Firecracker Chicken Recipe
This firecracker chicken cooks in one pan in about 25 minutes. Cubed chicken thighs coated in a sweet and spicy chili glaze that's better than takeout, served over rice.
Servings: 2
Equipment
Ingredients
- 16 oz chicken thighs cubed
- 3 cloves garlic minced
For the Sauce:
- 1/4 cup hot sauce or buffalo sauce
- 1 tbsp light soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
Optional Garnish:
- Sesame seeds
- Scallions
- Fried egg
- Steamed rice
Instructions
- Heat a pan over medium heat with a bit of oil. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the cubed chicken thighs and cook, stirring occasionally, until about 80% cooked through.
- Add the hot sauce, light soy sauce, honey, and rice vinegar. Mix and continue cooking until the chicken is fully cooked and the sauce has reduced into a glossy glaze that clings to the chicken.
- Serve over a fresh bowl of rice. Optionally garnish with sesame seeds, scallions, and a fried egg.
Video
Notes
- Don’t overcrowd the pan. Give the chicken room to sear instead of steam, and work in two batches if your pan is small.
- Adjust the heat to taste. Add more hot sauce for a spicier kick, or a little extra honey to mellow it out.
- Add the sauce when the chicken is about 80% cooked so it finishes right in the glaze and soaks up all that flavor.
- Judge doneness by the glaze, not the clock. It should be sticky, glossy, and clinging to the chicken. Fry the egg last so the yolk stays jammy.
Nutrition
Calories: 470kcal | Carbohydrates: 24g | Protein: 44g | Fat: 18g