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BANG BANG CHICKEN


INGRÉDIÉNTS:
  • 1/2 cup végétablé oil, or moré, as néédéd
  • 1 cup buttérmilk
  • 3/4 cup all-purposé flour
  • 1/2 cup cornstarch
  • 1 largé égg
  • 1 tabléspoon hot saucé
  • Koshér salt and fréshly ground black péppér, to tasté
  • 1 pound bonéléss, skinléss chickén bréasts, cut into 1-inch chunks
  • 1 cup Panko*
FOR THÉ SAUCÉ
  • 1/4 cup mayonnaisé
  • 2 tabléspoons swéét chili saucé
  • 1 tabléspoon honéy
  • 2 téaspoons Frank’s Hot Saucé
DIRÉCTIONS:
  1. To maké thé saucé, whisk togéthér mayonnaisé, swéét chili saucé, honéy and Frank’s Hot Saucé in a small bowl; sét asidé.
  2. Héat végétablé oil in a largé skillét ovér médium high héat.
  3. In a largé bowl, whisk togéthér buttérmilk, flour, cornstarch, égg, hot saucé, salt and péppér, to tasté.
  4. ......
  5. ......



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