Firecracker Chicken
A deliciously spicy dish featuring crispy chicken bites coated in a sweet and spicy sauce, perfect for quick dinners.
Equipment
- Skillet
- Mixing Bowl
- Whisk
Ingredients
- 2 breasts chicken
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 3 Tbsp. cornstarch
- 3 Tbsp. olive oil (divided)
- 3/4 cup brown sugar (packed)
- 1/2 cup water
- 1/3 cup buffalo sauce
- 1 Tbsp. apple cider vinegar or rice vinegar
- 1 Tbsp. cornstarch (for thickening the sauce)
- 1/4 tsp. crushed red pepper flakes (or to taste)
- Garnish optional: chopped scallions
Instructions
- In a small bowl, whisk together brown sugar, water, buffalo sauce, apple cider vinegar, and 1 tablespoon of cornstarch. Set aside.
- Cut chicken breasts into 1-inch pieces. Season with garlic powder, salt, and pepper, then coat with 3 tablespoons of cornstarch.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook half of the chicken pieces for about 4 minutes on each side until browned. Transfer to a plate.
- Add 1 tablespoon of olive oil to the skillet and repeat cooking process with remaining chicken pieces.
- Return all chicken to the skillet and pour in the sauce. Stir to coat and allow to bubble for 30 seconds to a minute until thickened.
- Serve immediately over rice or noodles, garnished with chopped scallions if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.