{"id":33005,"date":"2025-09-16T14:37:02","date_gmt":"2025-09-16T07:37:02","guid":{"rendered":"https:\/\/9amchef.com\/?p=33005"},"modified":"2025-09-16T14:37:02","modified_gmt":"2025-09-16T07:37:02","slug":"volcano-chicken","status":"publish","type":"post","link":"https:\/\/9amchef.com\/volcano-chicken\/","title":{"rendered":"Volcano Chicken"},"content":{"rendered":"\n
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Let’s dive into the world of volcano chicken \u2013 a mouthwatering sweet and savory dish that’s simply perfect when served over a bed of rice! And hey, don’t fret about the name ‘volcano’ \u2013 it’s not too spicy, just a little kick to keep things interesting.<\/p>\n\n\n\n

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Volcano Chicken<\/h2>\n\t\t

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**Volcano Sauce:**<\/h4>
  • 1\/2 cup light brown sugar<\/li>
  • 1\/3 cup buffalo sauce<\/li>
  • 1 tablespoon sriracha<\/li>
  • 1 tablespoon rice vinegar<\/li>
  • 2 teaspoons finely minced garlic<\/li>
  • 1 tablespoon honey<\/li>
  • 1 tablespoon unsalted butter<\/li>
  • 1\/4 to 1\/2 teaspoon red pepper flakes (to taste)<\/li><\/ul>

    **Breaded Chicken:**<\/h4>
    • 1 1\/2 pounds chicken breast (cut into small pieces)<\/li>
    • 3\/4 cup cornstarch<\/li>
    • 1\/4 teaspoon salt<\/li>
    • 1\/4 teaspoon black pepper<\/li>
    • 2 large eggs (beaten)<\/li>
    • 1\/4 teaspoon salt<\/li>
    • 1\/4 teaspoon black pepper<\/li>
    • Vegetable oil (for frying)<\/li><\/ul>\t<\/div>\n\t
      \n\t\t

      **To Make the Sauce:**<\/h4>
      1. Combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, honey, butter, and red pepper flakes in a pot over medium heat. Let it simmer until it thickens into a glaze. Once thick, remove from heat and transfer to a large bowl. Set aside.<\/li>
      2. Cut the chicken breast into small pieces.<\/li>
      3. In a shallow bowl, whisk together cornstarch, a pinch of salt, and black pepper.<\/li>
      4. In a separate deep bowl, whisk together eggs, a pinch of salt, and black pepper.<\/li>
      5. Heat vegetable oil to 350\u00b0F in a frying pan.<\/li>
      6. Dip a few chicken pieces at a time first in the dry batter, shaking off any excess, and then into the wet batter, letting any excess drip off.<\/li>
      7. Fry the breaded chicken in batches, ensuring not to overcrowd the pan. Fry until golden, about 6 to 7 minutes. Remove from oil and drain excess oil on a wire rack.<\/li>
      8. Toss the fried chicken in the prepared glaze. If the glaze thickens too much upon cooling, warm it up for 10 seconds in the microwave before tossing.<\/li>
      9. Garnish with green onions and sesame seeds, and serve with rice, noodles, or veggies!<\/li><\/ol>\t<\/div>\n\t
        \n\t\t
          \n
        • You can use chicken thigh instead of chicken breast if preferred.<\/li>\n
        • For extra spiciness, increase the amount of sriracha or red pepper flakes.<\/li>\n
        • To make it lighter, skip the deep frying and saut\u00e9 the chicken in a pan with some cornstarch before tossing it in the sauce.<\/li>\n
        • This recipe is gluten-free, but ensure the rice vinegar you use is gluten-free by checking the label.<\/li>\n
        • Rice vinegar can usually be found in the Asian section of your grocery store, but if unavailable, you can use apple cider vinegar as a substitute.<\/li>\n<\/ul>\n\t<\/div>\n\t
          \n\t\t
          Main Course<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
          \n\t

          Volcano Chicken<\/h2>\n\t\t

          \n\t\t\t<\/p>\n\t

          \n\t\t\t<\/div>\n\t
          \n\t\t

          **Volcano Sauce:**<\/h4>
          • 1\/2 cup light brown sugar<\/li>
          • 1\/3 cup buffalo sauce<\/li>
          • 1 tablespoon sriracha<\/li>
          • 1 tablespoon rice vinegar<\/li>
          • 2 teaspoons finely minced garlic<\/li>
          • 1 tablespoon honey<\/li>
          • 1 tablespoon unsalted butter<\/li>
          • 1\/4 to 1\/2 teaspoon red pepper flakes (to taste)<\/li><\/ul>

            **Breaded Chicken:**<\/h4>
            • 1 1\/2 pounds chicken breast (cut into small pieces)<\/li>
            • 3\/4 cup cornstarch<\/li>
            • 1\/4 teaspoon salt<\/li>
            • 1\/4 teaspoon black pepper<\/li>
            • 2 large eggs (beaten)<\/li>
            • 1\/4 teaspoon salt<\/li>
            • 1\/4 teaspoon black pepper<\/li>
            • Vegetable oil (for frying)<\/li><\/ul>\t<\/div>\n\t
              \n\t\t

              **To Make the Sauce:**<\/h4>
              1. Combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, honey, butter, and red pepper flakes in a pot over medium heat. Let it simmer until it thickens into a glaze. Once thick, remove from heat and transfer to a large bowl. Set aside.<\/li>
              2. Cut the chicken breast into small pieces.<\/li>
              3. In a shallow bowl, whisk together cornstarch, a pinch of salt, and black pepper.<\/li>
              4. In a separate deep bowl, whisk together eggs, a pinch of salt, and black pepper.<\/li>
              5. Heat vegetable oil to 350\u00b0F in a frying pan.<\/li>
              6. Dip a few chicken pieces at a time first in the dry batter, shaking off any excess, and then into the wet batter, letting any excess drip off.<\/li>
              7. Fry the breaded chicken in batches, ensuring not to overcrowd the pan. Fry until golden, about 6 to 7 minutes. Remove from oil and drain excess oil on a wire rack.<\/li>
              8. Toss the fried chicken in the prepared glaze. If the glaze thickens too much upon cooling, warm it up for 10 seconds in the microwave before tossing.<\/li>
              9. Garnish with green onions and sesame seeds, and serve with rice, noodles, or veggies!<\/li><\/ol>\t<\/div>\n\t
                \n\t\t
                  \n
                • You can use chicken thigh instead of chicken breast if preferred.<\/li>\n
                • For extra spiciness, increase the amount of sriracha or red pepper flakes.<\/li>\n
                • To make it lighter, skip the deep frying and saut\u00e9 the chicken in a pan with some cornstarch before tossing it in the sauce.<\/li>\n
                • This recipe is gluten-free, but ensure the rice vinegar you use is gluten-free by checking the label.<\/li>\n
                • Rice vinegar can usually be found in the Asian section of your grocery store, but if unavailable, you can use apple cider vinegar as a substitute.<\/li>\n<\/ul>\n\t<\/div>\n\t
                  \n\t\t
                  Main Course<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  Let’s dive into the world of volcano chicken \u2013 a mouthwatering sweet and savory dish that’s simply perfect when served over a bed of rice! And hey, don’t fret about the name ‘volcano’ \u2013 it’s not too spicy, just a little kick to keep things interesting.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130],"tags":[],"class_list":["post-33005","post","type-post","status-publish","format-standard","hentry","category-main-course","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=33005"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33005\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=33005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=33005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=33005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}