Description
Crispy Bang Bang Chicken is a flavorful Asian-inspired main course featuring bite-sized pieces of buttermilk-marinated chicken, double-coated in a seasoned flour and cornstarch mixture, then fried to golden perfection. Tossed in a creamy, sweet, and spicy Bang Bang sauce made from mayonnaise, sweet chili sauce, sriracha, and honey, this dish offers a perfect balance of crispy texture and bold flavors, garnished with green onions and sesame seeds. It’s perfect for a satisfying meal that can be easily prepared on the stovetop or via air fryer for a lighter option.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
Garnish (Optional)
- Chopped green onions
- Sesame seeds
Instructions
- Marinate the chicken: Place the bite-sized chicken pieces in a bowl and cover them with buttermilk. Allow them to marinate in the refrigerator for at least 30 minutes or up to 4 hours, which helps tenderize the meat and adds moisture.
- Prepare the coating: In a separate large bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined. This dry mixture creates the crispy exterior for the chicken.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure precise temperature for optimal frying results.
- Coat the chicken: Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour and cornstarch mixture, pressing gently to ensure the coating adheres well.
- Fry the chicken: Fry the coated chicken pieces in batches to avoid overcrowding. Cook each batch for 5 to 6 minutes or until the chicken is golden brown and cooked through. Use a slotted spoon to remove the chicken and place it on a wire rack or paper towels to drain excess oil.
- Make the Bang Bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined, creating a creamy, sweet, and spicy sauce.
- Toss chicken with sauce: While the chicken is still hot, either toss it directly in the Bang Bang sauce for full coverage or drizzle the sauce over the top, depending on your preference.
- Garnish and serve: Garnish the Bang Bang Chicken with chopped green onions and sesame seeds if desired. Serve immediately for the best texture and flavor.
- Optional air fryer method: For a lighter version, cook the dredged chicken in a preheated air fryer at 400°F for 12 to 15 minutes, flipping halfway through and spraying lightly with oil to maintain crispiness.
Notes
- You can substitute Greek yogurt for mayonnaise to create a lighter Bang Bang sauce.
- Adjust the amount of sriracha to control the heat level to your preference.
- For a healthier option, use the air fryer method described above.
- Ensure the oil temperature is maintained at 350°F for consistent frying results.
