Welcome to the Recipe of the Week!
by Greg Moriates
This is a recipe that I love during those quick dinner nights when you are running from work, to an event, to another event, etc. Hits that spicy and sweet note.
You can make this with any fowl such as chicken, pheasant, partridge, etc.
Go at it!
- 1/2 cup buffalo sauce, like Frank’s
- 3/4 cup brown sugar
- 1 tbs honey
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2/3 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 3 large eggs
- 1/2 cup vegetable oil
Preheat oven to 425 degrees F.
- Add all sauce ingredients to a small bowl and mix to combine.
- In a large bowl, combine cornstarch, salt, pepper and add chicken to coat.
- Whisk together eggs in a medium bowl.
- In a large skillet, heat the vegetable oil.
- In batches, dip the coated chicken in the egg mixture and fry on each side until crispy but not cooked through (45-60 seconds per side)
- Remove the fried chicken on the paper towel to remove grease and place in a disposable aluminum pan.
- Add sauce to the fried chicken, toss and place in the oven for 30 minutes.
- Place of a bed of rice and top with scallions.
- Wrap the roast in bacon!
- Place on the smoker for approximate three hours or until the internal temperature reached 135 to 165. I love Thermoworks for thermometers.
- Let rest and service with some greens and potatoes.