Volcano Chicken

Volcano chicken is the most delicious mix of sweet and savory chicken with a spicy kick. The spice levels in this dish can even be adjusted to anything from mild to burn-your-mouth-off, and it all depends on the amount of Sriracha you add.

I love this dish because you can customize all the flavors and make it according to your own tastes!

What Is Volcano chicken?

Volcano chicken is a crispy breaded chicken dish that is glazed with sweet and savory sauce and has a spicy kick.

The chicken is breaded with flour or cornstarch and eggs, but for an extra dose of crispiness, you can bread the chicken with some breadcrumbs.

However, the breading with just flour or cornstarch and egg will give a nice and thin crispy shell that soaks up the glaze perfectly, so don’t knock it till you try it!

Which Part Of The Chicken To Use

For volcano chicken, I always use chicken breasts. The chicken breast allows perfectly cubed pieces of chicken.

I really have not used any other part of the chicken, so I cannot confirm or give you advice on how well other cuts will work with this recipe, but you are always welcome to experiment in your own kitchen.

Besides the chicken breast, I suggest deboned chicken legs and thighs, but they will not look as great and uniform as chicken breasts. 

How To Serve Volcano Chicken

My favorite way to serve volcano chicken is with cooked rice. Sometimes I use plain white rice, sometimes Jasmine, but brown rice will give you the most wholesome meal.

My must-have on this dish is spring onion. Not only does it offer a nice contrast, but it also elevates the dish itself in the terms of flavor combinations.

If you want some extra crunchiness, I recommend that you sprinkle your chicken with some sesame seeds, raw or toasted. 

Besides rice, you can serve chicken with steamed broccoli or cauliflower, brussels sprouts, or other desired veggies.

Volcano chicken pairs really nicely with noodles as well!

How To Make Volcano Chicken 

Although it requires quite a few steps, volcano chicken is fairly easy to make. Here is everything you’ll need and how to do it:

Preparation time: 10 minutes

Cooking time: 6 minutes

Servings: 2

Ingredients:

For the chicken:

• 0.75 lb chicken breast
• 1/3 cup cornstarch or flour
• Salt and pepper, to taste
• 2 small eggs, beaten
• Spring onions, as garnish

For the sauce:

• ¼ cup brown sugar
• 4 tbsp buffalo sauce
• 1 tbsp Sriracha sauce
• ½ tbsp rice vinegar or white wine vinegar
• 1 clove garlic, minced or ¼ tsp garlic powder
• ½ tbsp honey
• ½ tbsp butter
• Red pepper flakes or chili powder, as desired

Instructions

Pat-dry the chicken with paper towels and cut in a 1-inch cubes. Make sure your pieces are at the same size, so they all cook evenly. 

Maybe you have read about or seen people that wash their chicken, but please avoid that. Washing chicken will do you no good and instead cleaning it, you will set the bacteria into the inner parts of the chicken. So, just pat-dry, and that’s it.

Season the chicken with salt and pepper.

In a bowl, combine starch or flour with some salt and pepper and mix in the chicken.

Lightly season the eggs with salt and beat until frothy. 

Heat 2-inches of oil in a skillet on medium-high heat. Coat the chicken with the cornstarch mixture and dip into the eggs. Drip off the excess.

Fry the chicken in oil on medium-high heat for 6-7 minutes. Remove the chicken from the skillet and set aside in a clean bowl.

Make the sauce: combine all sauce ingredients in a saucepot. Bring to a simmer. Cook for 3-5 minutes. 

Pour the glaze over the chicken and toss to combine. 

Serve chicken over rice, sprinkled with sliced spring onions. Enjoy!

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