Firecracker Chicken

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 cup Cornstarch
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  1 tsp Garlic powder
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  1 tsp 1 tsp salt ($0.04)
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  1 tsp 1 Tsp Black Pepper (Freshly Cracked, $0.16)
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  0.3 cup Vegetable oil
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  0.5 cup Buffalo wing sauce
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  0.5 cup Brown sugar
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  1 tbsp Vinegar, Apple Cider
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  0.3 tsp Red pepper flakes

Instructions

1. 1Pat the chicken breasts dry with paper towels, then cut into bite-sized pieces. In a shallow bowl, combine the cornstarch, garlic powder, and a pinch of salt and pepper. Add the chicken pieces and toss until evenly coated on all sides.
2. 2Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in two batches to avoid overcrowding, add half the chicken pieces and cook for 3–4 minutes until golden brown on the bottom, then flip and cook for another 3–4 minutes until the internal temperature reaches 165°F. Transfer to a clean plate and repeat with the remaining 1 tablespoon of oil and remaining chicken.
3. 3Return the skillet to medium-high heat and pour in the buffalo wing sauce, brown sugar, apple cider vinegar, and red pepper flakes. Stir constantly for 2–3 minutes until the sugar dissolves and the sauce thickens slightly, then add the cooked chicken back to the skillet and toss until fully coated.
4. 4Cook the sauced chicken together for 1–2 minutes over medium heat to warm through, stirring occasionally until the sauce clings to every piece.
5. 5Divide the firecracker chicken evenly into 4 airtight containers while hot, allowing it to cool slightly before sealing. Refrigerate for up to 4 days.