Bang-Bang Chicken ? with Sweet Chili Mayo Sauce

 

Found another amazing cookbook!  Damn Delicious, 100 Super Easy, Super Fast Recipes by Chungah Rhee.  This recipe for Bang-Bang Chicken was one of our favs!  The sweet chili mayo sauce is delish!  When these bad boys hit the table you had to act fast…they were gone in no time!

Serves 6 – (I increased the ingredients from the original recipe which serves 4.)

 

Ingredients:

2 cups vegetable oil, plus more as needed
1 1/2 cup buttermilk
1 cup flour
1/2 cup cornstarch
1 large egg
few dashes hot sauce or more as tastes call for
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
4 boneless, skinless chicken breasts cut into 1 inch chunks
3 cups panko breadcrumbs (found in the Asian section of your local grocery store)

For the Sweet Chili Mayo Sauce:

1/4 cup mayo
2 Tbsp sweet chili sauce (I used Sweet Baby Ray’s Sweet Red Chili Sauce & Marinade)
2 Tbsp honey
may add hot sauce if desired

Directions:

  • Make the sweet chili mayo sauce.  Whisk together all sauce ingredients and small bowl;  set aside.
  • Heat oil in large pot/Dutch oven over medium-high heat.
  • In a large bowl whisk together the buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper.  Add the chicken pieces and toss to coat.
  • Working with one piece of chicken at a time, dredge the chicken in the panko, pressing to make sure each piece is coated.  Set aside.
  • Working in batches, fry the chicken in the oil until evenly golden and crispy on all sides, and until chicken is cooked through, about 2-3 minutes on each side.  Transfer to a paper towel-lined plate to drain.
  • Serve immediately, with the sauce for dipping.

 

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