This is a pretty good recipe. It's just a little labor-intensive. Volcano Chicken Volcano Sauce 1/3 cup Buffalo sauce, store-bought/homemade 1/2 cup light brown sugar 1 tablespoon rice vinegar 1 tablespoon sriracha 2 teaspoons garlic, finely minced 1 tablespoon honey 1 tablespoon unsalted butter 1/4 teaspoon red pepper flakes Breading 3/4 cup cornstarch 1/4 teaspoon salt, more to taste 1/4 teaspoon black pepper, more to taste 2 large eggs beaten Other vegetable oil for deep frying 1 1/2 pounds chicken breast, cut into small pieces For serving: rice, sliced scallions, sesame seeds Place a wire rack over paper towels. In a large saucepan over medium heat, add the Buffalo sauce, the brown sugar, the rice vinegar, the sriracha, the garlic, the honey, the butter, and the red pepper flakes. Cook the sauce mixture, while stirring constantly, until the sauce comes to a simmer and thickens into a glaze. Transfer the thickened glaze from the stove top and pour it into a large bowl. In a medium shallow bowl, add the cornstarch, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and whisk to combine. In a small deep bowl, add the eggs, the extra salt, and the extra black pepper and whisk to combine. In a large skillet, heat the vegetable oil to 350 degrees F. A few pieces at a time, dip the chicken into the cornstarch mixture and shake off any excess, then immediately dip the chicken into the egg mixture, again allowing any excess to drip off. Continue the dredging process until all the chicken pieces are coated. Working in two or more batches, add the breaded chicken to the heated vegetable oil and fry until the chicken is golden and reaches an internal temperature of 165 degrees F, about 6-7 minutes. Be careful not to overcrowd the chicken while frying. Transfer the fried chicken pieces from the skillet to the prepared wire rack and let them drain. Add the chicken to the glaze mixture and toss to coat. Note: if the glaze has thickened too much during cooling, transfer it to the microwave and heat for about 10 seconds, prior to adding the chicken. Serve the chicken over the rice, paired with the steam vegetables, and topped with the green onions and the sesame seeds. pdf attached