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

1. Cut chicken thighs into 4 pieces each, creating roughly 3cm chunks then season. 
2. Mix together spices and flour, tossing to combine evenly. Whisk together egg and sriracha, then add to flour mixture and whisk until smooth. 
3. Preheat oil over a medium-high heat until shimmering hot. 
4. Toss chicken in flour mixture, remove chicken, then toss through panko crumbs. 
5. 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.
6. Combine bangbang sauce ingredients. (You can add half the sauce through chicken immediately after frying, tossing to coat if you like.) 
7. 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

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