Description
Bang Bang Chicken is a crispy, flavorful dish featuring battered and fried chicken pieces tossed in a creamy, spicy, and sweet sauce. This easy-to-make recipe combines a crunchy coating with a zesty sauce made from mayonnaise, sweet chili sauce, hot sauce, and honey, offering a perfect balance of heat and sweetness. Ideal as an appetizer or a main dish, Bang Bang Chicken delivers a satisfying crunch and bold flavors in just 40 minutes.
Ingredients
Sauce Ingredients
- ½ cup mayonnaise
- ¼ cup sweet chili sauce (Frank’s recommended)
- 1 tablespoon hot sauce (Sriracha used)
- 2 tablespoons honey
- Salt and pepper to taste
Chicken and Batter Ingredients
- 4 chicken breasts, boneless and skinless, cut into small pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon hot sauce (Sriracha used)
- 1 large egg
- 1 cup buttermilk (plus more if batter is too thick)
- 1 cup Panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Make the sauce: In a bowl, combine mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper. Mix thoroughly until smooth. Refrigerate this sauce until ready to serve to allow flavors to meld.
- Prepare the batter: In a medium bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk. Whisk until a smooth batter forms. The batter should be thick enough to coat the chicken well; add more buttermilk if needed.
- Coat the chicken with batter: Add the cut chicken pieces to the batter bowl. Toss well to ensure each piece is fully coated in the batter. Set aside for a few minutes to let the coating adhere properly.
- Dredge in breadcrumbs: Place the Panko breadcrumbs in another bowl. Take each battered chicken piece and coat it evenly in the breadcrumbs. Add more breadcrumbs as necessary to fully cover all pieces.
- Fry the chicken: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat until hot. Carefully add a few pieces of the breaded chicken to the skillet, making sure not to overcrowd the pan. Fry for about 3 minutes on each side or until golden brown and cooked through. Use a thermometer if needed; chicken should reach 165°F internally. Remove chicken and place on paper towels to drain excess oil. Repeat with remaining chicken pieces.
- Toss with sauce and serve: Drizzle the prepared sauce over the fried chicken pieces or toss them gently to coat evenly. Serve immediately for best texture and flavor.
Notes
- Do not overcrowd the pan during frying to maintain crispy texture.
- Ensure chicken pieces are cooked completely to a safe internal temperature of 165°F.
- Adjust hot sauce quantity in the batter and sauce to control spiciness.
- Panko breadcrumbs provide an extra crispy coating; regular breadcrumbs can be used but will be less crunchy.
- For a thicker sauce, refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
