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
- Toss chicken cubes with cornstarch until evenly coated.
- 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.
- Make the sauce: In a bowl, whisk honey, soy sauce, sriracha, rice vinegar, garlic, ginger, and sesame oil.
- Return chicken to the pan. Pour sauce over and stir to coat. Simmer 2–3 minutes until thickened and glossy.
- Stir in green onions.
- 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