Extremely crispy chicken chunks drizzled with a sweet chili mayo sauce
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup allpurpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1inch chunks
1 cup Panko (Japanese bread crumbs)
|Prep: Cut chicken into 1" chunks|
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons hot sauce (Frank's Red Hot preferred)
To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and hot sauce in a small bowl; set aside. (Cook's Note: Instead of a bowl, I used a condiment squeeze bottle and a mini-whisk.)
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
|Batter is done!|
A few at a time time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
|Use a toothpick, skewer or your fingers to coat the chicken|
pieces all over with the Panko crumbs.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 5 minutes. As we've talked about in previous posts, be sure your oil is at the correct fry temperature (use a candy/deep fry thermometer) - ideally it should be 350 degrees. Internal meat temp should be 165 degrees for optimum food safety.
Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce.