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Volcano Chicken: Sweet and Savory Fried Chicken Tossed in a Spicy Honey Buffalo Sauce Recipe

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3.8 from 9 reviews

Volcano Chicken is a deliciously sweet and savory fried chicken dish coated in a tangy, slightly spicy volcano sauce. Perfectly crispy on the outside and tender on the inside, this chicken is ideal for serving over rice, noodles, or veggies for a satisfying meal that's packed with bold flavors and just a hint of heat.

Ingredients

Volcano Sauce

  • 1/2 cup light brown sugar
  • 1/3 cup buffalo sauce
  • 1 tablespoon sriracha
  • 1 tablespoon rice vinegar
  • 2 teaspoons finely minced garlic
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter
  • 1/4 to 1/2 teaspoon red pepper flakes (to taste)

Breaded Chicken

  • 1 1/2 pounds chicken breast, cut into small 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

  1. Prepare the Volcano Sauce: In a saucepan over medium heat, combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, honey, butter, and red pepper flakes. Stir and bring the mixture to a simmer. Cook until it thickens into a glaze consistency, then remove from heat and transfer to a large bowl. Set aside.
  2. Prepare Chicken Pieces: Cut the chicken breasts into small bite-sized pieces to ensure even cooking.
  3. Make Dry Coating Mix: In a shallow bowl, whisk together cornstarch with a pinch of salt and black pepper.
  4. Make Wet Coating Mix: In a separate small deep bowl, whisk together the beaten eggs along with a pinch of salt and black pepper.
  5. Heat Oil for Frying: Heat vegetable oil in a frying pan to 350°F (175°C), enough for deep frying the chicken pieces.
  6. Bread the Chicken: Dip a few chicken pieces at a time first into the dry cornstarch mixture, shaking off any excess, then dip into the beaten egg mixture, letting excess drip off.
  7. Fry the Chicken: Carefully drop the breaded chicken pieces into the hot oil without overcrowding the pan. Fry in two batches for about 6 to 7 minutes each or until golden brown and cooked through. Remove the chicken from the oil and place on a wire rack to drain excess oil.
  8. Toss in Sauce: If the volcano sauce has thickened too much upon cooling, warm it briefly in the microwave for about 10 seconds. Toss the fried chicken pieces thoroughly in the warm glaze to coat evenly.
  9. Garnish and Serve: Garnish the coated chicken with sliced green onions and sesame seeds. Serve hot over rice, noodles, or steamed vegetables to enjoy the full volcano chicken experience.

Notes

  • If you prefer less heat, reduce the amount of sriracha and red pepper flakes in the volcano sauce.
  • Make sure the oil temperature stays consistent at 350°F to ensure crispy and evenly cooked chicken.
  • Use a wire rack for draining fried chicken instead of paper towels to keep the crust crisp.
  • The sauce can be prepared ahead and reheated before tossing with the chicken for convenience.
  • For a gluten-free version, substitute the cornstarch for a gluten-free flour or starch blend.

Find it online: https://recipeplenty.com/volcano-chicken-sweet-and-savory-fried-chicken-tossed-in-a-spicy-honey-buffalo-sauce-recipe/