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Kickin Bang Bang Chicken #Rsc

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Ingredients

Adjust Servings:
1 cup hidden valley; original ranch; dressing
1/4 cup sriracha sauce, divided use (hot chili sauce)
1 tablespoon fresh lemon juice
1/4 cup fresh chives, finely chopped (plus additional for garnish)
1 1/2 cups japanese-style bread crumbs (panko)
1 (1 ounce) package hidden valley original ranch seasoning mix
1 teaspoon lemon zest
ground black pepper
1 1/4 lbs boneless skinless chicken breasts, cut into small pieces (about 1-1/2 inches in size)
salt
1/2 cup cornstarch
2 eggs
2 teaspoons water
1/2 cup vegetable oil

Nutritional information

820
Calories
580 g
Calories From Fat
64.5 g
Total Fat
10 g
Saturated Fat
203.6 mg
Cholesterol
912.6 mg
Sodium
24.6 g
Carbs
1 g
Dietary Fiber
2.2 g
Sugars
34.9 g
Protein
290g
Serving Size

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Kickin Bang Bang Chicken #Rsc

Features:
    Cuisine:

    I definitely will give this recipe a try. Looks great.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Kickin Bang Bang Chicken #RSC, Ready, Set, Cook! Hidden Valley Contest Entry Kickin Bang Bang Chicken, a unique twist on the deliciously spicy Chinese dish, bang bang chicken Tangy, spicy, and delicious, a perfect bite-size appetizer for game day or any day!, I definitely will give this recipe a try Looks great , Wow! What a great recipe will be making it again!


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    Steps

    1
    Done

    In a Medium Size Bowl, Whisk Together Dressing, 2 Tablespoons of the Chili Sauce, Lemon Juice and 2 Tablespoons of the Chopped Chives Until Well Combined. Set Aside.

    2
    Done

    Combine Bread Crumbs, Seasoning Mix, 2 Tablespoons of the Chopped Chives, Lemon Zest and 1/4 Teaspoon Pepper in the Bowl of a Food Processor. Blend Until Well Combined; Transfer to a Shallow Dish.

    3
    Done

    Pat Chicken Dry With Paper Towels and Lightly Season With Salt and Pepper to Taste. Place Cornstarch in a Shallow Dish. Whisk the Eggs, Remaining 2 Tablespoons Hot Sauce, and Water in a Medium Bowl Until Blended. Dredge Chicken in Cornstarch, Shaking Lightly to Remove Excess. Dip Chicken Into Egg Mixture, Letting Excess Liquid Drain Back Into Bowl, and Then Roll in the Bread Crumb Mixture, Turning to Coat Completely.

    4
    Done

    Heat Oil to 350 Degrees Fahrenheit in a Large Non-Stick Skillet Over Medium Heat. Working in Batches, Carefully Place Chicken in Oil and Cook Until Golden, Crisp and No Longer Pink in the Center; About 5 Minutes Per Side. Drain Chicken on Large Pan Lined With Paper Towels. Place on Serving Platter, Drizzle With 2-3 Tablespoons of the Sauce and Garnish With Chopped Chives. Serve With Remaining Sauce For Drizzling and Dipping.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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