Description
This Bang Bang Chicken recipe features crispy fried chicken pieces coated in a creamy, sweet, and spicy sauce. Perfect as a flavorful appetizer or main dish, the chicken is battered with a seasoned mixture, fried until golden, and drizzled with a zesty homemade Bang Bang sauce made with mayonnaise, sweet chili sauce, hot sauce, and honey.
Ingredients
Units
Scale
For Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon hot sauce (Sriracha)
- 2 tablespoons honey
- Salt and pepper to taste
For Chicken
- 4 boneless skinless chicken breasts, cut into small pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon hot sauce (Sriracha)
- 1 large egg
- 1 cup buttermilk
- 1 cup Panko breadcrumbs
- Vegetable oil for frying (about 1/2 inch in skillet)
Instructions
- Prepare the sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper. Refrigerate until ready to serve.
- Make the batter: In a medium bowl, combine flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk, whisking until smooth.
- Coat chicken in batter: Add the chicken pieces to the batter and toss until each piece is fully coated. Set aside briefly.
- Bread the chicken: Place Panko breadcrumbs in a separate bowl. Coat each battered chicken piece with breadcrumbs, adding more breadcrumbs as needed to fully cover.
- Heat oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat until hot—test by dropping a small piece of batter in; it should sizzle immediately.
- Fry the chicken: Add a few pieces of chicken at a time to avoid overcrowding. Fry each side for about 3 minutes or until golden brown and cooked through. Remove chicken and drain on paper towels.
- Serve: Drizzle the crispy fried chicken with the prepared Bang Bang sauce and serve immediately.
Notes
- Adjust the heat of the sauce by varying the amount of hot sauce used.
- You can substitute chicken thighs for breasts for a juicier result; increase cooking time accordingly.
- If Panko breadcrumbs are unavailable, use regular breadcrumbs or crushed cornflakes for a different texture.
- Ensure oil is sufficiently hot to achieve crispy chicken; test with a small piece before frying.
- The sauce can be made up to 3 days ahead and refrigerated.
- Coated chicken can be prepared and kept in the fridge up to 4 hours before frying.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
