Firecracker Chicken

Firecracker Chicken 1/4 cup canola oil 4 boneless skinless chicken breasts Salt pepper 1 cup cornstarch 2 large eggs, beaten Sauce: 1/3 cup buffalo sauce (if you like more heat use hot sauce, like Frank's brand) 1 1/4 cup packed light brown sugar 1 tablespoon water 2 teaspoons apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon red pepper flakes Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour. I stirred the chicken every 15 minutes so that it coated them in the sauce.