Crispy Chicken with Truffle Bang-Bang Sauce
Ingredients:
- 6 chicken thighs, cut into bite-sized pieces
- 250 ml (1 cup) of buttermilk or 250 ml (1 cup) milk with 15 ml (1 tbsp) lemon juice
- 1 egg
- Vegetable oil, for frying
- 1 cup of cornstarch
- 2 tbsp sriracha sauce, or to taste
- Chopped green onions, to garnish
- A few fresh coriander leaves, to garnish
- Rice, to serve
- Cucumbers, cut into pieces, to serve
Directions:
- In a bowl, combine the buttermilk, the chicken pieces and the egg. Season with salt and pepper and mix well. Let marinate for about 10 minutes.
-In another bowl, place the cornstarch. Season with salt and pepper.
- Remove the chicken pieces from the mixture and place them in the cornstarch. Add a few pieces at a time and coat well.
- In a deep skillet, heat around and inch of vegetable oil. Once the oil is hot, add the chicken pieces to the pan, a few at a time. Cook for about 2 minutes per side, or until golden brown and crispy. Remove and place on paper towels.
- In a bowl, combine the truffle mayonnaise, the sriracha sauce, and the truffle honey. Mix well and set aside about 3 tbsp of the sauce.
- In a bowl, mix the chicken pieces, the sauce mixture and a few green onios. Coat well.
- Serve the chicken with the rice, the cucumbers and the reserved sauce. Garnish with the fresh cilantro leaves.
Crispy Chicken. Truffle Bang-Bang Sauce. Sweet, spicy, creamy and just enough truffle to make you question every other chicken dish you’ve ever had
- 6 chicken thighs, cut into bite-sized pieces
- 250 ml (1 cup) of buttermilk or 250 ml (1 cup) milk with 15 ml (1 tbsp) lemon juice
- 1 egg
- Vegetable oil, for frying
- 1 cup of cornstarch
- 2 tbsp sriracha sauce, or to taste
- Chopped green onions, to garnish
- A few fresh coriander leaves, to garnish
- Rice, to serve
- Cucumbers, cut into pieces, to serve
- In a bowl, combine the buttermilk, the chicken pieces and the egg. Season with salt and pepper and mix well. Let marinate for about 10 minutes.
-In another bowl, place the cornstarch. Season with salt and pepper.
- Remove the chicken pieces from the mixture and place them in the cornstarch. Add a few pieces at a time and coat well.
- In a deep skillet, heat around and inch of vegetable oil. Once the oil is hot, add the chicken pieces to the pan, a few at a time. Cook for about 2 minutes per side, or until golden brown and crispy. Remove and place on paper towels.
- In a bowl, combine the truffle mayonnaise, the sriracha sauce, and the truffle honey. Mix well and set aside about 3 tbsp of the sauce.
- In a bowl, mix the chicken pieces, the sauce mixture and a few green onios. Coat well.
- Serve the chicken with the rice, the cucumbers and the reserved sauce. Garnish with the fresh cilantro leaves.
