Fast and Easy Firecracker Chicken

This Firecracker Chicken is one of my new favorite recipes.  It's fast and easy to throw together for a weeknight meal instead of stopping for Chinese take-out.  It's amazingly similar to my Buffalo Chicken Salad that I make at least once a week pictured below.  I used to use Membersmark Chicken poppers but can't seem to find them at Sam's any longer so now I use Tyson Crispy Chicken strips and cut them into bite size pieces after cooking.  I always keep these on hand!  In fact right now I have 5 packages in my freezer.  You can do so many things with them!

Fast and Easy Firecracker Chicken

(printable copy)

1 ½ to 2 lbs.  Crispy Popcorn Chicken or Crispy Chicken Strips

1/3 cup Frank’s Hot Sauce

1 cup light brown sugar (packed)

1 tablespoon water

2 teaspoons apple cider vinegar

½ teaspoon salt

Preheat oven to 350.

Mix sauce ingredients together.

Place popcorn chicken in a gallon size baggy and pour sauce over chicken. 

Mix in the baggy until the chicken is well coated.

Pour onto a cookie sheet that has been sprayed with a cooking spray.

Bake for 30 to 35 minutes and serve over rice.

*Note……  I use ½ cup Brown Sugar Splenda in place of the brown sugar and often double the sauce.

 I love this dish so much!  I'm a sucker for sweet/spicy foods and this one is perfect!  Paired with some fluffy white rice and Korean Mandu or some Chinese eggrolls and you've got and amazing dinner in around 30 minutes!

Share this post