Bang Bang Chicken
Calories: 339kcal
Ingredients
- 1 cup vegetable oil or more, as needed
- 2 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon sriracha
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
BREADING:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup cornstarch
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Kosher salt and freshly ground black pepper to taste
THE SWEET CHILI MAYO
- ¼ cup mayonnaise
- 2-3 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1-2 teaspoons sriracha to taste
Instructions
MAKE THE SAUCE:
- Whisk together mayo, sweet chili sauce, honey and sriracha in a small bowl, set aside.
FOR THE CHICKEN:
- Heat vegetable oil in a large high-sided saute pan, about 2 inches up the pan or half way up the pan, over medium high heat.
- In a large bowl, whisk together milk, egg, sriracha, salt and pepper.
- In a separate medium sized bowl, stir together flour, panko breadcrumbs, basil, cornstarch, garlic powder, onion powder, cayenne, salt and pepper.
- Add chicken to buttermilk mixture, then use tongs or clean fingers to dredge a few pieces of chicken in the seasoned flour, and place on a clean plate. Repeat until all the chicken pieces are coated in flour and breadcrumbs and on the plate, ready to fry.
- Working in batches, add breaded chicken to your pan. When they begin floating, about 2 minutes in, let them cook for another minute until they are golden brown and crispy. Transfer with a spider onto a paper towel-lined plate to drain of excess oil. Repeat until all chicken is cooked.
- Serve immediately with sauce. You can dunk it, drizzle it on, paint it on with a brush, just don't skimp on it because it's so good!
Nutrition
Calories: 339kcal