Ingredients

• 1 ½ lbs. boneless, skinless chicken breast or thighs
• Salt and pepper
• 3 eggs, whisked
• 1 cup vegetable oil, plus more as needed
• ¾ cup cornstarch

• ¾ cup buffalo sauce
• 1 cup packed light brown sugar
• 2 teaspoons apple cider vinegar
• 1 tablespoon butter, melted
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• ½ teaspoon chili powder (optional)
• ½ teaspoon mustard powder
• ¼ teaspoon salt

Instructions

1. Set the oven to 350°F. Combine all sauce ingredients in a bowl, whisk until smooth, and set aside.
2. Cut the chicken into 2-inch chunks. Pat dry thoroughly, then season with salt and pepper.
3. In a medium bowl, whisk the eggs vigorously until evenly blended and slightly airy. Add the chicken and stir until fully coated.
4. Heat 1 cup of vegetable oil in a skillet over medium-high heat until it reaches 365°F. Working in batches, dredge the chicken pieces in cornstarch, then briefly dip each one back into the egg mixture.
5. Fry the chicken in batches, making sure not to overcrowd the pan. Cook until lightly golden and crisp, about 3–4 minutes per side, flipping once. Adjust heat as needed and add extra oil if required.
6. Transfer cooked chicken to wire racks set over parchment or wax paper to allow excess oil to drip away while keeping the coating crisp.
7. Once all chicken has been fried, place it in a large bowl with the prepared sauce and gently toss until evenly coated. Transfer to a 9 x 13-inch baking dish.
8. Bake for 10 minutes, remove from the oven, and carefully toss to redistribute the sauce. Return to the oven and bake for an additional 10 minutes.
9. Garnish with green onions before serving. Serve with white rice or vegetable fried rice.

• Make sure the oil is fully heated before frying; the chicken should begin bubbling immediately when added.
• Peanut oil may be used in place of vegetable oil for additional flavor.
• Frank’s Red Hot Buffalo Sauce works especially well here.
• Add a pinch of red pepper flakes to the sauce for extra heat if desired.
• Leftovers store well and can be repurposed as a pizza topping with ranch or blue cheese dressing.

• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• For freezing, store the chicken and rice separately.
• Reheat chicken in the microwave or in a covered baking dish at 350°F for about 20 minutes, until heated through.
• Rice can be reheated in the microwave or wrapped in foil and warmed in the oven for about 10 minutes.