Description
This Bang Bang Chicken recipe features crispy, bite-sized chicken pieces perfectly fried and coated in a creamy, sweet, and spicy sauce. It’s a delightful blend of heat, sweetness, and savory flavors, making it ideal as an appetizer or main dish that will tantalize your taste buds.
Ingredients
Scale
Bang Bang Chicken Sauce
- ½ cup mayonnaise
- ¼ cup chili-garlic sauce
- 1 tablespoon honey
- 2 teaspoons sriracha
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- Black pepper, to taste
- Salt, to taste
Bang Bang Chicken
- 1 lb chicken breast, cut into bite-sized pieces
- ¾ cup cornstarch
- ½ cup buttermilk
- 1 tablespoon paprika
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, enough for frying
- Spicy chili flakes (optional)
- Fresh chopped parsley (optional)
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, chili-garlic sauce, honey, sriracha, paprika, lemon juice, salt, and black pepper until smooth. Set aside to allow flavors to meld.
- Coat the Chicken: In a shallow bowl, combine cornstarch, paprika, salt, and black pepper. Dip each piece of chicken into the buttermilk to moisten, then thoroughly coat with the cornstarch mixture to ensure a crispy crust when fried.
- Heat the Oil: Pour vegetable oil into a large skillet or deep fryer and heat over medium-high heat until hot but not smoking. Proper oil temperature will ensure the chicken crisps up quickly and cooks evenly.
- Fry the Chicken: Carefully add chicken pieces in batches to the hot oil, avoiding overcrowding. Fry each batch for about 3 to 4 minutes or until golden brown and crispy. Use a slotted spoon or tongs to remove the chicken and drain on paper towels to remove excess oil.
- Toss with Sauce: After all chicken is cooked and drained, place the crispy pieces in a large bowl and toss gently with the prepared Bang Bang Sauce until each piece is well-coated in the creamy, spicy mixture.
- Garnish and Serve: Sprinkle with spicy chili flakes and freshly chopped parsley if desired for added heat and visual appeal. Serve immediately to enjoy the chicken at its crispiest and most flavorful.
Notes
- For extra crispiness, double coat the chicken by dipping it again in buttermilk and cornstarch before frying.
- Use fresh chili-garlic sauce and sriracha for the best flavor in the sauce.
- Adjust the amount of sriracha and chili flakes to control the spiciness.
- Serve with steamed rice or a side salad for a complete meal.
- Can be made gluten-free by ensuring cornstarch and sauces do not contain gluten.
