INGREDIENTS
- 1/2 cup packed light brown sugar
- 1/3 cup buffalo sauce (I used Frank’s Red Hot)
- 1 Tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 pound Gold’n Plump® Boneless Skinless Chicken Breast Portions, cut into 1-inch chunks
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- Hot cooked rice
- Chopped scallions
DIRECTIONS
Preheat oven to 350 degrees F. Line a 13 x 9-inch baking dish with foil and coat with nonstick cooking spray.
In a medium bowl, whisk together sugar, buffalo sauce, apple cider vinegar, salt and red pepper flakes. Set aside.
In a large bowl, gently toss chicken pieces with cornstarch. Beat eggs in a separate bowl or shallow dish. Dip chicken pieces into eggs.
Add oil to a large nonstick skillet set to medium-high heat. Once hot, fry chicken until golden brown but not fully cooked, 3-4 minutes. Transfer chicken to a paper towel-lined plate. Discard excess oil.
Add chicken to prepared baking dish and top with buffalo sauce mixture. Bake until sauce has thickened, about 30 minutes, turning over chicken pieces halfway through cooking time. Serve over rice and top with chopped scallions, if desired.
In a medium bowl, whisk together sugar, buffalo sauce, apple cider vinegar, salt and red pepper flakes. Set aside.
In a large bowl, gently toss chicken pieces with cornstarch. Beat eggs in a separate bowl or shallow dish. Dip chicken pieces into eggs.
Add oil to a large nonstick skillet set to medium-high heat. Once hot, fry chicken until golden brown but not fully cooked, 3-4 minutes. Transfer chicken to a paper towel-lined plate. Discard excess oil.
Add chicken to prepared baking dish and top with buffalo sauce mixture. Bake until sauce has thickened, about 30 minutes, turning over chicken pieces halfway through cooking time. Serve over rice and top with chopped scallions, if desired.
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