Firecracker Chicken Recipe

Marinate

Trim excess fat from the chicken thighs and pat dry. In a bowl combine buttermilk, egg and 1 tablespoon hot sauce. Submerge chicken in the marinade, cover and refrigerate at least 30 minutes (up to 4 hours) to tenderize and add flavor.

Prepare Dredge

In a shallow dish or large bowl whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, kosher salt and black pepper until evenly combined.

Dredge Chicken

Remove a piece of chicken from the buttermilk mixture, letting excess drip off, then press thoroughly into the flour mixture, coating all sides. For extra crispness double-dip: return the coated piece to the buttermilk for 30 seconds and then coat again in the flour mixture. Place on a wire rack and let rest 10 minutes to set the crust.

Fry

Pour oil into a deep heavy pot or deep fryer to a depth of about 2 to 3 inches. Heat oil to 350°F (175°C). Fry chicken in batches without overcrowding, 6–9 minutes per piece for boneless thighs or 10–14 minutes for bone-in, until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Maintain oil temperature between 330–360°F. Transfer fried chicken to a wire rack set over a tray to drain and keep warm in a 200°F (95°C) oven if needed.

Make Sauce

In a small saucepan combine sweet Thai chili sauce, sriracha, rice vinegar, soy sauce, honey and 2 tablespoons water. Warm over medium heat, stirring until blended and slightly simmering.

Thicken

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened. Taste and adjust heat or sweetness by adding more sriracha or honey as desired. Keep warm on the lowest heat, stirring occasionally.

Toss or Spoon

When chicken is freshly fried and drained, place pieces in a large bowl, pour 3/4 of the warm sauce over the chicken and gently toss to coat. Reserve the remaining sauce for serving/drizzling so the crust keeps some texture.

While chicken fries or after, preheat oven broiler or a skillet. Toss baby carrots with 1 tablespoon vegetable oil and 1/4 teaspoon salt. Option A: For oven-roasted crisp-tender carrots, spread on a sheet and roast at 425°F (220°C) for 12–15 minutes until edges caramelize. Option B: For quicker crisp carrots, heat a nonstick skillet over medium-high heat and cook carrots 6–8 minutes, turning often, until blistered and tender. After cooking, toss the carrots in 2 tablespoons of the warm firecracker sauce so they are glazed but still have some bite.

Arrange sauced chicken and glazed carrots on a platter. Drizzle reserved sauce over any pieces that need more heat. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges for squeezing over the chicken.