Bang Bang Chicken
- Number of Servings: 8
Ingredients
INGREDIENTS:5 chicken tenderloins, cubedFor the sauce:1/2 cup mayo5 tsp. Sriracha sauce1 tsp. granulated sugar1 tsp. rice vinegarFor the egg mixture:1 egg, beaten1/2 cup milkFor the breading:1/2 cup all purpose flour1/2 cup Panko breadcrumbs1 tsp. salt1/2 tsp ground pepper1/4 tsp. garlic powder1/4 tsp. dried basil
INSTRUCTIONS:
Prepare a plate lined with paper towels for the chicken after it’s done cooking in the oil. Set aside.
Combine all the ingredients for the sauce and set aside.
In a small, shallow dish, combine the egg and milk. Set aside.
In another shallow dish, combine the ingredients for the breading. Set aside.
Bread the chicken cubes by first coating it in the bread mixture then the egg wash then back in the breading. Put the coated chicken cubes on a plate. Continue until all the chicken have been breaded.
Pop the plate of chicken in the fridge for about 20 minutes. It’ll help the breading stick to the chicken.
In a large skillet, add a thin layer of vegetable oil and place over medium high heat.
Once the oil is glistening, add in the chicken (I did it in 2 batches so you don’t overcrowd the pan) and cook the chicken until it’s cooked through & the breading is nice and crispy brown.
Once the first batch is done, put the cooked chicken on the prepared plate with the paper towel. Continue with the second batch and once that’s cooked, add that to the prepared plate.
In a large bowl, put in your cooked chicken and pour the sauce all over. Toss well to coat every bite.
Enjoy with some brown rice or with egg noodles or stir-fry.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOOGS_MOM.
Prepare a plate lined with paper towels for the chicken after it’s done cooking in the oil. Set aside.
Combine all the ingredients for the sauce and set aside.
In a small, shallow dish, combine the egg and milk. Set aside.
In another shallow dish, combine the ingredients for the breading. Set aside.
Bread the chicken cubes by first coating it in the bread mixture then the egg wash then back in the breading. Put the coated chicken cubes on a plate. Continue until all the chicken have been breaded.
Pop the plate of chicken in the fridge for about 20 minutes. It’ll help the breading stick to the chicken.
In a large skillet, add a thin layer of vegetable oil and place over medium high heat.
Once the oil is glistening, add in the chicken (I did it in 2 batches so you don’t overcrowd the pan) and cook the chicken until it’s cooked through & the breading is nice and crispy brown.
Once the first batch is done, put the cooked chicken on the prepared plate with the paper towel. Continue with the second batch and once that’s cooked, add that to the prepared plate.
In a large bowl, put in your cooked chicken and pour the sauce all over. Toss well to coat every bite.
Enjoy with some brown rice or with egg noodles or stir-fry.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOOGS_MOM.
Nutritional Info Amount Per Serving
- Calories: 429.0
- Total Fat: 8.4 g
- Cholesterol: 197.9 mg
- Sodium: 662.2 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.4 g
- Protein: 70.3 g