Enjoy as a snack plate or serve as a meal for two with a side of stir-fry veg and egg fried rice.
Bang bang chicken pops
Serves 4 (as a snack)
Ingredients
500g deboned chicken thighs
Salt and milled pepper
1 tsp chilli flakes
1 Tbsp paprika
1 tsp garlic powder (or use ½ tsp garlic flakes)
2 Tbsp cake flour
1 egg, whisked
2 Tbsp sriracha sauce
2 cups panko breadcrumbs
3 cups canola or sunflower oil, for deep-frying
For bangbang sauce
½ cup mayonnaise
⅓ cup sweet chilli sauce
3 Tbsp sriracha sauce
For serving
Sliced spring onion and chilli
Coriander
Method
- Cut chicken thighs into 4 pieces each, creating roughly 3cm chunks then season.
- Mix together spices and flour, tossing to combine evenly. Whisk together egg and sriracha, then add to flour mixture and whisk until smooth.
- Preheat oil over a medium-high heat until shimmering hot.
- Toss chicken in flour mixture, remove chicken, then toss through panko crumbs.
- Deep-fry chicken, working in 2-3 batches. Cook for 4-5 minutes or until golden and chicken is cooked through. Drain on paper towel and season.
- Combine bangbang sauce ingredients. (You can add half the sauce through chicken immediately after frying, tossing to coat if you like.)
- Pool sauce onto a plate and pile chicken on top. Sprinkle with spring onion, chilli and coriander.
By: Liezl Vermeulen
Photography by: Zhann Solomons
Also read: Chargrilled chicken strips with red pepper hummus
