Sunday, May 5, 2013

"Bang-Bang" Chicken

This was SO GOOD.  The chicken was the perfect mix of crispy on the outside and juicy on the inside.  The sauce was not overwhelmingly hot or spicy - just perfect!  It made for great leftovers on a salad!

"Bang-Bang" Chicken
from Jo Cooks

1/2 cup light mayonnaise
1/4 cup sweet chili sauce (Frank's)
1 tbsp hot sauce
2 tbsp honey

2 boneless, skinless chicken breasts, sliced into small pieces
3/4 cup flour
1/2 cup cornstarch
1 tbsp garlic powder
1 tsp paprika
salt & pepper to taste
1 tbsp hot sauce
1 egg, beaten
1 cup buttermilk
Panko breadcrumbs
oil for frying

Sauce:  whisk together all ingredients in a bowl and refrigerate until serving.

Pour Panko into a shallow dish. 

Chicken:  In a medium bowl, mix flour, cornstarch, garlic powder, paprika, salt and pepper.  Add the hot sauce, egg and buttermilk and whisk until smooth.  Add the chicken to the bowl and toss to coat each piece completely.  Heat oil in a large skillet.  Take each chicken piece from the batter, roll completely in Panko and place it in the skillet.  Fry chicken on both sides, about 3-5 minutes, until cooked through.  Set aside on paper towel-lined plate.  Repeat until all chicken is cooked.  Serve drizzled with sauce.

My sauce drizzling leaves a lot to be desired.  I added lots more after the picture was taken.  This meal was kind of complicated for me on a weeknight, but worthwhile.  It's also a really tasty chicken nugget recipe that you can try any kind of sauce with - maybe a Honey Teriyaki?  Any sauce would be great.  I'll try this again after I get a splatter guard for my pan!

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