Bang Bang Chicken

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


Bang Bang Chicken

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  • Serves:4

Nutrition per portion

  • 1/2 cup milk
  • 1/2 cup cornstarch
  • ¼ 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
  • ½ tsp. ginger, minced
  • 1 clove garlic, peeled and minced
  • 1 tbsp. red curry powder
  • 1 cup coconut milk
  • ½ cup chicken stock

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 pieces into the batter, then into a bowl of panko breadcrumbs. Carefully drop into the oil.

4. In batches, cook until lightly golden, about 4-5 minutes.

Never overfill the basket.

For the sauce:

5. Place the clean Copper Chef on medium heat and add the olive oil.

6. 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.

7. Drizzle the sauce over the chicken before serving.

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