Can I use chicken thighs instead of breasts?

Absolutely! Thighs add even more juiciness and hold up great to frying and saucing.

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!

Volcano Chicken - Chicken magic recipes

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

Scale

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

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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