Bang Bang Chicken
Crispy bite-sized fried chicken tossed in a sweet-spicy bang bang sauce made with mayonnaise, sweet chili sauce, hot sauce and honey.
Servings: 6 servings
Ingredients
Ingredients
- 1/2 cupmayonnaise
- 1/4 cupsweet chili sauce I used Frank’s
- 1 tablespoonhot sauce I used Sriracha
- 2 tablespoonshoney
- salt and pepper to taste
- 4 chicken breasts boneless, skinless, cut into small
- 1/2 cupall-purpose flour
- 1/2 cupcornstarch
- 1 cupbuttermilk use more if batter is too thick
- 1 tablespoongarlic powder
- 1 teaspoonsmoked paprika
- 1/2 teaspoonsalt or to taste
- 1/2 teaspoonpepper or to taste
- 1 tablespoonhot sauce I used Sriracha
- 1 largeegg
- 1 cupPanko breadcrumbs
- vegetable oil for frying
Instructions
Instructions
- Make the sauce: in a bowl combine ½ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon hot sauce, 2 tablespoons honey and salt and pepper to taste. Stir until smooth, cover, and refrigerate until ready to serve.
- Cut the 4 chicken breasts into small, bite-sized pieces and pat them dry with paper towels.
- In a medium bowl whisk together ½ cup all-purpose flour, ½ cup cornstarch, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon salt and ½ teaspoon pepper.
- To the dry mixture add 1 tablespoon hot sauce, 1 large egg and 1 cup buttermilk. Whisk until you have a smooth batter; add a little more buttermilk only if the batter is too thick.
- Add the chicken pieces to the batter, toss gently to coat each piece evenly, and set the coated pieces aside for a minute while you prepare the breadcrumbs and oil.
- Place 1 cup Panko breadcrumbs in a separate shallow bowl. Coat each battered chicken piece with Panko, pressing the breadcrumbs onto the chicken so they adhere. Add more Panko to the bowl as needed.
- Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until the oil is hot and shimmering.
- Working in batches so you do not overcrowd the skillet, add a few pieces of breaded chicken to the hot oil. Fry about 3 minutes per side, or until golden brown and cooked through. Adjust time as needed depending on piece size.
- Transfer cooked chicken to a plate lined with paper towels to drain. Repeat frying with the remaining chicken pieces.
- When all chicken is cooked, drizzle the refrigerated sauce over the chicken or toss to coat, then serve immediately.
Equipment
- 12″ All-Clad Stainless Skillet
Notes
Sauce Variations: Feel free to adjust the spice level of the Bang Bang Sauce by using more or less hot sauce. You can even toss in a bit of garlic powder for an extra kick!
Chicken Cuts: While this recipe calls for boneless, skinless chicken breasts, you can also use chicken thighs for a juicier result. Just adjust the cooking time accordingly.
Breadcrumb Alternatives: If you’re out of Panko, regular breadcrumbs or even crushed cornflakes can be used. Just note that the texture will vary slightly.
Oil Temperature: Ensure the oil is hot enough for frying to get that perfect crispiness. You can test it by dropping a small piece of batter into the oil; if it sizzles immediately, you’re good to go.
Make-Ahead: You can make the sauce up to 3 days in advance and store it in the fridge. Chicken can be coated and kept in the fridge for up to 4 hours before frying.
Chicken Cuts: While this recipe calls for boneless, skinless chicken breasts, you can also use chicken thighs for a juicier result. Just adjust the cooking time accordingly.
Breadcrumb Alternatives: If you’re out of Panko, regular breadcrumbs or even crushed cornflakes can be used. Just note that the texture will vary slightly.
Oil Temperature: Ensure the oil is hot enough for frying to get that perfect crispiness. You can test it by dropping a small piece of batter into the oil; if it sizzles immediately, you’re good to go.
Make-Ahead: You can make the sauce up to 3 days in advance and store it in the fridge. Chicken can be coated and kept in the fridge for up to 4 hours before frying.