Firecracker Chicken Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Set aside for 5 minutes to let seasonings adhere.

Make dry coating

In a wide bowl, whisk together 1 cup cornstarch, 1 cup all-purpose flour, and 1 tsp baking powder until homogenous.

Make wet batter

In a separate bowl, beat 1 large egg with 3 tbsp cold water until combined.

Coat chicken

Working in batches, toss chicken pieces in the dry coating to lightly dust, then dip into the egg mixture and immediately toss again in the dry coating for a thicker crust. Place coated pieces on a wire rack while heating oil.

Fry the chicken

Pour 2 cups neutral oil into a Dutch oven or deep skillet and heat over medium-high until it reaches 350°F (175°C) or a small piece of coating sizzles and browns in 30–45 seconds. Fry the chicken in batches without overcrowding, 3–5 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Toast aromatics

In a large skillet or wok set over medium heat, add 2 tbsp unsalted butter and 1 tsp neutral oil. Once butter melts and starts to foam, add minced garlic and sliced jalapeño and sauté 30–45 seconds until fragrant (do not burn).

Combine sauce ingredients

Stir in 2 tbsp gochujang (or sambal), 1 tbsp sriracha, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 tbsp packed brown sugar, 1 tsp sesame oil, and 3 tbsp chicken stock (or water). Bring to a gentle simmer, stirring to dissolve the honey and sugar.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Pour the slurry into the simmering sauce while stirring; cook 1–2 minutes until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust: add more sriracha for heat, honey for sweetness, or vinegar for brightness.

Toss chicken in sauce

Add the fried chicken pieces to the skillet with the sauce. Using tongs, toss quickly and continuously for 30–60 seconds until every piece is evenly coated and warmed through. If the skillet is too crowded, toss in two smaller batches to preserve crispness.

Transfer the sauced chicken to a serving platter. Sprinkle 3 stalks thinly sliced green onions and 1 tbsp toasted sesame seeds over the top. Serve immediately with lime wedges on the side for optional bright acidity.