Chicken recipes

BANG BANG CHICKEN

Amazingly crispy chicken bites drizzled with sweet chili mayo – so desirable, you’ll need to double or triple the recipe!

BANG BANG CHICKEN

BANG BANG CHICKEN

So our circulate returned to Los Angeles has officially all started. The movers came the day prior to this and after 8 very long hours, they packed the entirety into a truck and began making their way down south. We might be assembly them at our new location on Monday but until then, we will be cruising along the California coast with our domestic dog. We’re each so excited considering that is our first circle of relatives’ journey with Butters!

But before we depart San Francisco, I simply needed to proportion this bang-bang chicken recipe because it is surely the first-class bird recipe ever. No joke.

Now it’s an exceptional simple recipe that comes together in much less than 30 min. Easy peasy. All that takes time is coating the chicken in Panko and throwing it inside the skillet until it gets that splendidly golden brown crispness. From there, all you need to do is drizzle on that epic sweet chili mayo and you’re set!

The sauce is so good, you’ll need to devour it with a spoon!

INGREDIENTS:

  • 1/2 cup vegetable oil, or more, as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup Panko*

FOR THE SAUCE

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

  1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  2. Heat vegetable oil in a large skillet over medium-high heat.
  3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt, and pepper, to taste.
  4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
  5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately, drizzled with sweet chili sauce.

NOTES:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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