Description
A crunchy, sweet-spicy favorite combining crispy chicken with a creamy, tangy sauce, perfect for quick dinners or party platters.
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)
- 3 cups mixed vegetables (e.g., shredded cabbage, carrots, cucumber)
- 2 tablespoons freshly chopped parsley leaves
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s RedHot Sauce
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Instructions
- 1. In a bowl, mix buttermilk, flour, cornstarch, egg, hot sauce, salt, and pepper. Whisk until smooth.
- 2. Coat each chicken piece in the buttermilk mixture, then press into Panko breadcrumbs.
- 3. Heat vegetable oil in a pot to 360°F. Ensure enough oil for chicken to float.
- 4. Fry chicken in small batches for 2-3 minutes until golden and crispy. Drain on paper towels.
- 5. Serve with a drizzle of sweet chili sauce and garnish with parsley if desired.
- 6. For the quick bang-bang sauce, whisk together mayonnaise, sweet chili sauce, honey, and Frank’s RedHot Sauce.