If you've never had Volcano Chicken before, then this is your sign to make it! It's the perfect combination of crispy air fryer chicken tossed in a sweet and savoury sauce. You only need 6 ingredients for the sauce and 15 minutes to fry the chicken. This has got to be one of my favourite chicken recipes, so enjoy!
What's great about this easy Volcano Chicken recipe is that it's made in the air fryer. This recipe uses no oil, so it's a healthy version compared to a lot of other recipes that deep fry the chicken in oil.
Now, don't get me wrong, I love deep-fried chicken, but for some reason, I just don't think it's necessary for this volcano chicken recipe. All you've got to do is dunk the chicken in our homemade flour mix, egg, then a back into the flour mix, then into the air fryer. Cook for around 15 minutes and then toss in your simple 6 ingredient sauce! It's so easy that this air fryer volcano chicken recipe is bound to become a new favourite!
I love serving it with rice, but you could have it with a salad, noodles, French fries, on its own, or however you fancy!
Another quick and easy chicken recipe I love is my Honey Ginger Chicken, an absolute crowd-pleaser that takes less than 20 minutes to make.
WHY I LOVE THIS RECIPE (AND WHY YOU WILL TOO)
- EASY SAUCE - The volcano chicken sauce is super simple to make. You only need the following 6 ingredients: buffalo sauce, brown sugar, soy sauce, orange, garlic, and red pepper powder. It's honestly one of the best sauces ever. It's tangy, sweet, savoury, and a little bit spicy. But don't worry if you don't like spice, you can make it really mild to suit everyones taste buds! Another chicken recipe with a really easy sauce is my Scallion Chicken, you only need 6 ingredients for the sauce and honestly, it's always a crowdpleaser.
- NO OIL - Let me just clarify that there is nothing wrong with a bit of deep-frying, but you know when you just fancy something that doesn't involve buying loads of vegetable oil and the risk of having to fight off the spitting bits of oil onto your skin?! Well, that's how I felt when developing this recipe, so this volcano chicken is shamelessly made in the air fryer, with no oil, and it's SO good. It's crispy on the outside and juicy on the inside, the perfect chicken bite.
- QUICK - Would you believe me if I told you that this recipe can be made in 20 minutes? Well, it can. All you've got to do is coat the chicken in your flour mix, egg, and more flour mix, toss it into the air fryer, cook for 15 minutes at 190C (375F) and then toss it in your homemade volcano chicken sauce. EASY, QUICK, and delicious.
If you love this easy volcano chicken recipe, why not check out some more of my easy chicken recipes:
VOLCANO CHICKEN INGREDIENTS
Buffalo Sauce (100ml): Buffalo sauce is a tangy and spicy condiment used in American cuisine, made from a variety of ingredients including hot sauce, butter, vinegar, Worcestershire sauce, and various seasonings. It provides the base for the spicy, zingy sauce for this dish. Its vibrant and zesty taste will coat the chicken, infusing it with a delicious kick. If you're a fan of buffalo sauce, then you've got to check out my air fryer chicken meatballs tossed in a buffalo sauce and served with a homemade blue cheese sauce.
Brown Sugar (2 tbsp): Brown sugar adds a touch of sweetness to balance the spiciness of the buffalo sauce. I use brown sugar in this recipe instead of white sugar because it adds a more caramelised flavour. However, if you'd rather use a different type of sweetness, feel free to use honey, maple syrup or agave.
Soy Sauce (1 tbsp): Soy sauce imparts a savoury and umami depth to the marinade. Its rich and salty flavour enhances the overall taste profile of the dish. I always use light soy sauce to ensure that the level of sodium isn't too high or overpowering. So, don't use dark soy sauce, because not only does it have a higher sodium content, its also darker in colour and thicker, creating a different viscosity in the sauce.
Orange Juice (Juice of ½ orange): Freshly squeezed orange juice provides a hint of citrus flavour, adding a refreshing contrast to the bold flavours. It also tenderises the meat slightly, enhancing its texture.
Garlic Cloves (2 cloves, minced): Minced garlic brings its aromatic and pungent essence to the marinade, infusing the chicken with a garlicky aroma and taste. You can also use garlic powder if you like, but I find that fresh garlic works best for this recipe.
Red Pepper Powder (1 tsp): Red pepper powder, or gochugaru, contributes heat and a vibrant red colour to the dish. It's a staple in Korean cuisine, adding spiciness without overwhelming the taste buds.
Chicken Drumsticks (600g, boneless and skinless): Chicken drumsticks serve as the protein base for this dish. They are tender, juicy, and perfect for absorbing the flavourful marinade. I've used boneless and skinless chicken drumstick fillets for this recipe because they're super juicy and inexpensive. You can also use chicken thigh which has a similar texture to drumsticks. You can also use chicken breast, but just be aware that this cut of meat won't be as moist.
Eggs (2): Eggs act as a binding agent, creating a coating that helps the flour and seasonings adhere to the chicken. This results in a crispy and golden crust when the chicken is air fried.
Plain Flour (100g): Plain flour forms the crispy outer layer of the chicken. It combines with the eggs and seasonings to create a crunchy coating during the air frying process.
Paprika (1 tbsp): Paprika adds a smoky undertone and a lovely red color to the flour coating. It enhances the visual appeal of the dish while contributing a subtle, earthy flavour.
Salt (½ tbsp) and Black Pepper (½ tbsp): Salt and black pepper are essential seasonings that enhance the overall taste of the chicken. They add a savoury element and balance the flavours in the marinade, ensuring a well-seasoned and delicious final dish.
INGREDIENT SUBSTITUTIONS
Buffalo Sauce: If you don't have buffalo sauce, you can easily make a substitute by combining any hot sauce with melted butter, pinch of sugar, and a splash of vinegar. Adjust the quantities to achieve the desired level of spiciness and tang.
Brown Sugar: In place of brown sugar, you can use honey, maple syrup, or agave syrup as a natural sweetener. Use the same amount as specified in the recipe (2 tablespoons) for a similar level of sweetness and caramelisation.
Soy Sauce: For a soy sauce alternative, you can use tamari sauce (which is gluten-free), coconut aminos (for a soy-free and lower-sodium option), or Worcestershire sauce (for a different depth of flavour). Use an equal amount as the soy sauce mentioned in the recipe (1 tablespoon) to maintain the balance of flavours.
Orange Juice: Lemon juice or lime juice can be used as a substitute for the citrusy brightness of orange juice. Use the juice of half a lemon or lime to provide a similar tangy element to the dish. Alternatively, you can use pineapple juice for a sweeter twist.
Garlic Cloves: Garlic powder or granulated garlic can be used as a substitute for fresh garlic cloves. Use 1 teaspoon of garlic powder in place of the minced garlic cloves to impart the same garlicky flavour to the dish.
Red Pepper Powder (Gochugaru): If you don't have red pepper powder, you can substitute it with regular chili powder or cayenne pepper for heat. Start with half a teaspoon and adjust to your desired level of spiciness.
Chicken Drumsticks: Chicken thighs or boneless, skinless chicken breast chunks can be used instead of drumsticks. Adjust the cooking time accordingly based on the thickness of the meat pieces to ensure they are fully cooked.
Plain Flour: To make the dish gluten-free, use a gluten-free all-purpose flour blend or rice flour instead of plain flour. The coating might have a slightly different texture but will still provide a crispy exterior when fried. For a crispy version, you could use crumbled corn flakes or panko breadcrumbs too.
VOLCANO CHICKEN RECIPE VARIATIONS
Vegan Volcano Chick'n: For a vegan version of Volcano Chicken, substitute the chicken drumsticks with your favourite plant-based alternative, such as tempeh, tofu, or seitan, or vegetable such as mushrooms or eggplant. Marinate the plant-based protein or vegetable in a mixture of soy sauce, garlic, orange juice, sugar, red pepper powder, and your preferred vegan buffalo sauce. Follow the instructions for the recipe and air fry your vegan version for around 10 minutes at 190C (375F). Serve over steamed rice or quinoa for a satisfying vegan meal.
Mild Volcano Chicken: If you prefer a milder version of Volcano Chicken, reduce the amount of red pepper powder (gochugaru) to ½ teaspoon or omit it entirely. Adjust the buffalo sauce to a milder variant or use a sweet chili sauce for a touch of sweetness without the intense heat. You can also add a squeeze of lemon or lime juice to balance the flavours. Garnish with chopped green onions and sesame seeds for a subtle, aromatic twist.
Indian-Inspired Volcano Chicken: To give Volcano Chicken an Indian flair, replace the buffalo sauce with a tangy tikka masala sauce. Marinate the chicken (or your preferred protein) in a mixture of yogurt, garam masala, ground cumin, ground coriander, turmeric, and minced garlic. Cook the marinated chicken in the air fryer until fully cooked and coat in the flavourful sauce. For a vegan option, use tofu and a vegan yogurt alternative. Serve the dish over fragrant basmati rice or with naan bread. Garnish with fresh cilantro and a dollop of vegan yogurt for added freshness.
HOW TO MAKE THE BEST VOLCANO CHICKEN RECIPE
STEP 1: COAT YOUR CHICKEN
- Grab two small bowls or plates. In one, crack your egg and whisk it with a fork. In the other, combine your plain flour, paprika, salt, and pepper.
- Get your bite-sized sliced raw chicken and coat in the flour mixture, then coat in the egg mixture, then coat in the dry flour mixture again. Set aside and repeat for all your chicken pieces.
STEP 2: AIR FRY YOUR VOLCANO CHICKEN
- Get your air fryer compartment and lay your chicken pieces down so they don’t overlap - you may need to cook in two batches if your air fryer isn’t big enough.
- Air fry for 15 minutes at 190C or 375F. Shake half way so that the chicken pieces are evenly cooked. They should be golden and crispy after 15 minutes, but just keep an eye on them because every air fryer is different.
STEP 3: MAKE YOUR VOLCANO CHICKEN SAUCE
- Meanwhile, make your volcano sauce. Combine your buffalo sauce, brown sugar, soy sauce, orange juice, garlic, and red pepper in a small bowl. Give it a good mix, taste it and adjust according to your taste preferences.
STEP 4: COMBINE YOUR CHICKEN AND VOLCANO SAUCE
- Once your chicken is cooked, add it to a large bowl and pour over your volcano buffalo sauce. Give everything a good toss then serve up with some rice, noodles, salad, or French fries!
LEFTOVERS
Storage: To store leftover Volcano Chicken, transfer it to an airtight container and refrigerate it within two hours of cooking. Properly stored, it can last in the fridge for up to 4 days. Make sure the chicken is completely cooled before sealing it in the container to prevent condensation, which can make the dish soggy.
Heating: When reheating Volcano Chicken, it's best to use an oven, air fryer, or hob to maintain its texture and flavours. Reheat for about 10 minutes at 190C, 375F in the air fryer. Check the internal temperature with a food thermometer to ensure it reaches at least 165°F (74°C) for safe consumption.
Alternatively, you can reheat the chicken on the hob. Heat a non-stick pan over medium heat, add a splash of oil to prevent sticking, and warm the chicken pieces, stirring occasionally until heated through.
Freezing: Volcano Chicken can be frozen for longer storage. For freezing, allow the dish to cool completely. Portion it into meal-sized containers or freezer-safe bags. Remove as much air as possible from the containers or bags before sealing to prevent freezer burn. Label each container with the date to keep track of its freshness.
When you're ready to enjoy the frozen Volcano Chicken, defrost it in the refrigerator overnight. Reheat following the methods mentioned above, either in the air fryer or on the hob, until it's thoroughly heated. Avoid microwaving frozen Volcano Chicken, as it can lead to poor texture.
VOLCANO CHICKEN FAQS
Absolutely! The spiciness of Volcano Chicken primarily comes from the red pepper powder and buffalo sauce. To reduce the heat, you can decrease the amount of red pepper powder in the recipe or opt for a milder buffalo sauce. You can also balance the spice with a touch of sweetness by adding a bit more brown sugar or honey to the sauce mixture. Remember, adjusting spice levels is a personal preference, so feel free to experiment until you find the perfect balance for your palate.
Volcano Chicken pairs wonderfully with various side dishes that complement its spicy and savory flavours. Consider serving it with steamed rice, fried rice, or noodles to absorb the delicious sauce. For a healthier option, go for steamed or stir-fried vegetables like broccoli, carrots, or peppers. A refreshing cucumber salad or kimchi can provide a cooling contrast to the spicy chicken. Additionally, a side of pickled radishes or a simple green salad can add a touch of freshness to balance the meal. Feel free to customise your sides based on your preferences and dietary choices.
No, but here is a really easy way of making it gluten free. First up, use cornflour as a plain flour substitute. Secondly, ensure that you're using gluten-free soy sauce and buffalo sauce. All of your other ingredients are gluten free, so just follow the method with these substitutes and enjoy!
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The BEST Volcano Chicken (20 MINS)
Equipment
- 1 Air Fryer
Ingredients
For The Chicken
- 100g plain flour
- 1 tablespoon paprika
- ½ tablespoon flaky salt
- ½ tablespoon ground black pepper
- 2 eggs, whisked
- 600g skinless and boneless chicken drumsticks sliced into bitesized pieces
For The Sauce
- 100 ml buffalo sauce
- 2 tablespoon brown sugar
- 1 tablespoon light soy sauce
- ½ orange, juiced
- 2 garlic cloves, minced
- 1 teaspoon red pepper powder
Instructions
- Grab two small bowls or plates. In one, crack your egg and whisk it with a fork. In the other, combine your plain flour, paprika, salt, and pepper.
- Get your bite-sized sliced raw chicken and coat in the flour mixture, then coat in the egg mixture, then coat in the dry flour mixture again. Set aside and repeat for all your chicken pieces.
- Get your air fryer compartment and lay your chicken pieces down so they don’t overlap - you may need to cook in two batches if your air fryer isn’t big enough.
- Air fry for 15 minutes at 190C or 375F. Shake half way so that the chicken pieces are evenly cooked. They should be golden and crispy after 15 minutes, but just keep an eye on them because every air fryer is different.
- Meanwhile, make your volcano sauce. Combine your buffalo sauce, brown sugar, soy sauce, orange juice, garlic, and red pepper in a small bowl. Give it a good mix, taste it and adjust according to your taste preferences.
- Once your chicken is cooked, add it to a large bowl and pour over your volcano buffalo sauce. Give everything a good toss then serve up with some rice, salad, or French fries!
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