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Firecracker Chicken

firecracker chicken

Shabbat Shalom and welcome to Chanukah Night 6! I’m a little late in getting this out today, but I wanted to remind everyone that hot on the heels of Chanukah is another big Jewish holiday: Chinese Food and Movie Day! Asian is food is my favorite. I love the flavor from India to Japan – except Pho. I don’t like that at all. Oh, and I don’t like cilantro, but cilantro never makes or breaks a dish in my opinion, so no big deal.

firecracker chicken

This dish is a real crowd pleaser. Spicy and sweet, and with the feel of something fried, but it’s actually mostly baked, so you don’t have to feel as bad eating it, especially after all those hash browns and donuts during Chanukah. Ok, so there is some frying involved, but it’s not just meat sitting in a vat of oil. One thing to note about this recipe is that though the ingredients and directions are easy, it does require some baby-sitting. You can’t just put ingredients together and leave it, so plan on blocking out some time.

Try making this on December 25th – pin this pic!

firecracker chicken

Recipe adapted from Recipe Critic.

Firecracker Chicken

Firecracker Chicken


    For the Chicken:
  1. • ¼ cup canola oil
  2. • 4 boneless skinless chicken breasts
  3. • Salt
  4. • pepper
  5. • 1 cup cornstarch
  6. • 2 large eggs, beaten
  7. Sauce:
  8. • 1/3 cup buffalo sauce
  9. • 1¼ cup packed light brown sugar
  10. • 1 tablespoon water
  11. • 2 teaspoons apple cider vinegar
  12. • ½ teaspoon salt
  13. • ¼ teaspoon red pepper flakes


  1. Preheat oven to 325 degrees.
  2. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  3. Place cornstarch in one bowl and slightly beaten eggs in another bowl.
  4. Dip chicken into cornstarch then coat in egg mixture.
  5. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
  6. Place the chicken in a 9 x 13 greased baking dish.
  7. In a medium sized mixing bowl mix buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes.
  8. Pour over chicken and bake for 1 hour.
  9. Flip the chicken every 15 minutes so it is evenly covered in the sauce.


  1. Jen Enoch says

    This look yummy. I’m not one for making recipes that have too many steps, and this one looks right up my ally-I love anything with apple cider vinegar I have lots on hand!! I’m going to make this one in the next few days and report back! (also just pinned) YUM!

      • Jen Enoch says

        So guess what I made for dinner!!!??? And guess what our new go to recipe is!!?? OK, made this for dinner for me and the hubs! We loved it! There are a few recipes that are so simple, they become our go to, this is now one of them! thanks so much for this!

        • mirinadler says

          That’s awesome! I’m so glad you tried it and liked it.

  2. Rachel Catherine says

    Yum! This looks delicious and sounds like a recipe we will have to try. The photos are gorgeous.

  3. Miri this looks SO good. I’m pinning it to both my Pinterest accounts and making it next week! 😀 Question, I noticed that the buffalo sauce has a “?” in front of it. Is this basically bbq sauce or something else? How much should I use?

    • mirinadler says

      Ack! I’m sorry. Thank you for finding that! Sometimes my recipe plugin misreads fractions, lol! It’s 1/3 cup. Also, buffalo sauce is its own thing. You can usually find it next to barbeque sauce in the grocery store.

  4. Lauren DiPego Plotkin says

    It looks soooo yummy! My husband would love this dish so I pinned it for later!

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