I discovered this recipe over a year ago, and I’ve probably made it at least 2 dozen times since. It’s really that good. A combination of sweet and spicy, it’s quite reminiscent of a takeout dish. I’ve altered the preparation method from the original one that I found, but the results are just as delicious and reduces the cooking time.
Yield: 4-6 servings
1 1/2 – 2 pounds chicken
3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup buffalo sauce
2 eggs, scrambled
1 cup flour
1 tablespoon vinegar (I used red wine, white or apple cider also work)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 -1/2 teaspoon crushed red pepper
In a mixing bowl, combine the brown sugar, buffalo sauce, vinegar, salt, pepper and crushed red pepper. Stir until smooth, and set aside.
Dice chicken into 1-inch chunks and place into a large, resealable bag.
Pour in the beaten eggs, seal and mix around until all chicken is coated.
Place chicken, a few pieces at a time, into another large bag with the flour and shake until coated.
Repeat until all chicken is coated.
Heat the vegetable oil in a large skillet, add the chicken and cook until golden brown on all sides.
Pour the sauce evenly over the chicken and simmer until sauce thickens – about five minutes.
Top with parsley, scallions or other fresh herbs, and serve with white rice.