Go Back
–+ servings
Benjamin

Easy Volcano Chicken – Sweet, Spicy & Addictively Delicious!

Get ready for an explosion of bold flavors with this Volcano Chicken! Crispy, golden-brown chicken is coated in a spicy, sticky, and slightly sweet sauce that brings the heat with every bite. This dish is perfect for spice lovers and makes an exciting weeknight dinner or party dish. Serve it with rice, noodles, or a fresh salad for a meal that’s as fiery as it is delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

For the Crispy Chicken
  • 2 large boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 eggs
  • ½ cup milk
  • Vegetable oil for frying
For the Volcano Sauce
  • ¼ cup gochujang or sriracha
  • ¼ cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 1 teaspoon grated ginger
  • ½ teaspoon red pepper flakes adjust for spice level
  • 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening
For Garnish
  • Sesame seeds
  • Sliced green onions
  • Sliced red chilies optional

Method
 

Prepare the Chicken:
  1. Cut the chicken into bite-sized pieces.
  2. In a bowl, mix flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika.
  3. In another bowl, whisk eggs and milk together.
Coat the Chicken:
  1. Dip each piece of chicken into the egg mixture, then coat in the flour mixture.
  2. Repeat for extra crispiness by dipping a second time in both mixtures.
Fry the Chicken:
  1. Heat vegetable oil in a deep pan to 350°F (175°C).
  2. Fry chicken in batches for 5-6 minutes, until golden brown and crispy.
  3. Drain on a paper towel.
  4. For extra crunch, double-fry by frying again for 2-3 minutes.
Make the Volcano Sauce:
  1. In a saucepan over medium heat, add gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
  2. Stir and let simmer for 3-4 minutes.
  3. Mix cornstarch with water, then stir into the sauce to thicken.
Coat the Chicken:
  1. Place the crispy chicken in a bowl and pour the Volcano Sauce over.
  2. Toss until evenly coated.
Serve and Garnish:
  1. Sprinkle with sesame seeds, green onions, and red chilies.
  2. Serve hot with steamed rice, noodles, or vegetables.

Notes

  • For a milder version, reduce the amount of gochujang and red pepper flakes.
  • To make it gluten-free, use gluten-free soy sauce and replace flour with cornstarch.
  • For a healthier option, bake the chicken at 400°F (200°C) for 25 minutes, flipping halfway, or air-fry at 375°F (190°C) for 15 minutes.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep the crispiness.

Tried this recipe?

Let us know how it was!