Description
Bang Bang Chicken is a flavorful Asian-American dish featuring crispy bite-sized chicken pieces coated in a spicy, sweet, and creamy sauce. This irresistible recipe combines tender fried chicken with a vibrant blend of mayonnaise, sweet chili sauce, sriracha, and honey, garnished with fresh green onions for an extra kick and freshness. It’s a perfect main course for a quick dinner or a crowd-pleasing appetizer.
Ingredients
Scale
Chicken and Coating
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha sauce, adjusted to taste
- 1 tablespoon honey
Garnish
- 2 green onions, sliced
Instructions
- Soak Chicken: In a bowl, soak the bite-sized chicken pieces in buttermilk for at least 15 minutes. This step tenderizes the chicken and helps the coating adhere better.
- Prepare Coating: In a separate bowl, combine all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix thoroughly to create the dredging mixture that will give the chicken a crispy texture.
- Heat Oil: Pour vegetable oil into a deep pan or skillet and heat to 350°F (175°C). Use a deep-frying thermometer to maintain temperature for even cooking.
- Coat and Fry Chicken: Remove chicken pieces from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the flour mixture. Fry the chicken in batches for 4 to 5 minutes, or until golden brown and cooked through. Avoid overcrowding to maintain oil temperature.
- Drain Chicken: Transfer fried chicken to a paper towel-lined plate to absorb excess oil and keep the pieces crisp.
- Make Bang Bang Sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until the sauce is smooth and well combined.
- Toss Chicken in Sauce: Once the chicken is cooled slightly but still warm, toss it in the prepared Bang Bang sauce until each piece is evenly coated with the flavorful mixture.
- Garnish and Serve: Sprinkle sliced green onions over the coated chicken for a fresh finish. Serve immediately to enjoy the crispy texture with the creamy, spicy sauce.
Notes
- For a lighter version, bake the coated chicken at 400°F (200°C) for 20 to 25 minutes or air fry at 375°F (190°C) for 12 to 15 minutes, flipping halfway through cooking to ensure even crispiness.
- Adjust the amount of sriracha sauce in the Bang Bang sauce according to your preferred spice level.
- Be careful not to overcrowd the frying pan to keep the oil temperature steady and the chicken crispy.
