Bang Bang Chicken
2 large chicken breast, cubed
1 c. Buttermilk or whole milk
1 egg, lightly beaten
3/4 c. All-purpose Flour
1/2 c. Corn flour (corn starch)
2 Tbsp Siracha
Salt and pepper to taste (I used 1 Tbsp each)
1 1/2 c. Panko bread crumbs (may need more)
Canola or vegetable oil for frying
—— begin heating the oil on medium low heat in a wok or deep pot.
**don’t start with a high heat then lower. I’ve noticed the panko burns quicker and the chicken isn’t cooked fully.
—— have 2 large mixing bowls to make this easy. In one bowl, whisk together milk, egg, flour, corn flour, siracha, salt and pepper. Put chicken pieces in the mixture to coat. In the other bowl, pour as much panko as you think you’ll need to coat all chicken pieces.
—— a few pieces at a time, pack panko onto chicken and place into the oil for frying. It should take about 5-7 minutes but take them out when you have a deep golden color. Place in a paper towel lined plate to soak up extra oil.
Bang Bang Sauce
1/2 c. Mayonnaise
1/4 c. Sweet chili sauce
2 Tbsp honey
2-3 Tbsp siracha (adjust to your preference)
—— mix ingredients in a sauce bottle or bowl and drizzle as much or as little sauce over the chicken. Top this on some rice with a side of edamame and enjoy!