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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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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Marinate the Chicken:
  2. 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.
  3. Prepare the Sauce:
  4. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Set aside.
  5. Coat the Chicken:
  6. In another large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  7. Remove the chicken from the buttermilk, letting any excess drip off, and toss the pieces in the flour mixture until fully coated.
  8. Fry the Chicken:
  9. 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).
  10. 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.
  11. Toss with Sauce:
  12. 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.
  13. Serve:
  14. 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.