Crispy Bang Bang Chicken
This Crispy Bang Bang Chicken recipe features tender chicken pieces coated in a crunchy batter and tossed in a creamy, tangy, and spicy sauce. It’s a versatile, easy-to-make dish perfect for family dinners, appetizers, or meal prep.
Equipment
- Large Mixing Bowl
- Deep skillet or heavy-bottomed pot
- Wire Rack
- Slotted Spoon
- Small Bowl
Ingredients
- 2 large chicken breasts boneless and skinless, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
- vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce (adjust to taste for heat)
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar or white vinegar
- chopped green onions and sesame seeds for garnish (optional)
Instructions
- Cut the chicken breasts into bite-sized pieces, keeping them uniform in size. Place in a bowl and pour the buttermilk over them. Stir to coat and marinate for at least 15 minutes.
- In a large mixing bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Whisk together until evenly mixed.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly to coat. Place coated chicken on a wire rack or plate.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until 350°F (175°C). Fry chicken in batches for 4-5 minutes until golden brown and cooked through. Remove with slotted spoon and drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar until smooth. Adjust heat or sweetness to taste.
- Place fried chicken in a large bowl. Pour bang bang sauce over and gently toss to coat evenly. Garnish with chopped green onions and sesame seeds if desired. Serve immediately.
Notes
For extra crispiness, double-dip the chicken by dipping it back into the buttermilk and then the flour mixture before frying. Use a thermometer to maintain oil temperature at 350°F. Avoid overcrowding the pan to keep chicken crispy. Baking alternative: bake coated chicken at 425°F for 20-25 minutes on a wire rack, flipping halfway. Adjust sriracha for desired spice level. Store leftovers in the fridge for up to 3 days; keep sauce separate to maintain crispiness.