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Firecracker Chicken


  • Author: WAFA LI

Ingredients

• 1 lb (450g) boneless chicken breast or thighs, cut into 1-inch cubes
• 2 tbsp cornstarch (for coating)
• 2 tbsp vegetable oil (for frying)

For the firecracker sauce:
• ¼ cup honey or maple syrup
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp sriracha (adjust to taste)
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp sesame oil
• 1 green onion, sliced (plus extra for garnish)


Instructions

  1. Toss chicken cubes with cornstarch until evenly coated.
  2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook 5–6 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
  3. Make the sauce: In a bowl, whisk honey, soy sauce, sriracha, rice vinegar, garlic, ginger, and sesame oil.
  4. Return chicken to the pan. Pour sauce over and stir to coat. Simmer 2–3 minutes until thickened and glossy.
  5. Stir in green onions.
  6. Serve hot as:
    Appetizer: On toothpicks with dipping sauce on the side
    Bowl base: Over rice or noodles with steamed broccoli and sesame seeds
    Tacos: In warm tortillas with slaw and avocado

The perfect balance of heat and sweet—great for game day or weeknight dinners!

💡 Make it crispy: For extra crunch, air fry or bake coated chicken at 400°F (200°C) for 15–18 mins before saucing.

PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 15 mins , Total Time : 25 mins , Servings : 4 , Calories : 260 , Net Carbs: 22g , Fats: 9g , Protein: 24g