In the past year I've pinned several "Bang-Bang" recipes. The Bang-Bang sauce has been seen on beef, shrimp, chicken, and even cauliflower. I'm not sure why I held out so long on making this recipe but I'm glad I finally tried it! I also thought that this would be the perfect dish to share for #WeekdaySupper. What is #WeekdaySupper? It's part of our #SundaySupper group. Now that we are on a roll having supper together on Sunday's around the family table we want to start trying it during the week as well!
I made the Bang-Bang chicken because we always have chicken once a week and I try to vary the kind of chicken. The chicken is placed in a slightly spicy batter and refrigerated to absorb the flavors. Then it is dipped in Panko and pan fried.
Then comes the sauce. The sauce is thick, creamy, and has a serious kick to it. Frank and I both really ended up enjoying the sauce and he wants to try it with shrimp next time. I can't wait to try it on the cauliflower-YUM!
Bang-Bang Chicken (adapted from Jo Cooks)
4 chicken breasts (about 1 lb.) cut into 1 inch pieces
3/4 c. flour
1/2 c. cornstarch
1 t. paprika
1 t. salt
1 t. black pepper
1 c. buttermilk
1 egg
1 T. Frank's Red Hot
2 garlic cloves, minced
2 c. Panko breadcrumbs
3-4 T. olive oil
For the sauce:
1/2 c. mayonnaise
1/4 c. sweet chili sauce
2 T. Frank's Red Hot
1 T. honey
1 garlic clove, minced
1. In a medium bowl combine the flour, cornstarch, paprika, salt, and pepper. Mix in the buttermilk, egg, Frank's Red Hot, and garlic cloves. Whisk until smooth.
2. Add the chicken pieces to the bowl, toss to coat the chicken, cover with plastic wrap, and refrigerate for 30 minutes.
3. In a small bowl combine all ingredients the sauce. Mix well and refrigerate until ready to serve.
4. Place the Panko breadcrumbs on a small dish.
5. Heat half the oil in a large skillet over medium high heat.
6. Remove the chicken from the batter and coat with the Panko. Fry half the chicken pieces in the skillet for 3-5 minutes per side or until chicken is browned and cooked through. Place on a plate covered with paper towels to drain.
7. Add the remaining oil to the skillet and repeat with remaining chicken.
8. Place fried chicken pieces on a plate and serve with the sauce.
This week’s fabulous recipes from five contributors are:
Bang-Bang Chicken (adapted from Jo Cooks)
4 chicken breasts (about 1 lb.) cut into 1 inch pieces
3/4 c. flour
1/2 c. cornstarch
1 t. paprika
1 t. salt
1 t. black pepper
1 c. buttermilk
1 egg
1 T. Frank's Red Hot
2 garlic cloves, minced
2 c. Panko breadcrumbs
3-4 T. olive oil
For the sauce:
1/2 c. mayonnaise
1/4 c. sweet chili sauce
2 T. Frank's Red Hot
1 T. honey
1 garlic clove, minced
1. In a medium bowl combine the flour, cornstarch, paprika, salt, and pepper. Mix in the buttermilk, egg, Frank's Red Hot, and garlic cloves. Whisk until smooth.
2. Add the chicken pieces to the bowl, toss to coat the chicken, cover with plastic wrap, and refrigerate for 30 minutes.
3. In a small bowl combine all ingredients the sauce. Mix well and refrigerate until ready to serve.4. Place the Panko breadcrumbs on a small dish.
5. Heat half the oil in a large skillet over medium high heat.
6. Remove the chicken from the batter and coat with the Panko. Fry half the chicken pieces in the skillet for 3-5 minutes per side or until chicken is browned and cooked through. Place on a plate covered with paper towels to drain.
7. Add the remaining oil to the skillet and repeat with remaining chicken.
8. Place fried chicken pieces on a plate and serve with the sauce.
This week’s fabulous recipes from five contributors are:
- Monday – Dorothy from Shockingly Delicious – Tuscan Baked Eggs on Lentils
- Tuesday – Renee from Magnolia Days – Pork Chops with Sauerkraut
- Wednesday – Heather from Hezzi-D’s Books and Cooks - Bang Bang Chicken
- Thursday – Pam from Blueberries and Blessings – Individual Salmon Loaves
- Friday – Shannon from Country Girl in the Village – Chicken Veggie Burritos
Bang-Bang Chicken (adapted from Jo Cooks)
4 chicken breasts (about 1 lb.) cut into 1 inch pieces
3/4 c. flour
1/2 c. cornstarch
1 t. paprika
1 t. salt
1 t. black pepper
1 c. buttermilk
1 egg
1 T. Frank's Red Hot
2 garlic cloves, minced
2 c. Panko breadcrumbs
3-4 T. olive oil
For the sauce:
1/2 c. mayonnaise
1/4 c. sweet chili sauce
2 T. Frank's Red Hot
1 T. honey
1 garlic clove, minced
1. In a medium bowl combine the flour, cornstarch, paprika, salt, and pepper. Mix in the buttermilk, egg, Frank's Red Hot, and garlic cloves. Whisk until smooth.
2. Add the chicken pieces to the bowl, toss to coat the chicken, cover with plastic wrap, and refrigerate for 30 minutes.
3. In a small bowl combine all ingredients the sauce. Mix well and refrigerate until ready to serve.4. Place the Panko breadcrumbs on a small dish.
5. Heat half the oil in a large skillet over medium high heat.
6. Remove the chicken from the batter and coat with the Panko. Fry half the chicken pieces in the skillet for 3-5 minutes per side or until chicken is browned and cooked through. Place on a plate covered with paper towels to drain.
7. Add the remaining oil to the skillet and repeat with remaining chicken.
8. Place fried chicken pieces on a plate and serve with the sauce.
This week’s fabulous recipes from five contributors are:
- Monday – Dorothy from Shockingly Delicious – Tuscan Baked Eggs on Lentils
- Tuesday – Renee from Magnolia Days – Pork Chops with Sauerkraut
- Wednesday – Heather from Hezzi-D’s Books and Cooks - Bang Bang Chicken
- Thursday – Pam from Blueberries and Blessings – Individual Salmon Loaves
- Friday – Shannon from Country Girl in the Village – Chicken Veggie Burritos
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