Bang Bang Chicken
Bang Bang Chicken combines crispy fried chicken with a sweet, spicy, and creamy sauce. This American-style version takes inspiration from Asian flavors and adds a twist with a simple, addictive sauce. Perfect as an appetizer, main dish, or even as a topping for salads and rice bowls.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Asian-American
- Diet: Gluten Free
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk (or milk with a splash of vinegar as a substitute)
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup cornstarch
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–1½ tbsp sriracha (adjust to taste)
- 1 tbsp honey
Instructions
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Prepare Sauce: In a small bowl, mix the mayonnaise, sweet chili sauce, sriracha, and honey. Adjust the spice to your taste. Cover and refrigerate.
-
Bread the Chicken:
- In a bowl, whisk buttermilk and egg. In a separate bowl, combine flour, cornstarch, salt, and pepper.
- Dip each chicken piece in the buttermilk mixture, then coat with the flour mixture. Roll in panko breadcrumbs for extra crunch.
-
Fry the Chicken:
- Heat oil to 350°F (175°C). Fry chicken in batches, 2-3 minutes per side, until golden and crispy.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
-
Coat with Sauce:
- Toss fried chicken in the bang bang sauce until well-coated. Serve immediately.
Notes
- For a Healthier Option: Bake at 400°F for 15-20 minutes or air-fry at 365°F for 8-10 minutes, turning halfway.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness.
Find it online: https://recipe.ukfinda.com/bang-bang-chicken/