Description
Crispy Bang Bang Chicken features tender, bite-sized pieces of chicken marinated in buttermilk, coated with a flavorful spiced flour and cornstarch mixture, then fried to golden perfection. Tossed in a creamy, sweet, and spicy Bang Bang sauce, this Asian-inspired dish is perfect as a main course or appetizer for any occasion.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying (1–2 inches deep)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha (adjust to heat preference)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Marinate Chicken: In a bowl, combine the bite-sized chicken pieces with buttermilk. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare Coating: In a separate bowl, whisk together cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper to ensure an even and flavorful coating mixture.
- Coat the Chicken: Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off, then dredge thoroughly in the flour-cornstarch mixture until well-coated on all sides.
- Heat Oil: Pour vegetable oil into a deep skillet or pot to a depth of 1–2 inches and heat over medium-high heat until the oil reaches 350°F (175°C) for optimal frying temperature.
- Fry Chicken: Carefully fry the coated chicken pieces in batches, avoiding overcrowding, for 4–5 minutes each batch. Turn pieces occasionally for even browning until golden and cooked through. Use a thermometer if needed to confirm an internal temperature of 165°F (74°C).
- Drain Excess Oil: Transfer fried chicken to a paper towel-lined plate to drain excess oil and maintain crispiness.
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Mix until smooth and well blended.
- Toss or Drizzle: Either drizzle the sauce over the crispy chicken or toss the chicken in the sauce until fully coated for maximum flavor.
- Serve: Serve immediately, optionally garnished with chopped green onions or sesame seeds for added texture and visual appeal.
Notes
- For a lighter alternative, air fry the chicken at 400°F for 15 minutes, flipping halfway through for even cooking.
- This dish pairs well with steamed rice, in lettuce wraps, or served as a spicy and crispy appetizer.
- Adjust the Sriracha quantity in the sauce to modify the spiciness according to preference.
