Juicy Baked Firecracker Chicken
Baked chicken is one of my go to dishes whenever I need a quick dinner or lunch. It’s something we make at least a couple times a week in my household. While many people don’t like baked chicken breast because of the idea that it’s dry, I’m here to show you different. With a couple tips and tricks, I can show you how to have baked juicy chicken breast every single time! So why Firecracker Chicken? Because you guys love my Firecracker Salmon recipe and you always write to me and ask me how to make it with chicken breast. So here it is. We make this chicken often because this firecracker sauce is to die for! It’s spicy, it’s sweet, it’s finger licking delicious!
Ingredient Notes
Chicken Breasts – I used boneless skinless chicken breasts, however you can use chicken with bone in and skin on but it may require a few extra minutes in the oven. Brown Sugar – I like to use dark brown sugar, make sure it’s packed. Soy Sauce – I always use low sodium soy sauce to cut down on the sodium. Ginger – fresh ginger. Did you know you can store your fresh ginger in the freezer, and when you need some just take it out and grate it? Garlic – I always use fresh garlic, not the one that comes in a jar. I find the flavor is much better with fresh garlic. To save time, I buy the peeled garlic. Hot Sauce – my favorite to use is a good organic Sriracha sauce. Red Pepper Flakes – if you don’t want this chicken too spicy, use less or omit them completely.
How To Make Firecracker Chicken
How Long To Cook Chicken Breast
At 450 F degrees chicken breast should be done around the 20 minute mark. However, it can depend on the thickness and size of breasts. The best way tell when the chicken is cooked is by using a meat thermometer.The breast is cooked when it’s completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
Can You Use Thighs or Drumsticks
Yes, you can! Chicken drumsticks will take longer to cook, about 35 to 40 minutes at 450 F degrees. Chicken thighs should take about 20 to 25 minutes. However the best way to tell is to use a meat thermometer as stated above.
Tips For Making The Best Baked Chicken Breast
What To Serve With Firecracker Chicken
When I told you we make this a couple times a week I wasn’t lying. I love to serve mine with a cabbage salad, for a low carb meal. I shred some napa cabbage (my favorite to use for salads) and season it with olive oil, vinegar, salt and pepper. Super simple and so delicious. Here are some other great suggestions:
Mashed Potatoes Coleslaw Salad Macaroni Salad Potato Salad Kale Salad
Leftovers
Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
More Popular Recipes:
Firecracker ShrimpFirecracker SalmonBaked Chicken BreastInstant Pot Chicken BreastCrispy Chicken Cutlets
title: “Firecracker Chicken” ShowToc: true date: “2024-11-04” author: “Larry Monroe”
Be sure to try my Beef Lo Mein and Egg Roll in a Bowl recipes next!
Firecracker Chicken
I’ll just come right out and say it. This firecracker chicken recipe absolutely tastes like it comes from a restaurant. The chicken is so crispy, (and it stays crispy), and the firecracker sauce is exploding with flavor. There is some heat from the buffalo sauce which is contrasted by sweetness from the brown sugar, umami from the soy sauce, and tang from the apple cider vinegar. A little bit of melted butter adds a smooth, velvety finish to this sauce and mustard powder acts as a flavor enhancer that you can’t taste outright. This recipe calls for dipping the chicken in whisked eggs, then cornstarch, and then back into the whisked eggs. This is the best way to create super crispy chicken that stays crispy even during storage. While the chicken bakes in the oven, the cornstarch coating works it’s way into the sauce and creates a thick and glossy glaze. You won’t believe that this came from your kitchen.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season cubes of chicken with salt/pepper. Add the chicken to a bowl of whisked eggs and toss to coat. Dredge in cornstarch, then briefly dip the chicken back into the eggs just before frying.
Fry the chicken in 365° oil for 3-4 minutes per side, until brown and crisp. Use a slotted spoon to transfer to cooling racks. Once all of the chicken is fried, transfer it to a large bowl with combined sauce ingredients.
Toss to coat in the sauce and transfer to a 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Remove and toss to coat in the sauce again, then bake for 10 more minutes. Garnish with green onions and serve with rice!
Is Firecracker Chicken Spicy
Firecracker Chicken has a kick of heat from the buffalo sauce, so if you are sensitive to spicy food, you may want to try my General Tso’s Chicken or Peanut Butter Chicken recipe instead. This recipe also includes an optional addition of chili powder which makes it spicier, but can be omitted.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. To Freeze: Store the chicken and the rice separately, these are my preferred storage containers for each. To Reheat: The chicken can be reheated from a thawed state in the microwave or in a lightly greased, covered casserole dish at 350° for 15 minutes or so, or until heated through. The rice can also be microwaved or reheated in a lightly greased foil packet in the oven for 10 minutes or so.
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3.5 Quart Dutch Oven– This is the one I have, I like to use it for frying chicken and for cooking rice. 9 x 13 inch Baking Dish– This is the one pictured in this recipe. Oil Thermometer– Having the correct oil temperature is important. Deep Fryer– This can also be used. Slotted Spoon– Perfect for handling the chicken during frying.
