Shabbat Shalom and welcome to Chanukah Night 6! I’m a little late in getting this out today, but I wanted to remind everyone that hot on the heels of Chanukah is another big Jewish holiday: Chinese Food and Movie Day! Asian is food is my favorite. I love the flavor from India to Japan – except Pho. I don’t like that at all. Oh, and I don’t like cilantro, but cilantro never makes or breaks a dish in my opinion, so no big deal.
This dish is a real crowd pleaser. Spicy and sweet, and with the feel of something fried, but it’s actually mostly baked, so you don’t have to feel as bad eating it, especially after all those hash browns and donuts during Chanukah. Ok, so there is some frying involved, but it’s not just meat sitting in a vat of oil. One thing to note about this recipe is that though the ingredients and directions are easy, it does require some baby-sitting. You can’t just put ingredients together and leave it, so plan on blocking out some time.
Try making this on December 25th – pin this pic!
Recipe adapted from Recipe Critic.
- • ¼ cup canola oil
- • 4 boneless skinless chicken breasts
- • Salt
- • pepper
- • 1 cup cornstarch
- • 2 large eggs, beaten
- • 1/3 cup buffalo sauce
- • 1¼ cup packed light brown sugar
- • 1 tablespoon water
- • 2 teaspoons apple cider vinegar
- • ½ teaspoon salt
- • ¼ teaspoon red pepper flakes
- Preheat oven to 325 degrees.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Place cornstarch in one bowl and slightly beaten eggs in another bowl.
- Dip chicken into cornstarch then coat in egg mixture.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
- Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl mix buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes.
- Pour over chicken and bake for 1 hour.
- Flip the chicken every 15 minutes so it is evenly covered in the sauce.