I couldn't resist a recipe called Bang Bang Chicken. It's an awesome name. The chicken is great too - nice and crispy! And I loved the sauce!! The rice dish was AWESOME. It's nice and spicy without being super hot and it's rich and creamy. And so super easy to make!
Bang Bang Chicken
4 boneless skinless chicken breast
1C milk
3/4c flour
1/2c cornstarch
1 egg
1T hot sauce (more or less for your tastes)
1T garlic powder
1T smoked paprika
panko breadcrumbs
oil for frying
For sauce:
1/2c mayo
1/4c sweet chili sauce
1t hot sauce
2T honey
In a medium bowl mix the flour, cornstarch, garlic powder and paprika. Add the hot sauce, egg, and milk to the dry ingredients. Whisk until smooth. Add the chicken to the bowl. once coated with batter, coat in the Panko breadcrumbs. Heat the oil in a large skillet. Fry the chicken on both sides until cooked through. In a small bowl, mix together the ingredients for the sauce. Serve the sauce over the chicken.
*if your chicken is really thick, brown on both sides and place on a baking sheet in a 325* to finish cooking through.
Mexican Sour Cream Rice
1C uncooked rice
1 can chicken broth
1C sour cream
4oz can chopped green chilies
2C shredded pepper jack cheese
1 1/2c corn
2T dried cilantro
In a large sauce pan bring the rice and the chicken stock to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Preheat the oven to 350*. Mix together the rice, sour cream, green chilies, corn, 1 cup of the cheese, and the cilantro. Pour into a greased baking dish. Top with the remaining cheese. Bake uncovered, for 30 minutes or until cheese is melted and bubbly.
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