Description
Bang Bang Chicken is a crispy, flavorful Asian-inspired dish featuring tender bite-sized chicken pieces coated in a seasoned flour mixture, fried to golden perfection, and tossed in a spicy-sweet creamy sauce made with mayonnaise, sweet chili, sriracha, honey, and lime juice. Garnished with fresh green onions, this recipe offers a perfect balance of heat, sweetness, and tang, making it a crowd-pleasing main course that’s quick and easy to prepare.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying, about 3 cups
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
Garnish
- 2 green onions, thinly sliced
Instructions
- Marinate the Chicken: Place the bite-sized chicken pieces in a bowl and pour the buttermilk over them. Stir to coat evenly, then cover and refrigerate for at least 20 minutes or up to 2 hours to tenderize and flavor the chicken.
- Prepare the Flour Mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. This dry coating adds a crispy texture and subtle seasoning to the chicken.
- Heat the Oil: In a deep skillet or heavy pot, heat about 3 cups of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil maintains the correct temperature for frying, which is crucial for achieving a golden, crispy crust without absorbing excess oil.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour mixture until well coated on all sides.
- Fry the Chicken: Working in batches, carefully place the coated chicken pieces into the hot oil. Fry for 4 to 5 minutes per batch until the coating is golden brown and the internal temperature reaches 165°F, indicating they are cooked through. Drain each batch on paper towels to remove excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until you have a smooth, creamy sauce balanced with heat, sweetness, and tang.
- Toss Chicken with Sauce: Transfer the fried chicken to a large bowl and drizzle the bang bang sauce over it. Gently toss the chicken to coat every piece evenly with the flavorful sauce.
- Garnish and Serve: Sprinkle the chopped green onions over the coated chicken for a fresh, mild onion flavor and a pop of color. Serve immediately for the crispiest and most flavorful experience.
Notes
- For a lighter version, bake the coated chicken at 425°F for 18 to 22 minutes or air fry at 400°F for 12 to 15 minutes, flipping halfway through.
- Adjust the amount of sriracha in the sauce to control the spice level to your preference.
- Ensure the oil stays at 350°F during frying for optimal crispiness and to prevent greasy chicken.
