- 1/2 cup buffalo sauce like Frank's
- 3/4 cup brown sugar
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- For the chicken:
- 2/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1-inch cubes
- 3 large eggs
- 1/2 cup vegetable oil
- To serve:
- 1 cup cooked rice
- Fresh scallions just the green ends, Preheat the oven to 400°F.
- .
- Prep the sauce:
- Stir together the sauce ingredients in a medium bowl and set aside.
- 2.
- Prep the chicken:
- In a bowl or large plastic bag combine the cornstarch, salt, and pepper. Add chicken and toss to coat well.
- Whisk together the eggs in a medium mixing bowl. Line a plate with paper towels. Arrange everything near your stove.
- 3.
- Fry the chicken on the stovetop:
- In a large deep skillet or wok, warm the vegetable oil over medium-high heat until a flick of water sizzles on contact.
- As soon as the oil is hot transfer the coated chicken to the bowl with the eggs and toss to coat well. Scoop out the chicken
- pieces with a slotted spoon allowing any excess egg to drain off, and transfer the chicken to the skillet in an even layer.
- Cook for about 3 minutes per side until a crust forms and the chicken is a light tan color. The chicken will not be cooked
- through at this point.
- 4.
- Sauce the chicken:
- When chicken is done remove it from the skillet with a slotted spoon and transfer it to the plate lined with paper towels to
- drain off any excess oil.
- Transfer to a 9x13-inch baking dish. Add sauce and toss to combine.
- 5.
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- Bake the chicken:
- Bake chicken for 25 to 30 minutes stirring halfway through to ensure even cooking. When the chicken is done, it should be
- cooked through and the sauce will thicken and turn into a glaze coating the chicken.
- 6.
- Serve:
- Serve chicken with cooked rice garnished with scallions
