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Crispy Bang Bang Chicken

 

INGREDIENTS:

  • 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
  • 1 tablespoon Simply Savory by Rachel Togarashi blend
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup Panko bread crumbs

FOR THE SAUCE

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 1/2 teaspoon apple cider vinegar 

DIRECTIONS:

  1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and vinegar; set aside.
  2. Heat vegetable oil in a large skillet over medium high heat.
  3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  4. Season chicken with Togarashi blend
  5. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
  6. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately, drizzled with sweet chili sauce.

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