Description
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.
Ingredients
Scale
- 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 apple cider vinegar
- 1 tablespoon Sriracha (optional, for added spice)
Optional, for topping:
- Sesame seeds
- Chopped green onions
- Red pepper flakes
Instructions
- In a large bowl or ziplock bag, toss the chicken with 2 tablespoons of cornstarch.
- 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.
- 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.
- Reduce the heat to medium low and pour the sauce into the pan with the chicken.
- 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.
- Serve immediately, optionally over white rice and topped with green onions, sesame seeds, and red pepper flakes.
Notes
*Buffalo sauce: use a mild buffalo sauce for less spice and a hot buffalo spice for more spice. I'd recommend using a mild buffalo sauce, tasting it as you cook, and then adding in Sriracha or red pepper flakes if you prefer more spice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Keywords: firecracker sauce, takeout chicken