Bang Bang Chicken
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.96 out of 5 stars
(42)
Ingredients
6 servings
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ 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*
- 3 cups vegetable oil
- 2 tablespoons chopped fresh parsley leaves
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s Hot Sauce
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Preparation
Step 1
BUTTERMILK MIXTURE: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Step 2
Working one at a time, dip chicken into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
Step 3
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
Step 4
Working in batches, add chicken to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Step 5
Serve immediately, drizzled with sweet chili sauce, garnished with parsley, if desired.
Step 6
for the sweet chili sauce: Whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl.
Step 7
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Chef's notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
