Crispy Chicken Served with Bang-Bang Sauce
2-4
Portions
20 min
Prepping
15 min
Cooking
Recipe
Easy
Ingredients
- 2 Exceldor chicken breasts, cubed
- 250 ml (1 cup) buttermilk, or 250 ml (1 cup) milk with 15 ml (1 tablespoon) lemon juice
- 1 egg
- 5 ml (1 tsp.) smoked paprika
- 5 ml (1 tsp.) of garlic powder
- Vegetable oil for frying the chicken
- 250 ml (1 cup) cornstarch
- 120 ml (1/2 cup) sushi rice
- 120 ml (1/2 cup) mayonnaise
- 60 ml (1/4 cup) sweet chili sauce
- 30 ml (2 tbsp.) sriracha sauce or to taste
- Add a few fresh cilantro leaves to garnish the dish
- 5 ml (1 tsp.) sesame seeds to garnish the dish
Directions
Click the steps to erase them.
- In a bowl, combine buttermilk, chicken pieces, egg, smoked paprika and garlic powder. Season with salt and pepper and mix all ingredients well. Marinate for 10 minutes.
- In a bowl, combine the mayonnaise, sweet chili sauce and sriracha sauce. Mix all ingredients well and reserve about 3 tablespoons of the sauce for serving.
- In a saucepan, add rice and one cup of water. Bring to the boil. Reduce heat, cover and cook for 10 to 12 minutes, or cook according to package instructions.
- Place cornstarch in another bowl. Season with salt and pepper.
- Remove chicken pieces from buttermilk mixture and coat them with the cornstarch. Add a few pieces of meat at a time and coat well.
- Pour a small amount of vegetable oil into a deep‑frying pan. Once the oil is hot, add the chicken pieces to the pan, a few at a time. Cook chicken cubes for about 2 minutes on each side, or until golden and crispy. Remove meat from pan and place on paper towels.
- Add chicken pieces to the prepared sauce and coat well.
- Serve the chicken with rice, topped with the reserved sauce. Garnish the dish with sesame seeds and cilantro leaves.