Okay, so out of all the recipes I’ve found and made on Pinterest, this one is the best, by far. It was a little sweet but had that bit of a kick I love in my food and both my mom and my brother absolutely raved about it. It was a little harder than I was used to, but boy, was it good. I would make it again in a heartbeat. I might make it again in a few days, even.
1 pound (About 4) boneless, skinless chicken breasts
1/4-1/2 cup Vegetable Oil
1/2 cup Cornstarch
For the Sauce:
1/3 cup Buffalo Sauce
1 cup cup brown sugar
1 tbsp Apple Cider Vinegar
1/2 tsp Salt
1/2 tsp Red Pepper Flakes
1. Preheat the oven to 325 degrees. Cut the chicken into approximately one inch pieces. Lightly oil/Coat with with non-stick cooking spary a 9×13 baking dish.
2. Crack and beat the three eggs in a small bowl. In a gallon-sized plastic bag, place chicken and cornstarch and seal. Shake the bag until the chicken is well coated.
3. Heat vegetable oil in a skillet over medium-high heat. I started with a 1/4 cup and ended up needing to add more later. Start with only a 1/4 cup to coat the bottom of the pan.
4. Coat the chicken pieces in the egg and cook until slightly browned (1-2 minutes). They will be a light golden color. Transfer to a paper towel lined plate and wipe off excess oil.
5. In a medium sized bowl, combine buffalo sauce, brown sugar, apple cider vinegar, salt, and red pepper flakes. Stir until well mixed.
6. Add chicken to baking dish and pour the sauce over the top. Stir until the chicken is coated.
8. Bake in the oven for 40 minutes or until sauce has thickened. Every 10-15 minutes, remove the chicken from the oven to stir and turn over the chicken so that every piece gets evenly coated and cooked.