Description
Crispy Bang Bang Chicken features tender chicken pieces coated in a flavorful batter, fried to golden perfection with crunchy Panko breadcrumbs, and generously drizzled with a sweet, spicy, and creamy homemade bang bang sauce. This American-inspired dish is quick to prepare, perfect for lunch or dinner, and offers a delightful combination of textures and bold flavors that will keep you coming back for more.
Ingredients
For the Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce (I used Frank’s)
- 1 tablespoon hot sauce (I used Sriracha)
- 2 tablespoons honey
- Salt and pepper to taste
For the Chicken
- 4 boneless, skinless chicken breasts, cut into small chunks
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 cup buttermilk (use more if batter is too thick)
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon hot sauce (I used Sriracha)
- 1 large egg
- 1 cup Panko breadcrumbs
- Vegetable oil for frying
Instructions
- Prepare the Sauce: In a bowl, combine mayonnaise, sweet chili sauce, hot sauce, honey, and season with salt and pepper. Mix thoroughly and refrigerate until ready to serve.
- Make the Batter: In a medium bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk; whisk until smooth to create the batter. Toss the chicken pieces in the batter to ensure each piece is well coated. Set aside.
- Coat with Breadcrumbs: Place about a cup of Panko breadcrumbs in another bowl. Coat each battered chicken piece with breadcrumbs, pressing gently to adhere. Add more Panko if needed to thoroughly cover all pieces.
- Fry the Chicken: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat. Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for approximately 3 minutes per side or until the chicken is cooked through and the coating is golden and crispy. Remove the chicken and place on paper towels to drain excess oil.
- Serve: Drizzle the crispy chicken with the prepared bang bang sauce and serve immediately for best texture and flavor.
Notes
- Adjust the spice level in the sauce by varying the amount of hot sauce or adding garlic powder for extra flavor.
- You can substitute chicken breasts with thighs for a juicier texture; adjust frying time accordingly.
- If you don’t have Panko breadcrumbs, regular breadcrumbs or crushed cornflakes can be used, though texture will be slightly different.
- Ensure the oil is sufficiently hot before frying by testing with a small piece of batter—it should sizzle immediately.
- The sauce can be made up to 3 days ahead and stored refrigerated; chicken coated in batter can be refrigerated for up to 4 hours before frying.
