Volcano Chicken
HB-10175 · Hand-built original · American
Small pieces of chicken coated in cornstarch and egg, fried until golden and tossed in a sweet, hot buffalo, honey and sriracha glaze.
AmericanMain course40 min
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- VOLCANO SAUCE:
- 1/2 cup light brown sugar
- 1/3 cup buffalo sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 2 teaspoons finely minced garlic
- 1 tablespoon honey
- 1 tablespoon unsalted butter
- 1/4 to 1/2 teaspoon red pepper flakes to taste
- BREADED CHICKEN:
- 1 1/2 pound chicken breast cut into small pieces
- 3/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil for frying
Method
- Simmer the buffalo sauce, brown sugar, rice vinegar, sriracha, garlic, honey, butter and red pepper flakes in a pot over medium heat until the mixture thickens into a glaze, then pour it into a large bowl and set it aside.
- Cut the chicken breast into small pieces.
- Whisk the cornstarch in a shallow bowl with the salt and black pepper, and whisk the eggs in a small deep bowl with their salt and black pepper.
- Heat vegetable oil to 350°F in a frying pan.
- Coat a few chicken pieces at a time in the cornstarch mixture, shaking off the excess, then dip them in the egg and let the excess drip off.
- Fry the chicken in two batches without crowding the pan for 6 to 7 minutes, until golden, and drain it on a wire rack.
- Toss the fried chicken through the glaze, warming the glaze briefly first if it has thickened as it cooled, and serve the chicken hot while the coating is still glossy.
Prep: 15 min · Cook: 25 min · Total: 40 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).