Firecracker Chicken

Featured in the Honolulu Star-Advertiser on July 2, 2014.



Firecracker Chicken

  • 4 tablespoons canola oil
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper to taste
  • 1 cup cornstarch
  • 2 eggs


  • 1/3 cup sriracha or favorite bottled Asian hot sauce
  • 1 cup brown sugar
  • 1 tablespoon water
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • Salt to taste
  • 1/4 cup sliced green onions


  1. Preheat oven to 325°F.
  2. Heat oil in large skillet over medium.
  3. Cut chicken into bite-sized pieces; season with salt and pepper.
  4. Place cornstarch in gallon-sized zipper-style bag; add chicken and seal bag, toss to coat chicken.
  5. Whisk eggs in shallow bowl.
  6. Dip cornstarch-coated chicken pieces in egg, place in a single layer in skillet.
  7. Mix sauce ingredients in a bowl; pour over chicken.
  8. Bake for one hour, or until juices run clear, turning chicken while cooking to coat evenly with sauce.
  9. Place in serving dish.
  10. Garnish with green onions.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
460 calories, 14 g fat, 2 g saturated fat, 135 mg cholesterol, 500 mg sodium, 56 g carbohydrate, 0 g fiber, 36 g sugar, 26 g protein


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