I really don't know what's come over me, but I've been cooking a lot more than I ever have. But, I guess when I'm inspired, there's nothing stopping me. Never have you tasted anything this good!! No, I'm not exaggerating - it really is amazing. One of my favorite restaurants is Bone Fish and they have an appetizer that I highly recommend you get whenever you're there - Bang Bang Shrimp. The explosion of flavors and the light crunch of the breading around the shrimp is to die for.
While browsing Pinterest a few months ago, I came across a recipe for Bang Bang Chicken from Table for Two and I knew that I would one day make this delectable dish. The first time I made it, it took me about 1.5 hours to make dinner (ugh...way too much time!), but it was amazing! Now, for the second time I made it, I improved my time and got it down to an hour. This dish does take time (depending on how much you want to cook), but it is so worth it.
Need suggestions on what to serve it with? I recommend rice (white or fried) and a nice green vegetable (I like steamed broccoli).
I'll write the recipe that is on Table for Two, but I'll add my modifications as I made a lot more than what is on the recipe (you'll see my modification in [brackets]).
Yield: A few people for appetizers, otherwise 2 as an entree [I doubled the entire recipe - serves 4 people easily1]
5 chicken tenderloins, cubed [3-4 boneless, skinless chicken breasts, cubed]
For the sauce: [you can choose to double this or not, the sauce goes a long way]
1/2 cup mayo
5 tsp. Sriracha sauce
1 tsp. granulated sugar
1 tsp. rice vinegar
For the egg mixture: [need to double this]
1 egg, beaten [2 eggs]
1/2 cup milk [1 cup milk]
For the breading: [Definitely double this...I run out even doubling]
1/2 cup all purpose flour [1 cup]
1/2 cup Panko breadcrumbs [1 cup]
1 tsp. salt [2 tsp]
1/2 tsp ground pepper [1 tsp]
1/4 tsp. garlic powder [1/2 tsp]
1/4 tsp. dried basil [1/2 tsp]
Cube the chicken, not too small or you'll be breading the chicken forever! Once cut, place in the breading mixture first.
Next, place the chicken in the egg mixture then return it to the breading. That's right, you put the chicken in the breading twice! (Sorry, the pictures should be swapped)
Once you coat the chicken in the breading the 2nd time, place on a plate. Fill up this plate and put in the fridge for 20 minutes to chill. Do 2 batches, that way you'll be ready to cook the first batch when you're done breading the second batch. Oh...yeah, your fingers will get VERY goopy.
Once the chicken is chilled, cook the chicken in a pan with oil that has been heated. Cook chicken until it is a nice golden brown (like how the picture looks), remove and place on a plate with paper towel to soak up the excess oil.
Place in a large bowl and take your sauce and pour over the chicken. Toss the chicken in the sauce so that it covers all of the chicken.
What makes Bang Bang Chicken so good? 2 ingredients - Panko Breadcrumbs and Sriracha hot chili sauce. Don't try to substitute the Panko Breadcrumbs - this gives the chicken an amazing crunch - it's in all grocery stores and is really cheap, so there are no excuses! Sriracha hot chili sauce gives the kick that is an absolute must. If you're unsure about it being too spicey, don't worry - it really isn't that spicey. It just gives a great flavor and kick.
The finished product. I don't think the picture does it justice - this chicken is simply amazing!
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