- 1 lb. boneless skinless chicken thighs, cut into chunks
- Kosher salt
- Freshly ground black pepper
- 1/2 c. corn starch
- 1/4 c. vegetable oil
- 2/3 c. brown sugar
- 1/3 c. buffalo sauce
- 2 tsp. apple cider vinegar
- 1/2 tsp. crushed red pepper flakes (optional)
- Cooked jasmine rice, for serving
- Scallions, for garnish
Preheat the oven to 400° F. In a large bowl, season the chicken with salt and pepper. Add corn starch and toss until fully coated.
In a large skillet over medium-high heat, heat the oil. Add the chicken to the skillet. Sear until golden brown, 5 minutes, then transfer to a paper towel-lined plate.
While the chicken is draining on the plate, make the sauce. In a small bowl, combine the brown sugar, buffalo sauce, apple cider vinegar, crushed red pepper flakes (if desired), and a pinch of salt.
Coat a baking dish with cooking spray and add the chicken. Pour the sauce over the chicken and bake until the sauce has thickened, 35 to 45 minutes, pausing to turn the chicken in the sauce every 15 minutes.Serve over rice and garnish with scallions.
- Yields: 4 servings
- Preparation Time: 1 hour