Description

Bang Bang Chicken is a crispy, spicy, and creamy fried chicken dish coated in a flavorful batter and drizzled with a tangy, sweet, and spicy sauce. Perfect as an appetizer or main course, this recipe combines crunchy Panko-coated chicken pieces fried to golden perfection with a creamy bang bang sauce made from mayonnaise, sweet chili sauce, hot sauce, and honey. The dish is easy to prepare with simple ingredients and ideal for family dinners or entertaining guests.

Ingredients

Units Scale

For Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce (Frank’s recommended)
1 tablespoon hot sauce (Sriracha recommended)
2 tablespoons honey
Salt and pepper to taste

For Chicken

4 boneless, skinless chicken breasts, cut into small pieces
1/2 cup all-purpose flour
1/2 cup cornstarch
1 cup buttermilk (more if batter is too thick)
1 tablespoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 tablespoon hot sauce (Sriracha recommended)
1 large egg
1 cup Panko breadcrumbs
Vegetable oil for frying

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Instructions

Prepare the sauce: In a bowl, mix together mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper until smooth. Refrigerate until ready to serve.
Make the batter: In a medium bowl, combine flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add hot sauce, egg, and buttermilk; whisk until smooth to create a batter.
Coat the chicken: Add the chicken pieces to the batter and toss to coat each piece evenly. Set aside to allow the batter to adhere well.
Bread the chicken: Place Panko breadcrumbs in a separate bowl. Coat each battered chicken piece with breadcrumbs, pressing gently to ensure they stick. Add more breadcrumbs if necessary.
Heat the oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat. Test oil temperature by dropping a small piece of batter; it should sizzle immediately.
Fry the chicken: Carefully add a few pieces of breaded chicken at a time to the hot oil, avoiding overcrowding. Fry each side for about 3 minutes or until golden brown and cooked through. Remove chicken and drain on paper towels to absorb excess oil. Repeat with remaining pieces.
Serve: Drizzle the fried chicken with the prepared bang bang sauce and serve immediately for best texture and flavor.

Notes

Sauce Variations: Adjust spice level by varying hot sauce quantity or add garlic powder for extra flavor.
Chicken Cuts: Use chicken thighs instead of breasts for juicier chicken; adjust frying time accordingly.
Breadcrumb Alternatives: Use regular breadcrumbs or crushed cornflakes if Panko is unavailable but expect slight texture differences.
Oil Temperature: Ensure oil is hot enough before frying for crispiness; test with small batter pieces.
Make-Ahead: Sauce can be refrigerated for up to 3 days; battered chicken can be refrigerated for up to 4 hours before frying.

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 27 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg