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Crispy Firecracker Chicken Recipe – Easy Sweet Chili Sauce Dinner

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This crispy firecracker chicken features tender, bite-sized chicken pieces double-dredged for maximum crunch, fried until golden, and tossed in a sticky, sweet-spicy chili sauce. It’s a quick, crowd-pleasing comfort food perfect for family dinners or gatherings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • Vegetable oil (for frying, about 2 cups)
  • 1/2 cup sweet chili sauce
  • 2 tbsp soy sauce (low sodium)
  • 2 tbsp honey
  • 1 tbsp sriracha or hot chili sauce
  • 1 tsp crushed red pepper flakes (optional)
  • 2 cloves garlic (minced)
  • 1 tsp rice vinegar
  • 2 green onions (sliced, for garnish)
  • Sesame seeds (optional, for garnish)
  • Fresh cilantro (optional, chopped for garnish)

Instructions

  1. Pat chicken pieces dry with paper towels and cut into uniform, bite-sized chunks (about 1 to 1.5 inches each).
  2. In one bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, and smoked paprika. In another bowl, beat eggs until smooth.
  3. Dip each chicken piece first in the egg mixture, then coat generously in the flour-cornstarch mix. For extra crunch, repeat: dip again in egg, and dredge once more in flour mix. Set aside on a plate.
  4. Pour vegetable oil into a large skillet or wok and heat over medium-high until the oil reaches 350°F (175°C).
  5. Carefully add chicken pieces to the hot oil, a few at a time. Fry for 4-5 minutes per batch, turning occasionally, until golden brown and crispy. Do not overcrowd the pan.
  6. Remove chicken with tongs and place on a wire rack or paper towel-lined plate. Let cool for 2-3 minutes.
  7. In a small saucepan, combine sweet chili sauce, soy sauce, honey, sriracha, red pepper flakes, minced garlic, and rice vinegar. Heat over medium-low for 3-4 minutes, stirring often, until bubbling and slightly thickened. Taste and adjust heat as desired.
  8. Place crispy chicken in a large bowl. Pour the hot firecracker sauce over and gently toss to coat evenly.
  9. Sprinkle with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately for best crunch.

Notes

For gluten-free, use a gluten-free flour blend and tamari instead of soy sauce. Double-dredging ensures extra crunch. Only toss chicken in sauce right before serving to maintain crispiness. Chicken thighs can be substituted for breasts. For a baked version, coat chicken as directed, spray with cooking oil, and bake at 425°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: firecracker chicken, crispy chicken, sweet chili sauce, Asian chicken, fried chicken, spicy chicken, easy dinner, comfort food, family recipe, party food

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