Firecracker Chicken

• Meat

  • 1/3 cup Buffalo sauce
  • 1 lb Chicken breasts, boneless skinless

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup Cornstarch
  • 3/4 cup Imperial sugar light brown sugar
  • 1 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/4 cup Vegetable oil

Found on damndelicious.net

Description

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil
• 3/4 cup Imperial Sugar Light Brown Sugar
• 1/3 cup buffalo sauce, or more, to taste
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes, or more, to taste

Directions

• Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken. Serve immediately.