Firecracker Chicken (Restaurant Copycat)

⏱️ 35 minutes👥 4 servings❤️ Taste: 10/10
Firecracker Chicken (Restaurant Copycat)

Nutrition Facts

Calories
380
Protein
38g
Carbs
28g
Fiber
1g

Health Benefits

Gut Health5/10
Anti-Inflammatory5/10
Blood Sugar Control5/10

Ingredients

  • •- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • •- 3 tablespoons cornstarch
  • •- 2 tablespoons all-purpose flour
  • •- 1/4 teaspoon salt
  • •- 1/4 teaspoon black pepper
  • •- 3 tablespoons vegetable oil for frying
  • •For the Firecracker Sauce:
  • •- 3 tablespoons low-sodium soy sauce
  • •- 2 tablespoons rice vinegar
  • •- 3 tablespoons sriracha hot sauce
  • •- 2 tablespoons honey
  • •- 1/4 cup chicken broth
  • •- 4 cloves garlic, minced fine
  • •- 1 tablespoon fresh ginger, minced
  • •- 1 1/2 teaspoons red pepper flakes
  • •- 1 teaspoon sesame oil
  • •For Garnish:
  • •- 3 scallions, sliced thin on the bias
  • •- 1 tablespoon toasted sesame seeds

Instructions

  1. 1Pat chicken pieces completely dry using paper towels to ensure maximum crispiness. Combine cornstarch, all-purpose flour, salt, and black pepper in a large mixing bowl. Toss chicken cubes in the coating mixture until evenly covered on all sides.
  2. 2Whisk together soy sauce, rice vinegar, sriracha, honey, chicken broth, minced garlic, ginger, red pepper flakes, and sesame oil in a medium bowl until honey dissolves completely. Set sauce aside.
  3. 3Heat vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering, about 2-3 minutes. Add coated chicken pieces in a single layer, working in batches to avoid overcrowding the pan. Cook undisturbed until golden brown on the bottom, about 3-4 minutes. Flip pieces and continue cooking until second side achieves golden color and chicken reaches 165°F internal temperature, another 3-4 minutes. Remove cooked chicken to a plate and repeat with remaining pieces if needed.
  4. 4Pour prepared sauce into the same skillet and bring to a vigorous simmer over medium-high heat. Allow sauce to bubble and reduce until slightly thickened, about 2-3 minutes, stirring occasionally.
  5. 5Return all fried chicken pieces to the skillet with the bubbling glaze. Toss continuously using tongs until every piece is completely coated in the glossy sauce, about 1-2 minutes.
  6. 6Transfer glazed chicken to a serving platter. Sprinkle generously with sliced scallions and toasted sesame seeds for authentic restaurant presentation. Serve immediately while piping hot for best texture contrast between crispy coating and sticky glaze.