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Bang Bang Chicken

Courtesy of cookingprofessionally.com

Bang Bang Chicken

Time: 30 minutes

Yield: 6 servings

Everything you love about Bang Bang Shrimp, in chicken form! The crispy texture, the sweet chili sauce- we can’t get enough! Serve with a side of rice, a garden salad, or wrap up in a tortilla with your favorite taco toppings.

Ingredients

Sauce:

• 1/2 cup mayonnaise

• 1/4 cup sweet chili sauce

• 1 tablespoon hot sauce

• 2 tablespoons honey

• salt and pepper, to taste

Chicken:

• 4 chicken breasts boneless, skinless, cut into strips

• 3/4 cup all-purpose flour

• 1/2 cup cornstarch

• 1 tablespoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon salt or to taste

• 1/2 teaspoon pepper or to taste

• 1 tablespoon hot sauce

• 1 large egg

• 1 cup buttermilk

• 1 cup Panko breadcrumbs

• oil for frying

Directions

Step 1

Combine all of the sauce ingredients together in a small mixing bowl. Cover and refrigerate until ready to serve.

Step 2

In a medium mixing bowl, combine flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. To the same bowl, add hot sauce, egg, and buttermilk. Whisk until a smooth batter forms. Toss the chicken strips in the batter and set them aside.

Step 3

In a separate mixing bowl, add the Panko.

Step 4

Heat about 1/2 inch of oil in a deep skillet over medium-high heat, monitoring the temperature carefully.

Step 5

Place the battered chicken strips in the Panko one at a time until well-coated. Place in the oil and fry on both sides until crispy and cooked through, about 3 minutes. Place fried chicken on a paper towel to absorb the excess moisture. Repeat until you have fried all of the chicken pieces.

Step 6

Drizzle the sauce over the fried chicken and serve with extra sauce for dipping.

Enjoy!!!

Sharon Challenger
I am a professional Scenic Artist and have also worked as a Systems Analyst and Senior Programmer Analyst for the Travelers and Yale University. Education: Post University, Wesleyan University and Yale University School of Drama.

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