Description
A deliciously spicy and crispy Bang Bang Chicken Sandwich featuring marinated fried chicken thighs tossed in a creamy sweet chili sauce, served on toasted brioche buns with fresh coleslaw, green onions, and sesame seeds for a perfect blend of heat and crunch.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for frying (about 2 cups)
For the Bang Bang Sauce:
- 1/2 cup sweet chili sauce
- 1/3 cup mayonnaise
- 1–2 tablespoons sriracha (to taste)
For the Assembly:
- 4 brioche buns
- 1 1/2 cups coleslaw mix
- 2 tablespoons sliced green onions
- 2 teaspoons sesame seeds
- Butter for toasting buns
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with buttermilk, salt, pepper, garlic powder, and paprika. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor and tenderness.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour and cornstarch. Remove each chicken thigh from the marinade, allowing excess to drip off, then dredge thoroughly in the flour mixture until fully coated. Set aside.
- Fry the Chicken: Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Carefully fry each coated chicken thigh for 5 to 6 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C). Transfer the fried chicken onto a wire rack to drain excess oil and keep crispy.
- Make the Bang Bang Sauce: In a small bowl, whisk together the sweet chili sauce, mayonnaise, and sriracha until well combined. Adjust sriracha amount based on your preferred spice level.
- Coat the Chicken with Sauce: While the chicken is still hot, toss each piece in the prepared Bang Bang sauce until evenly coated and glossy.
- Toast the Buns: Lightly butter the brioche buns and toast them in a skillet or toaster oven until golden brown and slightly crisp.
- Assemble the Sandwich: Place the sauced chicken on the bottom half of each toasted bun. Top with a generous handful of coleslaw mix, sprinkle with sliced green onions and sesame seeds, and finish with the top bun. Serve immediately for the best texture and flavor.
Notes
- Marinating the chicken overnight intensifies flavor and tenderizes the meat.
- You can adjust the amount of sriracha in the sauce to control the heat level.
- Use a thermometer to check that the oil stays at 350°F to ensure crispy, well-cooked chicken.
- For a lighter option, bake the chicken at 400°F for 25–30 minutes instead of frying, but frying gives the best crunch.
- The coleslaw mix adds fresh crunch but you can swap it for your favorite slaw or leafy greens.
