Description
Crispy Bang Bang Chicken features tender bite-sized pieces of chicken breasts marinated in buttermilk, coated in a flavorful spiced flour and cornstarch mixture, then deep-fried to golden perfection. Tossed in a creamy, sweet, and spicy Bang Bang sauce made from mayonnaise, sweet chili sauce, sriracha, and honey, this Asian-inspired dish offers a perfect blend of crunchy texture and bold flavors, ideal for a satisfying main course.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying (about 2 inches deep)
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Marinate the Chicken: Place the bite-sized chicken pieces into a bowl and cover them with the buttermilk. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 4 hours, to tenderize and infuse flavor.
- Prepare the Coating: In a separate large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined. This mixture will provide a crispy, flavorful crust on the chicken.
- Heat the Oil: Pour vegetable oil into a deep skillet or saucepan to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), ensuring it’s hot enough to fry the chicken properly and achieve a crispy exterior.
- Coat the Chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour and cornstarch mixture, pressing gently to adhere a full coating over every piece.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry each batch for 5 to 6 minutes, or until the chicken turns golden brown and is cooked through. Use a slotted spoon to transfer the chicken to a wire rack or paper towels to drain excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined, balancing the sweetness and heat perfectly.
- Toss and Garnish: While the chicken is still hot, toss it gently in the Bang Bang sauce until evenly coated, or drizzle the sauce on top. Garnish with chopped green onions and sesame seeds if desired for added color, texture, and flavor.
- Serve Immediately: Serve the crispy Bang Bang chicken hot for the best texture and taste experience.
Notes
- You can substitute Greek yogurt for mayonnaise to create a lighter and tangier sauce.
- Adjust the amount of sriracha to control the heat level according to your preference.
- For a healthier alternative, cook the dredged chicken in an air fryer at 400°F for 12–15 minutes, flipping halfway through and spraying lightly with oil for crispiness.
