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Appetizers, Asian/Hawaiin



For Sauce
� 1/2 cup mayonnaise
� 1/4 cup sweet chili sauce or hot sauce I used Frank's
� 1 tbsp hot sauce I used Sriracha *
� 2 tbsp honey
� salt and pepper to taste


For Chicken
� 4 pieces chicken breasts boneless, skinless, cut into small
� 1 cup buttermilk
� 3/4 cup all-purpose flour
� 1/2 cup cornstarch
� 1 large egg
� 1 tbsp garlic powder
� 1 tsp smoked paprika
� 1 tbsp hot sauce I used Sriracha
� salt and pepper to taste
� 1 cup Panko breadcrumbs **
� oil for frying


1.To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
2.In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
3.In another bowl add about a cup of Panko breadcrumbs.
4.Add about 1/2 inch of oil in a large skillet and heat the oil over medium-high heat.
5.Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
6. If serving as a meal, drizzle chicken with sauce and serve, if using as an appetizer place the sauce in a dipping bowl and serve with the chicken.

Unrated