This firecracker chicken recipe contains a bang-bang shrimp flavor with a firecracker twist. This is the ultimate appetizer or entree. It is extremely easy to make, the flavor is delicious, and it is gluten-free.
firecracker chicken.
I know I say this a lot…. but this is honestly one of my favorite recipes I have ever made. It is so delicious with such a unique flavor, I promise it will not disappoint!
I wish I could say before I made this, I wrote out a great recipe and I knew exactly what I wanted to do, but I didn’t. I knew I wanted to make something Asian-based and with chicken, but I didn’t know exactly what I wanted to do. The inspiration was “what do I have in my refrigerator.”
I had been to the restaurant Bonefish a few weeks before and I ordered the Bang Bang shrimp and I was obsessed! I took note of the flavor and tried to piece together in my head what exactly the ingredients were in the sauce. I guess my inspiration for some of this was my experience at that restaurant. I noted the sweet chili sauce with the mayonnaise and that’s what I started my sauce with. I then added Red Hot to give it a little more of a kick with the vinegar so it wasn’t overpowering with the mayonnaise (I do not like mayonnaise that much). That is where I got my inspiration to make this bang firecracker chicken.
ingredients.
- 1-1½ pounds chicken breast cut into small pieces
- 3 tbsp olive oil
marination/ breading.
- 1/2 cup cornstarch gluten-free
- 1/2 cup all-purpose flour gluten-free
- 1 cup coconut milk (canned coconut milk)
- 1 egg
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 3 tbsp Frank’s Hot Sauce
- 1 cup Panko japanese style, gluten free
sauce.
- ⅓ cup mayonnaise
- ⅓ cup sweet chili sauce gluten free
- ¼ cup Frank’s Hot Sauce
- 1 tbsp rice vinegar
- A pinch of salt
instructions.
- Clean, cut, and dry the chicken breast meat.
- In a medium-sized mixing bowl, mix together cornstarch, flour, coconut milk, egg, black pepper, and salt.
- On a plate spread the panko breadcrumbs out evenly.
- Coat each piece of chicken in the marinated mixture and then into the panko breadcrumbs.
- Add oil in a pan and heat over medium heat. When the oil shimmers add the pieces of chicken and cook for about 1-2 minutes on each side.
sauce.
- In a medium mixing bowl, add the ingredients for the sauce and mix well to combine.
- Toss the chicken pieces in sauce or pour the sauce over the chicken pieces, to coat the chicken. Serve immediately.
macronutrients.
Protein 45g
Net Carbs 39g
Fat 25g
*All nutritional information is an estimate*
Seriously, it turned out to be so amazing and I am extremely proud of this bang firecracker chicken recipe. My boyfriend and I were actually joking around and he asked if I had to serve Gordon Ramsay one recipe of mine what would it be and I chose this one! I hope that puts into perspective how delicious these nuggets are.
Anyways, just a few tips and tricks before I send you on your way. Make sure you buy Japanese-style Panko breadcrumbs, it makes such a big difference. It also makes the dish feel a little more authentic. I made this recipe gluten-free because my body feels better eating a gluten-free diet. You do not have to use gluten-free ingredients if you do not want to. If you want to make this an entree you can serve it over white rice. Lastly, when you are cooking the chicken, make sure that our pan doesn’t get too hot. Panko breadcrumbs can burn easily and you do not want them to be burnt… so be patient! I hope you enjoy this bang firecracker chicken and let me know what you think.
other great chicken recipes.
3-Cheese Spinach Stuffed Chicken Breasts
shop what i used to make this recipe.
Bang Firecracker Chicken
Ingredients
- 1-1½ pounds chicken breast cut into small pieces
- 3 tbsp olive oil
Marination/ Breading
- 1/2 cup cornstarch gluten-free
- 1/2 cup all-purpose flour gluten-free
- 1 cup coconut milk (canned coconut milk)
- 1 egg
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 3 tbsp Frank's Hot Sauce
- 1 cup Panko japanese style, gluten free
Sauce
- ⅓ cup mayonnaise
- ⅓ cup sweet chili sauce gluten free
- ¼ cup Frank's Hot Sauce
- 1 tbsp rice vinegar
- A pinch of salt
Instructions
- Clean, cut, and dry the chicken breast meat.
- In a medium-sized mixing bowl, mix together cornstarch, flour, coconut milk, egg, black pepper, and salt.
- On a plate spread the panko breadcrumbs out evenly.
- Coat each piece of chicken in the marinated mixture and then into the panko breadcrumbs.
- Add oil in a pan and heat over medium heat. When the oil shimmers add the pieces of chicken and cook for about 1-2 minutes on each side.
Sauce
- In a medium mixing bowl, add the ingredients for the sauce and mix well to combine.
- Toss the chicken pieces in sauce or pour the sauce over the chicken pieces, to coat the chicken. Serve immediately.