Description
Bang Bang Chicken is a flavorful and crispy fried chicken dish coated in a creamy, spicy-sweet sauce that balances heat and tang perfectly. This recipe features bite-sized pieces of chicken battered with a seasoned flour and cornstarch mixture, then fried until golden and tossed in a delectable Bang Bang sauce made with mayonnaise, Thai sweet chili sauce, sriracha, honey, and lemon juice. It’s a crowd-pleaser that’s easy to prepare and perfect for weeknight dinners or parties.
Ingredients
Scale
For the Bang Bang Sauce
- 1/2 cup Mayonnaise
- 1/3 cup Thai Sweet Chili Sauce
- 2 tablespoons Sriracha Sauce
- 1 tablespoon Honey
- 1 tablespoon Lemon Juice
For the Chicken
- 3-4 Chicken Breasts, cut into bite-sized pieces
- 1/2 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 3/4 cup Buttermilk
- 1 tablespoon Sriracha Sauce
- 1 Egg
- 1 cup Panko Breadcrumbs
- Vegetable Oil, for frying
Instructions
- Prepare the Bang Bang Sauce: In a bowl, whisk together mayonnaise, Thai sweet chili sauce, 2 tablespoons of sriracha, honey, and lemon juice until smooth. Set aside to allow the flavors to meld.
- Mix the dry coating: In a separate large bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to ensure even seasoning.
- Make the wet batter: In another bowl, whisk together the buttermilk, 1 tablespoon sriracha, and egg until fully combined.
- Coat the chicken: Dip the bite-sized chicken pieces first into the dry flour mixture, then into the wet batter, and finally coat them with the panko breadcrumbs. Ensure each piece is evenly coated for maximum crispiness.
- Heat the oil: Pour vegetable oil into a large skillet or deep frying pan to about 1 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of bread sizzles and turns golden quickly.
- Fry the chicken: Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
- Toss with sauce: Place the fried chicken in a large bowl and pour the prepared Bang Bang sauce over it. Toss gently to coat all the pieces evenly.
- Serve immediately: Serve the Bang Bang Chicken hot, garnished with chopped green onions or sesame seeds if desired, alongside rice or a fresh salad for a complete meal.
Notes
- You can adjust the spiciness of the sauce by varying the amount of sriracha.
- Ensure the oil is hot enough before frying to get a crispy crust without absorbing too much oil.
- Leftover Bang Bang Chicken can be reheated in the oven to retain crispiness.
- For a gluten-free version, substitute all-purpose flour and panko crumbs with gluten-free alternatives.
- Buttermilk can be substituted with milk mixed with a teaspoon of vinegar if unavailable.