1 lb boneless, skinless, chicken breast, cut into chunks
freshly ground black pepper
1/2 C corn starch
3 large eggs
1/4 C vegetable oil
3/4 C brown sugar
1/3 C buffalo sauce, or to taste
2 tsp apple cider vinegar
1/2 tsp crushed red pepper flakes
cooked jasmine rice, for serving, optional
scallions, for garnish, optional
Preheat oven to 400 F degrees.
In a large bowl, season chicken with salt and pepper. Add corn starch. Mix until fully coated.
In a medium bowl, whisk eggs.
In a large skillet, over medium-high heat, heat oil. Dip chicken in eggs, then add to skillet. Sear until golden brown.
Transfer to paper towel-lined plate.
In a small bowl, combine brown sugar, buffalo sauce, apple cider vinegar, crushed red pepper flakes, and a pinch of salt.
Grease a 9x13 baking dish with non-stick cooking spray. Add chicken.
Pour sauce over chicken.
Bake for 35-45 minutes, or until sauce has thickened, stirring every 15 minutes.
Serve over rice and garnish with scallions.