Bang Bang Chicken

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!

So our move back to Los Angeles has officially begun. The movers came yesterday and after 8 very long hours, they packed everything into a truck and started making their way down south. We will be meeting them at our new place on Monday but until then, we will be cruising along the California coast with our puppy. We’re both so excited since this is our first family trip with Butters!

But before we leave San Francisco, I just had to share this bang bang chicken recipe because it is really the best chicken recipe ever. No joke.

Now it’s a super simple recipe that comes together in less than 30 min. Easy peasy. All that takes time is coating the chicken in Panko and throwing it in the skillet until it gets that wonderfully golden brown crispness. From there, all you have to do is drizzle on that epic sweet chili mayo and you’re set!

The sauce is so good, you’ll want to eat it with a spoon!

BANG BANG CHICKEN

Prep Time20 minutes

Cook Time10 minutes

Total Time30 minutes

Yield4 servings

Amazingly crisp chicken bites drizzled with sweet chili mayo - so good, you'll want to double or triple the recipe!

INGREDIENTS

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko*
FOR THE SAUCE
• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank's Hot Sauce

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INSTRUCTIONS

• To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
• Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
• Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately, drizzled with sweet chili sauce.

NOTES

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Adapted from Jo Cooks

Categories: AllRecipes