Spread the love

Bang, bang, chicken, beautifully seasoned and dredged chicken bites covered with a sweet and spicy male sauce. Believe me, these are the ultimate irresistible bites that will please your friends and family. So let me show you how to make these.

div[data-widget-id="1861588"] { min-height: 300px; }

Why You’ll Love This

Believe me, these are the ultimate irresistible bites that will please your friends and family. And I don’t know, to me, there is just something about deep frying that is very satisfying. To me, this chicken looks just fantastic, guys. Oh, isn’t this looking incredible, my friends? Well, wow, wow, wow, as all I can say. So simple, so easy, so delicious, and such, a crowd pleaser. And you bite into this, it is absolutely incredible.

Ingredients

For the Chicken

boneless, skinless chicken breasts (about three)
an egg
a bit of salt (about a teaspoon)
some ground black pepper

For the Dredging Station

about a cup of brave crumbs (panko)
a quarter cup of flour (cornstarts)
a teaspoon of onion powder
another teaspoon of garlic powder
some smoked paprika (a teaspoon)
Salt (a lot of teaspoon)
some ground black pepper (another teaspoon)

For the Sauce

half a cup of mayo
A good tablespoon of sriracha
A couple of tablespoons of sweet chili sauce
a good hit of honey (about two teaspoons or three)

For Frying

some oil (vegetable oil, peanut oil, canola oil)

For Garnish

some chopped up green onions (parsley or cilantro)

Instructions

First off, we’re going to begin by slicing some boneless, skinless chicken breasts.
Then cutting again into bite-sized chunks.
Pull them into a good sized bowl.
Then crack an egg in.
Season them up with a bit of salt.
Of course, some ground black pepper.
Then I’m just going to use my hands wearing my fancy blue gloves again and mix this all up until everything is well combined in that egg, salt and pepper completely coats the chicken.
Then we are going to begin our dredging station with about a cup of brave crumbs.
Followed by a quarter cup of flour.
Then that wonderful seasoning started with a teaspoon of onion powder, another teaspoon of garlic powder, some smoked paprika, but a teaspoon.
Salt, you guessed it, a lot of teaspoon on try not to repeat myself.
Then last but not least, some ground black pepper here and yes, another teaspoon.
Grab up your whisk and whisk away until everything comes together nicely.
Alrighty then, we are going to grab up a piece of that chicken and simply dredge it in that mixture, just making sure it is completely covered.
Then of course, just slip our chicken onto a plate.
Okay, it is time for that sauce I was talking about in the beginning of the video, beginning with half a cup of mayo.
A good tablespoon of sriracha.
A couple of tablespoons of sweet chili sauce.
And lastly, a good hit of honey.
As always, and once again, a mix and we will go until that sauce comes together.
And you are going to get a nice, beautiful kind of orange-ish.
Give it a taste depending on, you know, what you want.
Okay, I’m going to add some oil to my frying device.
And after that oil’s in there, you’re going to heat this up to about 350 degrees Fahrenheit, 180 Celsius.
In with the chicken, we’re going to fry this up in batches.
And we’re going to fry this up, of course, cream occasionally for a few minutes until it is a beautiful golden brown.
After our chicken is done, I’m just going to remove it using my fancy, dancey kind of spoon thing here.
And said I’d decide on a wire rack just to drain any of that excess oil.
Of course, once that oil is drained off, we’re going to snag this up, and simply put it into a bowl.
Then, and only then, you’re going to drizzle that ever so delicious sauce over top of that chicken.
And to add even more to the wow factor, I’m going to garnish this up and make it all pretty with some chopped up green onions.

Cooking Tips

You can be as creative as you want, you know, use extra seasoning, whatever you like on this. If you have panko, use those, they are the best. You can also use cornstarts, which might be a little better. Of course, very these amounts, depending on how sweet and spicy you really want it. If you want to add a little more sriracha, go ahead or a little more mayo, or even a little more honey. If you don’t have a thermometer, just drop some flour in the fizzles, it’s ready. In my case, I’m getting about 10 or 12 pieces in there, and it’s not too, too crowded, so that’s about perfect.

Serving Suggestions

You can also use parsley or cilantro.

It’s a little bit on the crunchy side, not terribly crunchy, but not too bad, but it is just simply delicious. I must, must make.