Crispy Firecracker Chicken (Print Version)

# Ingredients:

01 - 1 ½ pounds of boneless, skinless chicken thighs or breasts.
02 - Add salt and pepper as needed.
03 - 3 eggs, beaten until mixed smooth.
04 - 1 cup of vegetable oil (plus more if required).
05 - ¾ cup of cornstarch.
06 - ¾ cup of buffalo-style hot sauce.
07 - 1 cup of packed brown sugar, light.
08 - 2 teaspoons of apple cider vinegar.
09 - 1 tablespoon of melted butter.
10 - 1 teaspoon of soy sauce.
11 - 1 teaspoon powdered garlic.
12 - ½ teaspoon ground chili powder (optional).
13 - ½ teaspoon ground mustard powder.
14 - ¼ teaspoon salt.

# Instructions:

01 - Turn the oven on to 350°F (175°C). Mix together all the sauce parts and leave them ready to use later.
02 - Slice the chicken into pieces about 2 inches wide. Make sure the pieces are dry and sprinkle on the salt and pepper.
03 - Whisk those 3 eggs until they look light and airy. Dip the chicken in until it's well coated.
04 - On medium-high heat, warm the vegetable oil to 365°F. Cover chicken first with cornstarch, then a second layer of eggs.
05 - Cook the chicken in small groups. Flip each piece after 3-4 minutes or once all sides turn crispy and golden.
06 - Lift the chicken out using a slotted spoon and let it rest on a rack to drain off extra oil.
07 - After frying all the chicken, coat each batch in the buffalo sauce. Put everything into a dish that can handle baking.
08 - Bake for 10 minutes. Toss the chicken in the sauce again, then bake for another 10 minutes.
09 - Top with green onions and pair with white rice for serving.

# Notes:

01 - To make it crispier, don’t fry until your oil is nice and hot.
02 - Adjust how spicy it is by changing the buffalo sauce amount.

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