Description
Volcano Chicken is a crispy, golden fried chicken dish coated in a sticky sweet-and-savory volcano sauce made with buffalo sauce, brown sugar, honey, garlic, and just a touch of sriracha. It’s the perfect weeknight dinner served over rice, noodles, or vegetables.
Ingredients
- For the Volcano Sauce
- 1/2 cup light brown sugar
- 1/3 cup buffalo sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 2 teaspoons garlic, finely minced
- 1 tablespoon honey
- 1 tablespoon unsalted butter
- 1/4 to 1/2 teaspoon red pepper flakes
- For the Chicken
- 1 1/2 pounds chicken breast, cut into bite-sized 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
Instructions
- In a saucepan, combine the buffalo sauce, brown sugar, rice vinegar, sriracha, garlic, honey, butter, and red pepper flakes. Simmer over medium heat until thickened into a glaze, then transfer to a large bowl.
- Cut the chicken into bite-sized pieces.
- In one bowl, whisk together the cornstarch, salt, and pepper.
- In another bowl, whisk together the eggs with the remaining salt and pepper.
- Heat vegetable oil to 350°F (175°C).
- Coat each piece of chicken in the cornstarch mixture, then dip into the beaten eggs.
- Fry the chicken in batches for 6–7 minutes, or until golden brown and fully cooked. Drain on a wire rack.
- Toss the hot fried chicken in the prepared volcano sauce until evenly coated.
- Garnish with sliced green onions and sesame seeds if desired. Serve immediately over rice, noodles, or steamed vegetables.
Notes
- Chicken thighs can be substituted for chicken breasts.
- For extra heat, increase the sriracha or red pepper flakes.
- For a lighter version, coat the chicken lightly in cornstarch and pan-fry instead of deep frying.
- Apple cider vinegar can replace rice vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-Inspired