Bang Bang Chicken

By Rachel Cooks

Ingredients

2 tablespoons cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 pound boneless skinless chicken breasts ((about 2 breasts))
3 tablespoons oil ((coconut, vegetable, olive, or avocado))
½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha ((adjust to taste))
1 tablespoon honey
1 teaspoon lime juice
½ teaspoon garlic powder

Prep Time15mins
Cook Time10mins
Servings4

Instructions

In a large bowl, combine cornstarch, paprika, garlic powder, salt, and pepper.

Dice chicken evenly into small pieces, about ½ inch. I like to cut it into long strips, about ½ inch wide, and then make horizontal cuts, about ½ inch apart.

Toss the diced chicken with cornstarch mixture until it's coated. Set aside.

In a small bowl or measuring cup, combine mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder to make sauce. Set aside. (The sauce can be made up to a week ahead and refrigerated until ready to use.)

Heat a large frying pan over medium high heat. Add oil. When oil is shimmering, add chicken in a single layer, along with any cornstarch mixture left in the bowl. Cook without stirring for 4 minutes. Stir and continue to cook, stirring occasionally, for another 5 to 6 minutes or until chicken is browned, crispy, and cooked through.

Turn off the heat and carefully drain excess oil from pan, or blot it with paper towels. (If it's easier, remove the chicken from the pan first, drain the oil, and then return the chicken to the skillet.)

Add half of the sauce to the chicken; toss to coat the chicken. Plate the chicken, and drizzle remaining sauce over it.