This sweet and spicy Firecracker Chicken is the best weeknight dinner! Make it at home in less time than it takes to get delivery!
I love serving this dish with rice to soak up all that delicious sauce. This recipe definitely has me coming back for seconds—and the leftovers are even better the next day!
Why you'll love this recipe
- Sweet & spicy: Best of both worlds! A balanced kick of sweet chili sauce and spicy sriracha.
- Easy & versatile: Quick to prepare and adaptable to different proteins or vegetables.
- Perfect for meal prep: Make it ahead for lunch or dinner all week!
Ingredients and substitutions
- Chicken breasts – you can also use chicken thighs for extra juiciness.
- Eggs – coat the chicken with buttermilk or mayonnaise if eggs aren’t available.
- Cornstarch – swap with flour or potato starch for a crispy coating.
- Zucchini – substitute with bell peppers, broccoli, or snap peas.
- Soy sauce – tamari or coconut aminos make great substitutes.
- White rice – serve with jasmine, brown, or basmati rice as alternatives.
- Green onions – garnish with scallions or chopped chives if you prefer.
- Sesame seeds – use black or white sesame seeds for garnish.
Firecracker sauce
- Sweet chili sauce – for a DIY option, mix honey with hot sauce.
- Buffalo sauce – I like Frank’s Red Hot, but any brand works.
- Rice vinegar – apple cider vinegar can be used if needed.
- Sriracha – adjust for spice level; Sambal Oelek is also a good option.
How to make firecracker chicken
Step 1: Cook the rice.
Cook rice in a rice cooker or on the stove.
Step 2: Coat the chicken.
Dip chicken pieces in egg, then coat with cornstarch.
Step 3: Cook the chicken and zucchini.
Cook the chicken. Then cook the zucchini in the same skillet.
Step 4: Make the sauce.
Combine sweet chili sauce, buffalo sauce, rice vinegar, and sriracha, then microwave until heated and slightly thickened.
Step 5: Toss chicken in sauce.
Add the cooked chicken to the sauce and toss to coat.
Step 6: Serve and enjoy.
Top with sesame seeds and green onions, then serve with rice and zucchini.
Recipe Variations & tips
There are plenty of ways to adapt this meal and get the best final product:
- Cut even pieces: Slice the chicken into bite-sized pieces of equal size to ensure it cooks evenly.
- Pat the chicken dry: Dry the chicken with paper towels before coating it so the spices and cornstarch stick better.
- Swap the protein: Try making my firecracker shrimp instead of chicken!
- Low-carb: Serve with cauliflower rice or shredded cabbage instead of white rice for a lighter option.
- Garnish: Top the dish with sesame seeds, scallions, fresh parsley, or a sprinkle of dried chili flakes.
Frequently asked questions
Can I bake the chicken instead of frying it?
Yes! For a lighter option, bake the coated chicken on a parchment-lined baking sheet at 400°F for 20-25 minutes, flipping halfway through.
How can I adjust the spice level?
If you prefer a milder dish, reduce the amount of sriracha or use a mild buffalo sauce. For more heat, add extra sriracha or a pinch of cayenne.
Can I use pre-cooked chicken?
If using pre-cooked chicken, simply heat it in the skillet with the firecracker sauce until warmed through. This option works well for quick meal prep.
Storing and reheating
Storing: Store chicken, zucchini, and rice in meal prep containers in the fridge for up to 5 days.
Reheating: Add a sprinkle of water over the chicken and rice, then microwave for 1-2 minutes until warm. You can also reheat the chicken in a skillet to keep it crispy.
Freezing: Freeze in airtight containers or Ziploc bags for up to 3 months. Thaw in the fridge overnight, then reheat in the microwave or on the stove.
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
Best Ever Firecracker Chicken Recipe
Ingredients
- 1 lb chicken breasts diced into 1-inch pieces
- 2 eggs
- 1 cup cornstarch
- salt & pepper to taste
- 1 zucchini chopped
- 1-2 tsp soy sauce
Firecracker sauce
- 1/3 cup sweet chili sauce
- 1/4 cup buffalo sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha
Rice
- 1 1/2 cups water
- 1 cup white rice
For garnish
- 4 green onions
- 1 tbsp sesame seeds for garnish
Instructions
- Add rice and water to a rice cooker or pot on the stove and cook until liquid has absorbed.
- Add cornstarch to a bowl, then whisk eggs in another bowl. Dip chicken in egg, then coat in cornstarch.
- Heat oil in a large skillet over med-high heat. Add coated chicken to skillet, cooking for 5 minutes per side. Add to a paper towel lined plate to get rid of excess oil, seasoning with salt & pepper.
- Meanwhile, heat a bit of olive oil in a medium skillet over med-high heat and saute zucchini with a bit of soy sauce and salt & pepper for 6-7 minutes until tender.
- While chicken and zucchini cooks, mix together sauce ingredients in a large bowl. Microwave for 2-3 minutes until heated through and slightly thickened. Toss cooked chicken in sauce.
- Divide rice, sauced up chicken and sauteed zucchini among 4 plates or meal prep bowls, then serve and enjoy!
Notes
Nutrition
Share With Me!
Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!