Description
Crispy panko-coated chicken bites paired with a sweet-spicy chili-mayo sauce, perfect for dipping or serving over a bed of fresh vegetables.
Ingredients
- 1 cup buttermilk
- ¾ cup plain flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly cracked black pepper (to taste)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Panko breadcrumbs
- Edible oil (for frying; a neutral oil like vegetable, canola, or peanut)
- 3 cups of vegetables for serving (e.g., shredded cabbage, sliced cucumbers, carrot ribbons, or mixed greens)
- 2 tablespoons freshly chopped parsley leaves (optional garnish)
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s RedHot Sauce
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Instructions
- 1. Prepare the sweet-spicy bang bang sauce by whisking together mayonnaise, sweet chili sauce, honey, and Frank’s RedHot Sauce until smooth. Set aside in the fridge.
- 2. Make the buttermilk batter by combining buttermilk, flour, cornstarch, egg, hot sauce, salt, and pepper in a bowl. Whisk until smooth.
- 3. Spread Panko breadcrumbs on a shallow plate and pat the chicken dry. Dredge each piece in the buttermilk mixture, then coat with Panko.
- 4. Heat oil in a Dutch oven to 360°F (182°C). Use a thermometer or test with a piece of panko to check readiness.
- 5. Fry chicken in small batches for 2–3 minutes until golden and crispy. Drain on paper towels and sprinkle with salt.
- 6. Serve immediately over a bed of vegetables, drizzled with the bang bang sauce or served on the side. Garnish with parsley.