Description
Bang Bang Chicken is a crispy and spicy fried chicken dish featuring bite-sized chicken pieces coated in a flavorful batter and panko breadcrumbs, fried to golden perfection, and tossed with a creamy, tangy, and sweet Bang Bang sauce. This dish offers a delightful combination of crunchy texture and bold flavors, perfect as an appetizer or main course.
Ingredients
Scale
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon hot sauce (such as Sriracha)
- 2 tablespoons honey
- Salt and pepper, to taste
Chicken and Coating
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 tablespoon hot sauce (such as Sriracha)
- 1 large egg
- 1 cup buttermilk (or more, as needed)
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Prepare the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, hot sauce, and honey. Season with salt and pepper to taste. Cover the bowl and refrigerate the sauce until you are ready to serve to enhance the flavors.
- Make the Batter and Coat Chicken: In a medium bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, black pepper, and hot sauce. Add the egg and buttermilk, whisking until the mixture is smooth and free of lumps. Add the bite-sized chicken pieces and toss them thoroughly to ensure they are evenly coated with the batter.
- Bread the Chicken Pieces: Place the panko breadcrumbs in a separate bowl. Take each battered chicken piece and dredge it in the panko breadcrumbs, pressing lightly to make sure the breadcrumbs adhere fully for maximum crispiness after frying.
- Fry the Chicken: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the breaded chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry each piece for approximately 3 minutes per side, or until the chicken is golden brown and cooked through. Once done, remove the chicken and drain on paper towels to remove excess oil.
- Serve with Sauce: Drizzle the crispy fried chicken generously with the prepared Bang Bang sauce. Serve immediately for the best crunch and flavor experience.
Notes
- Ensure the oil is hot before frying to prevent the chicken from absorbing too much oil and becoming greasy.
- You can adjust the heat level by increasing or reducing the amount of hot sauce in both the batter and the sauce.
- For extra crispiness, double dredge the chicken by repeating the batter and breadcrumb steps before frying.
- Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
- Serve with steamed rice or fresh vegetables for a complete meal.
