- 1kg chicken pieces
- Pinch (optional) salt
- to taste black pepper
- ½ cup cornstarch
- 4 eggs
- 6 tbsp vegetable oil
- 90 light brown sugar
- ⅓ cup, or more, to taste buffalo sauce
- 100ml apple cider vinegar
- ¼ red pepper
- 1 tbsp water
Remove items you already have in your ingredients list above to see the difference.
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- chicken pieces1kg1.30
- black pepperto taste2.25
- eggs41.80
- buffalo sauce⅓ cup, or more, to taste1.50
Total6.85
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Preheat your oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat it with nonstick spray.
In a large bowl, whisk together the light brown sugar, buffalo sauce, apple cider vinegar, ¼ teaspoon salt, red pepper flakes, and water to make the sauce. Set aside.
Season the chicken breasts with salt and black pepper to taste. Stir in the cornstarch and gently toss to coat. Dip each chicken piece into the beaten eggs.
Heat the vegetable oil in a large saucepan over medium heat. Add the chicken pieces and cook until golden brown, about 1-2 minutes per side. Transfer the chicken to a paper towel-lined plate to drain excess oil.
Place the chicken in the prepared baking dish and pour the buffalo sauce mixture over the top. Bake in the preheated oven for about 45 minutes, turning the chicken every 15 minutes to ensure even coating.
Serve the Firecracker Chicken immediately, garnished with extra red pepper flakes if desired.