Description
This Firecracker Chicken recipe delivers a spicy, flavorful kick with a sticky-sweet sauce made from garlic, ginger, soy sauce, and hot sauce. Juicy baked chicken breasts are coated generously with the fiery sauce and baked to tender perfection. Perfect for a quick yet exciting dinner, this dish pairs wonderfully with rice, slaw, or roasted vegetables.
Ingredients
Units
Scale
Chicken
- 4 chicken breasts boneless and skinless (about 1 1/2 lbs)
Firecracker Sauce
- 3 cloves garlic minced
- 1 teaspoon ginger fresh, chopped
- 1/4 cup olive oil
- 1/4 cup soy sauce low sodium
- 2 tablespoons brown sugar packed
- 1 teaspoon red pepper flakes
- 1 tablespoon hot sauce such as Sriracha
- 1 teaspoon black pepper ground
Optional Garnish
- 1 green onion chopped
- 1 tablespoon parsley fresh, chopped
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for baking the chicken.
- Mix the Sauce: In a small bowl, whisk together minced garlic, chopped ginger, olive oil, low sodium soy sauce, brown sugar, red pepper flakes, hot sauce, and ground black pepper until well combined.
- Prepare Chicken: Place the chicken breasts in a 9×13 inch baking dish. Pour half of the firecracker sauce over the chicken and brush it evenly to coat all surfaces. Flip the chicken breasts over and pour the remaining sauce over the top, brushing it thoroughly to cover.
- Bake the Chicken: Transfer the baking dish to the preheated oven and bake uncovered for 25 minutes. Cooking time depends on thickness, so ensure the chicken is opaque and reaches an internal temperature of 165 to 170 degrees Fahrenheit using an instant-read thermometer.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 5 minutes to retain juices. Optionally, garnish with chopped green onions and parsley before serving. Serve with your favorite sides like rice, slaw, or roasted vegetables.
Notes
- Adjusting Spice: Reduce red pepper flakes and hot sauce for a milder dish or double them if you prefer extra heat.
- Chicken Options: Chicken breasts cook fastest, but thighs or drumsticks can also be used; just add extra cooking time and check for doneness of 165°F.
- Make Ahead: Prepare the sauce and marinate the chicken up to one day in advance. Bake directly from the refrigerator, adding 5 extra minutes to the cooking time.
- Freezing: You can freeze baked or unbaked chicken for up to 3 months. Thaw overnight in the fridge and reheat in the oven for best texture and flavor.
- Serving Idea: Serve with steamed rice, coleslaw, or roasted vegetables to soak up the delicious sticky-sweet sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 85 mg
