Do you even get into a rut when it comes to cooking dinner? Well, I do. I seem to have this cycle of 7 to 10 recipes. I keep cooking them over and over and over. When I realize that I’ve been making the same group of recipes, I start switching it up. I find 7 to 10 more recipes to cook. Then I cook those over and over. When I try to recall what I made in the previous batch of 7 to 10 recipes, I can never remember. It’s like I have recipe amnesia. So I came up with a genius solution – put my savory recipes on the blog! I know. It took me long enough to figure it out…
This Bang Bang Chicken is a HUGE hit with my kids. I mean, they love it so much that it’s been put in heavy rotation around here. The bite-size pieces of chicken are coated in Panko breadcrumbs and deep fried. And then there’s the sweet chili dipping sauce. It’s sweet, spicy, and tangy, and it is the perfect dipping sauce with the crispy, crunchy chicken bites.
If your kids like chicken strips, chicken nuggets, or any form of fried chicken, then they will go nuts over this recipe. Plus, it only takes half an hour to make! When I buy my chicken, I ask the butcher to chop it into small pieces. That way it’s ready to go when I get home.
If your nervous about frying food, I totally hear you. It can feel intimidating. Who wants to deal with splashing, hot oil? Not me, for sure! So here are my tips on deep frying food:
1 – I always use a very spacious pot in which to fry the food. When you place food into the oil, the level of the oil will rise (as will the level of any liquid when it’s displaced by an object being submerged into it.) Thus, make sure to use a large vessel to fry foods.
2 – The oil temperature is key to reducing splashing oil when frying food. So invest in a good thermometer. I use a ThermoWorks brand instant read thermometer. It’s waterproof, and it reads the temperature of anything in 3 seconds.
3 – A consistent oil temperature also ensures a crisp exterior with a fully cooked interior. If the oil is too hot, you get a burnt exterior with a possibly raw interior. If the oil isn’t hot enough, by the time the food is actually cooked, it’s probably going to be saturated with oil, making for a greasy end result.
4 – Don’t over-crowd the pan! If you place too much food into the oil, the temperature will drop very quickly, resulting in soggy, oily food. Fry the food in numerous, smaller batches.
5 – Use a spider or slotted spoon to remove the food from the oil. This ensures that the excess oil will be left in the pan, not pooled around the food.
6 – Hot oil doesn’t wait for anyone. Make sure all of your food is prepped and ready to go before starting the frying process. Also make sure that you have a space to place the food after it comes out of the fryer. My favorite set up is a half-sheet pan lined with paper towels and fitted with a wire drying rack.
Hopefully these tips will make frying less intimidating, and you can enjoy crispy, crunchy fried food like this darn delicious Bang Bang Chicken with Sweet Chili Sauce!
- For the Chicken: 1 to 1 1/2 pounds boneless, skinless chicken breast, cut into 1 inch cubes
- 1 cup buttermilk
- 3/4 cup of all-purpose flour
- 1/2 cup corn starch
- 1 egg
- 1 tsp garlic powder
- 1 tbs hot sauce (I used Tabasco)
- Salt and Pepper to taste
- 2 cups Panko breadcrumbs (or as much as necessary)
- For the Sauce:
- 1/4 cup mayonnaise
- 2 tbs sweet chili sauce
- 1 tbs honey
- 2 tsp hot sauce
- To make the sauce, mix all the sauce ingredients in a small bowl. Set aside.
- For the chicken, wash and dry the chicken thoroughly.
- Heat the oil over medium heat to 350 degrees F.
- In a large bowl, mix the buttermilk, flour, corn starch, egg, garlic powder, salt, pepper, and hot sauce.
- Place the Panko breadcrumbs in a shallow, wide-mouthed dish (I used a pie plate.).
- Dip the each piece of chicken in the buttermilk mixture.
- Then dredge the chicken in the Panko. Pressing the breadcrumbs into the chicken.
- Fry the chicken in small batches for about 5 minutes a side. Turning once.
- Before adding the next batch of chicken, make sure the oil returns to 350 degrees F.
- Drain the fried pieces on a paper towel lined baking sheet fitted with a wire rack. (See the post for more tips on frying.)
- Allow to cool slightly, and enjoy immediately.
This recipe is linked to these parties.