Bang Bang Chicken
Instructions
- 1
Cut chicken breasts into bite-sized pieces, about 1-inch cubes. Season with salt and pepper.
- 2
In a bowl, whisk together eggs and buttermilk. In another bowl, combine cornstarch and flour.
- 3
Dip chicken pieces in the egg mixture, then coat thoroughly in the cornstarch-flour mixture. Set aside on a plate.
- 4
Heat vegetable oil in a deep pan or wok to 350°F (175°C).
- 5
While oil heats, prepare the bang bang sauce: mince garlic and mix with mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk until smooth.
- 6
Fry chicken pieces in batches for 3-4 minutes until golden brown and crispy. Don't overcrowd the pan.
- 7
Remove chicken with a slotted spoon and drain on paper towels.
- 8
Shred lettuce and place on serving plates. Slice green onions thinly.
- 9
Toss the fried chicken pieces in the bang bang sauce until well coated.
- 10
Serve immediately over shredded lettuce, garnish with sliced green onions and sesame seeds.
Chef's Note
"The key to perfect bang bang chicken is maintaining oil temperature at exactly 350°F - too hot and the coating burns before the chicken cooks through, too cool and it becomes greasy. For a lighter version, try air frying at 400°F for 12-15 minutes, shaking halfway through."
