Deliciously crunchy chicken pieces topped with a tangy sweet chili mayo, so irresistible, you’ll be tempted to make double or even triple the amount!
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Before we say goodbye to San Francisco, I just have to share this bang bang chicken recipe with you, it’s honestly the best chicken dish ever. Seriously!
Bang Bang Chicken
Ingredients
- 1 cup of buttermilk
- ¾ cup plain flour
- 0.5 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly cracked black pepper seasoned to your preference
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 cup of Panko breadcrumbs
- edible oil 3 cups of vegetables
- 2 tablespoons of freshly chopped parsley leaves
for sweet chili sauce
- ¼ cup mayonnaise
- 2 tablespoons of sweet chili sauce
- 1 tablespoon honey
- Two teaspoons of Frank’s RedHot Sauce
Instructions
- BUTTERMILK MIXTURE: In a spacious bowl, thoroughly blend buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper according to your taste.
- Take each piece of chicken for its buttermilk bath, then give it a good press into the Panko to make sure it’s got perfect, even coat.
- Warm up some vegetable oil in a big stock pot or Dutch oven over medium-high heat until it reaches a toasty 360 degrees F on a deep-fry thermometer.
- Work in small batches by adding chicken to the Dutch oven, cooking until they’re wonderfully golden and crispy, which should take about 2-3 minutes. Then, move them to a plate lined with paper towels to soak up any extra oil.
- Go ahead and serve it right away with a drizzle of sweet chili sauce, and feel free to sprinkle some parsley on top if you like!
for preparing the sweet chili sauce
- In a small bowl, blend mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce until smooth.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 470 kcal |
| Total Fat | 28g |
| Saturated Fat | 5g |
| Cholesterol | 95mg |
| Sodium | 780mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Sugars | 6g |
| Protein | 28g |
INGREDIENTS FOR BANG BANG CHICKEN
- 1 cup of buttermilk
- ¾ cup plain flour
- 0.5 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly cracked black pepper, seasoned to your preference
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup of Panko breadcrumbs
- edible oil 3 cups of vegetables
- 2 tablespoons of freshly chopped parsley leaves
for sweet chili sauce
- ¼ cup mayonnaise
- 2 tablespoons of sweet chili sauce
- 1 tablespoon honey
- Two teaspoons of Frank’s RedHot Sauce
HOW TO MAKE YOUR RECIPE AS A CHEF :
- BUTTERMILK MIXTURE: In a spacious bowl, thoroughly blend buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper according to your taste.
- Take each piece of chicken for its buttermilk bath, then give it a good press into the Panko to make sure it’s got perfect, even coat.
- Warm up some vegetable oil in a big stock pot or Dutch oven over medium-high heat until it reaches a toasty 360 degrees F on a deep-fry thermometer.
- Work in small batches by adding chicken to the Dutch oven, cooking until they’re wonderfully golden and crispy, which should take about 2-3 minutes. Then, move them to a plate lined with paper towels to soak up any extra oil.
- Go ahead and serve it right away with a drizzle of sweet chili sauce, and feel free to sprinkle some parsley on top if you like!
for preparing the sweet chili sauce
- In a small bowl, blend mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce until smooth.
Most popular and crispy chicken recipes :
Crispy Parmesan chicken Breast
Huli Huli Hawaiian Grilled Chicken
PRO TIPS :
1. Choose the Right Chicken Cut
- Use boneless thigh meat for more juiciness and flavor compared to breast. Thighs handle high-heat cooking better and stay moist even after frying or baking.
2. Buttermilk Pre-Soak
- Soak chicken pieces in seasoned buttermilk (add garlic powder, smoked paprika, and a dash of hot sauce) for at least 30 minutes. This tenderizes the meat and boosts flavor before coating.
3. Double-Coat for Extra Crunch
- For a truly crispy crust, use a double-dip method: dredge in seasoned flour, dip in egg wash, then press into panko breadcrumbs mixed with crushed cornflakes for a crunchier texture than standard breading.
4. Homemade Bang Bang Sauce Twist
- Traditional Bang Bang sauce blends mayo, sweet chili sauce, and sriracha. Make it stand out by adding a teaspoon of:
- Fresh lime juice for brightness
- Honey or maple syrup for a unique sweet note
- Chili crisp oil or a splash of sesame oil for depth and a hint of umami
- Fresh lime juice for brightness
5. Air Fryer Option
- For a healthier version, coat lightly with oil spray and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway. Still crispy, but lower in fat.
This recipe is a breeze and comes together in under 30 minutes. Easy as pie! The main step is coating the chicken in P and then frying it until it’s deliciously golden and crispy. After that, just drizzle on the amazing sweet chili mayo and you’re all done!
The sauce is so delicious, you might just want to enjoy it by the spoonful!
SOME QUESTIONS :
Is Bang Bang Chicken spicy?
This helps reach both spice-lovers and those with milder tastes. Explain that it has a mild to medium kick, but the heat can be easily adjusted by controlling the sriracha or hot sauce in the recipe.
Can you make Bang Bang Chicken in an air fryer?
Healthier cooking methods are always trending. Let users know it’s perfectly crispy in an air fryer, with much less oil than deep frying.
What’s the difference between Bang Bang Chicken and Bang Bang Shrimp?
This clears up confusion between the two. Explain that they both use the same style of sauce, but one uses chicken and the other shrimp. Each has its own texture and flavor experience.
What do you serve with Bang Bang Chicken?
This is a big help for meal planners. Offer side ideas like jasmine rice, shredded cabbage salad, lettuce wraps, or even slider buns for a casual twist.