Description
Bang Bang Chicken is a crispy, spicy, and sweet fried chicken dish coated in a zesty hot sauce mayo blend. Perfect as an appetizer or main course, this dish combines crunchy texture with a creamy, fiery sauce for irresistible flavor.
Ingredients
Scale
Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce (I used Frank’s)
- 1 tablespoon hot sauce (I used Sriracha)
- 2 tablespoons honey
- Salt and pepper to taste
Chicken and Batter
- 4 boneless, skinless chicken breasts, cut into small pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon hot sauce (I used Sriracha)
- 1 large egg
- 1 cup buttermilk (use more if batter is too thick)
Coating and Frying
- 1 cup Panko breadcrumbs
- Vegetable oil for frying
Instructions
- Make the sauce. In a bowl, combine mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper. Mix well until smooth. Refrigerate the sauce until ready to serve to allow flavors to meld.
- Prepare the batter and coat chicken. In a medium bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk. Whisk until you get a smooth, thick batter. Add chicken pieces and toss thoroughly to coat each piece evenly. Set aside.
- Dredge chicken in breadcrumbs. Pour Panko breadcrumbs into another bowl. Using tongs or hands, coat each batter-covered chicken piece with breadcrumbs, pressing gently to adhere. Add more breadcrumbs as needed to get an even coating.
- Fry the chicken. Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat. When oil is hot, carefully add chicken pieces without overcrowding. Fry for about 3 minutes on each side until golden brown and cooked through. Transfer to paper towels to drain excess oil. Repeat with remaining chicken pieces.
- Toss chicken with sauce. Once all chicken pieces are fried, drizzle generously with the prepared sauce or toss gently to coat. Serve immediately for the best crispy and saucy experience.
Notes
- Ensure oil temperature is hot enough before frying to get a crisp coating and avoid sogginess.
- Do not overcrowd the skillet while frying chicken pieces; cook in batches for best results.
- Use fresh buttermilk for best batter texture or substitute with milk and a teaspoon of vinegar if unavailable.
- Adjust hot sauce quantity in batter and sauce to your preferred spice level.
- Leftover chicken is best reheated in an oven to maintain crispiness rather than a microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: American, Asian Fusion
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Bang Bang Chicken, crispy chicken, fried chicken recipe, spicy chicken, sweet chili sauce, appetizer
