A super easy family friendly version of Bang Bang Chicken.
2 tablespoons Aioli
4 tablespoons sour cream
1 teaspoon Dijon mustard
1/3 cup Thai sweet chili sauce
1 tablespoon Wok sauce
1 teaspoon Ding Dong
1 teaspoon honey
600 grams boneless skinless chicken breasts
½ cup flour
1 cup breadcrumbs
1 ½ cups medium grain rice uncooked
Coleslaw supermarket packet (without dressing)
2 tablespoons peanuts chopped
Coriander to serve
In a medium bowl or in a blender mix all the sauce ingredients together until smooth.
Cut the chicken into bite size pieces, add ¼ cup of the sauce into a bowl and stir through the chicken. Refrigerate the chicken while you prepare the rest of the food.
In a large shallow dish mix the breadcrumbs and flour together, pop aside.
Start cooking the rice to the packet instructions.
Heat a fry pan with around 1 cm of canola oil.
Start dipping the marinated chicken into the bread crumbs completely coating the chicken.
Fry the chicken in batches until golden, transfer to a plate lined with paper towels.
Once the rice and chicken have cooked. Serve the rice up on a platter, then chicken and drizzle with the remaining sauce. I like to save a little sauce to stir into my coleslaw.
Sprinkle the chicken with peanuts, coriander and a squeeze of lemon.
Serve with coleslaw.