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🔥🎉 Sizzling Chicken with a kick! This amazing buffalo-style chicken dish blends juicy, crispy bites with fiery sauce. It's a hit at dinner get-togethers or just when you want to treat your family. Trust me, everyone will want more!
WHAT YOU NEED
- Chicken: 1 ½ lbs. chicken breast or thighs (no bones, no skin), chopped into 2-inch chunks and dried
- Salt/Pepper: As needed for chicken flavor
- Eggs: 3 eggs, beaten till bubbly and even
- Vegetable Oil: 1 cup for cooking, add more if needed to keep temperature
- Cornstarch: ¾ cup, makes the chicken extra crunchy
- Buffalo Sauce: ¾ cup, brings the heat
- Light Brown Sugar: 1 cup, balances with sweetness
- Apple Cider Vinegar: 2 teaspoons, adds tang
- Butter: 1 tablespoon, melted, makes sauce richer
- Soy Sauce: 1 teaspoon, deepens flavor
- Garlic Powder: 1 teaspoon, boosts taste
- Chili Powder: ½ teaspoon (if you want), extra heat kick
- Mustard Powder: ½ teaspoon, gives subtle zing
- Salt: ¼ teaspoon, brings out flavors
HOW TO MAKE IT
- Step 1:
- Get your oven warming to 350 degrees. While that's happening, mix all sauce stuff in a bowl and put it aside.
- Step 2:
- Chop your chicken into 2-inch chunks and wipe them totally dry using paper towels. Sprinkle plenty of salt and pepper all over to boost flavor.
- Step 3:
- Grab a medium bowl and beat the eggs hard until they're frothy and all one color. Toss in your chicken pieces and turn them around so they're fully coated.
- Step 4:
- Pour 1 cup veggie oil into a deep pan and heat it up to 365 degrees. Right before cooking, roll the first batch of chicken in cornstarch, then dunk each piece back in the egg mix.
- Step 5:
- Cook the chicken in small groups, leaving room between pieces. Fry about 3-4 minutes each side until they're light brown and crunchy. Tweak the heat as you go, adding more oil if you need to.
- Step 6:
- When they turn golden, scoop the chicken out with a slotted spoon and put them on wire racks. This keeps them crunchy by letting extra oil drip away.
- Step 7:
- After cooking all chicken, drop it into a big bowl with your sauce. Gently flip the pieces so they get coated all over.
- Step 8:
- Put the coated chicken in a 9 x 13-inch baking dish and bake for 10 minutes. Take it out, flip it around gently, then bake 10 more minutes.
- Step 9:
- Pull it from the oven and sprinkle with green onions. Serve hot on white rice for a complete meal.
How to Serve and Store
- Put your spicy chicken on a pile of white rice for a full meal.
- Top with green onions or sesame seeds to make it look and taste even better.
- Keep extras in a tight container in your fridge for up to 3 days.
Pro Chef Advice
- Gordon Ramsay says your oil needs to be super hot before adding chicken or it'll turn out soggy.
- Ina Garten thinks you should let chicken sit a bit after frying to keep all the juices inside.
- Emeril Lagasse says fresh sauce ingredients will make everything taste way better.
MIX IT UP
- Try teriyaki instead of buffalo sauce for a sweeter Asian flavor.
- Throw on some crushed peanuts or sesame seeds for extra crunch.
- Make it a full dinner by adding steamed veggies on the side.