Recipe Background
Volcano Chicken combines spice and glaze for a bold statement dish.
The first meal I made in my new test kitchen was an unforgettable mix of chaos and triumph. After the movers hauled away the last box, I stood staring at the shiny new range, feeling the pressure to create something bold. The cupboard offered up a collection of spicy and sweet ingredients—a bottle of Buffalo sauce and a puckered smile from rice vinegar caught my eye. With sriracha and brown sugar in hand, a wild idea formed: I would make Volcano Chicken to mark this culinary milestone.
The sound of sizzling echoed as I crafted my glaze, stirring constantly to transform it into a glossy finish. A splash of honey joined unsalted butter, giving the sauce a unique gloss and depth. I could almost hear the crescendo of flavors singing together as I adjusted the garlic and red pepper flakes, testing the line between fiery and delightful. Coating the chicken pieces was a ritual in itself, each move precise to ensure a crisp, golden texture. Here's my tip: let the chicken rest on a wire rack to keep that perfectly proud crust intact.
As friends gathered around the small table, plates piled high with rice, chicken, and a sprinkle of green onions, the room filled with laughter and approval. This dish, with its zesty kick and tantalizing glaze, became my new kitchen's first statement piece, a spicy beacon of what was yet to come. Remember, if the glaze cools and thickens too much, a quick zap in the microwave revives it beautifully. Welcome to the world, Volcano Chicken—a creation born from an adventurous heart and a spicy dream.
Ingredients
For the volcano sauce:
- 1/3 cup Buffalo sauce store-bought or homemade
- 1/2 cup light brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 teaspoons garlic finely minced
- 1 tablespoon honey
- 1 tablespoon unsalted butter
- 1/4 teaspoon red pepper flakes
For the breaded chicken:
- 3/4 cup cornstarch
- 1/4 teaspoon salt plus more, to taste
- 1/4 teaspoon black pepper plus more, to taste
- 2 large eggs beaten
- vegetable oil to taste
- 1 1/2 pounds chicken breast cut into small pieces
Optional, for serving:
- rice to taste, cooked and warm
- vegetables optional, to taste, of your choice, steamed and warm
- green onions to taste
- sesame seeds to taste
Directions
- Place a wire rack over paper towels.
- In a large saucepan over medium heat, add the Buffalo sauce, the brown sugar, the rice vinegar, the sriracha, the garlic, the honey, the butter, and the red pepper flakes.
- Cook the sauce mixture, while stirring constantly, until the sauce comes to a simmer and thickens into a glaze.
- Transfer the thickened glaze from the stovetop and pour it into a large bowl.
- In a medium shallow bowl, add the cornstarch, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and whisk to combine.
- In a small deep bowl, add the eggs, the extra salt, and the extra black pepper and whisk to combine.
- In a large skillet, heat the vegetable oil to 350 degrees F.
- A few pieces at a time, dip the chicken into the cornstarch mixture and shake off any excess, then immediately dip the chicken into the egg mixture, again allowing any excess to drip off.
- Continue the dredging process until all the chicken pieces are coated.
- Working in two or more batches, add the breaded chicken to the heated vegetable oil and fry until the chicken is golden and reaches an internal temperature of 165 degrees F, about 6-7 minutes. Be careful not to overcrowd the chicken while frying.
- Transfer the fried chicken pieces from the skillet to the prepared wire rack and let them drain.
- Add the chicken to the glaze mixture and toss to coat. Note: if the glaze has thickened too much during cooling, transfer it to the microwave and heat for about 10 seconds, prior to adding the chicken.
- Serve the chicken over the rice, paired with the steam vegetables, and topped with the green onions and the sesame seeds.
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