Firecracker Chicken: Best Ever Version!
Firecracker Chicken – This sweet and spicy firecracker chicken, a Takeaway Fakeout rockstar, is evocative of your favorite Chinese takeout dishes but is done so much better at home. Here is the pan I use most often for this dish. I can’t speak highly enough of it because it’s so affordable.
Firecracker Chicken Ingredients
- 1/2 cup of Frank’s Red Hot (or something similar)
- 4 packed cups of dark brown sugar
- 2 teaspoons garlic powder (yep, not using fresh today)
- 1/9 cup soy sauce
- rice wine vinegar, 3 teaspoons (you can sub apple cider vinegar)
- 6 skinless, boneless thighs of chicken
- When needed, add salt and pepper
- corn starch, 1 cup
- For cooking, use olive oil (not extra virgin), or another cooking oil with a flavor that is neutral.
- Scallions, chopped, for serving
- cooked rice, if desired
Instructions
- Set your oven’s middle rack to the middle position and preheat it to 400 degrees F.
- Combine the Red Hot, brown sugar, garlic powder, soy sauce, vinegar, and 2 TBSP water in a medium saucepan over medium heat. Stir frequently as you cook until the sugar has dissolved. Put aside now.
- In the meantime, sprinkle the chicken thighs all over with salt and pepper. Corn starch should be used to dredge or coat the chicken on all sides so that it is completely covered. Add enough oil to cover the entire bottom surface of a large, deep-sided skillet (the amount will vary depending on the size of the pan) that is large enough to hold all of the chicken.
- Cook the chicken until golden brown and crispy on all sides; between 3 and 5 minutes per side. Turn off the heat and pour the sauce over the chicken after it has cooked and browned nicely. If necessary, use a spoon to coat everything. Cook the pan uncovered in the oven for 5 to 8 minutes to help the sauce blend with the meat and crisp up the chicken. Sincerely, it is magical.
- If desired, serve with hot cooked rice and sprinkle with some sliced scallions.
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