Crispy chicken bites drenched in sweet chili mayo. So good you’ll want the recipe to be doubled or tripled!
Our move to Los Angeles is now officially underway. Yesterday, the movers arrived, and after eight very long hours of packing everything in a truck, they started their journey down south. The movers will arrive at our new home on Monday, but we’ll be traveling along the California coastline with our dog until then. This is our first trip as a family with Butters. We are both very excited!
Before we left San Francisco, I had to share the bang-bang chicken recipe because it’s really the best recipe for chicken ever. No joke.
It’s super easy to make and takes less than 30 minutes. Easy as pie. It only takes a few minutes to coat the chicken with Panko and then cook it until it reaches that golden brown crispness. Then, drizzle the sweet chili mayo on top, and you are done!
You’ll want a spoon to eat the sauce!
- Buttermilk, 1 cup
- 3/4 cup all-purpose flour
- Half a cup of cornstarch
- One large egg
- Hot sauce one tablespoon
- To taste, add Kosher Salt and freshly ground Black Pepper
- Cut 1 pound of skinless and boneless chicken breasts into 1-inch pieces
- 1 cup Panko*
- 3 cups of vegetable oil
- Fresh parsley leaves, two tablespoons
FOR THE SWEET CHILI SAUCE
- 1/4 cup mayonnaise
- Two tablespoons of sweet chili sauce
- Honey, 1 Tablespoon
- Frank’s Hot Sauce, two teaspoons
- BUTTERMILK MESSAGE: In a large bowl, whisk buttermilk, cornstarch, and flour together with the egg and hot sauce. Add salt and pepper to taste.
- Dip each chicken piece in BUTTERMILK MULTIPLE and then coat with Panko.
- Heat vegetable oil over medium-high heat in a large stockpot Dutch Oven until it reaches 360 degrees F according to a deep-fry thermometer.
- Add the chicken to the Dutch Oven in batches and cook until it is evenly golden brown and crispy. This should take about 2-3 minutes. Transfer the chicken to a plate lined with paper towels.
- Serve immediately with sweet chili sauce and garnished parsley if desired.