Firecracker Rabbit
This Firecracker Rabbit recipe features crispy, golden-fried rabbit pieces coated in a bold and flavorful firecracker sauce, then baked to perfection. A restaurant-quality dish that’s even better than takeout!
Check my other Rabbit Recipes like my Rabbit Shepherds Pie and Creamy Ranch Rabbit next!
Firecracker Rabbit Recipe
I have to say—this Firecracker Rabbit tastes like something straight out of a high-end restaurant! The rabbit turns out incredibly crispy (and stays that way), while the firecracker sauce is packed with bold, irresistible flavor.
The heat from the buffalo sauce is perfectly balanced with the sweetness of brown sugar, the savory depth of soy sauce, and the tangy kick of apple cider vinegar. A touch of melted butter gives the sauce a rich, velvety finish, while mustard powder enhances the overall flavor without standing out on its own.
For the crispiest coating, the rabbit is dipped in whisked eggs, coated in cornstarch, then dipped back into the eggs. This double-dipping method creates an ultra-crispy texture that holds up beautifully, even if you have leftovers.
As the rabbit bakes, the cornstarch thickens the sauce into a glossy, flavorful glaze that clings to every bite. You won’t believe you made this in your own kitchen!
How to make this delicious Rabbit Recipe
Season the rabbit cubes with salt and pepper. Place them in a bowl of whisked eggs, tossing to fully coat. Dredge each piece in cornstarch, then give them a quick second dip in the eggs just before frying for the perfect crispy coating.
Fry the rabbit in oil heated to 365°F for 3–4 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer the pieces to a cooling rack. Once all the rabbit is fried, place it in a large bowl and toss it with the prepared sauce.
Mix the crispy rabbit pieces with the sauce until fully coated, then spread them out in a 9×13-inch baking dish. Bake at 350°F for 10 minutes, give them another toss in the sauce, and return to the oven for another 10 minutes. Finish with a sprinkle of green onions and serve over rice!
Tips for the Best Firecracker Rabbit
- Get the Oil Hot: Make sure the oil is fully heated before adding the rabbit—it should start sizzling as soon as it hits the pan. This helps the coating stick and keeps it extra crispy.
- Oil Choice Matters: Peanut oil is a great option for frying, adding a subtle depth of flavor that pairs perfectly with this dish.
- Sauce Selection: choose hot, or mild buffalo sauce, whichever you prefer!
- Spice it Up: For an extra kick, add a pinch of red pepper flakes to the sauce.
- Perfect Pairing: Serve this dish with a side of rice! Check the notes section for my foolproof method to cook it perfectly every time.
- Creative Leftovers: Try using any extra rabbit as a pizza topping! Add a drizzle of blue cheese or ranch dressing for a tangy twist—it’s like buffalo-style pizza, but even better.
Storage & Reheating Instructions
- Refrigeration: Keep leftovers in an airtight container and store in the fridge for up to 3 days.
- Freezing: Freeze the rabbit and rice separately for up to 3 months for the best texture and flavor.
- How to Reheat:
- Rabbit: Reheat from thawed in the microwave or bake in a covered, lightly greased casserole dish at 350°F for about 15 minutes, or until warmed through.
- Rice: Warm in the microwave or place in a lightly greased foil packet and bake at 350°F for about 10 minutes.
Firecracker Rabbit
This Firecracker Rabbit features crispy, golden-fried rabbit pieces coated in a bold and flavorful firecracker sauce, then baked to perfection. A restaurant-quality dish that’s even better than takeout!
Ingredients
Rabbit
- 2 lbs of boneless rabbits meat
- 3 eggs
- 1 cup vegetable oil
- 3/4 cup cornstarch
- salt & pepper
Sauce
- 3/4 cup buffalo sauce
- 1 cup packed brown sugar
- 2 tsp apple cider vinegar
- 1 tbs butter
- 1 tsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. In a small bowl, whisk together the sauce ingredients and set aside.
- Cut the rabbit into 2-inch pieces and pat them dry with a paper towel. Season with salt and pepper.
- In a medium bowl, whisk the eggs vigorously until they become uniform in color and slightly frothy. Add the rabbit pieces and toss to coat.
- Heat 1 cup of vegetable oil in a large skillet over medium-high heat until it reaches 365°F.
- Just before frying, coat a batch of rabbit pieces in cornstarch, then briefly dip them back into the whisked eggs.
- Fry the rabbit in batches, ensuring space between each piece for even crisping. Cook for 3–4 minutes per side until golden brown and crispy, adjusting the heat as needed. Add more oil if necessary.
- Use a slotted spoon to transfer the fried rabbit to a wire rack to maintain crispiness. Place wax or parchment paper underneath to catch excess oil.
- Once all the rabbit is fried, add it to a large bowl with the prepared sauce and gently toss to coat. Transfer to a 9x13-inch baking dish.
- Bake for 10 minutes, then remove and toss the rabbit in the sauce again. Return to the oven and bake for another 10 minutes.
- Remove from the oven, and serve over white rice.
Notes
- Heat Matters: Ensure the oil reaches the right temperature before adding the rabbit. The pieces should sizzle immediately upon contact—this helps the coating adhere and creates a crispy exterior.
- Oil Options: Peanut oil is a great alternative for frying, adding a rich flavor that complements this dish.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for extra heat.
- Serving Suggestion: This dish pairs perfectly with rice!
- Creative Leftovers: Turn leftovers into a delicious pizza topping! Add blue cheese or ranch dressing for a tangy, buffalo-style pizza.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 911Total Fat: 56gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 41gCholesterol: 245mgSodium: 1175mgCarbohydrates: 46gFiber: 0gSugar: 30gProtein: 55g
Nutrition information is automatically calculated, so should only be used as an approximation.
