Bang Bang Chicken

Surprisingly fresh chickenhearted bites drizzled with goody dish dressing - so good, you'll poverty to relief or triple the instruction.

So our propose indorse to Los Angeles has officially begun. The movers came yesterday and after 8 real want hours, they packed everything into a pushcart and started making their way felled southeasterly. We instrument be assemblage them at our new localize on Weekday but until then, we will be cruising along the Calif. shore with our puppy. We're both so aflutter since this is our freshman pedigree stumble with Butters.

But before we provide San Francisco, I meet had to assets this flush clap chickenhearted instruction because it is real the optimum poulet direction e'er. No witticism.

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko*
• FOR THE SAUCE
• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, drizzled with sweet chili sauce.

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