Description
A flavorful and crispy Bang Bang Chicken recipe featuring tender bite-sized chicken pieces fried to golden perfection and tossed in a creamy, spicy, and slightly sweet Bang Bang sauce. Perfect as a main dish or appetizer, garnished with green onions, sesame seeds, and fresh cilantro for an extra burst of freshness.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 large egg
- 1/2 cup buttermilk (or regular milk)
- 1/2 cup cornstarch
- Vegetable oil for frying (about 2-3 inches)
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust for spice preference)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional, for tanginess)
Garnishes
- Chopped green onions
- Sesame seeds
- Fresh cilantro leaves
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. In a bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk together the egg and buttermilk. Place cornstarch in a third bowl.
- Coat the Chicken: Dredge each piece of chicken first in the flour mixture, then dip it into the egg mixture, and finally coat it in cornstarch. Press gently to ensure an even coating.
- Fry the Chicken: Heat about 2-3 inches of vegetable oil in a large pan or deep fryer over medium-high heat, reaching approximately 350°F (175°C). Carefully drop the chicken pieces into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and well combined. Adjust spice level as desired.
- Toss the Chicken in the Sauce: Place the fried chicken pieces in a large bowl, drizzle the Bang Bang sauce over them, and toss gently to coat evenly.
- Serve: Transfer the coated chicken to a serving platter. Garnish with chopped green onions, sesame seeds, and fresh cilantro. Serve immediately as a main dish or appetizer.
Notes
- You can use chicken breasts or thighs depending on your preference; thighs offer a juicier texture.
- For a lighter version, try baking the coated chicken at 425°F for 20-25 minutes, flipping halfway through.
- Adjust the sriracha amount to control the spice level in the sauce.
- Rice vinegar adds a nice tang but is optional if unavailable.
- Ensure oil temperature is maintained for even frying and a crispy crust.
