Firecracker chicken is a popular sweet, spicy, and tangy chicken dish. It is deep-fried, giving it a very crispy texture. However, firecracker chicken is not a traditional Chinese recipe but an American Chinese creation. The name “firecracker” comes from the dish’s spicy kick, but you can adjust the heat level to suit your preference. This dish is commonly served in Asian-inspired restaurants and can be made at home. It pairs best with white rice and noodles.

In this firecracker chicken recipe, I will coat the chicken with potato starch and cornstarch to create the crispiest firecracker chicken I have ever made.

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Why does this firecracker chicken work?

It works because it combines spicy, savory, tangy, and sweet flavors in one recipe. The chicken is also deep-fried until it is incredibly crispy. Although this is not a traditional Chinese recipe, it is similar to other popular Chinese dishes, such as General Tso’s Chicken and Sweet and Sour Chicken. It offers a Western interpretation of Asian-inspired dishes, making them more appealing to Westerners.

Primary Ingredients for Firecracker Chicken

• Chicken: It is best to use boneless, skinless chicken breast or thighs. I prefer chicken thighs because they have a higher fat content, making them more tender. Besides, they are less likely to dry out, even if slightly overcooked.
• Coating: I use a combination of potato starch and cornstarch as the dry coating for frying the chicken. Based on my experience, this combination produces the crispiest result.
• Aromatic ingredients: Chopped garlic and ginger are used to prepare the firecracker sauce, which adds depth to the flavor.
• Sauce: The firecracker sauce primarily consists of hot sauce—such as sriracha sauce, buffalo sauce, or any chili sauce for heat—combined with honey or sugar for sweetness, light soy sauce for a savory taste, and a splash of vinegar for tanginess.  It is a spicy sauce, as the name “Firecracker” suggests, but you can adjust the heat of this spicy chicken dish based on your comfort level.

The step-by-step instructions to prepare Firecracker Chicken:

1. First, cut the chicken into bite-sized pieces. Then season it with salt and pepper and set it aside to marinate it for 20 minutes. 

2. Combine all the ingredients for the firecracker sauce (chili sauce, sugar, soy sauce, sesame oil, rice vinegar, and two tablespoons of water) in a small bowl.

3. Mix half the egg white with the marinated chicken. Next, combine potato starch, cornstarch, and baking powder in a separate bowl. Dredge the egg-coated chicken in the starch to cover it completely.. This will give the chicken a wonderful crispy texture when cooked.

4. Heat sufficient vegetable oil in a large skillet or wok over medium-high heat to fry the chicken until they turn golden brown and crispy. This should take about three minutes per side.  You can check the doneness of the chicken by using a kitchen thermometer. The chicken is cooked when the internal temperature reaches 165°F (74°C) or higher. Please do not overcrowd the pan so the chicken will cook evenly. Once done, remove the chicken and rest for five minutes. Return the chicken to the hot oil and fry the second time for half a minute to crisp up the crust.

5. Sauté the minced ginger and garlic in a skillet over low to medium heat until fragrant, about half a minute. Next, add the firecracker sauce. Stir the mixture and bring it to a gentle simmer over medium heat.

6. Once the sauce is ready, return the crispy chicken pieces to the skillet, tossing them gently to ensure each piece is evenly coated with the flavorful sauce. Sprinkle some sesame seeds over the top for an extra touch.

7. Finally, transfer the chicken to a serving plate and garnish with chopped green onions before serving. 

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How to Make Firecracker Chicken

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Make restaurant-style firecracker chicken at home! Crispy, sweet, and spicy, this dish is a fusion favorite that’s easy to make and impossible to resist

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Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken thighs (bite-sized pieces)
• 1/2 egg white
• 1/4 cup cornstarch
• 1/4 cup potato starch
• 1/4 tsp baking powder
• Salt and pepper, to taste
• Oil for frying

For the Firecracker Chicken Sauce:

• 1/3 cup chili sauce
• 1/2 cup brown sugar
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp rice vinegar
• 1/2 tsp red pepper flakes

Others

• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Sliced green onions and sesame seeds (for garnish)

Instructions

1. First, cut the chicken into bite-sized pieces. Then season it with salt and pepper and set it aside to marinate it for 20 minutes.
2. Combine all the ingredients for the firecracker sauce in a small bowl.
3. Mix half the egg white with the marinated chicken. Next, combine equal parts of potato starch, cornstarch, and baking powder in a separate bowl. Dredge the egg-coated chicken in the starch to cover it completely.
4. Heat sufficient vegetable oil in a large skillet or wok over medium-high heat to fry the chicken until it turns golden brown. This should take about three minutes per side. Once done, remove the chicken and rest for five minutes.
5. Return the chicken to the hot oil and fry the second time for half a minute to crisp up the crust.
6. Sauté the minced ginger and garlic in a skillet over low to medium heat until fragrant, about half a minute. Next, add firecracker sacue. Stir the mixture and bring it to a gentle simmer over medium heat.
7. Return the crispy chicken pieces to the skillet, tossing them gently to ensure each piece is evenly coated with the flavorful sauce.
8. Finally, transfer the chicken to a serving plate and garnish with chopped green onions and sesame seeds before serving.

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 921Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 277mgSodium: 2137mgCarbohydrates: 95gFiber: 5gSugar: 52gProtein: 63g

This data was provided and calculated by Nutritionix on 2/19/2025

How to make the crispiest fried chicken?

To make the crispiest fried chicken, I recommend using the dry coating method instead of the wet batter method. The dry coating method produces a thinner, crispier crust with a more delicate, crunchy finish than the wet batter method.

The best dry coating combination is an equal amount of potato starch and cornstarch. Potato starch has a high amylose content, which helps create a light, airy, and extra crunchy crust. If you don’t have potato starch, you can use cornstarch alone as a suitable alternative, as the difference is minimal. I usually avoid using regular flour in this recipe if I want the chicken to be extra crispy. Regular flour is the least crispy option because it contains gluten, which can make the coating heavier and chewier instead of delightfully crispy.

Another method to ensure an ultra-crispy crust is to use a double-frying technique. Single-frying typically produces a crispy crust at first but can become soggy as moisture escapes from the chicken after cooking. Double-frying involves letting the chicken rest for a few minutes after the first fry. This allows the internal moisture to escape, and then the chicken is deep-fried a second time to remove the escaped moisture, resulting in an even crispier texture.

How to ensure the chicken stays crispy if I don’t serve it immediately?

The crispiness of the chicken diminishes quickly after it is tossed with the sauce. The moisture from the sauce will seep in, softening the coating. Therefore. I recommend serving the chicken immediately after mixing with the sauce. Initially, the chicken will remain crispy. While it will still taste delicious after some time, it will gradually lose its crunchiness.

If serving the firecracker chicken immediately after tossing it with the sauce isn’t possible, I suggest serving it on the side. This way, everyone can dip the crispy chicken into the sauce just before eating, and the chicken will still be crispy until the last moment.