Firecracker Chicken

Firecracker Chicken is packed with heat and little bit of sweet! Served over rice it is an Asian inspired dish that everyone will love and come back for more!

When the Butcher Man and I were first married there was this delicious Thai food restaurant that we loved going to. We would go any chance we could get. we loved the lettuce wraps for an appetizer and the Butcher Man would always order Firecracker Chicken. This firecracker chicken was HOT! Sweat dripping off your forehead need a back-up Coke HOT! But he loved it! I would always want just a taste, because I couldn’t handle the heat, but it was so good!

Firecracker Chicken is an Aisian Inspired dish with delicous heat and a little bit of sweet!

When I figured out how to make this Firecracker Chicken at home, the Butcher Man was in love (with the dish- he already loved me!)


This Chicken is spicy but the great thing is that you can control the level of heat! There is nothing really fancy in the sauce- the heat comes from dried red pepper flakes (found in the spice aisle), sriracha, and buffalo sauce! I know what you are thinking….Thai food is not made with good ol’ American buffalo sauce, and I am fully aware of this! But I promise the Buffalo sauce is what makes the heat perfect…and with the sriracha (which it totally Asian and makes up for the not so Asian buffalo sauce) the flavors are on point! The perfect blend of heat with the sweeter notes in the sauce!


Let’s talk about the rice. Any rice will do but I promise you that you will want to eat this with jasmine rice. Jasmin rice has an aromatic flavor that is perfect for the flavors in the sauce- it helps balance the heat in the sauce and rounds out all of the strong flavors. Jasmin rice has a perfect sticky soft texture and you will love the combo with the chicken and spicy sauce. Another great alternative is Basmati Rice, with a more firm texture. Brown Rice or plain ol’ white rice works too!

I hope you enjoy this Firecracker Chicken, just make sure you have a large ice cold beverage close by!

Firecracker Chicken

Firecracker Chicken is packed with heat and little bit of sweet! Served over rice it is an Asian inspired dish that everyone will love and come back for more!

Hope you enjoy!

For some other Asian inspired dishes try my Mongolian Chicken, Mongolian Beef and Broccoli or my Lettuce Wraps!

Firecracker Chicken

This Chicken is packed with heat and a bit of sweet! You will love it served over jasmine rice (or rice of your choice).
Servings 5 servings


  • 1 1/2 lbs. boneless, skinless chicken breasts, thinly sliced into strips
  • 1/2 cup cornstarch
  • oil for cooking the chicken – see notes
  • 6-8 green onions, chopped- to be added before serving chop as little or as big as you like
  • rice for serving see notes

Firecracker Sauce

  • 1/3 cup cold water
  • 1/2 cup soy sauce- low sodium
  • 1/2 cup brown sugar
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • 1/8 tsp sesame seed oil small amount but necessary
  • 1 1/2 tbsp cornstarch
  • 2 tsp dried red pepper flakes or more to taste
  • 1-2 tbsp buffalo sauce start out with less and add more to taste
  • sriracha sauce to taste


  • Mix/whisk all of your sauce ingredients together. Add your red pepper flakes, buffalo sauce and sriracha according to your taste and how hot you want the sauce. Set aside.
  • Place your thinly sliced chicken in a zip top bag and add the 1/2 cup cornstarch. Toss the chicken in the bag (a bowl works too) until all the pieces are completely coated in the cornstarch.
  • Heat oil (see notes) in a large skillet over medium heat. Add your chicken and cook until golden brown and cooked fully. Cook your chicken in batches if necessary. Don't overcrowd the pan or the chicken won't cook even.
  • Once all the chicken has cooked, then add your sauce to the chicken, making sure it is evenly coated and well combined. Once it is stirred and the sauce is heated, it should thicken. Add your green onions. Toss again to make sure it is all covered in sauce.
  • Serve over your favorite rice.
  • This chicken can be kept in the fridge for 3 days and is just as yummy as leftovers


You can adjust the heat by adding more or less of the red pepper flakes, buffalo sauce or sriracha.
For cooking your chicken, you will need oil and the amount will vary depending on how big your skillet is. If you have a really large skillet that all of your chicken can cook in at once, then 1/2 cup will probably be plenty. If you are cooking your chicken in batches, you may have to add some additional oil to the pan as you are cooking the batches and the oil may vary from 1/4 cup- 1/2 cup each time. Just make sure your pan is completely covered with oil on the bottom (not deep but covered) so the chicken doesn’t stick (the cornstarch can tend to make it stick a bit). If you are cooking in batches, just remove the chicken and let it sit on paper towels to soak up the excess oil while you cook the rest of the chicken.
You can serve this with any rice of your choice. I prefer Jasmine rice because I love the slight aromatic flavor of it and I love the slight sticky, soft texture. Basmati rice is delicious also, and has an aromatic flavor and is a bit more fluffy and firm


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