Description
Bang Bang Chicken is a crispy, flavorful Asian-inspired dish featuring bite-sized chicken pieces coated in a crunchy flour and cornstarch batter, fried to golden perfection, and tossed in a creamy, spicy-sweet bang bang sauce. Perfect for a quick weeknight dinner or entertaining guests with its bold flavors and satisfying texture.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup buttermilk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cornstarch
- 1 cup all-purpose flour
- Vegetable oil for frying (about 2 inches deep)
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon honey
- 1–2 teaspoons Sriracha (to taste)
- 1 teaspoon rice vinegar
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk, salt, and black pepper. Toss thoroughly to coat all the pieces. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Prepare the Coating: In a shallow bowl, mix together the cornstarch and all-purpose flour. Remove the chicken pieces from the marinade, shaking off any excess liquid. Dredge each piece in the flour mixture, ensuring it is evenly coated for a crispy texture.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully fry the chicken pieces in batches, avoiding overcrowding, for 4 to 5 minutes each or until golden brown and fully cooked through. Use a slotted spoon to remove the chicken and drain on paper towels.
- Make the Bang Bang Sauce: While the chicken fries, whisk together the mayonnaise, sweet chili sauce, honey, Sriracha, and rice vinegar in a small bowl until smooth and well combined.
- Toss and Serve: Either toss the hot fried chicken pieces directly in the bang bang sauce to coat or drizzle the sauce on top. Garnish with chopped green onions or sesame seeds if desired. Serve immediately over rice, in lettuce wraps, or alongside a fresh salad.
Notes
- For a lighter version, consider air frying or baking the chicken at 400°F for 20–25 minutes, flipping halfway through.
- The bang bang sauce can be made ahead of time and stored in the refrigerator for up to one week.
- Adjust the spice level by increasing or decreasing the amount of Sriracha in the sauce according to your preference.
- Using skinless chicken thighs will yield juicier meat, though breasts work well too.
- Ensure oil temperature is maintained at 350°F for optimal frying results to keep chicken crispy and cooked through.
