart Swaps

• Use coconut sugar instead of brown sugar (1:1 ratio) for a lower glycemic option
• Substitute cauliflower florets for half the chicken to reduce calories while maintaining portion size
• Try coconut aminos instead of buffalo sauce for a soy-free alternative

Make It Diabetes-Friendly

• Replace brown sugar with 1/2 cup monk fruit sweetener (reduces carbs by 75%)
• Use 2 tablespoons arrowroot powder instead of cornstarch (lowers glycemic impact)
• Serve over cauliflower rice instead of regular rice (saves 30g carbs per serving)
• Add 1 cup of bell peppers to increase fiber and slow sugar absorption

Pro Tips

• Pat chicken completely dry before coating for maximum crispiness
• Let coated chicken rest 5 minutes before frying for better cornstarch adhesion
• Double the sauce recipe and freeze half for next time
• For extra heat, add 1/2 teaspoon cayenne to the sauce mixture