Bang Bang Chicken

Bang Bang Chicken

SERVES 4

 
 Ingredients 

 1⁄2 cup milk 
 1⁄2 cup cornstarch 
 1⁄4 cup flour 
 1 large egg 
 1 tbsp. hot sauce 
 1 tsp. sea salt 
 2 chicken breasts, trimmed and cut into 1” pieces 
 2 cups panko breadcrumbs 
 2 qt. canola oil 
 
Sauce: 
 1 tbsp. olive oil
 2 scallions, chopped
 1⁄2 tsp. ginger, minced
 1 clove garlic, peeled and minced 
 1 tbsp. red curry powder
 1 cup coconut milk
 1⁄2 cup chicken stock 

Directions

1. Place the Copper Chef on medium-high heat, then fill halfway with canola oil. Heat the oil to 365o F. Place the fry basket into the oil carefully.
2. In a bowl, mix together milk, flour, cornstarch, egg, hot sauce, and sea salt.
3. Dip the chicken into the batter, then into a bowl of panko breadcrumbs, and next into the oil.
4. In batches, cook until lightly golden, about 4-5 minutes. Never overfill the basket.

For the sauce:

1. Place the clean Copper Chef on medium heat and add the olive oil.
2. Sauté the scallions, ginger, and garlic for 2 minutes. Add the rest of the ingredients and cook for 4-5 minutes. Lower the heat and reduce the sauce by about a third.
3. Drizzle the sauce over the chicken before serving.

Eric’s Tip: I love these in lettuce wraps with some fresh julienned vegetables.