Firecracker Fried Chicken


Main Dish
Firecracker Fried Chicken

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    There's a reason firecracker is in the name. You've got to try these bold, sweet, and spicy fried chicken bites.

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    Servings and Ingredients

    Serves 8
    ½ c. Hy-Vee Thai sweet chili sauce
    ¼ c. Culinary Tours California red pepper jelly
    2 tbsp. gochujang Korean chili sauce
    2 tbsp. Hy-Vee apple cider flavored vinegar
    2 tsp. refrigerated garlic paste
    ¾ coarse-ground black pepper, divided
    ½ tsp. kosher salt, divided
    ¼ tsp. Hy-Vee cayenne pepper
    1 c. Hy-Vee long grain white rice
    Hy-Vee vegetable oil, for frying
    1 c. Hy-Vee all-purpose flour
    ½ c. Hy-Vee corn starch
    2 Hy-Vee large eggs
    3 (1-lb.) pkg. Hy-Vee True boneless skinless chicken breasts, cut into 2-in. pieces
    Fresno chiles, sliced, for garnish
    Green onions, sliced, for garnish

    Things To Grab

    • Whisk
    • 2 Large bowl
    • Deep-fat fryer or 6-quart Dutch oven
    • 2 medium bowls
    • Paper towels


    1. Whisk together chili sauce, red pepper jelly, gochujang sauce, vinegar, garlic paste, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and cayenne in a large bowl; set aside.

    2. Combine 1 cup rice and 2 cups water in a 3-quart saucepan. Being contents to a boil. Reduce heat, cover and let simmer for 15 to 20 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes before serving.

    3. Heat oil to 350 degrees in a deep-fat fryer or 6-quart Dutch oven suitable for deep-fat frying. Follow instructions for quantity of oil in deep-fat fryer. For Dutch oven, use at least 2 inches of oil.

    4. Whisk together flour, corn starch, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Whisk eggs in another medium bowl. Pat chicken dry with paper towels. Dip chicken pieces, a few at a time, in flour mixture; shake off excess. Then dip in eggs and again in flour mixture.

    5. Carefully drop half of the coated chicken pieces, one at a time, into the hot oil. Fry 12 to 14 minutes or until coating is crisp and chicken reaches 165 degrees. Drain on paper towels. Repeat with remaining chicken pieces.

    6. If desired, add sliced Fresno chile slices to hot oil. Fry 1 to 2 minutes or until crisp; drain on paper towels. To serve, add hot fried chicken to chili sauce mixture in bowl; toss to coat. Serve over cooked rice. Garnish with fried Fresno chile slices and green onions, if desired.