Description
Bang Bang Chicken is a crispy, flavorful fried chicken dish tossed in a creamy, tangy, and spicy sauce made with mayonnaise, sweet chili, honey, and Sriracha. This recipe features a crunchy Panko coating and a perfectly balanced bang bang sauce for a quick and satisfying meal.
Ingredients
Units
Scale
For Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon hot sauce (Sriracha)
- 2 tablespoons honey
- Salt and pepper to taste
For Chicken
- 4 chicken breasts (boneless, skinless, cut into small pieces)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup buttermilk
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon hot sauce (Sriracha)
- 1 large egg
- 1 cup Panko breadcrumbs
- Vegetable oil (for frying)
Instructions
- Prepare Sauce: In a bowl, combine mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper. Mix well and refrigerate until ready to serve.
- Make 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. Toss chicken pieces in the batter until fully coated and set aside.
- Coat Chicken: Place Panko breadcrumbs in a separate bowl. Coat each battered chicken piece with breadcrumbs, adding more breadcrumbs as needed for full coverage.
- Fry Chicken: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken in batches, avoiding overcrowding, for about 3 minutes per side until golden brown and cooked through. Transfer fried chicken to paper towels to drain excess oil.
- Serve: Drizzle the fried chicken pieces with the prepared Bang Bang sauce and serve immediately.
Notes
- You can adjust the spice level of the sauce by varying the amount of hot sauce used.
- Chicken thighs can be used in place of breasts for juicier results; adjust cooking time accordingly.
- Use regular breadcrumbs or crushed cornflakes if Panko is unavailable; texture will be slightly different.
- Ensure the oil is hot enough 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 in the fridge.
- Coated chicken can be refrigerated for up to 4 hours before frying.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
