Let’s dive into the world of volcano chicken – a mouthwatering sweet and savory dish that’s simply perfect when served over a bed of rice! And hey, don’t fret about the name ‘volcano’ – it’s not too spicy, just a little kick to keep things interesting.
Volcano Chicken
**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 pounds 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)
**To Make the Sauce:**
- Combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, honey, butter, and red pepper flakes in a pot over medium heat. Let it simmer until it thickens into a glaze. Once thick, remove from heat and transfer to a large bowl. Set aside.
- Cut the chicken breast into small pieces.
- In a shallow bowl, whisk together cornstarch, a pinch of salt, and black pepper.
- In a separate deep bowl, whisk together eggs, a pinch of salt, and black pepper.
- Heat vegetable oil to 350°F in a frying pan.
- Dip a few chicken pieces at a time first in the dry batter, shaking off any excess, and then into the wet batter, letting any excess drip off.
- Fry the breaded chicken in batches, ensuring not to overcrowd the pan. Fry until golden, about 6 to 7 minutes. Remove from oil and drain excess oil on a wire rack.
- Toss the fried chicken in the prepared glaze. If the glaze thickens too much upon cooling, warm it up for 10 seconds in the microwave before tossing.
- Garnish with green onions and sesame seeds, and serve with rice, noodles, or veggies!
- You can use chicken thigh instead of chicken breast if preferred.
- For extra spiciness, increase the amount of sriracha or red pepper flakes.
- To make it lighter, skip the deep frying and sauté the chicken in a pan with some cornstarch before tossing it in the sauce.
- This recipe is gluten-free, but ensure the rice vinegar you use is gluten-free by checking the label.
- Rice vinegar can usually be found in the Asian section of your grocery store, but if unavailable, you can use apple cider vinegar as a substitute.
