Baked Firecracker Chicken Recipe {Sweet 🍁 and Spicy🌶️} 

If you’ve been craving that restaurant-style sweet and spicy chicken but want something a bit lighter and easy to make at home, this baked firecracker chicken recipe is your answer. Juicy chicken thighs are pan-seared until crispy, tossed in a sticky homemade firecracker sauce made without soy, and baked to bubbling perfection. The result? A crave-worthy dish with the perfect balance of heat and sweetness, ideal for weeknights, meal prep, or impressing guests.

This spicy chicken dish is one of those meals you’ll make once and keep on repeat. Whether served over brown rice, fluffy white jasmine rice, or even cauliflower rice, the combo of tender bites of chicken and that delicious sauce will leave you licking your plate clean. Bonus: It stores beautifully, making those next day leftovers something to actually look forward to.

Check out my original firecracker recipe made with tofu!

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Why You’ll Love This Recipe

• Sweet, spicy, and satisfying: The firecracker sauce is made from maple syrup and regular hot sauce, giving a deep sweetness with a nice kick.
• Versatile: You can serve it over rice, in lettuce wraps, or even as a high-protein salad topper.
• Quick and easy: With less time than takeout, this recipe uses pantry staples and comes together in under an hour.
• No soy, no problem: Made with coconut aminos or a touch of fish sauce instead of soy, this one’s allergy-friendly and still packed with umami flavor.
• Perfect texture: Thanks to the cornstarch coating, the chicken gets that signature crispy outside before baking.

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A Breakdown of the Ingredients

Here’s what makes this great recipe shine:

For the Chicken:

• 2 lbs boneless chicken thighs: Preferred for their juiciness, though chicken breast works too.
• 4 tbsp cornstarch: This light coating helps crisp the chicken. Sub with arrowroot for grain-free.
• 4 eggs, scrambled: Helps bind the coating to each piece of chicken.
• Salt & pepper: For seasoning the chicken before coating.
• 1 tbsp oil: Use avocado oil, vegetable oil, or even sesame oil for added flavor.

For the Firecracker Sauce:

• 1 cup hot sauce (like Frank’s RedHot): This forms the spicy base.
• ½ cup maple syrup: For natural sweetness and a sticky glaze.
• 1 tbsp rice vinegar: Adds a tangy edge.
• Garlic powder + onion powder: Adds depth without fresh chopping.
• Pinch of salt: Enhances all the flavors.
• Optional depth: A dash of smoked paprika, fish sauce, or coconut aminos.

Garnish (Optional but recommended):

• Green onions: For a pop of color and bite.
• Sesame seeds or crushed red pepper flakes: For crunch or extra heat.

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How to Make the Recipe

Step 1: Prep the Chicken

Start by trimming and chopping the boneless chicken thighs into bite-sized chicken pieces. Season with salt and pepper, then toss them in a large bowl with cornstarch.

Step 2: Coat the Chicken

Dip each coated piece in the scrambled egg mixture, letting any excess drip off. This helps the coating crisp up in the hot skillet.

Step 3: Cook the Chicken

In a large skillet over medium-high heat, heat the oil. Add the coated chicken and cook in batches for about 6–8 minutes until golden and cooked through. (This is the best way to lock in flavor before baking.)

Step 4: Make the Firecracker Sauce

In a small bowl, whisk together your hot sauce, maple syrup, rice vinegar, seasonings, and any optional add-ins like coconut aminos or smoked paprika.

Step 5: Bake

Transfer your first batch of cooked chicken into a 9×13 baking dish. Pour the firecracker sauce over the top and toss to coat. Bake at 350°F for 30–35 minutes, uncovered, until the sauce is bubbling and sticky.

Step 6: Serve & Garnish

Top with green onions, sesame seeds, or chili flakes. Serve over jasmine rice, brown rice, or cauliflower rice for a lower-carb option.

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How to Store the Recipe

Got leftovers? Lucky you!

• Storage: Transfer cooled chicken to an airtight container and refrigerate for up to 4 days.
• Freezing: This dish freezes well. Store in a freezer-safe container for up to 2 months.
• Reheating: The best parts of this dish—its bold flavor and tender chicken—hold up great when reheated in the microwave or oven. Add a splash of water if the sauce thickens too much.

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Tips for Making the Recipe

• Use thighs for juicy chicken: While chicken breast can work, boneless chicken thighs provide the most tender results.
• Don’t overcrowd the skillet: Cook in batches so each piece of chicken gets crispy and golden.
• Add fresh ginger: For an extra zing in the sauce, a teaspoon of grated fresh ginger goes a long way.
• Customize the heat: Adjust the level of buffalo sauce or hot sauce to match your spice preference.
• Serve creatively: Make a stir-fry with veggies, stuff into tacos, or pile into bowls with grains and greens.

With its bold flavor, crispy coating, and sticky-sweet heat, this homemade firecracker chicken is proof that you don’t need takeout to get restaurant-quality flavor. It’s spicy, satisfying, and sure to please the whole family—especially when served with fluffy grains and a side of something fresh. Whether it’s your first batch or your fiftieth, this firecracker chicken recipe is a keeper.

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FAQs

Pair with These Sides