Volcano Chicken

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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

Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course


**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.

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