This Firecracker Chicken is a bold, flavor-packed dinner that brings together tender chicken bites with a sweet, tangy, and gently spicy sauce. It’s cooked in one skillet, comes together quickly, and delivers restaurant-style flavor using simple, wholesome ingredients. Perfect for busy weeknights or meal prep, this dish is guaranteed to become a repeat favorite.
Why You’ll Love This Recipe
This recipe is easy to customize based on your heat preference, making it ideal for the whole family. The chicken stays juicy on the inside with a lightly crisp exterior, while the firecracker sauce strikes the perfect balance between spicy, sweet, and savory. It reheats beautifully, making leftovers just as delicious the next day. Plus, it pairs well with a variety of healthy sides like cauliflower rice, brown rice, or quinoa.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup gluten-free flour
2 large eggs
2 tablespoons avocado oil or olive oil
For the firecracker sauce
1 tablespoon ghee or clarified butter
4 fresh garlic cloves, finely minced
1/4 cup hot sauce of choice
2 teaspoons apple cider vinegar
3 tablespoons raw honey
1/2 teaspoon crushed red pepper flakes
2 tablespoons green onions, thinly sliced
1 tablespoon sesame seeds
For serving (optional)
3 cups cooked cauliflower rice, brown rice, or quinoa
Directions
Place the chicken pieces in a large bowl or sealable container. Add the gluten-free flour, sea salt, and black pepper. Toss gently until all pieces are evenly coated.
Crack the eggs into a separate bowl and whisk until smooth.
Heat the avocado oil in a large skillet over medium heat.
Working in batches, dip each flour-coated chicken piece into the beaten eggs, allowing excess to drip off, then place into the hot skillet. Cook for about 3 minutes per side, turning once, until the chicken is golden brown and fully cooked through. Transfer the cooked chicken to a plate and repeat with remaining pieces.
Using the same skillet, reduce heat slightly and add the ghee. Once melted, stir in the minced garlic and cook for about 1 minute, stirring constantly to prevent burning.
Add the hot sauce, apple cider vinegar, raw honey, and crushed red pepper flakes. Stir continuously for 1 to 2 minutes, until the sauce thickens slightly.
Return the cooked chicken to the skillet and toss until all pieces are evenly coated in the firecracker sauce.
Serve immediately over your choice of cauliflower rice, brown rice, or quinoa. Garnish with sliced green onions and sesame seeds.
For a milder version, reduce the hot sauce by half and omit the red pepper flakes.
For extra heat, add an additional tablespoon of hot sauce or a pinch of cayenne pepper.
Chicken thighs can be used instead of chicken breasts for a juicier texture.
Add sliced bell peppers or snap peas to the skillet for extra vegetables and color.
Swap honey with maple syrup for a slightly different sweetness profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet over medium heat until heated through.
This dish also reheats well in an air fryer at 350°F for about 4 to 5 minutes.
Avoid microwaving on high heat to prevent the chicken from drying out.
FAQs
Can I make this recipe less spicy?
Yes, simply reduce the amount of hot sauce and crushed red pepper flakes to suit your taste.
What type of hot sauce works best?
Any hot sauce you enjoy will work. Choose a mild one for less heat or a chili-based sauce for more spice.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free flour.
Can I prepare this recipe ahead of time?
You can cook the chicken and sauce ahead, then reheat and toss together just before serving.
Can I bake the chicken instead of pan-frying?
Yes, bake the coated chicken at 400°F for about 18 to 20 minutes, flipping halfway through.
Does this recipe freeze well?
It’s best enjoyed fresh or refrigerated, as freezing may affect the sauce texture.
What can I serve with Firecracker Chicken?
It pairs well with cauliflower rice, brown rice, quinoa, or steamed vegetables.
Can I use frozen chicken?
Yes, but be sure to fully thaw and pat it dry before cooking.
How do I know the chicken is fully cooked?
The chicken should be golden on the outside and reach an internal temperature of 165°F.
Can I double the recipe?
Absolutely. This recipe doubles well and is great for meal prep.
Conclusion
Firecracker Chicken is a quick, satisfying meal that delivers big flavor with minimal effort. Its customizable heat level, simple ingredients, and excellent reheating qualities make it a reliable go-to recipe for busy days. Once you try it, it’s sure to earn a permanent spot in your dinner rotation.
Firecracker Chicken is a bold, one-skillet dish made with crispy chicken bites coated in a sweet, spicy, and tangy sauce. Quick to prepare and full of flavor, it’s perfect for busy nights or meal prep.
Ingredients
For the chicken:
2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup gluten-free flour
2 large eggs
2 tablespoons avocado oil or olive oil
For the firecracker sauce:
1 tablespoon ghee or clarified butter
4 garlic cloves, finely minced
1/4 cup hot sauce of choice
2 teaspoons apple cider vinegar
3 tablespoons raw honey
1/2 teaspoon crushed red pepper flakes
2 tablespoons green onions, thinly sliced
1 tablespoon sesame seeds
For serving (optional):
3 cups cooked cauliflower rice, brown rice, or quinoa
Instructions
Place chicken in a bowl and toss with gluten-free flour, salt, and pepper until evenly coated.
Whisk the eggs in a separate bowl. Heat avocado oil in a large skillet over medium heat.
Dip floured chicken pieces into the beaten eggs, then place into the hot skillet. Cook 3 minutes per side until golden and cooked through. Transfer to a plate.
In the same skillet, reduce heat slightly and melt the ghee. Add minced garlic and cook for 1 minute, stirring to avoid burning.
Stir in hot sauce, apple cider vinegar, honey, and red pepper flakes. Cook for 1–2 minutes until the sauce slightly thickens.
Return the cooked chicken to the skillet and toss to coat with the firecracker sauce.
Serve over cauliflower rice, brown rice, or quinoa. Garnish with green onions and sesame seeds.
Notes
Use chicken thighs for a juicier result.
Reduce hot sauce and omit red pepper flakes for a milder dish.
Add veggies like bell peppers or snap peas for color and crunch.
Maple syrup can replace honey if preferred.
Bake chicken at 400°F for 18–20 minutes as a lower-oil option.
