Firecracker Chicken Recipe

Prepare Chicken

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch bite-sized pieces. Pat dry with paper towels.

In a bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs cornstarch, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken pieces and toss until evenly coated. Marinate in the refrigerator for at least 20 minutes and up to 2 hours.

Prepare Coating

In a shallow bowl or wide plate whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp paprika and 1/2 tsp black pepper. This dry mix will create a crisp crust.

Drain excess marinade from the chicken (do not rinse). Heat a large skillet over medium-high heat and add neutral oil to reach about 1/4 inch depth (or use a deep pot with 1 cup oil for shallow frying). Heat oil to 350°F (175°C) — if you don't have a thermometer, the oil should sizzle when a small pinch of flour is dropped in.

Working in batches to avoid crowding, dredge each marinated chicken piece in the dry coating, pressing lightly so the flour adheres. Shake off excess and carefully add to hot oil. Fry for 3–4 minutes per side, turning as needed, until golden brown and an instant-read thermometer registers 165°F (74°C). Total frying time per batch ~6–8 minutes depending on piece size. Transfer cooked pieces to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven if necessary while finishing remaining batches.

Make Sauce

While the chicken fries, whisk together 1 cup mayonnaise, 3 tbs sriracha, 2 tbs honey, 1 tbs rice vinegar, 1 tbs gochujang, 1 tsp sesame oil, 2 tsp minced garlic and 1 tsp minced ginger in a medium bowl. Add 2 tbs water a little at a time to reach a thick but pourable consistency. Taste and adjust salt (start with 1 tsp) and heat — add more sriracha for heat or more honey for sweetness.

Place the fried chicken in a large mixing bowl. Pour 3/4 of the firecracker sauce over the hot chicken and toss gently so each piece is evenly coated. Reserve the remaining sauce for drizzling and serving. Tossing the chicken while hot helps the sauce adhere and slightly soften the crust for a sticky finish.

Transfer sauced chicken to a serving platter. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side and remaining sauce for dipping.