Preheat oven to 400* F. Line a large rimmed baking tray with foil and spray with cooking spray. Set aside.
Prepare your chicken breast by cutting it into 1 inch pieces. Place your cut chicken pieces into a large shallow dish.
Sprinkle your cut chicken with the cornstarch and toss them to evenly coat all sides of the chicken. Set aside.
In a small bowl whisk your eggs. Taking 3-4 pieces at a time, shaking off any excess cornstarch, gently toss your cornstarch coated chicken pieces into the beaten eggs. Place the coated chicken pieces onto a large plate. Repeat until all of your chicken pieces are coated in the cornstarch and egg.
In a very large skillet, on medium-high heat, add your vegetable oil. Once your oil is hot ( about 350*F) gently place ½ of your coated chicken pieces into the oil in a single layer. You want to make sure that the pieces are not touching and the skillet is not over crowded. **You may have to cook your chicken in 2-4 batches depending on how big your skillet is**
You will cook your chicken on the first side for 1-2 minutes then flip and cook for another 1 minute. **You are not trying to cook your chicken all the way through at this point. You are only very lightly frying the chicken so that your coated chicken will hold the sauce once cooked in the oven.**
Once your chicken has lightly fried, remove it to a paper towel lined tray and repeat until all the chicken is fried.
In a small bowl you will make your sauce by whisking together the buffalo wing sauce, sugar, apple cider vinegar, salt and red pepper flakes.
Transfer your fried chicken pieces to the prepared rimmed baking tray. Make sure your chicken pieces are in a single layer.
Slowly, and evenly, pour your sauce over the chicken pieces and gently toss to coat all the chicken.
Bake your sauce coated chicken for 20-25 minutes. Once your chicken has cooked, give it another toss on the tray to make sure all your sauce is coating the chicken (It will thicken slightly as it cools).
Transfer your cooked chicken to a large serving dish, making sure to pour any extra sauce from the tray onto the top, and garnish with the chopped green onions and sesame seeds.
To store: Leftovers can be stored in a sealed container, in the refrigerator, for up to 3 days.
To reheat: Reheat the chicken in a 350* oven for 10-15 minutes or until warmed through.
To freeze: Firecracker chicken also makes for a great freezer meal. You can make a double batch, or throw the leftovers in the freezer in an airtight container for up to 3 months. When ready to eat, move the chicken to the fridge to allow it to thaw.
This dish can be served over cooked white rice with a side house salad for dinner.
You can also serve this firecracker chicken with a side of blue cheese dressing and some celery sticks and you have a great appetizer for a sports watching party.