If you’re looking for a dish that’s bold, saucy, and just the right kind of spicy, Volcano Chicken is your answer. This isn’t just another chicken recipe—it’s a flavor explosion that turns any ordinary dinner into a crave-worthy occasion. Whether you’re feeding spice lovers, handling a busy weeknight, or just tired of your usual dinner lineup, this crispy, sticky, spicy chicken will rock your world—and maybe singe your eyebrows (in the best way possible!).
Let’s dive into why this dish is causing such a delicious eruption in kitchens everywhere.
Table of Contents
Why You’ll Love This Volcano Chicken
There’s something oddly therapeutic about making Volcano Chicken. Maybe it’s the satisfying crunch as you fry up those golden bites, or maybe it’s the heavenly, spicy-sweet aroma that fills your kitchen once that sauce hits the pan. Either way, here’s why it’s a must-try:
- Quick and easy: Even with frying, this dish comes together fast—perfect for busy weeknights.
- Bold flavor: That volcano sauce is an addictive combo of sweet, spicy, tangy, and garlicky.
- Crowd-pleaser: Great for picky eaters and spice lovers. You can adjust the heat level to suit your crew.
Ingredients You’ll Need
For the Volcano Sauce:
- ½ cup light brown sugar
- ⅓ cup buffalo sauce
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 2 tsp finely minced garlic
- 1 tbsp honey
- 1 tbsp unsalted butter
- ¼–½ tsp red pepper flakes (start slow unless you’re feeling brave)
For the Breaded Chicken:
- 1½ lbs chicken breast, cut into bite-sized pieces
- ¾ cup cornstarch
- ¼ tsp salt + ¼ tsp black pepper (for dry mix)
- 2 large eggs, beaten
- ¼ tsp salt + ¼ tsp black pepper (for egg wash)
- Vegetable oil, for frying
Step-by-Step: How to Make Volcano Chicken
1. Let’s Get Saucy
In a small saucepan over medium heat, combine all the volcano sauce ingredients: buffalo sauce, brown sugar, sriracha, vinegar, garlic, honey, butter, and red pepper flakes. Let it simmer until it thickens into a glaze. It should coat the back of a spoon like magic. Once it’s ready, pour it into a large bowl and set aside.
Tip: If your sauce thickens too much while waiting, a quick 10-second zap in the microwave brings it back to life!
2. Prep That Chicken
Cut the chicken into small, even pieces so they cook quickly and evenly (no one wants a chewy surprise in the middle).
In a shallow bowl, whisk the cornstarch with salt and pepper. In a separate bowl, beat the eggs with more salt and pepper.
3. Time to Fry
Heat vegetable oil in a frying pan to 350°F. Work in batches—dip the chicken in the cornstarch, then into the egg wash. Gently drop them into the hot oil. Fry for about 6–7 minutes or until golden brown and crispy.
Don’t overcrowd the pan—it’ll drop the oil temperature and mess with your crisp factor.
Drain the cooked chicken on a wire rack or paper towels.
4. Toss & Serve
Once all your chicken is fried, toss it in the warm volcano sauce until it’s beautifully coated and glossy.
Garnish with green onions and sesame seeds. Serve over fluffy white rice, stir-fried noodles, or steamed veggies for a complete meal.
Quick Tips for Volcano Chicken Success
- Heat Control: This dish is customizable—use less sriracha or red pepper flakes for a milder version, or double down if you’re a spice warrior.
- Frying Tip: A thermometer is your best friend here. 350°F is the sweet spot for crispy, non-greasy chicken.
- Double the Sauce: Want extra for drizzling over rice? Go ahead and double the sauce ingredients. You’ll thank me later.
A Little Backstory
The first time I made Volcano Chicken, it was on a rainy Tuesday when I really didn’t want another bland dinner. I’d been testing a few sauces, and this one stopped me in my tracks. The glaze was sticky, the chicken was crispy, and the flavor… well, it was love at first bite. It’s now a regular request in my house—even from my spice-sensitive husband (we just ease up the sriracha for his portion!).
Volcano Chicken FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add even more juiciness and hold up great to frying and saucing.
How spicy is this?
It has a solid kick, but it’s not mouth-numbing. You can control the spice by adjusting the sriracha and pepper flakes.
Can I bake instead of fry?
Yes! Toss the chicken pieces lightly in oil and bake at 425°F for 20–25 minutes, flipping halfway. They won’t be as crispy, but still delicious.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to get that crunch back!
What does volcano chicken taste like?
Imagine crispy fried chicken coated in a sticky, sweet, spicy glaze that packs a punch but also gives you a warm, savory hug. It’s bold, tangy, garlicky, and has that perfect balance of heat and sweetness that keeps you coming back for just one more bite.
What is Chinese volcano chicken?
Chinese volcano chicken is often a restaurant-style dish where crispy chicken is served sizzling hot—sometimes literally on a cast iron plate—with a spicy-sweet glaze poured over it. While every restaurant has its own spin, it’s usually inspired by Asian flavors like garlic, chili, soy sauce, and sugar, similar to what we’re doing here, but with a fun, theatrical presentation.
Is volcano chicken spicier than buldak?
Buldak (a Korean fire chicken) is notoriously super spicy—like, sweating-at-the-table level heat. Volcano chicken is definitely spicy, but it leans more into a sweet-heat combo. So if buldak is a 10 on the spice scale, volcano chicken is around a 6 or 7, depending on how much sriracha and red pepper flakes you use.
What is a volcano sauce?
Volcano sauce is a fiery, sticky, flavorful glaze made with ingredients like buffalo sauce, brown sugar, sriracha, garlic, and a splash of vinegar. It’s the secret weapon in this recipe—sweet, spicy, buttery, and utterly addictive. You’ll want to drizzle it on everything!
Conclusion
So, the next time dinner feels like a chore or you just need something exciting on the table fast, Volcano Chicken has your back. It’s that fiery, feel-good comfort food that wakes up your taste buds and earns you instant dinner hero status.
Ready to shake up your chicken game? Try this Volcano Chicken recipe tonight—and let your kitchen erupt in flavor!
More Spicy, Saucy, and Satisfying Chicken Recipes You’ll Love!
If Volcano Chicken lit a fire in your kitchen (and maybe your taste buds!), you’re going to want to check out these other bold, flavor-packed dishes. Whether you’re craving more sweet heat, creamy comfort, or global inspiration, these recipes bring the same mouthwatering magic with different delicious twists:
- Sweet and Spicy Sticky Chicken – If you’re a fan of that irresistible sweet-heat combo from Volcano Chicken, this one will be your next obsession. It’s sticky, it’s spicy, and it’s unbelievably easy.
- Spicy Ginger Chicken – Craving more fiery flavors with an Asian-inspired flair? This zesty ginger-kissed recipe delivers bold taste in every bite—perfect for busy nights or weekend feasts.
- Firecracker Chicken Recipe – Want to dial up the drama? Firecracker Chicken is another explosively flavorful dish with a crispy exterior and a spicy-sweet sauce that packs a punch.
- Copycat Sweet Fire Chicken – Take your taste buds on a trip to your favorite takeout joint—without leaving your kitchen. This copycat recipe gives you that perfect fusion of sweetness and heat that makes Volcano Chicken fans swoon.
These links are like the encore after a great meal—packed with flavor and begging to be devoured. Bookmark them now and keep the spicy chicken party going!
Print
Volcano Chicken
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Crispy, saucy, and fiery, this Volcano Chicken recipe is the ultimate comfort food with a kick. Coated in a sticky, sweet, and spicy glaze, these golden chicken bites are perfect for serving over rice, noodles, or steamed veggies. A weeknight favorite that feels like takeout—but better!
Ingredients
Volcano Sauce
½ cup light brown sugar
⅓ cup buffalo sauce
1 tablespoon sriracha
1 tablespoon rice vinegar
2 teaspoons finely minced garlic
1 tablespoon honey
1 tablespoon unsalted butter
¼ to ½ teaspoon red pepper flakes (to taste)
Breaded Chicken
1½ pounds chicken breast, cut into small pieces
¾ cup cornstarch
¼ teaspoon salt
¼ teaspoon black pepper
2 large eggs, beaten
¼ teaspoon salt
¼ teaspoon black pepper
Vegetable oil, for frying
For Serving (optional)
Steamed white rice
Chopped green onions
Sesame seeds
Instructions
Make the Sauce: In a medium saucepan over medium heat, add buffalo sauce, brown sugar, sriracha, vinegar, garlic, honey, butter, and red pepper flakes. Simmer until it thickens into a glaze. Remove from heat and set aside.
Prepare the Chicken: Cut the chicken into bite-sized pieces. In a shallow bowl, mix cornstarch with salt and pepper. In another bowl, whisk the eggs with salt and pepper.
Fry the Chicken: Heat vegetable oil in a frying pan to 350°F. Dredge the chicken pieces first in cornstarch mixture, then dip in the egg. Fry in batches for 6–7 minutes until golden brown and crispy. Drain on a wire rack or paper towel.
Toss and Serve: If the sauce has thickened too much, microwave it for 10 seconds. Toss the fried chicken in the glaze. Garnish with sesame seeds and green onions. Serve over rice, noodles, or veggies.
Notes
For less heat, reduce the sriracha or red pepper flakes.
Chicken thighs can be used instead of breasts for a juicier result.
Reheat leftovers in an oven or air fryer to keep the chicken crispy.
Double the sauce if you love extra for drizzling!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Frying
- Cuisine: Asian-American fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 135 mg