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Bang Bang Chicken Recipe

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4.9 from 98 reviews

Bang Bang Chicken is a flavorful and crispy fried chicken dish coated in a spicy, tangy, and creamy sauce made from mayonnaise, sweet chili sauce, hot sauce, and honey. This recipe features tender bite-sized chicken pieces, double-coated with a seasoned batter and crispy panko breadcrumbs, then fried to golden perfection and drizzled with a luscious Bang Bang sauce. Perfect as an appetizer or a main course, this dish combines crunchy texture with a sweet heat that’s irresistible.

Ingredients

For the Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon hot sauce (such as Sriracha)
  • 2 tablespoons honey
  • Salt and pepper, to taste

For the Chicken:

  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 cup buttermilk (or more, as needed)
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon hot sauce (such as Sriracha)
  • 1 large egg
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying

Instructions

  1. Make Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth. Season with salt and pepper to taste. Cover and refrigerate the sauce until ready to serve.
  2. Prepare Chicken: In a medium bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. In a separate bowl, whisk together the egg, buttermilk, and hot sauce. Gradually add the wet mixture to the dry ingredients and whisk until a smooth batter forms. Add the chicken pieces to the batter and toss until they are fully coated.
  3. Bread Chicken: Pour the panko breadcrumbs into another shallow bowl. Remove each battered chicken piece from the batter, allowing excess to drip off, then dredge thoroughly in the panko breadcrumbs to ensure an even coating.
  4. Fry Chicken: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C). Fry the coated chicken pieces in batches, avoiding overcrowding the pan. Cook each piece for about 3 minutes per side or until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  5. Serve: Arrange the fried chicken pieces on a serving platter and drizzle generously with the prepared Bang Bang sauce. Serve immediately for the best texture and flavor.

Notes

  • Make sure the oil is hot enough before frying to ensure a crispy crust and prevent sogginess.
  • You can adjust the spice level by varying the amount of hot sauce in both the batter and sauce.
  • For a lighter version, bake the battered chicken pieces at 400°F for 20 minutes, flipping halfway through, instead of frying.
  • Leftovers can be refrigerated for up to 2 days and reheated in an air fryer to maintain crispiness.
  • Use fresh panko breadcrumbs for best texture; avoid those with added flavors or herbs for a neutral crisp coating.

Find it online: https://forkvista.com/bang-bang-chicken-recipe/