Description
Bang Bang Chicken is a deliciously crispy fried chicken coated in a spicy, sweet, and creamy bang bang sauce. This easy recipe uses a buttermilk batter, Panko breadcrumbs, and a homemade sauce combining mayonnaise, sweet chili sauce, hot sauce, and honey for an irresistible flavor profile perfect for dinner or entertaining guests.
Ingredients
Units
Scale
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon hot sauce (Sriracha)
- 2 tablespoons honey
- Salt and pepper to taste
Chicken
- 4 boneless, skinless chicken breasts, cut into small pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon hot sauce (Sriracha)
- 1 large egg
- 1 cup buttermilk
- 1 cup Panko breadcrumbs
- Vegetable oil for frying
Instructions
- Prepare the sauce: In a bowl, mix together mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper. Stir well and refrigerate until ready to serve.
- Make the batter: In a medium bowl, combine flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk. Whisk until smooth.
- Coat the chicken: Add chicken pieces to the batter and toss until fully coated. Set aside.
- Bread the chicken: Place Panko breadcrumbs in another bowl. Coat each battered chicken piece with breadcrumbs, pressing gently to adhere. Add more breadcrumbs as needed.
- Heat the oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat until hot (test by dropping a small batter piece; it should sizzle immediately).
- Fry the chicken: Carefully add chicken pieces in batches to avoid overcrowding. Fry each side for about 3 minutes until golden and cooked through. Remove and drain on paper towels.
- Serve: Drizzle the fried chicken with the prepared bang bang sauce and serve immediately.
Notes
- You can adjust the spiciness of the sauce by adding more or less hot sauce, or add garlic powder for extra flavor.
- Chicken thighs can be used instead of breasts for juicier meat; cook slightly longer as needed.
- Regular breadcrumbs or crushed cornflakes can substitute Panko breadcrumbs but may affect the texture.
- Ensure the oil is hot enough before frying to achieve maximum crispiness.
- The sauce can be made up to 3 days in advance and stored in the refrigerator.
- Chicken coated in batter can be refrigerated for up to 4 hours before frying.
Nutrition
- Serving Size: 1 serving (approx. 150 g)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 110 mg
