Crispy Bang Bang Chicken Bites

1. 1

   Cut the chicken into roughly 1- to 1 1/2-inch pieces; add to the bowl of a food processor. Add bread crumbs, salt, paprika, black pepper, cayenne, garlic powder, and the 1 tablespoon vegetable oil to the food processor, and pulse on and off until the mixture is finely ground but not a smooth puree.

2. 2

   Scoop 2-tablespoon portions onto a sheet pan, making 24 total. Cover and chill for about 30 minutes. Meanwhile, shake self-rising flour and cornstarch together in a bag, and set aside (if using all-purpose flour, add 1/2 teaspoon baking powder).

3. 3

   With slightly damp hands, shape each portion into a ball; add 5 to 6 at a time to the flour mixture in the bag. Toss to coat, shake off any excess, and place them back on the sheet pan. Once coated, form each into the nugget shape you prefer. A ball shape works well for deep frying; for pan-frying, a flatter nugget works best.

4. 4

   Chill in the refrigerator for at least 1 to 2 hours, or until ready to fry. Nuggets can be prepared a day ahead.

5. 5

   While the nuggets chill, whisk mayonnaise, honey, Sriracha, soy sauce, sesame oil, rice vinegar, and Sichuan pepper together in a bowl; cover and refrigerate until ready to serve.

6. 6

   Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the nuggets until no longer pink in the center and golden brown on the outside, about 4 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Alternatively, heat oil as needed in a skillet over medium-high heat, and shallow fry until cooked as above, 2 to 3 minutes per side.

7. 7

   Transfer the cooked nuggets to a mixing bowl, and add half the sliced green onions. Pour in about 1/2 cup of the sauce, and toss to coat. Extra sauce can be served alongside, or used for other purposes such as a sandwich spread or a dip.

8. 8

   Transfer to a serving platter, top with more Sriracha and the remaining green onions. Serve immediately.

• Calories 452.48 kcal ▲ High 23%
• Protein 28.72 g ↗ Good Source 57%
• Carbohydrate 30.42 g 11%
• Total Fat 23.94 g ▲ High 31%
• Saturated Fat 3.33 g — Moderate 17%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 83.08 mg ▲ High 28%
• Sodium 685.47 mg ▲ High 30%
• Dietary Fiber 1.37 g ⌄ Low Source 5%
• Total Sugars 7.15 g --
• Added Sugars 1.49 g ⌄ Low Source 3%
• Calcium 36.63 mg ⌄ Low Source 3%
• Iron 1.55 mg ⌄ Low Source 9%
• Potassium 95.29 mg ⌄ Low Source 2%
• Vitamin A 14.09 mcg ⌄ Low Source 2%
• Vitamin C 1.72 mg ⌄ Low Source 2%
• Vitamin D 0.06 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Corn 🌽