Crispy fried chicken tossed in a sweet, tangy, and slightly spicy sauce, then baked until glossy. Tastes better than takeout.
Why You’ll Love It:
- Restaurant-quality flavor at home
- The crispy coating stays crunchy
- Perfect balance of sweet, tangy, and spicy
Ingredients
Serves 6
For the Chicken:
- 1 ½ lbs. boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
- Salt and pepper
- 3 eggs, well whisked
- ¾ cup cornstarch
- 1 cup vegetable oil (for frying, more as needed)
For the Sauce:
- ¾ cup buffalo sauce (like Frank’s Red Hot)
- 1 cup packed light brown sugar
- 2 tsp apple cider vinegar
- 1 tbsp melted butter
- 1 tsp soy sauce
- 1 tsp garlic powder
- ½ tsp chili powder (optional, for extra heat)
- ½ tsp mustard powder
- ¼ tsp salt
Instructions
- Prep: Preheat oven to 350°F (175°C). Whisk all sauce ingredients together in a large bowl. Set aside.
- Coat Chicken: Pat chicken pieces dry and season with salt and pepper. Place whisked eggs in a medium bowl. Add chicken and toss to coat evenly.
- Dredge: Remove chicken from eggs and coat each piece in cornstarch. Then, briefly dip each piece back into the whisked eggs.
- Fry: Heat oil in a large pot or Dutch oven to 365°F (185°C). Fry chicken in batches for 3-4 minutes per side, until golden brown and crisp. Don’t overcrowd the pot. Transfer fried chicken to a wire rack set over a tray.
- Sauce & Bake: Once all chicken is fried, add it to the bowl with the sauce. Gently toss to coat. Transfer everything to a 9×13-inch baking dish.
- Bake: Bake for 10 minutes. Remove and gently toss chicken in the sauce again, then bake for another 10 minutes.
- Serve: Garnish with sliced green onions. Serve immediately with white rice.
Key Tips
- Oil Temperature: Ensure oil is hot (365°F) before adding chicken. This keeps the coating crisp.
- Shortcut: Use a store-bought buffalo sauce you like.
- Make it Milder: Omit the optional chili powder if sensitive to spice.
- Serving Suggestion: Pairs perfectly with simple white rice or vegetable fried rice.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months (store chicken and rice separately).
- Reheat: Reheat thawed portions in the microwave or in a covered dish at 350°F until hot.
