Ingredients
Method
- Gather and prepare all ingredients.
- Coat the chicken: Place the chicken, cornstarch, garlic powder, salt, and pepper into a ziplock bag. Seal and gently shake to coat every piece of chicken.
- Cook the chicken (batch 1): Using a medium-sized skillet, warm 2 Tbsp of vegetable oil over medium-high heat. Once hot, carefully place half the coated chicken pieces in the skillet, ensuring not to overcrowd. Cook for 3-4 minutes on one side until golden.
- Cook the chicken (batch 2): Flip the chicken pieces and continue cooking for another 3-4 minutes until golden brown. Remove the cooked chicken from the skillet and set aside.
- Make the sauce: Add the remaining 2 Tbsp of vegetable oil to the skillet. Add the buffalo sauce, brown sugar, apple cider vinegar, and crushed red pepper flakes. Stir well and bring to a simmer.
- Combine and serve: Return the cooked chicken to the skillet with the sauce. Toss to coat thoroughly. Serve immediately, ideally over rice or with your favorite sides.
Video
Notes
- For extra crispiness, ensure the chicken is fully coated in cornstarch and don't overcrowd the pan when frying.
- Adjust the crushed red pepper flakes to control the heat level – more for spicier, less for milder.
- Serve immediately for the best texture; the sauce will thicken as it cools. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the crushed red pepper flakes to control the heat level – more for spicier, less for milder.
- Serve immediately for the best texture; the sauce will thicken as it cools. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.