This firecracker chicken recipe is ready in only 20 minutes and is the ultimate combination of sweet and spicy! Depending on how much spice you're craving, you can also crank up or turn down the heat in this recipe.
Firecracker Chicken Ingredients
- 2 boneless skinless chicken breasts, cut into 1” pieces
- 3 tablespoons cornstarch, divided
- 1 tablespoon olive oil
- Salt & pepper, to taste
- ½ cup buffalo sauce
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha (optional, for added spice)
How to Make Firecracker Chicken
Step 1: Toss Chicken & Cornstarch
In a large bowl or ziplock bag, toss the chicken with 2 tablespoons of cornstarch.
Step 2: Cook The Chicken
In a large skillet over medium heat, add the olive oil. Once hot, brown the chicken on all sides, about 5 - 7 minutes. Stir frequently and sprinkle with salt and pepper. Drain any excess liquid from the pan.
Step 3: Make The Sauce
While the chicken cooks, make the sauce by stirring together the buffalo sauce, honey, apple cider vinegar and Sriracha (optional) together in a small bowl.
Step 4: Add The Sauce to The Pan
Reduce the heat to medium low and pour the sauce into the pan with the chicken.
Step 5: Add Cornstarch
Make a cornstarch slurry by mixing 1 tablespoon cornstarch and 2 tablespoons water. Pour it into the pan and simmer for 3 - 4 minutes, until the sauce has thickened.
Step 6: Enjoy!
Serve immediately, optionally over white rice and topped with green onions, sesame seeds, and red pepper flakes.
How to Make This Recipe More or Less Spicy
To make it LESS spicy: use a mild buffalo sauce and leave out the Sriracha and red pepper flakes. Add more honey to make it sweeter.
To make it MORE spicy: use a spicy buffalo sauce, additional Sriracha, and top it with red pepper flakes. Add less honey (the sweetness of the honey balances out the spice).
The biggest determining factor of spice in this recipe will be the buffalo sauce that you use. Choose a mild or spicy variety depending on how much of a kick you want your chicken to have!
I'd recommend using a mild sauce, tasting it as you cook and then adding Sriracha or red pepper flakes if you end up wanting more spice.
In the fridge: store leftovers in an airtight container in the fridge for up to 3 - 5 days.
In the freezer: it’s not recommended to freeze this recipe as the texture will change.
Note: this recipe is naturally gluten free & dairy free.Print