Homemade Bang-Bang Chicken & Shrimp Extravaganza

Instructions

1. 1

   Start cooking your jasmine rice according to package directions, as it will be served with the chicken and shrimp.

2. 2

   Prepare the dredging station: In a shallow dish, combine flour, garlic powder, onion powder, salt, and black pepper. In a second shallow dish, place the beaten eggs. In a third shallow dish, add the Panko breadcrumbs.

3. 3

   Pat the chicken pieces dry with paper towels. Dredge each chicken piece first in the seasoned flour, shaking off excess, then dip into the egg, and finally coat thoroughly in Panko breadcrumbs. Place on a wire rack or plate. Repeat for all chicken.

4. 4

   Repeat the dredging process for the shrimp: dredge in seasoned flour, then egg, then Panko. Place on a separate wire rack or plate.

5. 5

   Make the Bang-Bang sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey (or agave), and lime juice until smooth. Taste and adjust Sriracha or lime juice if desired.

6. 6

   Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat. Ensure the oil is hot but not smoking (around 350-375°F / 175-190°C).

7. 7

   Carefully add a single layer of breaded chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove cooked chicken with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.

8. 8

   Once all chicken is cooked, add the breaded shrimp to the hot oil in a single layer. Fry for 1-2 minutes per side, or until golden brown and shrimp turn opaque. Remove with a slotted spoon and place on the paper towel-lined plate.

9. 9

   In a large bowl, add the fried chicken and shrimp. Pour about half to two-thirds of the Bang-Bang sauce over the top (reserving some for dipping if desired). Gently toss until all pieces are evenly coated.

10. 10

    Serve immediately over beds of warm jasmine rice. Garnish with sliced green onions.