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Bang Bang Chicken

Bang Bang Chicken is a bold and flavorful dish that's crispy, creamy, and slightly spicy. Coated in a perfectly seasoned batter and tossed in a sweet and tangy sauce, this dish is the perfect combination of heat and indulgence. Serve it as an appetizer, over rice, or in lettuce wraps for an unforgettable meal!
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Equipment

  • Large mixing bowl
  • Small bowl (for sauce)
  • Deep frying pan or skillet
  • Slotted spoon or tongs
  • Paper towels (for draining)
  • Whisk

Ingredients
  

  • For the Chicken:
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Vegetable oil for frying
  • For the Bang Bang Sauce:
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp honey

Instructions
 

  • Marinate the Chicken:
  • In a large bowl, combine the chicken pieces and buttermilk. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  • Prepare the Sauce:
  • In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Set aside.
  • Coat the Chicken:
  • In another large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  • Remove the chicken from the buttermilk, letting any excess drip off, and toss the pieces in the flour mixture until fully coated.
  • Fry the Chicken:
  • Heat about 2 inches of vegetable oil in a deep frying pan or skillet over medium-high heat. The oil should reach about 350°F (175°C).
  • Fry the coated chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 4–5 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels.
  • Toss with Sauce:
  • Once all the chicken is cooked, place it in a large bowl. Drizzle the Bang Bang Sauce over the chicken and toss to coat evenly.
  • Serve:
  • Serve immediately, garnished with chopped green onions or sesame seeds if desired. Pair with rice, salad, or use as a filling for wraps.

Notes

Extra Crispy Chicken: Double-dip the chicken in the buttermilk and flour mixture for a thicker, crunchier coating.
Control the Heat: Adjust the amount of sriracha to make the sauce more or less spicy.
Air Fryer Option: Cook the coated chicken in an air fryer at 375°F (190°C) for 12–15 minutes, flipping halfway through.