Description
Firecracker Chicken is a quick and flavorful baked chicken recipe featuring a spicy, sticky sauce made with garlic, ginger, soy sauce, brown sugar, red pepper flakes, and hot sauce. This dish delivers a perfect balance of sweet, savory, and spicy with minimal prep time, making it ideal for a weeknight dinner.
Ingredients
Units
Scale
Chicken
- 4 chicken breasts (boneless and skinless, about 1 1/2 lbs)
Firecracker Sauce
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (chopped)
- 1/4 cup olive oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons brown sugar (packed)
- 1 teaspoon red pepper flakes
- 1 tablespoon hot sauce (such as Sriracha)
- 1 teaspoon ground black pepper
Optional Garnish
- 1 green onion (chopped)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it reaches the ideal temperature for baking chicken that is crispy on the outside yet juicy inside.
- Make Sauce: In a small bowl, whisk together the minced garlic, chopped ginger, olive oil, low sodium soy sauce, brown sugar, red pepper flakes, hot sauce, and ground black pepper until fully combined and smooth.
- Prepare Chicken: Place the chicken breasts in a 9×13-inch baking dish. Pour half of the prepared firecracker sauce over the chicken, brushing or spooning it evenly over the entire surface. Flip the chicken over and pour the remaining sauce on the other side, making sure each piece is thoroughly coated.
- Bake Chicken: Transfer the uncovered baking dish to the preheated oven. Bake for 25 minutes or until the chicken is completely opaque and registers between 165 to 170 degrees Fahrenheit on an instant-read thermometer, adjusting time for thickness.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 5 minutes. This step allows the juices to redistribute for tender, flavorful bites. Garnish with chopped green onion and parsley if desired, and serve with your favorite side dish such as rice or roasted vegetables.
Notes
- Adjusting Spice: Reduce red pepper flakes and hot sauce for a milder version, or double for extra heat.
- Chicken Options: While breasts cook fastest, thighs or drumsticks can be used; increase baking time and ensure internal temperature reaches 165°F.
- Make Ahead: Prepare sauce and marinate chicken up to 24 hours ahead. Bake directly from the refrigerator adding 5 extra minutes to cooking time.
- Freezing: Both baked and unbaked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for best taste and texture.
- Serving Idea: Serve alongside rice, coleslaw, or roasted vegetables to complement the sticky, sweet, and spicy sauce.
Nutrition
- Serving Size: 1 chicken breast (approx. 170 g)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
