You can practically hear the flavor crackling off this dish! Firework Chicken is a colorful explosion of spicy richness and tang that tastes as vibrant as it looks. The chicken, soaked in incredible sauce, is juicy, savory, tender, and wonderful for piling over mashed potatoes or on buttered toast. Firework Chicken is ready in just under an hour, and once it’s on your table, get ready for some fireworks!

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  • 1 1/4 pounds of chicken breasts, boneless, skinless, and cut into 1-inch pieces
  • salt, to taste
  • pepper, to taste
  • 1/3 cup cornstarch
  • 2 eggs, beaten
  • 3 tablespoons vegetable oil
  • 1/3 cup buffalo hot sauce
  • 1/2 cup brown sugar
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 1/4 cup green onions, sliced


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 9×13-inch pan with cooking spray.

Step 3 –Place the chicken on a plate.

Step 4 –Season the chicken with salt and pepper.

Step 5 –Sprinkle the cornstarch over the chicken, tossing it to coat evenly.

Step 6 –Dip each piece of chicken into the beaten eggs.

Step 7 –Heat the oil over high heat in a large pan.

Step 8 –Place the chicken in a single layer in the pan and cook until golden brown, about 3-4 minutes per side. You may need to work in batches to ensure the chicken is kept in a single layer.

Step 9 –Place the golden-brown chicken in a single layer in the prepared pan.

Step 10 –In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar, and red pepper flakes.

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Step 11 –Pour the sauce over the chicken.

Step 12 –Bake the chicken until cooked through at 165 degrees F internally, and the sauce has thickened, stirring once halfway through to coat the chicken with the sauce, about 35 minutes.

Step 13 –Top the chicken with green onions.

Step 14 –Serve.