Bang Bang Chicken

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]).

Bang Bang Chicken

Yield: A few people for appetizers, otherwise 2 as an entree [I doubled the entire recipe - serves 4 people easily1]

Ingredients:

 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]

Instructions:

1. Prepare a plate lined with paper towels for the chicken after it's done cooking in the oil. Set aside.
2. Combine all the ingredients for the sauce and set aside.
3. In a small, shallow dish, combine the egg and milk. Set aside.
4. In another shallow dish, combine the ingredients for the breading. Set aside.
5. Bread the chicken cubes by first coating it in the bread mixture then the egg wash then back in the breading. Put the coated chicken cubes on a plate. Continue until all the chicken have been breaded. [Don't make the cubed chicken too small or you'll be doing this for awhile!]
6. Pop the plate of chicken in the fridge for about 20 minutes. It'll help the breading stick to the chicken. [Don't miss this step! Tip: have 2 plates and fill one plate up and stick it in the fridge then continue breading the rest of the chicken on place on another plate.  This way, the first round chills in the fridge and is ready to be cooked when you're done with the second round.]
7. In a large skillet, add a thin layer of vegetable oil and place over medium high heat. [Honestly, I pour more than a thin layer, I'm not shy with the oil.  Having more oil makes it cook a little faster and more evenly, but allowing it to not scorch the pan.]
8. Once the oil is glistening, add in the chicken (I did it in 2 batches so you don't overcrowd the pan) and cook the chicken until it's cooked through & the breading is nice and crispy brown. [I did it in about 5-6 rounds - since I'm cooking more chicken.]
9. Once the first batch is done, put the cooked chicken on the prepared plate with the paper towel. Continue with the second batch and once that's cooked, add that to the prepared plate. [The paper towel soaks up the oil so it's not so oily when you're eating the chicken.]
10. In a large bowl, put in your cooked chicken and pour the sauce all over. Toss well to coat every bite.
11. Serve with rice, noodles or whatever sounds good!

Pictures...yay!

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!