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Firecracker Chicken Recipe

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3.9 from 11 reviews

Firecracker Chicken is a flavorful and crispy fried chicken dish tossed in a spicy, tangy sauce made with chili garlic, soy sauce, and rice vinegar. This recipe features tender chicken thighs marinated and double-fried to achieve the perfect crunch, balanced with a savory and slightly sweet sauce, garnished with fresh scallions for a burst of freshness.

Ingredients

Chicken and Marinade

  • 1 pound boneless skinless chicken thighs, cut into 1-inch (3 cm) pieces
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon MSG (optional)
  • ⅛ teaspoon salt
  • ⅛ teaspoon granulated garlic or garlic powder
  • ⅛ teaspoon onion powder
  • ½ teaspoon sesame oil

Batter

  • 6 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon baking soda
  • 3 tablespoons water

Frying Oil

  • 2 to 3 cups vegetable oil (for frying)

Sauce

  • 1 cup chicken stock
  • 2½ tablespoons sugar
  • 1 tablespoon soy sauce
  • ½ teaspoon dark soy sauce
  • 1½ teaspoons rice vinegar
  • ½ teaspoon sesame oil
  • 1 to 3 teaspoons chili garlic sauce (1 for mild/medium, 2 for hot, 3 for firecracker heat)
  • 1 clove garlic, minced

Cornstarch Slurry

  • 2 teaspoons cornstarch
  • 1 tablespoon water

Garnish

  • 2 tablespoons chopped scallion

Instructions

  1. Marinate the Chicken: Add the chicken pieces to a medium bowl and combine with water, soy sauce, ground white pepper, MSG if using, salt, garlic powder, onion powder, and sesame oil. Stir well to coat all the chicken. Let it marinate for 15 minutes to absorb the flavors.
  2. Prepare the Batter: To the marinated chicken, add cornstarch, all-purpose flour, baking soda, and water. Mix thoroughly until the chicken pieces are well coated with the batter mixture.
  3. Make the Sauce Mixture: In a separate bowl, whisk together chicken stock, sugar, soy sauce, dark soy sauce, rice vinegar, sesame oil, and chili garlic sauce until smooth. Set aside.
  4. Heat the Frying Oil: Pour 2 to 3 cups of vegetable oil into a small, deep pot and heat it to 335°F (170°C). Use a thermometer to accurately monitor the temperature for best results.
  5. First Fry: Carefully drop the coated chicken pieces into the hot oil in about three batches to avoid overcrowding. Maintain the oil temperature between 325-335°F (163-170°C) by adjusting the heat as needed. Fry each batch for 5 to 6 minutes or until the chicken turns light golden brown. Remove and place on a wire rack or paper towel-lined plate. Let the chicken rest for at least 10 minutes to set the crust.
  6. Second Fry: Reheat the oil to 335°F (170°C) again. Fry the rested chicken in two batches for an additional 2 to 3 minutes per batch until the coating is extra crispy and deep golden. Drain on wire rack or paper towels.
  7. Prepare the Sauce: Heat a clean wok over medium heat. Add 2 teaspoons of the frying oil and the minced garlic. Stir-fry garlic for about 5 seconds until aromatic.
  8. Simmer the Sauce: Pour in the pre-mixed sauce mixture and bring it to a gentle simmer.
  9. Thicken the Sauce: Gradually add the cornstarch slurry (cornstarch mixed with water) to the simmering sauce while stirring constantly. Continue until the sauce thickens enough to coat the back of a spoon.
  10. Toss Chicken in Sauce: Add the double-fried chicken pieces to the wok and toss thoroughly to coat every piece completely with the thickened sauce. Cook for about 1 minute to heat through and blend flavors.
  11. Garnish and Serve: Transfer the chicken to a serving dish and sprinkle with chopped scallions. Serve immediately while hot and crispy.

Notes

  • Double frying the chicken creates an extra crispy crust that holds up well to the sauce.
  • Adjust the chili garlic sauce quantity according to your preferred spice level—from mild to firecracker hot.
  • Use a thermometer to maintain consistent oil temperature which ensures even frying and prevents greasy chicken.
  • Resting the chicken between fries helps to set the batter for maximum crunch.
  • Leftover sauce can be refrigerated and used as a dipping sauce or stir-fry base within 2 days.

Find it online: https://dishcooks.com/firecracker-chicken-recipe/