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    Bang Bang Chicken

    4 servings

    adagok

    20 minutes

    aktív idő

    26 minutes

    teljes idő
    Főzés Kezdése

    Hozzávalók

    1 cup (232 g) mayonnaise

    ½ cup (132 g) Thai sweet chili sauce

    1 teaspoon Sriracha, (or more to taste)

    2 tablespoons honey

    1 ½ pounds boneless skinless chicken tenderloins ()

    1 cup (245 g) buttermilk

    ¾ cup (94 g) all-purpose flour

    ½ cup (64 g) cornstarch

    1 large egg, (room temperature)

    1 tablespoon Sriracha

    ½ teaspoon garlic powder

    ½ teaspoon kosher salt

    ¼ teaspoon black pepper

    ⅛ teaspoon cayenne pepper, (optional)

    2 cups (216 g) panko breadcrumbs, (plain)

    canola oil, (for frying)

    parsley, (chopped, for garnish)

    Útmutatók

    Bang Bang Sauce

    Make bang bang sauce.

    In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.

    Chicken

    In a bowl, mix together the batter.

    In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.

    Add panko to a shallow plate.

    Add Panko to a shallow plate.

    Remove chicken from the batter and dredge in the panko.

    Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.

    Heat oil.

    To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.

    Fry coated chicken.

    Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken.

    Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.

    Drizzle with sauce, top with parsley, and serve warm.

    Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.

    Tápanyagok

    Adag Mérete

    1 portion

    Kalória

    1415 kcal

    Zsír Összesen

    -

    Telített Zsír

    -

    Telítetlen Zsír

    -

    Transzzsír

    -

    Koleszterin

    -

    Nátrium

    -

    Szénhidrát Összesen

    -

    Rost

    -

    Összes Cukor

    -

    Fehérje

    -

    4 servings

    adagok

    20 minutes

    aktív idő

    26 minutes

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    1 cup (232 g) mayonnaise

    ½ cup (132 g) Thai sweet chili sauce

    1 teaspoon Sriracha, (or more to taste)

    2 tablespoons honey

    1 ½ pounds boneless skinless chicken tenderloins ()

    1 cup (245 g) buttermilk

    ¾ cup (94 g) all-purpose flour

    ½ cup (64 g) cornstarch

    1 large egg, (room temperature)

    1 tablespoon Sriracha

    ½ teaspoon garlic powder

    ½ teaspoon kosher salt

    ¼ teaspoon black pepper

    ⅛ teaspoon cayenne pepper, (optional)

    2 cups (216 g) panko breadcrumbs, (plain)

    canola oil, (for frying)

    parsley, (chopped, for garnish)

    Útmutatók

    1

    Bang Bang Sauce

    2

    Make bang bang sauce.

    3

    In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.

    4

    Chicken

    5

    In a bowl, mix together the batter.

    6

    In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.

    7

    Add panko to a shallow plate.

    8

    Add Panko to a shallow plate.

    9

    Remove chicken from the batter and dredge in the panko.

    10

    Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.

    11

    Heat oil.

    12

    To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.

    13

    Fry coated chicken.

    14

    Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken.

    15

    Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.

    16

    Drizzle with sauce, top with parsley, and serve warm.

    17

    Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.