Description
Crispy bang bang chicken unleashes a flavor explosion that dances across taste buds with perfect spicy-sweet harmony. Crunchy coating and zesty sauce create an irresistible dish that will make dinner guests crave more.
Ingredients
Scale
Main Protein:
- 1 lb (454 g) boneless, skinless chicken breasts, cut into 1-inch pieces
Coating Ingredients:
- 1 cup buttermilk (or milk with a splash of vinegar as a substitute)
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
Sauce Ingredients:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 ½ tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- Oil for frying (vegetable or canola)
Instructions
- Craft the signature bang bang sauce by whisking mayonnaise, sweet chili sauce, sriracha, and honey in a mixing vessel. Fine-tune the heat level according to personal preference. Seal and chill the sauce until serving time.
- Create a breading station with two separate containers: one for the liquid mixture of buttermilk and egg, another for the dry blend of flour, cornstarch, salt, and pepper. Immerse each chicken morsel into the buttermilk solution, ensuring complete coverage, then transfer to the seasoned flour mixture. Generously roll the coated pieces in panko breadcrumbs to achieve maximum textural crispiness.
- Prepare a deep skillet or fryer, heating the oil to a precise 350F (175C). Carefully lower chicken pieces into the hot oil, working in small batches to maintain optimal temperature. Fry each side for 2-3 minutes until achieving a rich golden-brown exterior and ensuring thorough internal cooking.
- Drain the freshly fried chicken on a paper towel-lined surface to eliminate excess oil. Immediately transfer the crisp pieces into the chilled bang bang sauce, gently tossing to coat each piece uniformly. Plate and serve while the chicken remains piping hot and supremely crunchy.
Notes
- Control oil temperature precisely to ensure golden, crispy exterior without burning the chicken coating.
- Create gluten-free version by substituting regular flour with rice flour or gluten-free all-purpose blend.
- Allow buttermilk-egg mixture to cling thoroughly to chicken for better breading adhesion and crunchier texture.
- Pat chicken pieces dry before dipping to help breading stick more effectively and prevent soggy results.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg