Step 1
In a large mixing bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. This light dusting helps the chicken crisp up beautifully in the pan while giving the sauce something to cling to.

Step 2
Heat 2 tablespoons of the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Let it cook undisturbed for 3 to 4 minutes to get that golden-brown sear, then flip and cook another 3 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.

Step 3
In the same skillet, add the remaining tablespoon of oil. Toss in the red and yellow bell peppers and the red onion. Stir-fry for 3 to 4 minutes until they’re slightly softened but still crisp around the edges. You want them tender with a little bite, not soggy.

Step 4
Add the white parts of the green onions, garlic, and ginger to the skillet. Stir quickly, letting them sizzle for about 30 seconds to a minute until fragrant. Don’t walk away here—this is where the aromatics bloom and layer in serious flavor.

Step 5
Return the cooked chicken to the skillet and stir everything together to combine. Now it’s time to bring in that firecracker sauce magic.

Step 6
In a small bowl, whisk together the honey, soy sauce, rice vinegar, tomato paste, sesame oil, and crushed red chili flakes. Pour the sauce over the chicken and vegetables in the skillet.

Step 7
Reduce the heat to medium and cook for 4 to 5 minutes, stirring often, until the sauce thickens slightly and everything is evenly coated in that rich, spicy glaze.

Step 8
Sprinkle in the green parts of the chopped green onions. Give the dish a final stir and taste for seasoning—add more honey if you like it sweeter, more chili flakes if you want extra heat.

Step 9
Serve the firecracker chicken hot over a bed of steamed jasmine rice or brown rice. Garnish with sesame seeds if desired and dig in immediately for the best texture and flavor.