Description
Bang Bang Chicken is a deliciously crispy, bite-sized chicken dish coated in a flavorful spicy-sweet sauce. This Asian-American favorite features tender chicken pieces marinated in buttermilk, coated in a seasoned flour blend, and deep-fried to golden perfection before being tossed in a creamy, tangy Bang Bang sauce. Ideal as a main course or party appetizer, it’s easy to prepare and guaranteed to satisfy cravings for crispy, spicy chicken.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon honey
- 1–2 teaspoons Sriracha, to taste
- 1 teaspoon rice vinegar
Instructions
- Marinate the Chicken: In a large bowl, combine the bite-sized chicken pieces with the buttermilk, ensuring each piece is evenly coated. Let marinate for 15 to 30 minutes to tenderize and add moisture.
- Prepare the Coating: In a separate bowl, whisk together the cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper to create a flavorful breading mixture.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C), preparing for deep-frying.
- Coat the Chicken: Remove the chicken pieces from the buttermilk one at a time, letting excess drip off. Dredge each piece thoroughly in the flour mixture until fully coated.
- Fry the Chicken: Working in batches, carefully place the coated chicken in the hot oil. Fry for 4 to 5 minutes or until the chicken is golden brown, crispy, and cooked through. Avoid overcrowding.
- Drain Excess Oil: Use a slotted spoon to remove the fried chicken and set it on paper towels to drain excess oil and maintain crispiness.
- Make the Bang Bang Sauce: In a clean bowl, whisk together mayonnaise, sweet chili sauce, honey, Sriracha (adjust for heat preference), and rice vinegar until smooth and creamy.
- Combine and Serve: Toss the hot fried chicken pieces in the Bang Bang sauce until well coated or drizzle the sauce over the chicken. Serve immediately for the best texture and flavor.
Notes
- Adjust the amount of Sriracha in the sauce to suit your preferred spice level.
- This dish pairs perfectly with steamed rice, noodles, or can be served as a tasty party appetizer.
- For a lighter version, you can bake or air-fry the chicken instead of deep-frying, reducing the fat content.
- Ensure oil temperature is maintained at 350°F to achieve crispy, non-greasy chicken.
- Use paper towels to drain chicken well to keep it crispy.
