The most amazing combination of sweet and spicy flavors that tastes a million times better than take-out!
I’ve been seeing this “firecracker chicken” all over Pinterest, and you know how much I love recreating take-out dishes, so I just had to give this a try. I honestly wasn’t expecting much since I’m not the biggest fan of buffalo sauce but boy, was I wrong.
This firecracker chicken has the most amazing combination of and sweet and spicy flavors, with a hint of tanginess and zing from the buffalo sauce. And if you’re not the biggest fan of heat, you can certainly add more sugar to balance it out.
And it’s so easy to whip up! The method is just like my baked sweet and sour chicken – a quick cook in hot oil and then into the oven for about 45 minutes to let all those amazing flavors soak right in. You can serve it over rice or even some quinoa. Either way, this will be in constant rotation at our house because there’s no way that take-out can beat this!
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
The most amazing combination of sweet and spicy flavors that tastes a million times better than take-out!
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
For the sauce
- 3/4 cup Imperial Sugar Light Brown Sugar
- 1/3 cup buffalo sauce, or more, to taste
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes, or more, to taste
- Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside.
- In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
- Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken.
- Serve immediately.
Did you Make This Recipe?
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Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.
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I love eating these kind of fried spicy chicken dishes! I have been wanting to try it for so looong now! Thanks for sharing 🙂
I have made this dish, twice with boneless breasts. Delish. Not a chunk
of chicken left!
But the third time, for my daughter’s 36 bday, I made a ten pounds
But I used boness thighs, like I did tonight for my sister’s Superbowl Party.
The thighs gave it an extra super kick of flavor that you don’t get with
Boneless Breasts. For real, for real!
Four times, I have made this dish and everyone loves it!
Fantastic dish, easy and quick. I serve it over jasmine rice.
BTW: Always make extra sauce. LOL
Sweet and spicy is the best! I love the name of this…firecracker! Sounds like it packs a serious punch!
I have been seeing this all over Pinterest too and have been meaning to try it…but forgot about it for awhile. Thanks for the reminder….and for making me not want to go to the gym now, and just face plant into this instead! Pinned!
This looks amazing! Thank you so much for a healthier version of this. I have had firecracker chicken for lunch over a baked potato once before, and it was definitely a hit 😀 x
Would this work with just Frank’s Red hot? NO buffalo sauce in the house but a huge bottle of Red Hot!
FWIW, I believe the ‘”original” Buffalo sauce was nothing more than Frank’s Redhot mixed with a half stick of melted butter.
Yes, Frank’s red hot will work just fine!
I ONLY use Franks red hot THICK sauce in this recipe! You cannot beat the taste!
I LOVE buffalo sauce – this looks amazing! Trying it tonight 🙂
I’ve never bought buffalo sauce but found a recipe for it. Very easy and so good! The firecracker chicken was a success! I have to confess that I went for seconds with rice and sauteed veggies. Thank you for a fan delicious dinner!
My machine converted D a m n for fan..no problem! Because I’m a huge fan of Chung. She’s got to get a cooking show of her own on cable or tv.
Haha thanks Cynthia! She really should!
So happy to hear you enjoyed it so much!
Cooking neophyte, here. I notice that some of your Asian-inspired recipes call for chicken to be coated in cornstarch then dipped in egg (e.g. Firecracker Chicken), while others call for dipping in egg then coating in cornstarch (e.g. Chinese Orange Chicken). Does the different order yield a different result or are the steps interchangeable?
Also, do you think this recipe could be done as a marinade that is cooked and finished entirely in the wok (similar to the Chinese Orange Chicken process) or is the two-step cook + bake necessary for texture and flavor?
Thank you in advance for your consideration and for all your inspiring recipes!
After trying both egg-cornstarch methods, I’ve found that tossing in cornstarch and then dredging in eggs is a more preferred method for me. The steps are interchangeable with such minor differences so I recommend using the method that works for you.
You can certainly cook this as a marinade and in a wok to save time but I highly recommend using the two step method for this recipe to obtain optimal texture and flavors.
Just finished making this. The entire family — ages 9 – 45 — loved it. When I first read the recipe, I really wasn’t too keen on the baking time but it allowed me time to clean up everything except the baking sheet before dinner was served; a big plus because nobody was going to want to clean the kitchen after eating this delicious meal.
I’ve been seeing this too and have been wanting to make it… yours looks amazing!
My mouth is watering….cannot wait to get this on our dinner table!
This looks beautiful and delicious! I can’t wait to make this for my boyfriend. Thanks for sharing 🙂
Thank you for all your great ideas! My question is could you use Panko crumbs rather then corn starch?
You can certainly use Panko but that would just be an extra step, doing the flour-eggs-panko steps. I recommend using cornstarch – it’s a lot easier and the texture of the cornstarch is ideal for this recipe.
I’m now craving a huge bowl of this chicken!
Can’t wait to try it. I’ve made your sweet and sour chicken half a dozen times already and it’s always perfect. Do you think this method would work for teriyaki chicken as well?
I’ve never tried it myself but I don’t see why it wouldn’t work! 🙂
I am a HUGE (the hugest, really) fan of buffalo sauce so I am certainly going to love this dish!
What would be another substitute for the Buffalo sauce? I have a variety of canned tomatoes and a jar of Sambal Oelek in the house. Would a mixture of that plus a little butter work too?
There really is no good substitute for buffalo sauce – it’s one of the main and crucial ingredients in this dish.
I would like to see a version of Seoul-style fire chicken (buldak). That might be impossible to replicate without a professional kitchen. My wife printed out a Korean-language version of the recipe, but the end result tasted nothing like real buldak.
What an interesting flavor combo. I do think this would be a big hit in my house and your preparation couldn’t be simpler. Thanks, pinned!! : )
This looks so good! I love the sweet and salty combo and never thought of combining buffalo sauce with sweet…wow! I have a feeling that my kiddos would love this. Thanks for sharing!
Oooooh heavens. A spicy-sweet pile of fried chicken over fluffy rice? That’s what dreams are made of! I can’t wait to give this a try, Chung-Ah. Looks so delicious!
This sounds very good! Sweet and sour chicken is something my husband really loves. I bet he would love this. Pinned!
Oh my gosh do I ever need to make this!
I couldn’t actually find a sauce at the Superstore that said “buffalo sauce”. Maybe it’s because I live in Canada, I don’t know. So just out of curiosity when you say buffalo sauce, do you mean making buffalo sauce and then adding that to this, or actually going out and buying it? I could literally find nothing!
I used Frank’s Red Hot – do you have access to that in your grocery store? If not, you can always purchase it from amazon.
Assuming you mean buffalo wing sauce by “buffalo sauce” , President’s Choice makes it and I buy it at the Superstore all the time.
We used franks buffalo wing sauce. You should find it in the condiment aisle. Look for any wing sauce. Or you can get cayenne pepper sauce and mix with 1/2 a stick of butter to make your own buffalo sauce.
Made this dish last night and it was soooooooo yummy!! I’ll definately be making this again and again! 🙂 Your recipes and pictures are wonderful!
Thanks for sharing, this recipe was fantastic. Couldn’t find buffalo sauce in Australia but did find frank’s red hot sauce at my local supermarket. Leftovers were even better the next day. Love your website
What supermarket did you find Franks’ Red sauce … I live over in WA …
I ended up making a separate buffalo sauce recipe that I found online then adding it into this sauce! I just wanted to say that I made this for my family and they literally all loved it! Were practically licking their plates afterwards. I made it with some pretty generic egg fried rice and it went really nicely with this 🙂 !
Man this looks amazing. I need to try it!
I just tried this tonight. I will say it had some kick to it I loved it my boyfriend said it wasn’t his favorite……:-)
DELISH! Perfect mix of spicy and sweet and wonderful over white rice. The baking of the chicken and sauce was perfect, thickened up the sauce nicely, 3 out of 3 recipes that I made
From this website have been 5 stars, thank you
Has anyone made this using Sriracha instead of Frank’s Hot Sauce or Buffalo Sauce? Do you think it would be too hot?
I do not recommend substituting Sriracha for the buffalo sauce as it may be too spicy to consume. You can always add 1-2 tablespoons of Sriracha though for that extra touch of heat.
I wish that I had read your reply before I made this dish, but it looked so good and I couldn’t wait to try the recipe. I didn’t have buffalo sauce, so I used the Sriracha. WOW . . . it carried some heat!! If you are one of the people that love really, really hot food like my son, then use the Sriracha. Personally, I like a good dose of heat, but it was just too hot for my liking. It was absolutely delicious though. Next time I make it, I will use your suggestion of just adding 1-2 tablespoons of Sriracha to buffalo sauce. Thanks you for your reply!
Could this be made with Shrimp instead?
Yes, absolutely! But you will have to adjust cooking time as needed.
Would you say halve the cooking time for shrimp?
Unfortunately without further recipe testing, I cannot advise on cooking time. Please use your best judgment.
I have tried a few of your recipes, they don’t disappoint, for this one, since we like really spiced I will ‘tweet’ it..
If you want to kick the spice up a notch, use Thai Garlic Chili Sauce. I would also add the juice of one fresh lime. Enjoy
Wow! This recipe was incredible! Not only was it easy to make, with very few required ingredients, but the taste was so delicious as well! Perfect amount of spice — Will definitely make again! Thanks! 🙂
I love a recipe with just a few ingredients. My cupboards and frig are already too crowded.
I frequent your blog and don’t often comment on blogs in general, but I just felt compelled to do so today 🙂 I have made many of your recipes and just tried firecracker chicken tonight and OH MY GOD it was unbelievably delicious. My sister and I gobbled up the entire batch we made (we halved the recipe). I just wanted to say that I have NEVER had a bad recipe from this website (and I have made quite a few) You are one of the most consistently innovative cooking bloggers I have found with recipes that are easy for the average cook to make and perfect! Keep up the awesome posts, you will always have a reader in me!
I like to think I’m good at handling spice, so I used extra wing sauce and doubled the amount of red pepper flakes because I thought I could handle it. Whoops.
But delicious nonetheless, I’m making this (exactly how the recipe reads) for my girlfriend as a “Congrats on Finishing Finals” meal on Friday. Thank you.
I’m not a good cook usually at all. I just cooked this and WOW. Sooo so good! It’s really simple and not many ingredients at all! I’ll definitely start making this more often! Thanks a lot!!
confused on the third step. What am I stirring my cornstarch into? A bowl of seasoned chicken? Could I sub flour rather than cornstarch?
Amanda, as the recipe states, you are stirring the cornstarch into the bowl of chicken that has been seasoned with salt and pepper.
“In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine.”
It is best to use cornstarch to obtain the best results possible.
I’m really excited to try this recipe! One question though.. can I swap out the sugar for some honey and, if so, what amount would you suggest?
Yes, you can certainly use honey in place of sugar. The general ratio of honey to sugar is 1:4.
Thank you, that’s great to know!
This was AMAZING. I think I’ll make it for dinner every night. Seriously.
My husband said the word “sensational” more than once during dinner tonight. This one is a keeper.
I made this last week and was so excited to try it that I popped a straight-from-the-oven chunk of chicken in my mouth and promptly burned the roof of my mouth. The blister was painful but it was so worth it. Absolutely delicious! This is definitely a keeper!!
ps. I went with the sugar, as stated in the recipe, but think I’ll try swapping it out with honey as you’ve indicated above.
I love the idea of swapping out the sugar for honey, but can you be more clear as to how much honey I shuold use instead of the sugar. I am super bad in math so the ratio 1:4 means nothing to me.
Daria, the general ratio of honey to sugar is 1:4. Now the recipe calls for 3/4 cup sugar so by following this ratio, you will be using 1/4th (or 25%) of 3/4 cup for honey.
I made this last night and used Franks Red Hot Pepper Sauce as that’s all I could find in a store in the UK.
Absolutely amazing and I have enough left for a generous sized portion this evening and I can’t wait to tuck in to it again! YUM!
Thank you for your help with the honey. I made this tonight and I am always skeptical when I read comments and everyone says their family loved it. I have picky eatters and guess what….my family loved it. I made my buffalo sauce by melting butter and mixing it with hot sauce. It was a no name brand hot sauce but looked like Franks. I just melted a half stick of butter and poured about 1/3 cup of sauce and then just tweaked it till it tasted good. I will definitely make a double batch of sauce next time because there was no sauce in my dish after baking and I think it would be good oozing onto the rice. Chopped green onions, which are shown in the picture were the perfect touch too. Thanks for sharing this great recipe. P.S. I did find the process to be long and messy, but it was worth it.
I’m having trouble frying the chicken. The eggs keeps slipping off when I throw it into the saucepan. Any tips on this?
Tyler, it is best to completely shake off all excess egg drippings before throwing it into the skillet.
I tried this recipe a few weeks back and it was ahhh-mazing!! I’m making it again tonight and doubling the sauce because it’s just soooooo good!
I am in Australia and we dont have Buffalo Sauce. What could I use as I am dying to try this. We have a Hot Chilli Sauce would that do. If not what.
Wajan, you can certainly try making homemade buffalo sauce as I do not recommend using a hot chili sauce as a substitute.
What about Franks Red Hot Sauce. I have found my local Woolworths stock this. Would I have to add anything else to it.
Frank’s Red should work just fine! No need to add anything else.
Added cubed canned pineapple chunks before baking. Amazing! Thanks.
I LOVE spicy food, but my husbands “baby mouth” as I call it does not do too well with foods that are too spicy. He always requests all sauces to be on the side – how would you rate the spiciness of this dish? Thanks! 🙂
It’s not all that spicy. There’s actually a great balance with the sweetness to offset the heat.
I made this tonight, and it is delicious. I used the Frank’s Red Hot Sweet & Fiery Wing Sauce mixed with Buffalo Sauce. There was no need for sugar so I left that out. Amazing. I’m a fan.
This was so damn good!! My husband and I love it.
You’ve done it AGAIN! I can’t say enough how perfect the flavors are in this dish. I got a little nutty and used a mix of plain Greek yogurt and skim milk instead of the eggs before frying, and while it didn’t turn out as crispy as traditional take-out, the flavor did not suffer. Two thumbs up from our house!
Yum! Spicy and sweet–what’s not to love? Teenage son absolutely loved this but hubby wanted more sauce when I served it on white rice. Will double the sauce next time and both should be pleased. Thanks for a great tasting recipe with easy instructions.
Made this today and it was delicious! I ate so much that I’m miserable!
Thank you for this great tasty recipe. My whole family loved it. Will be making it again.
Made this recipe just as you instructed, no substitutions, and it was soo good!! My boyfriend loved it, definitely going in the recipe box! Thanks, thanks!!
This was so easy to make and the flavor was awesome! My husband and I have had to move to a tiny town and the Chinese food in town is awful, so happy to be able to create some fabulous recipes right at home! Can’t wait to try another!
I’ve made this dish 2x now – and it’s absolutely delicious!! I did have a tough time finding Buffalo Sauce – but I found that Walmart carries it. Great stuff! Never cooked with Buffalo Sauce before — Great dish!! Great recipes! Keep em coming.
This recipe is a keeper!! I did tweak it slightly. I just chopped up chicken and placed it in a large ziplock bag with flour and shook to coat all the pieces. Then pan fried I’m a little oil until browned. I added a quarter cup apple cider vinegar and a water cup water to sauce. This gave me more of it and balanced out the flavors I think. The vinegar cooks out you don’t taste it. Then I baked at 375 for 30 minutes. Pieces browned up nicely this way. Oh and I used Frank’s red hot that’s what i had. Fantastic flavor! Just enough of a kick. Definately worth a try.
This is amazing. While making it I told myself I wouldn’t do it again because it’s a bit putsy (And I don’t have a dishwasher) but I take it back. I would totally do it again. I love the “fake fried” aspect and the sweet/spicy. It’s so tasty! Thank you!
I made this for dinner and my youngest son ate the whole pan practically by himself! This was after watching me make the sauce and saying he didn’t think he would be eating any. Chinese isn’t his favorite food. Well he loved this and so did everyone else. Thank you! Julie
This is the most amazing and delicious chicken dish i make these days. It’s a staple in my house, and I have to triple the recipe so there are leftovers. The only thing I do different is I cook with boneless chicken thighs because they are the best and most flavorful (says Gordon Ramsey…and I agree with him totally). Thanks for this. Love love LOVE it
I made this tonight, I loved it! The sauce has perfect amount of heat. I used two chicken breasts and I doubled the amount of sauce. It is a bit time-consuming dipping the pieces and then frying them a few at a time, but it is worth it! I love your site, the design is beautiful, I will be trying more of your recipes for sure!
Just made it, came upon by luck. My lucky day for sure. It was delicious, easy, and delicious again. Family loved it too. Thank you.
I’ve made this twice in the past week!! Family loves it. I added a little extra apple cider vinegar though the 2nd time to make a little more sauce.
This looks fabulous, and completely adaptable to my lo-sodium diet. Question is… do you think this could be made ahead of time and frozen? Maybe coat and fry, and then freeze in the sauce so all you have to do is thaw and bake?
Mandy, unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.
I will let you know! 🙂 Thanks for the quick response!
Hi ! This sounds great I was just wondering, as a vegetarian. if the cornstarch-egg method would work on vegetables ? thanks!
I actually haven’t tried it myself but I don’t see why it wouldn’t work!
Made this the other night — crazy, crazy good. We are gluten-free and loved this dish, as well as many others you have posted. Thanks for all the great recipes –love your site!
I made this last week. I forgot the buffalo sauce when I went shopping, so I used sriracha chili sauce instead. It was AMAZING! Making again tonight.
Wow! This was such a yummy meal. I broiled the meat instead of baking it for 45 mins because the prep time took longer than I anticipated. It turned out great!
I just cooked this recipe and it was amazing ! I was scared it might be too spicy for me -since I was making this specifically for my father- but it turned out I liked it better than him. Might try with more buffalo sauce next time. Thanks !
This has become one of my family’s favorite dishes. It is SO VERY GOOD!! Thank you for such a wonderful recipe!! 🙂
I am making this for sure! Looks amazing. It looks a little on the dryer side though, and I like having my meat with little sauce but my boyfriend likes to drown his rice in sauce, almost as if it is soup. What can I do to make this a bit more saucy?
You can try doubling the sauce if you’d like!
My boyfriend had a long day at work and called saying he wanted a “good” dinner and he was hungry.
Let me start off by saying I had 0 plans for dinner tonight, but i guess the fuzziness of Xmas made me want to be a nice gf today. I ran across the street bought some boneless chicken and this recipe was such smoooooth sailing I was scared it wAs too smooth it would sacrifice the turnout. Needless to say, he LOVED it lol.
I ended up using flour rather than cornstarch because I had none, and it came out great. I did sift the flour thoroughly and make sure the chicken pieces were completely coated evenly.
Thank you for this recipe it will be forever recycled in my household!
This recipe was amazing! I will admit I was skeptical of using the buffalo sauce at first but it worked out great. I used Budweiser hot n spicy wing sauce as the buffalo sauce btw.
I tried the recipe and made my own buffalo sauce (franks redhot pepper sauce and butter). Between the 15 minute intervals, the sauce separated. What would cause this?
Miles, it may be best just to use Franks Red Hot as the addition of butter may have caused the sauce to separate.
Okay, this was amazing. I made this tonight and my husband and I loved it. I got a little worried after the cornstarch,egg, then oil step because my chicken looked pretty “eggy”, but it turned out perfect.
This was the first recipe of yours I’ve made and this turned out awesome! Looked just like the picture and taste just like take out but better. The texture of the chicken is amazing, hard to believe it isn’t deep fried! My boyfriend devoured it. He likes his food pretty spicy so in addition to the franks buffalo sauce I added a generous squirt of siriracha it was perfect. Thanks for the great recipe!
I am doing two pounds do I need to double the ingredients
Yes – as the recipe calls for one pound, it would be best to double the recipe.
Just tried the recipe, it was quick, easy and scrumptious! The best thing about firecracker chicken is that it was enjoyed by the whole family. Thanks for sharing this simple recipe.
I cooked this recipe on Friday night and it went down an absolute treat! We like our food pretty spicy so i added half Franks Buffalo sauce and half Franks Original Sauce – it was delicious! I honestly can’t rave about it enough. Thank you for introducing the recipe into my life!
I tried this recipe about two months ago and it is now a house favorite!! I make this once a week for myself and my husband and it is so unbelievably delicious! I am not a huge fan of spicy foods but you can hold off on the red pepper or add more if you love hotter foods. Thank you, Damn Delicious for a yummy dish!
What are the nutrition facts on this? Love your recipe index! Made several dishes from it
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
Made this tonight it was AMAZING. Little sweet little spicy kick. So SO Good!! Worth the time it took to make!! Even my husband said he loved the sauce and we should have it again. Maybe do this with wings for the Superbowl this weekend!! Love this website!! It’s finally got me cooking at home and not grabbing fast food
We made this last night and OH. MY. GOD. it was delicious. I’m the worst cook ever and I could manage this dish. The family was so impressed! We did add extra red pepper for a little extra kick. So yummy! Thank you!
Made this for Chinese New year for my hubby and I using only two chicken breasts. Prob for that reason it took the sauce a little lonģer to thicken up. I also only had franks hot sauce. Even with all that, this was absolutely gorgeous. The perfect balance of sweet and spicy. I aldo added in some soy sauce which I loved. This is definitely how I’m going to cook chinese chicken dishes from now on. I think this type of dish is also great for entertaining as you can do all the prep work in advance and have it in the oven as guests arrive!
Hey! I love your recipes! I was wondering if I could use less sugar in this one to make it low carb friendly. I’m already using cauliflower rice instead. How could I balance out the flavors? Thanks!
Unfortunately, without further recipe testing, I cannot advise how to change the recipe by using less sugar. Please use your best judgment.
I just had to write and let you know how AWESOME this dish is!! Thank you so much for the wonderful recipe. I am learning to cook and my husband hasn’t loved anything I have made yet…(we’ve been married for a year and a half) but tonight he was so excited and had multiple servings! He told me to put this recipe on rotation. Yay! Thanks again.
P.S. We won’t have to order takeout ever again-this is SO much tastier.
I make this about once a week using siracha sauce instead of buffalo sauce. Sooooo good. I actually can’t even imagine eating it with buffalo sauce. That seems weird to me. I also use the Skinny Taste’s chicken nugget recipe for the chicken and then top the chicken and some steamed broccoli with the sauce over white rice. It’s amazing. I have tried quite a few of your recipes and have yet to be disappointed!
Love this recipe! I’ve made it four times. When I don’t have a lot of time I skip the egg and cornstarch steps and just fry the chicken in a pan and then put it in the oven with the sauce. Still tastes great!
I wondering if this is something I can make in my crock pot?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Our son found the recipe online. The Firecracker Chicken is simply delicious!! My husband even likes it, however I have to make him whole grain rice. I am making a double recipe this weekend. I follow the recipe listed. Making the chicken is a little labour intensive…So I made my chicken ahead of time. Now I just have to make the sauce and pop the pan in the oven. Thank you for such a lovely recipe.
I made this tonight and it was amazing. The only changes I made was I used chicken thighs and doubled the sauce. I served it over white rice and the whole family loved it.
Love this recipe! Had it out at a restaurant with my girlfriend but there’s a better satisfaction of making it at home and enjoying!
This was so so yummy!! My whole family loved it, even my 4 & 7 year olds gobbled it up. It’s a tad on the spicy side for the kiddos, but a drizzle of honey before serving tamed the spice on theirs. I also made 1 1/2 times the sauce because we like lots of sauce. Wonderful recipe. It will definitely be a repeater! Thank you! I can’t wait to try some of your other Asian recipes.
Loved this recipe!! So easy to make and it was soooo good. Thanks for sharing 🙂
Just made this. It is DELICIOUS! This is a keeper. Love your site 🙂
Your Amazing, I use your recipes to feed my 3 kids and they dont like alot of food but they love all your foods. You Rock!
Does the chicken get soggy? Just wondering if it stays crispy. Can’t wait to try.
Not really – it should stay nice and crisp if served immediately. 🙂
Winner, winner very tasty will make again. I doubled the chicken recipe and tried your sweet and sour on the other batch. You know, us girls get bored. Both were great.
I am not one to leave a comment but seeing that I loved this so much I just had to. I steamed broccoli and made fried rice to go along with it. AMAZING is an understatement. I will not do takeout of this any longer. Also loved your Bang Bang chicken. Thank you!
My mouth waters just looking at this photo. This is one of my favorite recipes of all time! It is somewhat lengthy to prepare, so I reserve it for special occasions, but man, is it good! If you find any way to shorten the prep/bake time, I’d love to hear it! Another winner.
This looks yummy! However, I have a question! Once the chicken is already pan fried/sauted/browned, isn’t it too much to bake it in the oven for 45 minutes? Will the chicken be too dry? I know baking makes the sauce thicker, but I don’t like dry chicken either! I love your recipes>
The gods of Pinterest smiled down on me with this recipe. Made it tonight and looooved it. Firecracker is a perfect name for it since the flavor basically explodes in your mouth.
Spicy. Sweet. Sticky. All the good things!
This is probably my favorite recipe of all time! It’s amazing every. Single. Time. I add frozen broccoli and it mixes perfectly with the sauce. I crave this weekly!
I have made 3-4 of your delicious and OMG every one is better than the last. This one is by far my new favorite and I will definitely make this dish all the time! Keep up the great work!
DELICIOUS! Everyone loved this dish and not a single piece left on anyone’s plate, despite of most of us not liking sweet dishes. Spicy, but perfectly balanced w/the brown sugar.
Everyone agreed that this dish should be on the rotation. Thank you!
This looks so delicious. I want to make it this weekend. Two questions:
1. Is the texture supposed to be crispy or is it more of a soft/soggy texture? In the pictures it looks crispy but I wasn’t sure if it was possible to have crispy chicken after soaking it in sauce and baking it. Just wondering so I know what texture to expect because I’ve never tried that technique before.
2.If it is supposed to be soft, then is there anything I can do differently to make it crispy instead? Maybe just frying it all the way through and then tossing in the sauce?
Thank you! Can’t wait to try it.
Yes, absolutely. If crispiness is your ultimate goal, I would go with your suggestion! 🙂
Can you make this recipe without cutting the chicken into bite size pieces and instead use the whole chicken breast? Thank you!
Yes, absolutely, but please note that cooking time will vary.
Do you have to put chicken in corn starch. I find it got clumps in sauce
Yes, I recommend doing so.
I love this recipe! I like to double the sauce, microwave steam a bag of both carrots and broccoli and add it to the chicken in the final 15 minutes of baking. I like adding veggies whenever I can, and this sauce makes the broccoli taste exquisite! 😉
Tried this tonight and the family loved it! Served it over jasmine rice with a side of Asian veggies and everything was delicious. Will definitely be making this recipe again.
Any suggestions if we don’t have apple cider vinegar? Thx!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
So when you are making this and your oven suddenly dies, you can cook it on the stove top!! We cooked it in the sauce for about 15 minutes, stirring every 5. Good work around if you ever need it…and just as delicious!
I’m so glad it worked out! Sorry about the oven though!
Love this recipe so much!! It is gone in literally minutes. I am a little worried about all the cornstarch (I ended up using more than half a cup to get a full coating,) but the first time I made this I accidentally rubbed a lot of the cornstarch off by over-stirring in the vegetable oil, and it was still great, so I’m going to try lining up the chicken on a baking sheet and using a flour shaker to just lightly dust it with cornstarch for most meals, and maybe save the full, thick coating for an occasional treat!
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