Firecracker Chicken Crispy Bake (Print)

Crispy chicken coated in sweet and spicy firecracker sauce, then oven-baked for a flavorful meal.

# Ingredients:

→ Chicken

01 - 680 g boneless, skinless chicken breast or thighs
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 3 eggs, whisked
05 - 1 cup (240 ml) vegetable oil, plus more as needed
06 - 75 g cornstarch

→ Firecracker Sauce

07 - 180 ml buffalo sauce
08 - 220 g packed light brown sugar
09 - 2 teaspoons apple cider vinegar
10 - 1 tablespoon butter, melted
11 - 1 teaspoon soy sauce
12 - 1 teaspoon garlic powder
13 - 0.5 teaspoon chili powder, optional
14 - 0.5 teaspoon mustard powder
15 - 0.25 teaspoon salt

# Steps:

01 - Preheat the oven to 175°C. In a medium bowl, vigorously whisk together buffalo sauce, light brown sugar, apple cider vinegar, melted butter, soy sauce, garlic powder, chili powder if using, mustard powder, and salt until fully incorporated. Set aside.
02 - Cut the chicken into 5 cm pieces. Pat the pieces completely dry before seasoning generously with salt and black pepper.
03 - In a separate medium bowl, whisk the eggs until foamy and smooth in color. Add the chicken pieces, ensuring they are well coated in the egg mixture.
04 - Pour 240 ml vegetable oil into a large, deep frying pan and heat over medium-high until the temperature reaches 185°C. While oil heats, dredge chicken pieces in cornstarch, shake off excess, then briefly dip each back into the whisked egg.
05 - Fry the chicken in small batches, ensuring sufficient space for even browning. Cook each piece for 3–4 minutes per side, adjusting heat as necessary. Add additional oil as needed. Remove fried chicken with a slotted spoon and transfer to a wire rack over parchment paper to drain excess oil.
06 - Once all chicken is fried, place the pieces in a large mixing bowl. Pour the prepared Firecracker sauce over the chicken and gently toss to evenly coat.
07 - Transfer the sauced chicken to a 33 x 23 cm baking dish. Bake in the preheated oven for 10 minutes. Remove the dish, gently toss the chicken in the sauce, then return to the oven and bake for an additional 10 minutes.
08 - Remove baked chicken from the oven. Garnish with sliced green onions if desired. Serve hot alongside cooked white rice or vegetable fried rice.

# Notes:

01 - Ensure the oil reaches proper frying temperature before adding chicken to achieve a crispy coating.
02 - Peanut oil can be substituted for vegetable oil to enhance flavor.
03 - For extra heat, incorporate a pinch of red pepper flakes into the sauce.
04 - Leftover Firecracker chicken makes a flavorful pizza topping when paired with blue cheese or ranch dressing.
05 - To cook perfect rice: Boil 500 ml chicken broth, add 200 g long-grain white rice, cover, reduce heat, and simmer for 15 minutes. Let stand for 10 minutes before fluffing.
06 - For best results, reheat chicken in a preheated oven at 175°C, covered, until heated through.

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