Bang Bang Chicken

Description

Bang Bang Chicken is a crispy, golden-fried dish coated in a creamy, spicy sauce made with mayonnaise, sweet chili sauce, and a hint of sriracha. It’s the perfect balance of crispy, creamy, spicy, and sweet—ideal for serving over rice, in tacos, or as an appetizer!

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
½ cup buttermilk (or milk with 1 tsp vinegar)
1 cup cornstarch (or flour for a thicker coating)
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
1 cup vegetable oil (for frying)

For the Bang Bang Sauce:

½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp Sriracha (adjust for spice preference)
1 tbsp honey (optional, for extra sweetness)
1 tsp lime juice (or rice vinegar)

For Garnish:

2 tbsp green onions (chopped)
1 tbsp sesame seeds
½ tbsp red pepper flakes (optional for extra spice)

Instructions

Step 1: Marinate the Chicken

Place chicken pieces in a bowl and toss with buttermilk. Let marinate for 15-30 minutes (optional but helps tenderize).

Step 2: Coat the Chicken

In a separate bowl, mix cornstarch, salt, pepper, paprika, garlic powder, and onion powder.
Remove chicken from buttermilk, shaking off excess liquid, and dredge each piece in the cornstarch mixture until well coated.

Step 3: Fry the Chicken

Heat oil in a large skillet to 350°F (175°C).
Fry chicken in batches, cooking for 3-4 minutes per side until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain excess oil.

Step 4: Make the Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice.

Step 5: Toss & Serve

Toss the crispy chicken in the Bang Bang sauce until evenly coated.
Garnish with green onions, sesame seeds, and red pepper flakes if desired.
Serve immediately over rice, in lettuce wraps, or as an appetizer with extra sauce on the side!

Nutrition (Per Serving – Approximate)

Calories: 420
Protein: 28g
Carbohydrates: 32g
Fat: 20g
Fiber: 1g
Sugar: 8g

Tips & Variations

Baking Option: Bake chicken at 400°F (200°C) for 20-25 minutes, flipping halfway, for a healthier version.
Air Fryer Option: Air fry at 375°F (190°C) for 12-15 minutes, shaking halfway through.
Lighter Sauce: Swap mayo for Greek yogurt or a mix of Greek yogurt and mayo.
Extra Crunchy: Double-coat the chicken by dipping back into buttermilk and cornstarch before frying.
Gluten-Free: Use gluten-free cornstarch or almond flour for coating.

Saving & Storage

Refrigeration: Store leftover chicken separately from the sauce for up to 3 days.
Reheating: Reheat in an oven at 350°F (175°C) or air fryer for 5 minutes to maintain crispiness.
Freezing: Freeze cooked chicken without sauce for up to 2 months. Reheat before tossing in