Bang-Bang Chicken

My husband and I occasionally like to treat ourselves to a night out.  Who doesn't, right?  Bonefish Grill is one of our favorite places to go...mainly because of the Bang-Bang Shrimp.  It's DELICIOUS!!  So when I ran across this knock-off recipe online, I had to give it a shot!  The chicken could easily be substituted for shrimp if you're in the mood for shrimp instead.  And that sauce....Mmmm!  This is EXACTLY like having a Bonefish date right at home!  Now, there are a few ways you can enjoy this.

 

1.)  Eat it.  Just as it is.  Right off the plate.  Dipped in the sauce.  They're like grown-up chicken nuggets.  Maybe serve it with a salad and some sort of veggie so you actually feel like a grown up.  Or not.

2.) Warm some flour tortillas.  Sprinkle some shredded romaine lettuce over the tortillas, place some chicken on top of the lettuce, drizzle with the sauce and enjoy it as a Bang-Bang Chicken Taco.

3.)  Serve it as an appetizer.  Layer some whole romaine lettuce leaves over a large platter, place a bowl in the center of the platter filled with the sauce, place the chicken on top of the lettuce leaves surrounding the bowl.  Set out some toothpicks and watch it disappear.  You'll also be very popular.  Bonus!  :)

vegetable oil

1 cup buttermilk (*See my note below.)

3/4 cup flour

1/2 cup cornstarch

1 large egg

1 tablespoon hot sauce (Franks or Tobasco)

salt and pepper to taste

1 lb. chicken breast, cut into 1 inch chunks

1 cup panko, plus more as needed

Sauce:
1/4 cup mayo

2 tablespoons sweet chili sauce (I found it in the Asian section at Wal-Mart.)

1 tablespoon honey

2 tsp. Franks hot sauce

Sauce: Whisk all of the sauce ingredients together and set aside.

Heat about 3/4 cup vegetable oil in a large skillet until hot.

In a large bowl, whisk together the buttermilk, flour, cornstarch, egg, hot sauce, and salt and pepper.  In a medium bowl, pour panko crumbs and set aside.

Working in batches, dip the chicken chunks into the buttermilk mixture and then dredge in the Panko, pressing to coat.  Place the first batch of breaded chicken pieces into the hot oil.  Cook until evenly golden and crisp; about 2-3 minutes per side.  Transfer cooked chicken to a paper towel lined plate.  Continue working in batches until all of the chicken is cooked through.  Serve immediately with the sauce generously drizzled over top.

*Note about the buttermilk.  I NEVER buy buttermilk.  I can't use it all before it goes bad.  So, I make my own.  I know, it sounds ridiculous and very home-maker-ish...I promise it's not.  All you do is mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for about 5 minutes.  This safely sours the milk and you're left with buttermilk.  Now you never have to buy a container of buttermilk just to throw it away after you've used a small portion of it!  :)