Description
Bang Bang Chicken is a crispy, spicy, and sweet fried chicken dish coated in a creamy, tangy sauce made from mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. This flavorful dish is perfect as an appetizer or main course, garnished with fresh green onions, sesame seeds, and cilantro for an added 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
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to desired spice level)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional, for tanginess)
Garnish
- Chopped green onions
- Sesame seeds
- Fresh cilantro leaves
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. In a bowl, combine the 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 on all sides.
- Fry the Chicken: Heat about 2-3 inches of vegetable oil in a large pan or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully drop the chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 4-6 minutes or until chicken is golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the spice level by adding more sriracha or sweet chili sauce if desired.
- Toss the Chicken in the Sauce: Place the fried chicken pieces in a large bowl. Drizzle the bang bang sauce over the chicken and toss gently to coat each piece evenly with the sauce.
- Serve: Transfer the coated chicken to a serving platter. Garnish with chopped green onions, sesame seeds, and fresh cilantro leaves for extra flavor and presentation. Serve immediately as a delicious appetizer or main course.
Notes
- For a lighter version, you can bake the coated chicken pieces, but frying yields the best crispy texture.
- If you don’t have buttermilk, regular milk or a milk and vinegar mixture can be used as a substitute.
- Adjust the spiciness of the bang bang sauce according to your preference by increasing or decreasing the sriracha.
- Make sure the oil is at the correct temperature before frying to ensure crispy chicken without absorbing too much oil.
- This recipe works well with both chicken breasts and thighs; thighs tend to be more juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
