Description

Bang Bang Chicken is a crispy, flavorful dish featuring battered and fried chicken breasts coated in a creamy, spicy sauce. This recipe combines a perfectly seasoned batter and crunchy Panko breadcrumbs with a sweet and spicy Bang Bang Sauce made from mayonnaise, sweet chili sauce, honey, and a kick of hot sauce. Ideal for dinner or as a shareable appetizer, this dish is sure to impress with its balance of textures and bold flavors.

Ingredients

Units Scale

For Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce (I used Frank’s)
1 tablespoon hot sauce (I used 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 (use more if batter is too thick)
1 tablespoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 tablespoon hot sauce (I used Sriracha)
1 large egg
1 cup Panko breadcrumbs
Vegetable oil for frying

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Instructions

Prepare the Sauce: In a bowl, combine mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper. Mix thoroughly until smooth. Refrigerate the sauce until ready to serve to allow the flavors to meld.
Make the Batter: In a medium bowl, mix together the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk and whisk until the batter is smooth and well combined.
Coat the Chicken: Add the chicken pieces to the batter, making sure each piece is fully coated. Set aside briefly to allow the coating to adhere to the chicken.
Bread the Chicken: Place Panko breadcrumbs in a separate bowl. Take each battered chicken piece and coat it thoroughly with the breadcrumbs. Use more breadcrumbs as necessary to ensure a crispy exterior.
Heat the Oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat. To test if the oil is hot enough, drop a small piece of batter into the oil; it should sizzle immediately.
Fry the Chicken: Fry the chicken pieces in batches, being careful not to overcrowd the skillet. Cook each side for approximately 3 minutes or until golden brown and cooked through. Remove the chicken and place on paper towels to absorb excess oil.
Serve: Drizzle the fried chicken generously with the prepared Bang Bang Sauce and serve immediately for the best texture and flavor.

Notes

Adjust the amount of hot sauce in the Bang Bang Sauce to control the spice level according to your preference.
You can substitute chicken thighs for chicken breasts if you prefer juicier meat, but adjust the frying time as needed.
If Panko breadcrumbs are unavailable, regular breadcrumbs or crushed cornflakes can be used, although the texture will differ slightly.
Ensure oil temperature is sufficiently hot before frying to achieve a crispy coating.
The sauce can be made up to 3 days in advance and stored in the refrigerator.
Coated chicken pieces can be kept in the fridge for up to 4 hours before frying without losing quality.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 35 g
Saturated Fat: 6 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg