This Firecracker Chicken is one of those weeknight heroes I turn to when everyone wants comfort food with a kick. I first made this after a chilly evening when pantry staples and a jar of hot sauce were all I had on hand. The result was better than I expected: crisp-edged chicken pieces cloaked in a glossy, sweet-and-spicy glaze that lured the whole family to the table. The contrast between the crunchy exterior and tender interior, combined with a sticky sauce that clings to every bite, makes this an instant crowd-pleaser.

I love how forgiving this preparation is. You can use boneless skinless chicken breasts or thighs depending on what you have, and the simple batter of cornstarch and egg gives a satisfyingly crisp texture after pan-searing. The sauce—buffalo-style hot sauce, brown sugar, and a splash of rice vinegar—balances heat and sweetness so that even picky eaters keep reaching for more. It’s a recipe that’s become a regular at our house for casual dinners, potlucks, and those nights when you want something impressive but fast.

Ingredients

• Boneless skinless chicken breasts: Use about 1 1/4 pounds cut into 1-inch pieces. Choose fresh or fully thawed breasts for even cooking; breasts yield leaner bites while thighs will be juicier if you prefer more fat and flavor.
• Cornstarch: 1/3 cup for a light crisp coating. Cornstarch fries up more glassy and crisp than flour—perfect for that contrast between crunchy exterior and tender interior.
• Eggs: 2 large, beaten to bind the starch. Room-temperature eggs cling better and give even coverage.
• Vegetable oil: 3 tablespoons for searing. Choose a neutral oil with a high smoke point such as canola or sunflower.
• Buffalo hot sauce: 1/3 cup supplies the heat base—choose a medium-heat variety if cooking for kids, or a hotter version for adult palates.
• Brown sugar: 1/2 cup to add molasses depth and build the sticky glaze. Light or dark brown sugar both work; dark will be richer.
• Rice vinegar: 1 tablespoon to cut the sweetness and add brightness; apple cider vinegar can be used in a pinch.
• Red pepper flakes: 1/4 teaspoon to taste—add more for extra heat.
• Sliced green onions: 1/4 cup for finishing; they add a fresh onion note and a pop of color.
• Salt and pepper: To taste—season the chicken before coating so the flavor penetrates.
• Cooking spray: To grease the 9x13 pan so the sauce doesn’t stick during baking.

Instructions

Preheat and prep: Set the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray so the sauce won’t stick when the chicken bakes. This temperature lets the sauce thicken without burning while finishing the chicken through. Season and dust: Place the cut chicken on a plate and season with salt and pepper. Sprinkle the 1/3 cup cornstarch evenly over the chicken and toss until each piece is lightly dusted. The cornstarch creates a dry surface that crisps quickly in the pan and helps the sauce adhere later. Bind with egg: Dip each cornstarch-coated piece into the beaten eggs, allowing excess to drip off. The egg acts as a binder, creating a thin film that crisps when seared and locks juices inside the chicken. Sear the chicken: Heat 3 tablespoons vegetable oil in a large skillet over high heat until shimmering. Arrange chicken in a single layer (work in batches to avoid crowding) and cook 3–4 minutes per side, or until golden brown. Look for a golden-brown crust—this sear builds flavor and texture that the sauce will intensify in the oven. Arrange for baking: Transfer the seared pieces to the prepared 9x13 pan in a single layer. Small gaps ensure even sauce coverage and even heat circulation in the oven. Make the glaze: Whisk together 1/3 cup buffalo hot sauce, 1/2 cup brown sugar, 1 tablespoon rice vinegar, and 1/4 teaspoon red pepper flakes in a small bowl until smooth. Taste and adjust heat or sweetness—remember flavors intensify during baking. Bake and glaze: Pour the sauce evenly over the chicken and bake at 350 degrees F for 35 minutes, stirring once halfway through to coat the pieces. The heat will bubble the glaze and thicken it to a glossy coating. Bake until the chicken reaches 165 degrees F internal temperature and the sauce has reduced to a sticky finish. Finish and serve: Remove from the oven, scatter 1/4 cup sliced green onions over the dish, and serve hot. The onions add freshness and color; a squeeze of lime brightens the flavors if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and layer the chicken between parchment paper in a freezer-safe container for up to 3 months. Reheat gently in a 350 degrees F oven for 10–15 minutes or until warmed through to avoid rubbery texture; microwaving is faster but can soften the crisp coating. If the sauce has thickened too much after refrigeration, stir in a teaspoon of water or a splash of rice vinegar before reheating to restore gloss and loosen the glaze.

Ingredient Substitutions

Swap chicken breasts for boneless skinless thighs for richer flavor and more forgiving texture—use the same cook time but check for doneness. If you don’t have buffalo-style sauce, mix 1/3 cup hot sauce with 1 tablespoon melted butter and proceed; this yields a more traditional buffalo flavor. For a gluten-free alternative, cornstarch is already suitable; if you prefer to use flour, expect a less glassy crisp. Reduce brown sugar to 1/3 cup or substitute honey for a floral note. For a lower-sodium option, choose a low-sodium hot sauce and cut back on added salt when seasoning the chicken.

Serving Suggestions

Serve over steamed jasmine rice or coconut rice to soak up the glaze, or alongside stir-fried vegetables for a balanced plate. Garnish with thinly sliced green onions and optional toasted sesame seeds for texture. For a casual meal, tuck the chicken into warmed tortillas or slider rolls with crisp slaw for handheld sandwiches. A side of cucumber salad or pickled carrots adds a bright contrast to the sweet-spicy sauce and keeps the meal refreshing during warmer months.

Cultural Background

While this preparation blends American hot-sauce-driven heat with an Asian-leaning sweet glaze, sticky-sweet spicy coatings have roots across many cuisines that balance sugar, acid, and chili. The rice vinegar nods to East Asian flavor-building, while the buffalo-style heat is inspired by American bar-style sauces. This fusion approach makes the dish approachable and familiar across tables—comforting yet lively enough to adapt to regional palates.

Seasonal Adaptations

In summer, lighten the dish by using less sugar and finishing with lots of fresh herbs—cilantro and Thai basil work beautifully. In fall and winter, add warmth with a pinch of ground ginger or swap brown sugar for dark muscovado for deeper molasses notes. For the holidays, double the batch and serve as a sticky finger-food appetizer with toothpicks; the sweet heat plays well alongside rich seasonal sides.

Meal Prep Tips

For meal-prep convenience, sear the chicken and store the cooked pieces and sauce separately. When ready to eat, reheat the chicken in the oven for 8–10 minutes and warm the sauce on the stovetop, then toss to combine for a fresher finish. Portion into microwave-safe containers with rice and steamed vegetables for easy lunches. Label containers with the date and consume within 3 days for best quality.

In our household this dish has become shorthand for satisfying dinner without a lot of drama—simple steps, bold flavor, and a built-in crowd-pleaser. Give it a try, tweak the heat or sweetness to your taste, and let it become one of your reliable weeknight favorites.