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Bang Bang Chicken

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Bang Bang Chicken got its name from the sound made when chicken breasts were pounded to make them tender. Thank goodness, we can now purchase tender boneless, skinless chicken breasts that just need to be cut into pieces before they're cooked. The nuggets are drizzled with a sweet chili mayonnaise that can be made ahead of time."

List of Ingredients

â—¦ 1 cup (8 ounces) mayonnaise
â—¦ 1 6.4-ounce bottle sweet chili sauce
â—¦ ¼ cup hot sauce
â—¦ 1 ¼ cups half-and-half
â—¦ ½ cup all-purpose flour
â—¦ â…“ cup cornstarch
â—¦ 1 large egg
â—¦ 1 teaspoon plus ½ teaspoon kosher salt
â—¦ 2 ½ cups panko (Japanese bread crumbs)
â—¦ Vegetable oil for frying
â—¦ 2 pounds boneless, skinless chicken breasts, cut into 1- to 1 ½-inch pieces


Recipe

Whisk together the mayonnaise, chili sauce, and hot sauce in a bowl. Set aside.

Whisk together the half-and-half, flour, cornstarch, egg, and the 1 teaspoon salt in a shallow bowl. Combine the panko and the remaining ½ teaspoon salt in a second shallow bowl.

Add ¼ inch oil to a large skillet and heat over medium heat. Dip the chicken pieces into the half-and-half mixture, then, one at a time, dip each chicken piece into the panko, pressing gently to coat. Working in batches to avoid overcrowding the skillet, add some of the chicken pieces and fry until golden brown on all sides and cooked through, 4 to 5 minutes. Put the cooked chicken on paper towels to drain while cooking the rest. Serve hot, drizzled with the sauce.

Makes 6 to 8 servings