1-First step: Preheat and prep the pan Set your oven to 350 degrees F. Coat a 9 x 13-inch baking pan with cooking spray so the sauce does not stick during baking. This is a simple step, but it helps with cleanup and keeps the finished dish looking nice when you serve it.

2-Second step: Season and coat the chicken Cut 1 1/4 pounds of boneless skinless chicken breasts into 1-inch pieces if you have not done so already. Sprinkle the chicken with salt and pepper to taste. Next, toss the pieces in 1/3 cup cornstarch until lightly coated. The cornstarch helps create that crisp outer layer and gives the sauce something to cling to later.

3-Third step: Dip in egg Beat 2 eggs in a bowl. Dip the cornstarch-coated chicken pieces into the egg, making sure each piece gets covered. This helps the breading stick and gives the chicken a better texture once it hits the pan. If you like a thicker coating, let any extra egg drip off before moving on.

4-Fourth step: Brown the chicken in batches Heat 3 tablespoons vegetable oil in a large pan over high heat. When the oil is hot, brown the chicken for 3 to 4 minutes per side. Work in batches so the chicken is not crowded. Crowding the pan can cause steaming instead of browning, and you want those golden edges for the best Firecracker Chicken texture.

5-Fifth step: Arrange in the baking pan Place the browned chicken pieces in the prepared baking dish in a single layer. Try not to pile them up. A flat layer helps the sauce cook evenly and lets every bite absorb the sweet spicy glaze. If you are making a double batch for a party, use two pans instead of stacking the chicken too high.

6-Sixth step: Make the sauce In a bowl, whisk together 1/3 cup buffalo hot sauce, 1/2 cup brown sugar, 1 tablespoon rice vinegar, and 1/4 teaspoon red pepper flakes, or more if you want extra heat. The sauce should look smooth and glossy. Cornstarch on the chicken helps thicken it as it bakes, which gives Firecracker Chicken that sticky, takeout-style finish.

7-Seventh step: Bake until bubbly Pour the sauce evenly over the chicken. Bake for 35 minutes, stirring halfway through so the sauce coats the pieces evenly. The chicken should be cooked through, glossy, and well coated. If you want to be extra careful, the internal temperature should reach 165 degrees F.

8-Final step: Garnish and serve Once the chicken is done, top it with 1/4 cup sliced green onions. Serve it hot with rice, Asian rice noodles, or chow mein. This is a great meal for busy weeknights, but it also works well for casual gatherings and potlucks because it is easy to serve and full of flavor.