Bang Bang Chicken
Bang Bang Chicken
Crispy fried chicken in a sweet chili mayo made with minimal ingredients! This quick and easy bang bang chicken is great as a main dish for busy weeknight meals, as an appetizer or as party food! Ready in 30 minutes.
INGREDIENTS
- 1.25 lb skinless boneless chicken thighs or skinless boneless chicken breast
- 1.25 cup buttermilk or substitute with 1 cup dairy milk with 1 tablespoon lemon juice
- 1.56 cup cornstarch or potato starch
- 1.25 cup vegetable oil or any neutral oil
- 1.56 teaspoon salt
- 1.56 teaspoon garlic powder
- 1.25 teaspoon black pepper
- 1.25 green onion finely chopped for garnish
Creamy Sauce:
- 0.63 cup Japanese Mayo or sub with normal mayo
- 0.31 cup sweet Thai chili sauce
- 2.5 tablespoon sriracha sauce
INSTRUCTIONS
- Dice chicken thighs into 1.5-inch-wide pieces. Then transfer chicken into a large bowl.
- To your large bowl of diced chicken, add buttermilk. Let chicken tenderize in buttermilk for 10-12 minutes.
- Meanwhile in a small bowl, combine Sauce ingredients. Set aside.
- In a medium bowl, combine cornstarch, salt, garlic powder and black pepper.
- Dredge each piece of chicken into the corn starch mixture until coated. Shake off any excess. Transfer coated chicken to a baking sheet lined with parchment paper.
- In a large pan (about 10-inches wide) on medium heat, add vegetable oil or any neutral cooking oil. Once oil is hot, fry coated chicken in 2-3 batches until golden and crispy on both sides, about 3-4 minutes per side. Do not overcrowd or overcook.
- Then transfer cooked chicken to a wire rack or a paper towel-lined plate to remove excess oil.
- Transfer chicken to a large bowl. Pour sauce over top. Toss to mix. Finally garnish with green onions. Enjoy while hot and crispy!
- Dice chicken thighs into 1.5-inch-wide pieces. Then transfer chicken into a large bowl.
- To your large bowl of diced chicken, add buttermilk. Let chicken tenderize in buttermilk for 10-12 minutes.
- Meanwhile in a small bowl, combine Sauce ingredients. Set aside.
- In a medium bowl, combine cornstarch, salt, garlic powder and black pepper.
- Dredge each piece of chicken into the corn starch mixture until coated. Shake off any excess. Transfer coated chicken to a baking sheet lined with parchment paper.
- In a large pan (about 10-inches wide) on medium heat, add vegetable oil or any neutral cooking oil. Once oil is hot, fry coated chicken in 2-3 batches until golden and crispy on both sides, about 3-4 minutes per side. Do not overcrowd or overcook.
- Then transfer cooked chicken to a wire rack or a paper towel-lined plate to remove excess oil.
- Transfer chicken to a large bowl. Pour sauce over top. Toss to mix. Finally garnish with green onions. Enjoy while hot and crispy!
NUTRITION
Calories : 669kcal
Carbohydrates : 49g
Protein : 21g
Fat : 42g
Saturated Fat : 10g
Polyunsaturated Fat : 17g
Monounsaturated Fat : 13g
Cholesterol : 129mg
Sodium : 1334mg
Potassium : 405mg
Fiber : 1g
Sugar : 3g
Vitamin A : 257IU
Vitamin C : 6mg
Calcium : 89mg
Iron : 1mg
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