Description
This Bang Bang Chicken recipe features crispy fried chicken pieces coated in a flavorful batter and topped with a creamy, spicy sauce made from mayonnaise, sweet chili sauce, hot sauce, and honey. Perfect for a quick dinner or an impressive appetizer, it combines crunchy texture with a tangy and sweet heat in every bite.
Ingredients
Units
Scale
For the Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon hot sauce (Sriracha)
- 2 tablespoons honey
- Salt and pepper to taste
For the 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 until well combined. Refrigerate the sauce until ready to serve to allow the flavors to meld.
- Make the Batter: In a medium bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk, then whisk until smooth and free of lumps.
- Coat the Chicken: Add the chicken pieces to the batter and toss to ensure each piece is fully coated. Set aside for a few minutes to let the coating adhere.
- Apply Breadcrumbs: Place the Panko breadcrumbs in another bowl. Coat each battered chicken piece thoroughly with the breadcrumbs, adding more breadcrumbs as needed to cover all pieces evenly.
- Fry the Chicken: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat. Test the oil by dropping a small amount of batter; it should sizzle immediately. Fry the chicken pieces in batches, avoiding overcrowding, for about 3 minutes per side or until nicely golden and cooked through. Drain the fried chicken on paper towels to remove excess oil.
- Serve: Drizzle the fried chicken generously with the prepared Bang Bang sauce and serve immediately while hot and crispy.
Notes
- Adjust the spice level of the sauce by varying the amount of hot sauce used. Adding a pinch of garlic powder can enhance the flavor.
- You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier texture, but cooking time may need to be slightly longer.
- If Panko breadcrumbs are unavailable, regular breadcrumbs or crushed cornflakes can be used, though texture will differ.
- Ensure the oil temperature is sufficiently hot before frying to achieve maximum crispiness; test by dropping a small batter piece into the oil.
- The Bang Bang sauce can be made up to 3 days in advance and stored in the refrigerator, and the chicken can be battered and refrigerated for up to 4 hours prior to frying.
Nutrition
- Serving Size: 1 serving (about 4 pieces)
- Calories: 550 kcal
- Sugar: 9 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
