Firecracker Chicken – The Almond Eater

The only way to end a long and tiring day is with a takeout-inspired meal. For me, this usually means sticking to Chinese-American classics, like beef lo mein or honey garlic chicken, because they always fill me up and satisfy my cravings. 

This Firecracker Chicken recipe is yet another favorite of mine that I turn to whenever I get a hankering for the real version from Panda Express. Juicy and golden chicken bites are coated in a sweet, spicy, and tangy buffalo-honey sauce that packs just the right amount of fiery punch. 

The best part? It comes together in about 25 minutes and is easy to customize, making it a true weeknight game changer!

Ingredients

Chicken – I used boneless and skinless chicken breasts, but chicken thighs work, too. Whichever cut you go with, remember to cut the chicken into even 1- to 1½-inch pieces to help them cook evenly.

Cornstarch – Tossing the chicken pieces in cornstarch before cooking gives them a light and crispy coating. Arrowroot starch should work as a substitute, but I haven’t tested it.

Buffalo sauce – This is the fiery, tangy, and slightly creamy base of the firecracker sauce. Most brands of buffalo sauce are naturally gluten-free, but it’s always a good idea to check the label first, just in case.

Honey – Or use maple syrup or agave if you want. Just don’t skip the sweetener altogether—it cuts through the bolder flavors to balance the sauce.

Coconut aminos – This adds a subtle umami and some sweetness while keeping the recipe gluten-free. You can use tamari instead if you’d like, or soy sauce if you don’t need the recipe to be gluten-free.

Apple cider vinegar – Just a splash brightens the sauce. If you need a substitute, go with rice vinegar or lemon juice instead.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to make firecracker chicken

Step 1: Coat. Toss the chicken pieces and cornstarch together until coated.

Step 2: Brown the chicken. Heat the oil in a large skillet, then add the chicken. Flip and cook the pieces until they’re all golden brown.

Step 3: Make the sauce. Whisk the buffalo sauce, honey, coconut aminos, vinegar, garlic powder, and salt together in a bowl.

Step 4: Combine. Pour the sauce into the skillet with the browned chicken. Simmer until the sauce thickens.

Step 5: Serve. Serve the firecracker chicken over white rice and top with green onions and red pepper flakes. Enjoy! 

Tips and FAQs

• The firecracker sauce only needs to simmer for 1 to 2 minutes or until it thickens and coats the chicken. Any longer and it may turn into a sticky, unpleasant paste.
• I recommend browning the chicken in a nonstick or stainless steel pan for the best results. Cast iron will work, but you’ll need to keep an eye on the chicken and sauce to make sure they don’t scorch.

Variations

This recipe is light, packed with bold flavors, and naturally gluten-free! If you need to make any changes, I’d recommend following these variations:

• Vegetarian option – Or, make it meatless by coating crispy air fryer tofu, roasted cauliflower florets, or air fryer chickpeas in the sauce instead.
• Mild firecracker chicken – Use buffalo sauce labeled “mild” or substitute half with sweet chili sauce. Garnish the finished dish with a drizzle of honey instead of red chili flakes to cool things off.
• Extra spicy firecracker chicken – On the flip side, crank up the heat by adding red pepper flakes, cayenne, or a splash of hot sauce to the firecracker sauce. 
• Instead of chicken – Coat shrimp, salmon bites, pork bites, ground chicken, or ground turkey in the sauce.