Kickin’ Bang Bang Chicken #RSC

Total Time
45mins
Prep 25 mins
Cook 20 mins

Ready, Set, Cook! Hidden Valley Contest Entry. Kickin’ Bang Bang Chicken, a unique twist on the deliciously spicy Chinese dish, bang bang chicken. Tangy, spicy, and delicious, a perfect bite-size appetizer for game day or any day!

Ingredients Nutrition

Directions

  1. In a medium size bowl, whisk together dressing, 2 tablespoons of the chili sauce, lemon juice and 2 tablespoons of the chopped chives until well combined. Set aside.
  2. Combine bread crumbs, seasoning mix, 2 tablespoons of the chopped chives, lemon zest and 1/4 teaspoon pepper in the bowl of a food processor. Blend until well combined; transfer to a shallow dish.
  3. Pat chicken dry with paper towels and lightly season with salt and pepper to taste. Place cornstarch in a shallow dish. Whisk the eggs, remaining 2 tablespoons hot sauce, and water in a medium bowl until blended. Dredge chicken in cornstarch, shaking lightly to remove excess. Dip chicken into egg mixture, letting excess liquid drain back into bowl, and then roll in the bread crumb mixture, turning to coat completely.
  4. Heat oil to 350 degrees Fahrenheit in a large non-stick skillet over medium heat. Working in batches, carefully place chicken in oil and cook until golden, crisp and no longer pink in the center; about 5 minutes per side. Drain chicken on large pan lined with paper towels. Place on serving platter, drizzle with 2-3 tablespoons of the sauce and garnish with chopped chives. Serve with remaining sauce for drizzling and dipping.
Most Helpful

I definitely will give this recipe a try. Looks great.

hungryhappenings February 24, 2013

Wow! What a great recipe......will be making it again!

miamia05 February 24, 2013

I would give it fice strs, Really tasty and esy to do .Could be used as a main dish or appetizer.Would be good with ramen noodels or rice as a main dish .Good as an easy appetizer too. You can also cahnge the heat by using a milder chili sauce rather than sirachi.

Siamese48 February 24, 2013