Description
Crispy Bang Bang Chicken is a delicious, crunchy fried chicken dish coated in a flavorful bang bang sauce made with mayonnaise, sweet chili sauce, sriracha, and honey. Perfectly spiced and tender on the inside, this recipe is great for a quick weeknight dinner or a party appetizer.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying (about 2 inches deep in pot)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
Garnish
- Chopped green onions
Instructions
- Marinate the Chicken: In a bowl, combine the bite-sized chicken pieces with buttermilk, salt, black pepper, garlic powder, and paprika. Stir to coat evenly, then cover and refrigerate for at least 30 minutes to tenderize and infuse the flavors.
- Prepare the Coating: In a separate large bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined. This dry mixture will create a light and crispy crust when fried.
- Heat the Oil: Pour vegetable oil into a deep pot to a depth of about 2 inches and heat to 350°F (175°C). Use a thermometer to maintain consistent frying temperature for even cooking.
- Coat the Chicken: Remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a crisp and even coating.
- Fry the Chicken: Carefully add the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 4 to 5 minutes per batch, turning occasionally to brown evenly, until golden brown and cooked through to an internal temperature of 165°F (74°C).
- Drain Excess Oil: Transfer the fried chicken to a paper towel-lined plate to drain excess oil and maintain crispness.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined. Adjust sriracha to control spice level.
- Combine and Serve: Toss the crispy fried chicken pieces with the bang bang sauce until coated evenly, or drizzle the sauce on top. Garnish with chopped green onions and serve immediately for best texture and flavor.
Notes
- Adjust sriracha quantity in the sauce to control the spice level to your preference.
- For a lighter alternative, bake the coated chicken at 425°F for 18 to 22 minutes or air fry at 400°F for 12 to 14 minutes, flipping halfway through.
- Serve crispy bang bang chicken over steamed rice or in fresh lettuce wraps for a complete meal.
