I have never done a recipe post, so bear with me on this one! We have been eating this almost every week now so I thought I would share it with you!
I took the original recipe from Damn Delicious and did some tweaking to make it Gluten Free and I exchanged the hot sauce for Sriracha.
- 1 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup all-purpose gluten free flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, pork chops, cut into 1-inch chunks
- 1 cup Ian’s Gluten Free Panko Bread Crumbs
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Sriracha
If you have a rice cooker, start the rice now. I like having the rice ready when I am done with the pork so it can be served right away. Pour the vegetable oil into your skillet and turn your skillet (or stove) to medium. Cut the pork into one inch chunks. In a medium size bowl, combine gluten free flour, corn starch, buttermilk, egg, Sriracha, salt & pepper. I usually use a whisk to make sure everything is mixed. Place gluten free panko crumbs on a plate.
Dip the pork chunks into the liquid and then roll in the Panko crumbs. Then place the chunk in the skillet. My skillet is large enough that I can usually fit all of the pork in one round. Let the pork cook until light brown on all sides.
While the pork is cooking, make the sauce. Combine the Sriracha, sweet chili sauce, mayonnaise and honey in a small bowl or container. I usually make it in something I have a lid for so the leftovers can go in the fridge.
Remove the pork from the skillet as it is done. I usually put it in one of my favorite Polish Pottery dishes that also has a lid so the leftovers can go straight into the fridge.
Place the pork over the rice and cover with sauce! Trust me, you will love this!