Bang Bang Chicken – From the super crisp chicken coated in milk and Panko breadcrumbs to the delicious sweet chili salad dressing, this instruction is perfection! You won’t be able to keep your hands off it.
What Is Bang Bang Chicken?
You might surprise what bang bang chicken truly is, and as so much as I do know, it’s a snack that was historically served in China by street vendors. It’s sometimes soft-bo chicken served cold drizzled with a spicy sauce. Apparently the instruction was named bang bang chicken as a result of the batons that were accustomed hammer the meat cleaver blades that disentangled the chicken fibers for shredding.
However, this chicken isn’t chopped however it's take away tiny items, and be at liberty to chop them as huge or tiny as you want. The chicken is then covered a milk batter that’s spiced with some paprika, garlic powder, salt, pepper and a few sauce, then dredged through some Panko breadcrumbs.
Why Buttermilk?
The acid within the milk helps break down a number of the fibers and therefore the toughness of the chicken. As well as it in your breading can lead to tender, sapid chicken. Milk batter is additionally created to be combined with Panko crumb, leading to the most effective very little chicken bites you’ve ever feasted on.
INGREDIENTS :
For Sauce :
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce I used Frank's
- 1 tbsp hot sauce I used Sriracha *
- 2 tbsp honey
- salt and pepper to taste
For Chicken :
- 4 chicken breasts boneless, skinless, cut into small
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp hot sauce I used Sriracha
- 1 tsp smoked paprika
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 cup buttermilk
- 1 cup Panko breadcrumbs
- oil for frying
INSTRUCTIONS :
- To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
- In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
- In another bowl add about a cup of Panko breadcrumbs.
- Add about 1/2 inch of oil in a large skillet and heat the oil over medium-high heat.
- Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
- Drizzle chicken with sauce and serve.
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