Description
A bright, friendly riff on a takeout favorite, this Bang Bang Chicken features crunchy, double-coated fried chicken paired with a sweet-spicy mayo sauce.
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 vegetable oil (for frying)
- 3 cups assorted vegetables (for serving)
- 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 spacious bowl, blend the buttermilk, plain flour, cornstarch, egg, hot sauce, and a generous pinch of salt and pepper until mostly smooth.
- 2. Place the Panko breadcrumbs in a shallow dish and prepare the chicken chunks on a plate.
- 3. Submerge each piece of chicken in the buttermilk bath, then press it into the Panko breadcrumbs to create a thick layer.
- 4. Heat about 1½–2 inches of vegetable oil in a stockpot or Dutch oven over medium-high heat until it reaches 360°F (182°C).
- 5. Fry the chicken pieces in small batches, cooking until golden and crispy, about 2–3 minutes per batch.
- 6. Remove cooked chicken with a slotted spoon and drain on paper towels, seasoning lightly with salt.
- 7. In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, and Frank’s RedHot Sauce until smooth.
- 8. Serve the chicken hot with a drizzle of the sweet chili sauce and garnish with parsley.
- 9. Enjoy with steamed rice or on a sandwich with vegetables.