Description
Enjoy a fiery and crispy delight with this Spicy Crispy Firecracker Chicken recipe, perfectly balanced by a sweet and tangy glaze. Tender chicken thighs are marinated, coated, and fried to golden perfection, then tossed in a bold glaze that combines honey, sriracha, and a hint of ginger and garlic for an irresistible flavor punch.
Ingredients
Scale
Chicken and Coating
- 1 lb Chicken Thighs (Tender and juicy)
- 1 teaspoon Salt (Essential for flavor)
- 1 teaspoon Black Pepper (Essential for flavor)
- 1 teaspoon Garlic Powder (For marinade depth)
- 1 teaspoon Onion Powder (For marinade depth)
- 1/2 teaspoon Cayenne Pepper (Adjust for spice)
- 1 cup All-Purpose Flour (Crisp texture)
- 1/2 cup Cornstarch (Enhances crispiness)
- 2 large Eggs (Acts as binder)
Glaze
- 1/2 cup Honey (Natural sweetness)
- 1/4 cup Soy Sauce (Rich flavor)
- 1/4 cup Rice Vinegar (Bright acidity)
- 2 tablespoons Sriracha Sauce (Adjust to taste)
- 1 tablespoon Sesame Oil (Nutty aroma)
- 2 cloves Minced Garlic (Fresh flavor)
- 1 tablespoon Grated Ginger (Fresh flavor)
Garnish
- 2 tablespoons Green Onions (Finely chopped)
- 1 tablespoon Sesame Seeds (For crunch)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry and cut them into bite-sized pieces. Season them evenly with salt, black pepper, garlic powder, onion powder, and cayenne pepper to infuse a spicy depth.
- Make the Coating: In a shallow bowl, combine the all-purpose flour and cornstarch. In another bowl, beat the eggs until smooth. Dip each seasoned chicken piece first into the eggs, then dredge them thoroughly in the flour-cornstarch mixture to ensure a crispy crust after frying.
- Fry the Chicken: Heat oil in a deep frying pan or skillet over medium-high heat to about 350°F (175°C). Carefully add the coated chicken pieces in batches, frying them until they turn golden brown and are cooked through—approximately 5-7 minutes per batch. Remove and set aside on paper towels to drain excess oil.
- Prepare the Glaze: In a saucepan over medium heat, combine honey, soy sauce, rice vinegar, sriracha sauce, sesame oil, minced garlic, and grated ginger. Stir the mixture continuously until it thickens slightly and is fragrant, about 3-5 minutes. Remove from heat.
- Coat the Chicken: Toss the crispy fried chicken pieces in the warm glaze, ensuring each piece is fully coated to deliver the perfect balance of sweet, tangy, and spicy flavors.
- Garnish and Serve: Transfer the glazed chicken to a serving plate. Sprinkle generously with finely chopped green onions and sesame seeds for a fresh, crunchy finish. Serve immediately while hot and crispy.
Notes
- Adjust the cayenne pepper and sriracha levels to control the heat intensity to your preference.
- For extra crispiness, let the coated chicken rest for 10 minutes before frying.
- Use a thermometer to maintain oil temperature for perfect frying results.
- This dish pairs excellently with steamed rice or a fresh cucumber salad to offset the heat.
- Make sure to drain the fried chicken well to avoid sogginess when glazing.
