Crispy Firecracker Chicken (Print Version)

# Ingredients:

01 - 1 cup of packed brown sugar, preferably light.
02 - 1 ½ pounds chicken breast or thighs, no bones or skin.
03 - A sprinkle of salt and pepper, as you like.
04 - 3 beaten eggs.
05 - ¾ cup cornstarch for coating.
06 - 1 cup vegetable oil, with extra if needed.
07 - ¾ cup buffalo hot sauce.
08 - 2 teaspoons of apple cider vinegar.
09 - 1 tablespoon of melted butter.
10 - 1 teaspoon soy sauce.
11 - 1 teaspoon garlic powder.
12 - ½ teaspoon mustard powder.
13 - ½ teaspoon optional chili powder for spice.
14 - ¼ teaspoon of table salt.

# Instructions:

01 - Turn on your oven to 350°F (175°C). Mix up the sauce ingredients and keep them nearby.
02 - Chop chicken into bite-sized pieces about 2 inches. Dry them with a paper towel, then sprinkle with salt and pepper.
03 - Beat eggs in a bowl until fluffy, then toss the chicken pieces in to coat well.
04 - Heat up the vegetable oil in a pan on medium-high until it reaches 365°F. Roll chicken in cornstarch, then back in the eggs.
05 - Fry chicken in small batches. Let it cook for 3–4 minutes per side until crispy and golden.
06 - Take the fried chicken out using a slotted spoon. Place it on a rack to drain off oil.
07 - Once all the chicken’s fried, mix it gently with the buffalo sauce. Move it to a dish for baking.
08 - Let it bake in the oven for 10 minutes, stir to coat again, and bake for another 10 minutes.
09 - Top with fresh green onions and enjoy with some white rice on the side.

# Notes:

01 - For an extra crunch, make sure the oil is super hot before frying.
02 - Control the heat by adding more or less of the buffalo sauce.

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