Bang Bang Chicken
This Bang Bang Chicken is crispy, spicy, and utterly delicious! Perfectly balanced with a creamy, sweet, and spicy sauce for an irresistible meal.
Servings: 4 servings
Ingredients
For the Bang Bang Sauce
- 1 cup mayonnaise creamy base adds richness
- 0.5 cup sweet chili sauce I used Franks for sweetness and mild heat
- 1 tablespoon hot sauce Sriracha for extra kick
- 2 tablespoons honey adds a sweet touch to balance spice
- salt and pepper to taste
For the Chicken and Breading
- 4 boneless skinless chicken breasts cut into small bite-sized pieces
- 0.75 cup all-purpose flour for dredging
- 0.75 cup cornstarch helps achieve extra crispy texture
- 1 cup buttermilk use more if batter is too thick
- 1 tablespoon garlic powder for a burst of flavor
- 1 teaspoon smoked paprika adds depth and color
- 1 teaspoon salt or to taste
- 0.5 teaspoon pepper or to taste
- 1 large egg binds the batter together
- 1 cup Panko breadcrumbs for perfect crunch
- vegetable oil for frying
Instructions
Prepare the Sauce
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, and honey. Season with salt and pepper to taste. Set aside to let the flavors meld.
Prepare the Chicken
- In another bowl, mix the buttermilk, egg, garlic powder, smoked paprika, salt, and pepper. Add the chicken pieces and let them marinate for at least 15 minutes to ensure flavor and tenderness.
Create the Breading Station
- Place the flour and cornstarch in one shallow dish, and the Panko breadcrumbs in another for easy breading.
Bread the Chicken
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour and cornstarch mixture, dip back into buttermilk, then coat with Panko breadcrumbs. Ensure each piece is well-coated.
Heat the Oil
- Heat about ½ inch of vegetable oil in a large frying pan over medium-high heat. Test oil readiness by dropping in a small bread piece; it should sizzle.
Fry the Chicken
- Carefully place breaded chicken pieces in hot oil without overcrowding. Fry about 4-5 minutes per side until golden brown and cooked through. Use a meat thermometer to confirm internal temperature reaches 165°F (75°C).
Drain and Toss
- Remove chicken with slotted spoon and place on parchment-lined plate to drain excess oil. Once all chicken is fried, toss it in the prepared Bang Bang sauce until well coated.
Serve
- Serve Bang Bang Chicken hot, garnished with chopped green onions or sesame seeds if desired. Enjoy with rice, in wraps, or on its own!
Equipment
- Large mixing bowls
- Whisk
- Frying pan or deep fryer
- Meat Thermometer
- Slotted Spoon
- Parchment Paper
Notes
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- Try dairy-free by substituting buttermilk with plant-based milk and vinegar, and use dairy-free mayonnaise.
- Adjust spiciness by adding more or less hot sauce in marinade and sauce.
- Leftovers keep well refrigerated up to 3 days; reheat in oven to maintain crispiness.
- For a healthier option, bake chicken at 400°F (200°C) for 20-25 minutes instead of frying.