Bang bang chicken
- 2 bone-less skinless chicken breasts, cuts into bite sized pieces
- 1 1/2 cups buttermilk
- 2 cups all-pupose flour
- 1 1/2 cups Panko bread crumbs
- 1 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 eggs
- Non-stick cooking spray
- 1/2 cup light mayo
- 1/2 Sweet Red Chili Sauce
Adapted from home.canopi.me
Add the chicken and buttermilk in a large bowl, cover and place in the fridge for about 2 hours or so.
When the chicken is marinating, combine the flour, Panko, garlic salt, paprika and black pepper on a large plate. Give it a good stir.
Crack the eggs in a bowl and whisk.
Preheat the oven to 450 degrees and line a baking sheet with tin foil and place a wire cooling rack on top of that.
Set up an assembly line with the chicken, egg then flour mixture at the end. Take each piece of chicken and coat it in the egg, flour mixture, egg and back in the flour mixture. Give it a little pat so the breading sticks. Place the breaded nuggets on the cooling rack and spray with non-stick cooking spray.
Bake in the oven for 7-8 minutes. After that time, remove from the oven, flip the nuggets over and spray again with the cooking spray. Bake for an additional 7-8 minutes.
While the chicken is baking, prepare your rice (if serving over rice) and combine the mayo and Sweet Red Chili Sauce.
When the nuggets are cooked, lay on a bed of Jasmine Rice and drizzle with the Bang-Bang Sauce.