Sweet & Savory Asian Fusion (Print Version)
# Ingredients:
→ VOLCANO SAUCE
01 -
1/2 cup light brown sugar
02 -
1/3 cup buffalo sauce
03 -
1 tablespoon sriracha
04 -
1 tablespoon rice vinegar
05 -
2 teaspoons finely minced garlic
06 -
1 tablespoon honey
07 -
1 tablespoon unsalted butter
08 -
1/4 to 1/2 teaspoon red pepper flakes to taste
→ BREADED CHICKEN
09 -
1 1/2 pound chicken breast cut into small pieces
10 -
3/4 cup cornstarch
11 -
1/4 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
2 large eggs beaten
14 -
1/4 teaspoon salt
15 -
1/4 teaspoon black pepper
16 -
vegetable oil for frying
# Instructions:
01 -
In a pot over medium heat, mix together buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, honey, butter, and red pepper flakes. Let it simmer until it thickens into a glossy glaze. Once thick, remove from heat and transfer to a large bowl for later.
02 -
Cut your chicken breast into bite-sized pieces that'll cook up quickly and evenly.
03 -
In a shallow dish, mix cornstarch with a pinch of salt and pepper. In another bowl, whisk those eggs with another pinch of salt and pepper.
04 -
Heat your vegetable oil to 350°F in a frying pan - not too hot, not too cool, just right for crispy chicken.
05 -
Dip chicken pieces first in the cornstarch mixture (shake off the excess), then into the egg mixture (let extra drip off).
06 -
Fry the chicken in batches (don't crowd the pan!) until golden brown, about 6-7 minutes. Transfer to a wire rack to drain excess oil.
07 -
Toss the crispy chicken in the volcano glaze. If the sauce has thickened too much while sitting, just warm it up in the microwave for 10 seconds first.
08 -
Sprinkle with sliced green onions and sesame seeds, then serve over rice, noodles, or alongside your favorite veggies!
# Notes:
01 -
Don't worry about the 'volcano' name - this dish isn't super spicy, just has a gentle kick of heat balanced with sweetness.
02 -
Feel free to use chicken thighs instead of breast if that's your preference.
03 -
For a lighter version, skip the breading and just coat chicken lightly in cornstarch before sautéing, then toss with the sauce.
04 -
This recipe is naturally gluten-free, just double-check your rice vinegar label to be sure.
05 -
If you can't find rice vinegar in the Asian section of your grocery store, apple cider vinegar makes a decent substitute.