Prior to her coming home, she emailed me this recipe and said we should give it a try. Well, I waited until she was home to enjoy it with us.
We all agreed...YUMMO, and definite keeper.
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 C cornstarch
2 large eggs, beaten
1/4 C vegetable oil
For the sauce:
3/4 C Imperial Sugar, Light Brown Sugar (we used our usual organic from Whole Foods)
1/3 C buffalo sauce, or more, to taste
1 TBS apple cider vinegar
1/4 tsp salt
1/4 tsp red pepper flakes, or more, to taste
Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with non-stick spray.
To make sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 TBS of water in a large bowl; set aside.
In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken.
We served with Jasmine rice. While this dish has a nice sweet heat to it, my spicy-hot loving family would have wanted to kick it up a notch (so next time I will add a bit more buffalo sauce and peppers to taste).
Hoping to get some projects out of the way this week, if this rain will ever end!!! Praying this is not a repeat of last summer (30 days + straight of rain).