Description
This Bang Bang Chicken recipe features tender, crispy fried chicken breast pieces coated in a flavorful batter and topped with a sweet and spicy creamy sauce. Perfect as a bold appetizer or main dish, it combines crunchy Panko breadcrumbs with a sauce made from mayonnaise, sweet chili sauce, and hot sauce for a deliciously addictive meal.
Ingredients
Units
Scale
For Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce (I used Frank’s)
- 1 tablespoon hot sauce (I used Sriracha)
- 2 tablespoons honey
- salt and pepper to taste
For Chicken
- 4 chicken breasts (boneless, skinless, cut into small pieces)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup buttermilk (use more if batter is too thick)
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 tablespoon hot sauce (I used Sriracha)
- 1 large egg
- 1 cup Panko breadcrumbs
- vegetable oil (for frying)
Instructions
- Prepare the Sauce: In a bowl, combine mayonnaise, sweet chili sauce, hot sauce, honey, and a pinch of salt and pepper. Mix well and refrigerate until ready to serve.
- Make the Batter: In a medium bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk, whisking until smooth to form the batter.
- Coat the Chicken: Add the chicken pieces to the batter, tossing to thoroughly coat each piece. Set aside to let the batter adhere properly.
- Breadcrumb the Chicken: Place Panko breadcrumbs in a separate bowl. Coat each battered chicken piece with the breadcrumbs, pressing gently to adhere. Add more breadcrumbs as needed.
- Fry the Chicken: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, avoiding overcrowding, for about 3 minutes on each side or until fully cooked and crispy. Drain the fried chicken on paper towels to remove excess oil.
- Serve: Drizzle the fried chicken with the prepared Bang Bang sauce and serve immediately for the best flavor and texture.
Notes
- You can adjust the heat level of the sauce by varying the amount of hot sauce or adding garlic powder for extra flavor.
- Chicken thighs can be used instead of breasts for a juicier texture; just increase frying time accordingly.
- If Panko breadcrumbs are unavailable, regular breadcrumbs or crushed cornflakes make good substitutes, though texture may vary.
- Make sure oil is hot before frying; test by dropping a small bit of batter and checking for immediate sizzle.
- The sauce can be made up to 3 days in advance and stored in the refrigerator.
- Coated chicken can be refrigerated for up to 4 hours before frying if you want to prep ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
