4 servings (about 6 oz per serving)
Crispy pan-fried chicken pieces coated in a spicy-sweet buffalo and brown sugar glaze.
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| prepPreheat skillet over medium-high heat | ||||
| 680 g boneless skinless chicken breasts, cut into 1-inch pieces | Coat chicken in cornstarch & spices | Fry first batch 3–4 min per side | Fry second batch 3–4 min per side | Return chicken, coat in sauce |
| 60 g corn starch | ||||
| 1 tsp garlic powder | ||||
| 1 tsp salt | ||||
| 1 tsp freshly cracked black pepper | ||||
| 2 Tbsp vegetable oil (for first batch) | ||||
| 120 ml buffalo sauce | Simmer sauce 2 min until thick | |||
| 100 g brown sugar | ||||
| 1 Tbsp apple cider vinegar | ||||
| 1/4 tsp crushed red pepper flakes | ||||
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