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Sweet and spicy Firecracker Chicken served over cauliflower rice.

Firecracker Chicken

Tender chunks of chicken baked in a delicious, sticky, sweet and spicy sauce. So much better than takeout and guaranteed to become your new favorite dish!
Course Main Course
Cuisine Chinese
Keyword Easy Firecracker Chicken, Firecracker, Firecracker Chicken
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 505kcal
Author Samantha Buckner



  • 1 1/2 lbs boneless, skinless chicken breast approximatley 3-4 breasts
  • salt and pepper, to taste
  • 3 tbsp cornstarch, or arrowroot
  • 2 tbsp vegetable oil


  • 2/3 cup RedHot Buffalo Sauce *SEE NOTES BELOW
  • 1 1/4 cup light brown sugar
  • 2 tbsp apple cider vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/2 tsp salt
  • 2 tsp cornstarch + 2 tsp water THICKENER, add to sauce LAST

To serve:

  • (2) 10 oz bags cauliflower rice, steamed or sauteed
  • green onions, chopped
  • sesame seeds
  • red pepper flakes optional


  • Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with nonstick spray.
  • Season the cubes of chicken with salt and pepper - to taste.
  • To a large Ziploc bag, add half of the cubed chicken with half of the cornstarch. Seal the bag and toss to coat. Add the second half of the chicken and cornstarch to the bag, reseal and toss to coat once more.
    Make sure each piece of chicken is thoroughly coated with cornstarch.
  • Heat a large skillet over medium-high heat. Once heated, add the vegetable oil and cook chicken 2-3 minutes or until lightly browned.
    Transfer chicken to a plate lined with paper towels. Allow paper towels to absorb excess oil before transfering to the baking dish.
  • To make the sauce, place a medium sauce pan over medium-high heat. Add all of the ingredients for the sauce (minus the cornstarch + water), whisking to thoroughly combine.
    Allow the sauce to come to a boil for 1-2 minutes before lowering the heat to a simmer.
  • To a small mixing bowl, combine the cornstarch and water (thickener). Pour the mixture into the sauce and stir to combine, continuing to stir until the sauce has thickened slightly.
  • Pour the sauce over the chicken and toss to coat.
  • Bake for 35-40 minutes, removing to stir halfway. Bake until sauce has thickened and is just starting to caramelize slightly.
  • Serve over cauliflower rice, white or brown rice or with sauteed vegetables. Garnish with chopped green onions and sesame seeds.


Nutrition listed below is for the Firecracker Chicken only. It is not calculated with the cauliflower rice. 
  • *HEAT: This is a spicy dish, but not so spicy that you'll need a firetruck to hose your tongue down! If you're not a fan of a little heat, then I recommend cutting back on the amount of buffalo sauce you add to the saucepan. 


Serving: 1serving | Calories: 505kcal | Carbohydrates: 68g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 99mg | Sodium: 2150mg | Potassium: 461mg | Fiber: 1g | Sugar: 60g | Vitamin A: 0IU | Vitamin C: 2.1mg | Calcium: 11mg | Iron: 1mg