Bang Bang Chicken


  • 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


  • to form the sauce, whisk along mayo, sweet condiment, honey and Frank’s sauce in an exceedingly little bowl; put aside.
  • Heat oil in an exceedingly giant frying pan over medium high heat.
  • in an exceedingly giant bowl, whisk along milk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  • operating one at a time, dip chicken into milk mixture, then dredge in Panko, pressing to coat.
  • operating in batches, add chicken to the frying pan and cook till equally golden and crisp, regarding 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve now, drizzled with sweet condiment.


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