Description
A crispy and flavorful Bang Bang Chicken recipe featuring tender bite-sized pieces of chicken, coated in a seasoned batter and panko breadcrumbs, fried to golden perfection, and drizzled with a creamy, spicy, and sweet Bang Bang sauce. Perfect for an appetizer or main dish that delivers a delightful combination of textures and bold flavors.
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 Coating and Batter
- 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)
Breading and Frying
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Prepare the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, one tablespoon of hot sauce, and honey until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Make the Batter and Coat the Chicken: In a medium bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, black pepper, one tablespoon of hot sauce, egg, and buttermilk. Whisk until the batter is smooth. Add the bite-sized chicken pieces and toss until they are fully coated in the batter.
- Bread the Chicken: Place the panko breadcrumbs in a separate bowl. Dredge each battered chicken piece thoroughly into the panko breadcrumbs, ensuring an even coating on all sides.
- Fry the Chicken: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add the breaded chicken pieces in batches, avoiding overcrowding the pan. Fry each piece for about 3 minutes per side or until they turn golden brown and the chicken is cooked through. Use a slotted spoon to transfer the fried chicken to paper towels to drain excess oil.
- Serve: Arrange the fried chicken pieces on a serving platter and drizzle generously with the prepared Bang Bang sauce. Serve immediately while hot to enjoy the crispy texture and flavorful sauce.
Notes
- Adjust the amount of hot sauce in the batter and sauce to suit your preferred spice level.
- For extra crispiness, double dredge the chicken by repeating the batter and breadcrumb coating.
- If you prefer a lighter version, oven-baking is possible but will yield less crispiness.
- Make sure the oil is at the correct temperature for frying (around 350°F/175°C) to prevent greasy chicken.
- Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
