Make restaurant-quality Firecracker Chicken at home with this easy recipe – crispy chicken tossed in a sweet, spicy & tangy sauce.

Scale

1½ pounds (680g) boneless skinless chicken breasts, cut into 1-inch pieces

⅓ cup (43g) cornstarch

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons (45ml) vegetable oil for frying

⅓ cup (80ml) buffalo sauce (like Frank’s Red Hot)

½ cup (100g) packed brown sugar

1 tablespoon (15ml) rice vinegar

¼ teaspoon salt

½ teaspoon red pepper flakes (adjust for desired heat level)

2 cloves garlic, minced (about 2 teaspoons)

¼ teaspoon dried ginger (or 1 teaspoon fresh grated ginger)

2 green onions, thinly sliced

1 tablespoon sesame seeds

Optional: additional red pepper flakes

Cut chicken into 1-inch cubes and pat dry with paper towels. In a large zipper bag, combine cornstarch, salt, and pepper. Add chicken, seal, and shake until evenly coated.
In a medium bowl, whisk together buffalo sauce, brown sugar, rice vinegar, salt, red pepper flakes, garlic, and ginger until sugar begins to dissolve.
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, cook chicken for 2-3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate.
Wipe out the skillet, then pour in the firecracker sauce. Bring to a simmer over medium heat for 2-3 minutes until slightly thickened. Return chicken to the skillet, tossing to coat evenly. Cook for 1-2 minutes more.
Transfer to a serving dish and garnish with green onions and sesame seeds. Serve immediately over steamed rice.