Description
This Bang Bang Chicken recipe features crispy fried chicken bites coated in a spicy, creamy sauce combining mayonnaise, sweet chili, hot sauce, and honey for a perfect balance of heat and sweetness. Ideal as a flavorful appetizer or main dish, it’s a crowd-pleaser that’s easy to prepare in under an hour.
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
- 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
- Make Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, hot sauce, and honey. Season with salt and pepper to taste. Refrigerate until ready to serve to allow the flavors to meld.
- Prepare Chicken: In a medium bowl, combine flour, cornstarch, garlic powder, smoked paprika, salt, black pepper, hot sauce, egg, and buttermilk. Whisk until smooth. Add the bite-sized chicken pieces and toss until they are evenly coated with the batter.
- Bread Chicken: Place panko breadcrumbs in a separate bowl. Dredge each coated chicken piece thoroughly in the breadcrumbs, ensuring a full, even coating for a crispy texture.
- Fry Chicken: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces carefully in batches, avoiding overcrowding. Fry the chicken for approximately 3 minutes on each side or until the exterior is golden brown and the chicken is cooked through. Transfer the fried pieces to a plate lined with paper towels to drain excess oil.
- Serve: Drizzle the crispy fried chicken pieces generously with the prepared Bang Bang sauce. Serve immediately for best taste and texture.
Notes
- To keep the chicken crispy, avoid overcrowding the pan while frying, which can lower the oil temperature.
- If buttermilk is unavailable, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar to sour it.
- Adjust the heat level of the sauce by adding more or less hot sauce according to your preference.
- For a healthier alternative, consider baking the breaded chicken pieces at 425°F for 20-25 minutes, flipping halfway through.
- Serve with steamed rice or a fresh salad to complement the rich flavors.