So, on Friday, I went out for an impromptu evening out at Bonefish Grill with a few friends. I had already had dinner, so I had a margarita. But my friend Barbie ordered something called Bang Bang Chicken. Its not on the menu….its a variation of their famous Bang Bang Shrimp. I had a bite or two….and wow….was it good. Crunchy and spicy. How bad could it be? I started google-ing to find a similar recipe immediately. I lucked out when I found a recipe for the shrimp version on The Noshery. I made a few changes to make the recipe Kosher, and off I went!
In the interest of full disclosure, I made a mistake while making this recipe. I left out the vinegar, and more than doubled the chili sauce and the sriracha. I used 6 Tablespoons of the chili sauce and 2 Tabelspoons of the Sriracha. It was still delicious….though quite spicy. So, feel free to add more…..to your taste!!!
Amy’s Bang Bang Chicken
1 1/2 lbs boneless skinless chicken, cut into chunks
2 egg whites + 2 T water, well beaten
1 Cup Panko Bread Crumbs
1/2 Cup Corn Starch
1/2 Cup Mayonnaise
2 tsp Rice vinegar
6 tsp Sweet Thai Chili Sauce
3 tsp Sriracha sauce
Romaine lettuce (optional)
Stir mayonaise, chili sauce, sriracha and vinegar together and set aside
combine panko and corn starch in a plastic bag or bowl
toss chicken in egg whites, drain off excess and dredge in panko mixture
fry chicken in vegetable oil until cooked and golden brown. drain on paper towels and mix with as much sauce as you desire.
serve atop a pile of romaine lettuce….the cool lettuce will help with the spicy-ness of the dish.