Description
This Crispy & Spicy Bang Bang Chicken recipe features tender chicken bites coated in a flavorful, crunchy crust and tossed in a creamy, spicy-sweet sauce. Perfectly fried to golden perfection, this dish delivers the bold flavors of garlic, paprika, sriracha, and sweet chili sauce in every bite. Easy to prepare in under 30 minutes, it makes for an irresistible appetizer or main course that’s sure to impress your family and friends.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
- ½ cup buttermilk
- Vegetable oil (for frying)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice (optional, for extra zing)
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized cubes to ensure even cooking and easier coating.
- Mix dry coating: In a bowl, combine cornstarch, flour, garlic powder, paprika, salt, and black pepper. This mixture will give the chicken its crispy, flavorful crust.
- Mix wet coating: In a separate bowl, whisk together the egg and buttermilk until smooth to create a wet batter that helps the dry mixture adhere.
- Coat chicken: Dip each chicken piece first into the buttermilk mixture, then dredge it in the flour mixture, ensuring each piece is well coated.
- Press coating: Firmly press the flour mixture onto each piece to create an even, crispy crust after frying.
- Rest coated chicken: Place the coated chicken pieces on a plate and let them rest for 5 minutes, allowing the coating to set while heating the oil.
- Heat oil: Pour about 2 inches of vegetable oil in a deep frying pan and heat to 350°F (175°C) for optimal frying temperature.
- Fry chicken: Carefully add the chicken pieces in batches to avoid overcrowding the pan. Fry each batch for 4-5 minutes until golden brown and fully cooked.
- Drain chicken: Remove the fried chicken and drain on a wire rack or paper towels to eliminate excess oil.
- Make the sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
- Toss or serve sauce: For a fully coated version, toss the crispy chicken bites in the Bang Bang sauce; alternatively, serve the sauce on the side for dipping to maintain extra crunch.
- Garnish and serve: Garnish with chopped green onions or sesame seeds to add freshness and visual appeal before serving.
Notes
- Adjust sriracha quantity to control the spice level according to your preference.
- Using a wire rack to drain the chicken helps maintain crispiness better than paper towels.
- Buttermilk can be substituted with regular milk mixed with a teaspoon of lemon juice if unavailable.
- Serve immediately for best texture and flavor as the crunchiness diminishes over time.
- Ensure oil temperature is maintained at 350°F for ideal frying; too low will cause soggy chicken, too high will burn the coating.
