I love everything about this Firecracker Chicken ~ the vivid peppers, the tender chunks of chicken, and the fiery sweet and spicy sauce ~ it’s so much better than takeout!
VINTAGE VIEW ~ this firecracker chicken recipe is from TVFGI archives, first published in 2013. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes and taken new photos. I’ve even managed to streamline the recipe a bit to make it quicker and easier to get on the table ~ score!
This Firecracker Chicken is one of my take out from scratch recipes. I’ve already recreated a bunch of my favorite take out foods and each one has been spot on:
But I’m not stopping till I’ve mastered every one of my favorite take out dishes. Why? Because when I make it myself I know I’m getting quality fresh ingredients and I can get it just the way I like it. Delivery’s great, but homemade’s better.
You know the only thing your favorite Chinese restaurants have that you don’t have? Authentic spices and condiments. They’re waiting for you right in the regular grocery store, just take a minute to scan the Asian food section. Things like plum sauce, hoisin sauce, and sesame oil really make this recipe, and if you stock them in a little section of your refrigerator, these awesome flavors can be at your fingertips. I’ve reserved the bottom row in my fridge door for all my Asian condiments so I’m always prepared for a great take-out-from-home night.
The vivid colors of the peppers make this dish so inviting. You can use assorted varieties from a farmers market, or standard bells from the produce aisle, just make sure they’re colorful.
Of course this is firecracker chicken and that means you’ll need to heat things up with a few hot peppers, too. You can use standard jalapeños or serranos, or go for tiny cayenne or Thai peppers if you can find them. If they’re hot, they’ll work.
Everything in this dish gets flash cooked, stir fry style, so the only time consuming part is the prep: chopping the veggies and chicken, and mixing the sauce.
Tip: prep everything the day before (cut the chicken, slice the peppers, and whisk up the sauce) and you can have this on the table in no time.
With peppers it’s all about the CRUNCH. I only cook them briefly, just long enough to take the raw edge off, I want to preserve that bright color and crisp texture, which is what makes this meal so much fun.
You have to make this, it’s amazing. And then we have to think about what’s next on our list of take-out favorites to conquer. I’m open to suggestions…
*Want to take your Firecracker Chicken to go? You can find take out boxes HERE.
tvfgi recommends: a sturdy wok
Firecracker Chicken with vivid peppers, tender chunks of chicken, and a fiery sweet and spicy sauce is so much better than takeout!
Ingredients
- 1 lb boneless skinless chicken breast, or tenders
- 1 egg
- 1 Tbsp cornstarch
- 1 Tbsp all-purpose flour (or gluten free flour)
- salt and freshly cracked pepper
- vegetable oil (peanut oil works well)
- 1 onion, peeled and chopped
- 3 cloves garlic, minced
- 1 thumb sized piece of ginger, peeled and minced
- 4 cups chopped multi-colored bell peppers
- 1-2 hot peppers, thinly sliced (use the seeds for more heat, and leave them out for less)
- 1/2 cup fresh squeezed grapefruit juice (substitute orange or pineapple)
- 1 Tbsp Tamari soy sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp honey
- 1 Tbsp plum sauce
- 1 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp sriracha sauce
- 1 Tbsp cornstarch
- 5 green onions, thinly sliced
- sesame seeds
Instructions
- Mix the sauce in a measuring cup --- whisk together all the ingredients. Add water to bring the mixture up to a cup. Set aside.
- Cut the chicken into bite sized pieces.
- Whisk the egg, cornstarch and flour together with a tablespoon of water. Season with a little salt and pepper.
- Pour oil into a wok or frying pan to a depth of about 1/2 inch. Heat the oil to about 340F. Working in batches, drop the chicken into the egg and cornstarch mixture, coating it completely, and then into the oil and fry until golden, about 2 minutes or until the chicken is completely cooked. Flip the chicken halfway through cooking. Drain on paper towels and set aside.
- Wipe out the pan, and heat 2 tablespoons of oil. Saute the onion, garlic, and ginger for about 5 minutes, until the onion is softened.
- Add the peppers, both sweet and hot, to the pan and stir fry over high heat for another few minutes, just until the peppers have lost their 'raw' edge. They should still be bright and crunchy.
- Add the chicken back to the pan and heat through.
- Shove the food to one side of the wok and pour the sauce into the pan. Tilt the pan so the sauce can come to a boil and thicken. Once the sauce has come to a boil it will become instantly thick and glossy. Stir everything together to coat with the sauce and heat through.
- Serve hot over rice, garnished with sliced green onion and a sprinkle of sesame seeds.
Make this Firecracker Chicken your own ~
Try it with shrimp in place of chicken.
Lower the fat by sautéing the chicken instead of frying.
20 Comments
Tricia
October 10, 2018 at 7:39 amOh yes! I could fall in love with this dish! All that color and flavor is literally begging me to go to the store right now so I can make it for dinner. LOVE this and the photos are gorgeous. Pinning :)
Sue
October 10, 2018 at 8:02 amIt’s interesting, Tricia, this particular way of cooking the chicken really gives it that authentic ‘take-out’ vibe. Hope you enjoy it!
Chris Scheuer
October 10, 2018 at 3:48 amYum! Who needs takeout!? And a wonderful way to eat the rainbow of gorgeous veggie colors!
Sue
October 10, 2018 at 7:34 amThe peppers are the most colorful section of the supermarket these days!
Bob Baker
February 23, 2017 at 8:51 pmThis seems to be lower sodium than the restaurant version. It’s amazing the sodium that’s out there!
Sue
February 23, 2017 at 9:13 pmOh absolutely, Bob, people don’t have any idea how much sodium goes into commercially prepared foods!
Norma-Platanos, Mangoes & Me!
December 13, 2013 at 1:49 amGreat recipe and gorgeous pictures….
Sue
December 13, 2013 at 5:41 amThanks so much, Norma, aren’t peppers fun?
vanillasugarblog
December 6, 2013 at 2:48 pmYes this is the best kind of food to make extra batches of.
For the next day and for cold morning leftovers.
Yes, I would totally eat this cold for brekkie!!!
Abbie @ Needs Salt
December 6, 2013 at 11:29 amThis dish looks so colorful and delicious! I love it.
Pinning!
ela@GrayApron
December 6, 2013 at 1:29 amLovely dish! All these peppers…must go great with chicken pieces :) ela
Heather @ Curly Girl Kitchen
December 5, 2013 at 3:53 pmI’m always looking for new ways to make chicken interesting since we eat it a few times a week, and this sounds yummy!
Dom
December 5, 2013 at 12:38 amAlways lovely to have a good chicken wok recipe. This looks packed with fiery tastes and colour. Gorgeous!
denise@magnoliaverandad
December 4, 2013 at 10:37 pmGood for you! This is the sort of food I love. Putting this on my list for this weekend.
The Café Sucre Farine
December 4, 2013 at 2:01 pmThis is so fresh and delicious looking. I think I’d much rather have your Firecracker Chicken than anything I can order here. Do you take orders?
Tricia @ Saving room for dessert
December 4, 2013 at 12:59 pmThis is absolutely beautiful Sue. What a great change from turkey and dressing. Spicy, crisp, colorful and full of flavors – sounds wonderful!
rebecca
December 4, 2013 at 12:43 pmlooks so good think I will make this week
Lea Ann (Cooking On The Ranch)
December 4, 2013 at 11:58 amI love that you’re doing this series. I’ve wanted to do this with some of my favorite Pei Wei dishes. Your photos are beautiful, and this Firecracker is getting Pinned.
Julie
December 4, 2013 at 10:33 amI know what’s for dinner tonight!
hungry dog
December 4, 2013 at 9:11 amThis is gorgeous, and so inspiring! I may have to give it a try.