Volcano Chicken Recipe

Trim and season

Pat the chicken tenders dry with paper towels. Trim any excess fat or connective tissue so tenders are uniform in thickness (about 1/2" thick). Place in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 tbsp neutral oil and toss to coat. Let sit while you make the sauce (15–30 minutes) or refrigerate up to 2 hours for more flavor.

Prepare chilies

If you prefer milder heat, remove seeds and membranes from the chilies. Roughly chop the chilies (no need to be precise).

Cook aromatics

Heat 1 tbsp neutral oil in a small saucepan over medium heat. Add the chopped chilies and 4 peeled garlic cloves. Sauté for 3–4 minutes, stirring, until softened and fragrant but not browned.

Simmer and blend

Add 1/2 cup white vinegar, 2 tbsp tomato paste, 2 tbsp light brown sugar, 1 tsp kosher salt, 1/2 tsp smoked paprika, and 1 tsp soy sauce to the pan. Bring to a simmer, reduce heat to low and cook gently for 6–8 minutes to meld flavors. Remove from heat and let cool slightly (3–5 minutes). Transfer contents to a blender or use an immersion blender and purée until very smooth. If mixture is too thick, add 1–2 tbsp water to reach a pourable sauce consistency.

Finish the sauce

Taste and adjust seasoning: add more salt or sugar to balance. For brighter acidity, add up to 1 tbsp more vinegar. Return the blended sauce to the saucepan and keep warm over the lowest heat while you cook the chicken.

Sear the chicken

Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat until hot. Add a thin film of neutral oil if needed. Working in a single layer (do not crowd), add the chicken tenders and sear 2–3 minutes per side until well browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Depending on pan size, cook in 2 batches. Remove cooked tenders to a plate and tent loosely with foil to keep warm.

Coat in volcano sauce

Reduce heat to medium-low. Add the warm volcano sauce to the skillet (about 3/4–1 cup). Stir in 1 tbsp unsalted butter and 1/2 tsp sesame oil until melted and glossy. Return the cooked tenders to the pan and toss gently in the sauce for 1–2 minutes so the chicken is fully coated and the sauce clings.

Garnish and serve

Transfer sauced tenders to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing. Suggested accompaniments: steamed rice, pickled cucumbers, or a simple slaw.