Yesterday, we made some buffalo chicken strips and posted them on Instagram and Facebook. Today, we've brought you the recipe.
First off the bat, you've probably seen the term "Buffalo" all over the place and thought nothing of it. Basically, a good "Buffalo sauce" is made by cooking butter into a good hot sauce. Some will also add vinegar and/or Worcester sauce also. To be honest, there are no rules here, add what you like.
Here's what you'll need to make what we did. You can adjust the quantities based on how much chicken/tofu/etc you're starting with.
- 1 large chicken breast (approx 330g)
- enough cornflour to coat (approx 150–200g)
- Half a bottle of Het Sass
- 30g Butter
- Salt and Pepper
- Vegetable oil for frying
- Cut the chicken breast into strips about 2cm thick
- Coat the chicken in the cornflour, season it and set it to one side
- In a small pan, add the Het Sass and the butter. Gently heat and stir it until the butter melts and combines. Turn the heat down low and give it a stir every now and then until the next bit is done
- Add a good amount of vegetable oil to a frying pan. You're going to need enough to fully coat the bottom of the pan. Crank the heat mid–high and wait
- You'll know the oil is hot enough when you can put the tip of a wooden spoon in it and it sizzles
- Add the chicken. You don't want to move it around too much, just let it start to colour then turn it over with a set of tongs and keep going until it looks crispy
- When it's got a good colour, use your tongs to take the chicken out of the frying pan and pop it all in the pan of sauce
- Mix it about until it's all covered, then serve it up
Ready to get started? Grab a bottle of Het Sass and become a legend in your own home!