3 or 4 boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil
1 head of broccoli, cut into florets
cooked rice, for serving
chopped scallions, for serving
3/4 cup light brown sugar
1/3 cup buffalo sauce (I use Frank's)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
Preheat oven to 325 degrees. Lightly oil a 9-by-13-inch baking dish. Place broccoli in baking dish and set aside.
Make the sauce: In a medium bowl, wish together sugar, buffalo sauce, vinegar, salt, red pepper flakes, and 1 tablespoon water; set aside.
In a large bowl season chicken with salt and pepper to taste. Stir in cornstarch and gently toss to combine. Heat vegetable oil in a large skillet. Working one at a time, dip the chicken into the eggs and then add to the hot oil. Cook until golden brown, about 1-2 minutes. Transfer to a paper-towel-lined plate; discard excess oil.
Add chicken to prepared baking dish, top with buffalo sauce mixture, and toss chicken and broccoli in sauce to combine. Place into the oven and bake until the sauce has thickened, about 45 minutes, turning halfway through to coat the chicken.
Serve over rice. Top with scallions.