Name: Easy Volcano Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound (450g) chicken breast, cut into small cubes; 3/4 cup cornstarch; 1/4 cup flour; 2 large eggs, beaten; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; Vegetable oil for frying; 1/2 cup buffalo sauce; 1/2 cup light brown sugar; 1 tablespoon sriracha; 1 tablespoon rice vinegar; 2 garlic cloves, minced; 2 tablespoons soy sauce; 1 tablespoon honey; 1/2 teaspoon red pepper flakes (adjust to taste); Cooked white rice; Chopped green onions (spring onions); Sesame seeds (black or toasted)

JUMP TO RECIPE PRINT RECIPE

This easy volcano chicken combines crispy fried chicken with a spicy-sweet sauce that coats each piece perfectly. It’s excellent for days when you’re craving something fiery and delicious. Ready on your table in just 20 minutes!

easy volcano chicken on a bed of rice and scallion garnish

WHAT IS VOLCANO CHICKEN

This easy volcano chicken is a popular Asian-inspired dish known for its explosive flavors. It’s essentially fried chicken coated in a vibrant, sweet, and spicy sauce. The name “volcano” comes from the fiery kick provided by the buffalo sauce, sriracha and red pepper flakes. It’s often served on a bed of rice and garnished with green onions and sesame seeds.

❤️ WHY YOU’LL LOVE IT

This volcano chicken is simple to make with easily accessible ingredients
It’s super spicy! But don’t worry – you can adjust the heat level to your liking
It’s an amazing weeknight dinner ready in just 20 minutes!

INGREDIENTS YOU’LL NEED

Chicken breast: Choose boneless, skinless chicken breast or chicken thighs.
Cornstarch and flour: This combination in the breading mixture provides a light, crispy coating.
Buffalo sauce: The base of our volcano sauce, giving it a spicy kick.
Light brown sugar and honey: These add a caramelized sweetness to this spicy chicken recipe.
Sriracha: For an extra heat and flavour.
Rice vinegar: Adds acidity, balancing the sweet and spicy notes.
Garlic: Always go for a fresh garlic!
Soy sauce: Adds savory, umami flavor to the sauce.
Red pepper flakes: These are optional, allowing you to adjust the heat level.

HOW TO MAKE VOLCANO CHICKEN

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Prepare the chicken.

Cut the chicken breast into small cubes. In a shallow dish, mix the cornstarch, flour, sea salt, and black pepper. Beat the eggs in a separate bowl. Dip the chicken pieces into the beaten eggs, then dredge them in the cornstarch-flour mixture to coat.

Step 2: Fry the chicken.

Heat vegetable oil in a frying pan over medium-high heat (about 350°F/175°C). Use enough oil to submerge the chicken pieces. Carefully add the breaded chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 6-7 minutes, flipping halfway through. Drain excess oil on a wire rack or paper towels.

Step 3: Prepare the volcano sauce.

In a skillet over medium heat, combine buffalo sauce, light brown sugar, sriracha, rice vinegar, minced garlic, soy sauce, honey, and red pepper flakes. Stir well to combine. Simmer the sauce for 2-3 minutes until it thickens into a glaze, stirring occasionally. Adjust the thickness according to your preference by simmering longer for a thicker sauce.

Step 4: Combine and serve.

Add the fried chicken to the sauce and toss well to coat each piece thoroughly. Garnish with chopped green onions and sesame seeds (black or toasted). Serve this spicy volcano chicken on a bed of rice.

STORING AND FREEZING

I always recommend enjoying food fresh for the best experience, but here’re some tips on how to store and freeze this volcano chicken for later:

Storing: Place the chicken in an airtight container and store it in the refrigerator for up to 3 days. For best results, store the sauce separately and combine just before serving.

Freezing: For longer storage, freeze the cooked chicken pieces on a baking sheet until solid, then transfer them to a freezer-safe bag or container. The chicken can be frozen for up to 2 months. To reheat, bake the chicken in the oven at 375°F (190°C) until heated through and crispy. Heat the sauce separately and toss with the chicken just before serving.

EXPERT TIPS

Double coat for extra crispiness: For an even crunchier texture, double dip the chicken pieces in the egg and cornstarch-flour mixture before frying.

Oil temperature: Make sure the oil is hot enough before adding the chicken. If it’s too cool, the chicken will absorb more oil and become greasy. When it’s too hot, it may burn the chicken before cooking through.

Sauce consistency: Adjust the thickness of the sauce to your liking by simmering it longer. A thicker sauce will coat the chicken better.

Taste and adjust: Feel free to adjust the spice level by adding more or less sriracha and red pepper flakes according to your preference.

Fresh ingredients: Use fresh garlic and quality sauces for the best flavor.

You may also enjoy…

Korean Bulgogi Fried Rice

Creamy Roasted Red Pepper Pasta

One-Pan Marry Me Chicken Orzo

Marry Me Chicken Pasta

Shrimp and Chicken Fried Rice

FAQ

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and can add more flavor to the dish. Just adjust the cooking time as needed.

How can I make this dish less spicy?

Reduce the amount of sriracha and red pepper flakes. You can also add more honey or brown sugar to balance the heat.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes or until golden and crispy. It won’t be as crunchy as frying, but it’s a healthier alternative.