Firecracker Chicken

Ingredients

• 1/2 cup buffalo sauce, like Frank's
• 3/4 cup brown sugar
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2/3 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
• 3 large eggs
• 1/2 cup vegetable oil
• Cooked rice
• Fresh scallions, just the green ends, chopped

Directions

1. Heat the oven to 400 degrees F. While it warms, make the sauce by mixing the sauce ingredients in a medium bowl, then set it aside. For the chicken, put the cornstarch, salt, and pepper in a bowl or large plastic bag. Add the chicken and toss until every piece is coated.
2. Beat the eggs in a medium mixing bowl. Set a plate with paper towels nearby, and gather everything close to the stove. Pour the vegetable oil into a large, deep skillet or wok and heat it over medium-high heat until a tiny splash of water crackles when it hits the oil.
3. Once the oil is ready, move the coated chicken into the eggs and toss to cover it well. Use a slotted spoon to lift the chicken out, letting extra egg drip back into the bowl, then add the pieces to the skillet in a single layer.
4. Cook the chicken for about 3 minutes per side, just until the outside forms a crust and turns pale golden-tan. It will still need more cooking later. When the pieces are browned, lift them from the skillet with a slotted spoon and place them on the paper towel-lined plate so the extra oil can drain.
5. Move the chicken into a 9x13 baking dish. Pour the sauce over the top and toss until the pieces are evenly coated.
6. Bake for 25 to 30 minutes, stirring once halfway through so the chicken cooks evenly. It is ready when the chicken is cooked through and the sauce has thickened into a glossy coating.
7. Serve the chicken over cooked rice with chopped scallion greens on top.