Firecracker Chicken

This is a sponsored post written by me on behalf of Success® Rice.  They knew a busy mama like me can always use a few shortcuts in the kitchen.  As always, my opinions are 100% my own, and yours may differ.

This Firecracker Chicken is the perfect mix of spicy and sweet and beats take-out hands down!

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This Firecracker Chicken is the perfect mix of spicy and sweet and beats take-out hands down! #recipe #chicken #rice

This Firecracker Chicken might possibly be my favorite dinner ever.

I tend to feel that way each time I make a new Asian-inspired chicken and rice dish, but this one might really be it.

Sticky, sweet and spicy, this dish has the perfect blend of flavors.  We love spicy foods at my house, and this recipe completely fit the bill.  You can certainly adjust the spiciness-level based on your own preferences by adding a bit more brown sugar.

Or by serving it with a huge pile of white rice.

This Firecracker Chicken is the perfect mix of spicy and sweet and beats take-out hands down! #recipe #chicken #rice

Typically we prefer brown rice at my house, but in this particular dish, I didn’t want the nutty flavor of brown rice competing with the flavors in my sauce.  The pairing of white rice with the sweet and spicy sauce was perfect.

Like most of you, I’m usually in a rush to get dinner on the table, and once of my favorite shortcuts is using boil-in-a-bag rice.  It’s so simple and easy – and Success Rice cooks perfectly every time and is ready in less than 10 minutes.  It’s foolproof, is what I’m saying.

I don’t know about you, but foolproof is kind of a necessity in my kitchen.

While my chicken was in the oven, I boiled some water and cooked my rice…then left it covered on the stovetop for nearly half an hour while waiting for the chicken to finish baking.  Even after that half hour, the rice was still fluffy and perfect.

success rice

Seriously guys, better than take-out.

Firecracker Chicken
 
Ingredients
  • 2-4 tablespoons canola oil
  • 3-4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
For the sauce:
  • ⅓ cup hot sauce (I used Frank's)
  • 1 cup packed light brown sugar
  • 1 tablespoon water
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
Method
  1. Preheat the oven to 325 degrees F.
  2. Heat the oil in a large skillet over medium heat. Cut your chicken into 1-inch pieces while the oil heats. Season the chicken with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag, and add the chicken and seal, tossing to coat.
  3. Whisk the eggs together in a shallow bowl. Dip the coated chicken pieces into the whisked eggs, and place them in the hot skillet. Cook the chicken pieces for 1-2 minutes on each side, cooking until just browned. Place the chicken in a single layer in a 9x13 inch casserole dish.
  4. Mix the hot sauce, brown sugar, water, vinegar and salt in a medium bowl and then pour over the chicken in the baking dish. Bake for one hour, turning the chicken once to coat with the sauce.
  5. Serve over hot, white rice.
Notes
recipe from Mel's Kitchen Cafe

This Firecracker Chicken is the perfect mix of spicy and sweet and beats take-out hands down! #recipe #chicken #rice

This Firecracker Chicken is the perfect mix of spicy and sweet and beats take-out hands down!

Success® Rice is the ORIGINAL no mess, no measure boil-in-bag rice that cooks perfectly every time and is ready in less than 10 minutes. The white and brown rice can sit for up to 30 minutes before being served, making it foolproof. You can visit www.successrice.com and Like the Success® Rice Facebook page for recipes and tips on how to make meal times easier & more fun!

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71 Comments

  1. Dawn Msrtin

    Oh my gosh! I’ve made this chicken 2 times and my family loves it. One of my sons even asked if someone witnessed me making it because it was so good. He thought I might have bought it and passed it off as my own! I like to add a cut up green and red peeper to it while it is baking. It it sooo good!

    Reply
    • Ashley

      Isn’t this the best??? I love the idea of adding the peppers – yum!

      Reply
      • Pusser

        Gosh, if you’re going to add pepper, you might as well add some onion, carrots and/or even pineapple and make a spicy variation on sweet and sour chicken.

        Reply
    • Ana

      Can I make this recipe without cornstarch?

      Reply
      • 2catsR2cute

        you can use rice flour for a as an alternative. But the cornstarch/rice flour is what makes it so moist and chewy. If you want to try without it you can but the texture will be different (not asian)

        Reply
    • Ashley

      Thanks so much, Sarah!

      Reply
    • Ashley

      Asian recipes are our favorite, second only to Mexican. 🙂

      Reply
    • Ashley

      Haha, I could definitely eat this for breakfast!

      Reply
  2. sally @ sallys baking addiction

    Kevin would propose all over again if I made this for him. He loves spicy shrimp anything. It’s his go-to when we get take-out. Actually, anything spicy is his go-to!! This looks so good Ashley 🙂

    Reply
    • Ashley

      Thank you, Sally. We love spicy foods also – and this is a new family favorite. You should definitely make it for Kevin!

      Reply
    • Ashley

      Thanks, Julie! We really try to avoid take-out when we can, and this recipe is definitely a keeper.

      Reply
    • Ashley

      I’m right there with you, Becca – we love Franks! It was perfect in this recipe!

      Reply
  3. Terry

    Success used to be the only rice I used. So quick and perfect rice every time. The chicken sounds awesome, I will have to give it a try!
    Terry recently posted..Menu Plan 060313My Profile

    Reply
    • Ashley

      Terry, I think you would love this recipe! And yes, the Success Rice is such a snap to make and it turns out so well – I like easy!

      Reply
  4. Jocelyn@BruCrew Life

    My hubby would love this!! I might just have to make this for him sometime soon!

    Reply
  5. Kristina

    Could you recommend an egg substitute? We have egg allergy and many nut, seed and dairy allergies.

    Reply
    • Ashley

      Hi Kristina – I haven’t tried it personally, but you could try using lactose free milk or soy milk. If you do, let me know how it turns out!

      Reply
  6. I_Fortuna

    For Kristina: I make our fried foods with a mixture of cornstarch, flur and a little cornmeal. I only use eggs when making chile rellenos. Ihope this helps.
    For Ashley: Thanks so much for this terrific recipe. Hubby loves the sweet Asian foods. We make ours with coconut sugar or nectrese because we are diabetic. I add a little arrowroot or cornstarch to the sauce to thicken it since we don’t use sugar. I have often used soy milk in place of cow’s milk in recipes calling for milk with great success. I have not been able to notice even a slight difference. You may want to try almond milk or rice milk too.
    I make my own soy milk at home and it is very different from commercial brands from the markets. It is thinner and tastes beanier but with no additives and a fresh clean taste it is delicious. You can do the same with chick peas, mung beans, various nuts and grains. Try making some oat milk, it is great sub for cow’s milk. They are easy to make. Some beans and grains have to be cooked to be able to digest them properly and some can be made from raw ingredients.
    I know success rice is convenient and wonderful especially when you are in a hurry. If not I dry roast my rice in a pan on the stove until it turns opaque. This converts the rice making it fluffier and it seems to not raise our blood sugar as much. Then I cook it as usual. Of course, this takes much longer as I mentioned. I hope these tips help.

    Reply
    • Ashley

      Wow – thank you so much for all of the wonderful information!

      Reply
  7. Melissa Gill

    This looks really good!
    We eat a lot of rice around this house and i’m always looking for a new recipe.
    I may be making this for dinner tonight! Thanks!
    Melissa Gill recently posted..Gator Land AdventureMy Profile

    Reply
    • Ashley

      I hope you like it, Melissa! It’s one of our new family favorites.

      Reply
  8. Jeananne

    We have had this inspired meal twice now…. it is approved by everyone in my family of four!!! Not always an easy feat!
    I did have to switch it up a bit…. by husband does not like the flavor of the hot sauce… so I used an Asian garlic chile sauce (still has heat) & added soy sauce instead of vinegar. Then served with sticky rice.
    This chicken is so wonderfully tender!!
    Thanks so much! I have uploaded my recipe to flickr, with a link to you for the original recipe & inspiration. 🙂

    Reply
    • Ashley

      Ooooh, your version sounds great, Jeananne! I always consider it a success when I can get everyone in my family to eat (and like) the same meal!

      Reply
  9. tiffany

    I absolutely loved this…. a few in my family thought it was too spicy (crazy!). How would you suggest cutting the spice without making it too bland? Thanks!

    Reply
    • Ashley

      Hi Tiffany! While I haven’t tried it in this particular recipe, I think buffalo wing sauce is a bit milder than regular Red Hot, so you may try substituting that. You may also add in another 1/2 cup of sugar to tone down the spice but keep the overall flavor. I hope this helps – if you try it again, let me know how it turns out!

      Reply
  10. Lauren

    I have been excited to try this recipe since i saw it on pinterest the other day. I already bought several of the ingredients for a bourbon chicken recipe. (http://www.bigoven.com/recipe/201809/Bourbon-Street-Chicken) I hate to be one of those people that comment without having actually made the recipe; and better yet, someone who comments asking to modify the recipe before making it! 🙂 Your pictures are gorgeous, especially with the egg dipped chicken pieces. But the only ingredient I don’t have is egg, and that’s because I’m not a fan of eggs and never have it in my fridge! I’m planning to omit the egg, and saute the chicken in a little cornstarch, and then either let the sauce simmer on the stove top with the chicken to let it thicken, or try baking it. Will let you know how it turns out, if you’d like!

    Reply
    • Ashley

      I’d love to hear how it turns out, Lauren! Please keep me posted!

      Reply
  11. Kay Sharp

    Question? I am not familiar with Frank’s Hot Sauce. Is it a red pepper type sauce like Tabasco?

    Reply
    • Ashley

      Hi Kay. Yes, Frank’s is very similar to Tobasco, although I believe it also contains a bit of garlic powder as well.

      Reply
    • Ashley

      So glad you all liked it! It’s one of our favorites! Thanks so much for stopping by!

      Reply
  12. Lisa Moleski

    This is amazing! I’ve made it twice this week…instead of white rice I made fried brown rice and pored the sauce over it….delicious!

    Reply
  13. Dronn

    Omg this is amazing!! I never really comment on blogs but I had to tell you how fantastic this meal is. Will definitely make this one of the faves! Thank you!

    Reply
  14. Naima & Carlos

    Adding the different ingredients we were reeeally skeptical as to how it’d turn out but it was GREAT ! Felt like home-made take-out!

    Reply
  15. Chelsea

    Made this dish for tonight’s dinner and it was a big hit. It was a change from just making the spicy chicken wings with the Frank’s Hot sauce/butter mixture. I did the rice and a stir fried broccoli,carrots,green onion and garlic on the bbq burner. I have already printed it and put it in my recipe binder for my favourite “go to” recipes.

    Reply
  16. Lazac

    Thanks for the recipe–I always wondered how Panda’s firecracker chicken–they have pineapples-& bell peppers.( don’t know what else)

    Reply
  17. Erin

    Hi, I was wondering about something…usually, I put the chicken into the cornstarch, then into egg, and then back into cornstarch. It makes it too thick and crunchy, but I’m scared to do it the way it says on here. Doesn’t the egg fry in the oil if you put the chicken into cornstarch and then into egg and then into oil? I’m about to make this and I really want to do it the right way. What is the texture of the chicken like before the sauce goes on it?

    Thanks!
    Erin

    Reply
    • Jen

      I was wondering the same thing. I’ve never heard of it being done that way, it seems like it’s backwards! I hope someone answers this quickly!

      Reply
      • Ashley

        I know, it does seem backwards – but it works! 😉

        Reply
  18. Stephanie

    Hi there, any tips for converting this to a slow cooker recipe? I’d be totally fine not velveting the chicken if I can pop this in the crock pot and go. I’m always wary of liquid ratios when trying to convert to the slow cooker. I’ve made this (in the oven) with a ton of different veggie variations and its always fantastic!

    Thanks!

    Reply
  19. Jenna

    The chicken is good but next time I am going to omit the cornstarch. It’s not really necessary IMO and you do use a lot of it when you make this recipe. I made it for my 2 kids ages 6 and 9 The six year old said it was too spicy. My 9 year old ate it but said it was a little too spicy as well. I am going to add less buffalo sauce next time and and veggies.

    Reply
    • Jenna

      I meant I want to add veggies next time 😉

      Reply
  20. Monica

    Hi, this sounds fantastic but I was just wondering how many ppl this would feed..I’m trying to find a dish that will serve 5 ppl 3 of them which r guys lol..didn’t know if I should double this recipe…

    Reply
    • Ashley

      Hi Monica! Sorry about that–this recipe serves 4 BUT if you’re serving 3 guys, I’d probably double it. 🙂

      Reply
      • Monica

        Great thanks so much I haven’t made it yet but can’t wait till I do! 🙂

        Reply
  21. Tevinn Richards

    The food looks great, but the rice looks broken and soft. If you’re looking for convenience, why not just buy a rice maker? They’re not very expensive, and you’ll be able to have rice all the time, since they keep the rice good inside for up to two days.

    Reply
  22. Bonnie

    I wonder if you could use shrimp for this, my hubby is a pescatarian.

    Reply
  23. Jon

    I tried out this recipe and after doing this a couple times I have a question. Is baking it really necessary? After all, you could dip the chicken in the egg wash and cornstarch and deep fry the bits until they’re done. Then toss them in the hot sauce mixture so that the pieces have a crunchy texture to them.

    Reply
  24. Krystal-Kay

    I was so thrilled with how this turned out – so was my family! Thank you so much for the recipie:)

    Reply
  25. Janet

    Do you also have a recipe for Firecracker Shrimp? I have made your Firecracker Chicken, and it it TO DIE FOR!!!!

    Reply
  26. Sheila Altizer

    I have to try this looks yummy 🙂

    Reply
  27. Odiah

    My fiancé said that only his mom knows how to cook chicken perfectly….untill he ate this dish!! He’s now always begging for it, and is trying to steal the recipe for his mother to make… NO WAY!! 🙂 Thanks so much Ashley!!

    Reply
  28. Kelley

    I made this dish tonight for my brother and I tonight and there are no words. Followed all of the steps except for adding the sauce when baking and I also don’t think they need a full hour. Maybe I cut mine smaller but they were ready in a half hour. Put them on broil for 5-7 minutes after to add some crisp then tossed them in the sauce after they cooled a little. I can’t thank you enough for this recipe.. It is amazing. This going in must-have-recipe book immediately and for sure will become a staple in my house. Absolutely delicious.

    Reply
  29. Paula

    I Just tried your Firecracker Chicken and loved it. I didn’t have any Hot Sauce, so I used Franks’s Buffalo Wing sauce instead and I don’t think I could have loved it anymore. Buffalo Wing sauce has so much more than just pepper flavor and heat. Highly recommend using it. I doubled the sauce because for my husband, food is only an instrument to get the sauce and condiments to his mouth.

    Very good. Thanks for sharing the recipe.

    Reply
  30. Teris

    Which Frank sauce is used? Buffalo wing or hot buffalo wing? Thanks,

    Reply
  31. Sonia

    New to this website so I’m looking forward to trying this recipe.

    Reply
  32. Erika

    Awesome easy recipe. I added poultry seasoning and garlic powder when I was seasoning the chicken. I eye balled the measurements for the sauce and added regular sugar since I didnt have enough brown sugar. Also added broccoli and onions which I tossed in melted butter and black pepper. I also put in minced garlic. Came out yummy.

    Reply
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  34. Alessandra

    Has anyone ever used boneless chicken thighs instead of breasts? I made this last night and it was AWESOME! It kind of reminded me of general Tso’s chicken, which is why I am asking about the thighs. Any thoughts?

    Reply
  35. Patricia

    I love this recipe, however I think it’s even better this way:

    Double the amount of sauce and use Stevia brown sugar blend in place of the brown sugar. Then, Just before serving, add one can of pineapple chunks (drained) plus 1 bell pepper chopped in big chunks and one medium white onion chopped in big chunks.

    Reply
  36. Kat

    Yumm! Just looking at your pictures I’m drooling 🙂 Gorgeous photography and great recipe!

    Reply
  37. frances

    What’s in the Hot Sauce?

    Reply
  38. Katie

    I see why you say this may be your most favorite dinner ever 🙂 I followed your recipe for a family get-together over the weekend, and everyone was blown away! It’s surprising how easy it is to prepare, too. Thanks for sharing the recipe 🙂

    Reply

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