Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts ( - approx. 525g/1.1lbs, chopped into bite-size chunks)
  • 3 tbsp cornflour (cornstarch in USA)
  • 120 ml (½ cup) buttermilk
  • 1 egg
  • 3/4 tsp garlic salt
  • 1/4 tsp white pepper
  • 1 tsp salt
  • 150 g (3 cups) panko breadcrumbs
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp celery salt
  • ¼ tsp white pepper
  • 2 tbsp olive oil
  • 120 ml (½ cup) mayonnaise
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sriracha chilli sauce
  • 1 tsp honey
  • 4 spring onions (scallions, sliced)
  • 1 red chilli (thinly slices)

Instruction

  • Preheat the oven to 200C/400F.
  • Start by making the bang bang sauce. Place the 120ml (1/2 cups) mayonnaise, 2 tbsp sweet chilli sauce, 1 tbsp sriracha and 1 tsp honey in a small bowl and mix together, then put to one side while you make the crispy chicken.
  • Place the cornflour in one bowl.
  • Place the 120ml (1/2 cup) buttermilk, 1 egg, 1/4 tsp garlic salt, 1/4 tsp white pepper and 1/2 tsp salt in a second bowl and lightly whisk to combine.
  • Place the 150g (3 cups) panko, 1 tsp paprika, remaining 1/2 tsp of salt, 1/2 tsp pepper, 1/2 tsp garlic salt, 1/2 tsp celery salt, 1/4 tsp white pepper and 2 tbsp of olive oil in a third bowl and mix together until the olive oil is combined with the breadcrumbs evenly.
  • Dredge the chicken pieces in the cornflour, then dip in the buttermilk mixture to coat and finally coat the chicken in the panko mixture.
  • Place the coated chicken on a baking tray.
  • Place the baking tray in the oven and cook for 20 minutes, until no longer pink in the middle.
  • Transfer the cooked crispy chicken to a serving bowl and drizzle over half the sauce.
  • Sprinkle over the spring onions and sliced chilli, then serve with the remaining bang bang sauce for dipping.