Firecracker Chicken
Crispy twice-fried chicken coated in a glossy Chinese American sweet-spicy sauce with garlic, chili and scallions.
This Chinese American takeout-style dish pairs exceptionally crisp twice-fried chicken with a balanced sauce of soy, rice vinegar, garlic, sugar and adjustable chili heat.
Instructions
- 1
Put the chicken in a medium bowl with the marinade water, soy sauce, white pepper, optional MSG, salt, garlic powder, onion powder and sesame oil. Mix well and marinate for 15 minutes.
15 min
- 2
Add the batter cornstarch, flour, baking soda and water to the marinated chicken and mix thoroughly until every piece is coated.
- 3
In another bowl, combine the chicken stock, sugar, soy sauce, dark soy sauce, rice vinegar, sesame oil and the chosen amount of chili garlic sauce. Separately stir the 2 teaspoons cornstarch with 1 tablespoon water to make a slurry.
- 4
Heat 2–3 cups vegetable oil in a small deep pot to 335°F. Add the chicken carefully in about 3 batches and adjust the heat to keep the oil between 325–335°F.
- 5
Fry each batch for 5–6 minutes until light golden, then transfer to a wire rack or paper-towel-lined plate. Rest at least 10 minutes. Return the oil to 335°F and fry the chicken again in 2 batches for 2–3 minutes, until very crisp.
- 6
Heat a clean wok over medium heat. Add 2 teaspoons reserved frying oil and the minced garlic; after 5 seconds, pour in the sauce mixture and bring it to a simmer. Add the slurry gradually while stirring, stopping when the sauce just coats a spoon.
- 7
Add the fried chicken and toss for about 1 minute, until every piece is coated and no sauce pools in the wok. Sprinkle with scallions and serve immediately.
1 min
Ago's Notes
- Use 1 teaspoon chili garlic sauce for mild-to-medium heat, 2 teaspoons for hot and 3 teaspoons for the full firecracker level.
- MSG is optional, but it enhances the savory flavor of the marinade.
- Fry in small batches so the oil stays between 325–335°F. Letting the first-fried chicken rest for at least 10 minutes helps the second fry make it very crisp.
- Use a deep, stable pot, keep water away from the oil and never leave hot frying oil unattended.
- Chicken is safely cooked when the center reaches 165°F. Refrigerate leftovers within 2 hours, keep for 3–4 days and reheat to 165°F.
Toss only until the sauce clings with no liquid pooling, then finish with scallions and serve immediately for maximum crispness.
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