Step 1

Grease a 5 or 6-quart slow cooker.

Step 2

Place chicken pieces in a large storage bag. Add the 1/3 cup cornstarch, salt and pepper on top. Seal bag and shake to fully cover chicken pieces.

Step 3

Heat a large skillet over medium high heat. Once hot, add vegetable oil and stir to coat. Using tongs, add chicken pieces in an even layer to the bottom. You may have to work in batches to avoid overcrowding and may need to add another tablespoon of oil if the pan becomes dry. Cook for 2 minutes on one side, flip and cook for another 2 minutes. Chicken will not be fully cooked. Add chicken to the slow cooker.

Step 4

In a medium bowl, whisk together the buffalo sauce, brown sugar, soy sauce, rice vinegar, garlic powder, pepper flakes and 1 tablespoon cornstarch until combined. Pour over chicken and gently stir to coat.

Step 5

Cover and cook on low for 3-4 hours, stirring occasionally if possible.

Step 6

Once cooked, let rest for 10 minutes to allow sauce to thicken. Garnish with green onions and serve over steamed rice.

Step 7

Serve and enjoy!