Description
This Bang Bang Chicken recipe features crispy, golden-fried chicken bites coated in a flavorful homemade Bang Bang sauce made with mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Perfect as a spicy appetizer or a main course, this dish combines creamy, sweet, and spicy flavors with a satisfying crunch.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (enough to cover 1/2 inch of skillet)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey (optional)
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking.
- Marinate: Place the chicken pieces in a medium bowl with buttermilk, fully submerging them. Cover and refrigerate for at least 30 minutes to tenderize and add flavor.
- Mix coating: In a large bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- Coat chicken: Remove chicken from buttermilk one piece at a time, letting excess drip off, then dredge thoroughly in flour mixture to create an even coating.
- Rest coated chicken: Arrange floured chicken on a wire rack and let them rest for about 10 minutes to help the coating set.
- Make sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, and optional honey. Mix thoroughly and adjust sriracha to preferred spice level. Set aside.
- Heat oil: Pour vegetable oil into a large skillet or deep frying pan to a depth of 1/2 inch. Heat over medium-high heat until oil reaches 350°F (175°C).
- Fry chicken: Fry chicken pieces in batches to avoid overcrowding, cooking 4-5 minutes per side or until golden brown and chicken reaches an internal temperature of 165°F (75°C).
- Drain: Remove fried chicken with a slotted spoon and place on paper towel-lined plate to absorb excess oil. Repeat with all pieces.
- Serve: Arrange chicken on a platter or individual plates. Drizzle Bang Bang sauce over the chicken or serve it on the side for dipping.
- Garnish: Sprinkle with chopped green onions or sesame seeds for added flavor and presentation.
Notes
- Adjust sriracha amount in the sauce to control the spice level to your preference.
- Using a wire rack for resting the coated chicken helps keep the crust crispy by allowing air circulation.
- Make sure not to overcrowd the pan during frying to maintain oil temperature and ensure even cooking.
- Check internal temperature with a kitchen thermometer to ensure the chicken is fully cooked and safe to eat.
- Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
