4 large boneless skinless chicken breasts, cut into 1 inch pieces
⅓ cup corn starch
2 tablespoons oil
sauce
⅔ cup Franks buffalo sauce
1½ cups brown sugar
¼ cup soy sauce (I use low sodium)
3 tablespoons apple cider vinegar (may sub white vinegar)
½ teaspoon garlic powder
1 tablespoon corn starch
INSTRUCTIONS
Full recipe from : lecremedelacrumb.com
Drizzle a large skillet with oil and preheat to medium-high. Add chicken pieces and ⅓ cup corn starch to a large resealable bag. Seal and shake to coat chicken. Add chicken to pan and saute 1-2 minutes, just long enough to brown the very outside of the chicken, it won't be fully cooked at this point.
Grease the inside of your slow cooker with cooking spray. Add chicken.
In a medium bowl whisk together all sauce ingredients. Pour over chicken and stir to distribute. Cover and cook on low for 3-4 hours. Serve with cooked rice. For extra heat, sprinkle with crushed red pepper flakes if desired.
