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.