Description
Bang Bang Chicken is a crispy, spicy fried chicken dish coated in a flavorful creamy sauce, perfect as an appetizer or main course. This recipe features marinated chicken pieces dredged in a crunchy panko coating and fried to golden perfection then topped with a spicy bang bang sauce that delivers a delicious kick.
Ingredients
Scale
For the Marinade
- 1 cup buttermilk (or plain Greek yogurt mixed with milk or lemon juice in milk as a substitute)
- 1 large egg
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb chicken pieces (breasts or thighs)
For the Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 cups panko breadcrumbs (or crushed Ritz crackers or cornflakes)
For Frying
- Vegetable oil or canola oil (enough for deep frying, about 2 inches deep)
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha or hot sauce (adjust to taste, add cayenne for extra heat if desired)
- 1 teaspoon honey (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together the buttermilk (or yogurt mixture), egg, hot sauce, garlic powder, salt, and pepper to create the marinade. Add the chicken pieces to this mixture and let them marinate for 20 to 30 minutes to tenderize and flavor the meat.
- Set Up the Dredging Station: Prepare two shallow dishes; in one, combine flour and cornstarch. In the other, pour the panko breadcrumbs or alternative coating. These will be used to create the crispy exterior on the chicken.
- Coat the Chicken: Remove each piece of chicken from the marinade, allowing excess liquid to drip off. Dredge the chicken in the flour and cornstarch mixture, then press firmly into the panko breadcrumbs to ensure an even and thorough coating on both sides.
- Heat the Oil: Pour enough oil into a large skillet to create about a 2-inch deep frying layer. Heat the oil over medium-high heat until it reaches between 350 and 365°F, which ensures the chicken will cook evenly and become crispy.
- Fry in Batches: Carefully add the coated chicken pieces to the hot oil in batches to avoid overcrowding. Fry each side for about 3 to 4 minutes until golden brown and crispy. Turn once to cook evenly on both sides.
- Drain and Rest: Once cooked, remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil. Let it rest briefly to maintain crispiness.
- Sauce It Up: Drizzle the cooked chicken with bang bang sauce made from mayonnaise, sweet chili sauce, sriracha, and honey. Alternatively, serve the sauce on the side for dipping to allow guests to adjust the spiciness to their liking.
Notes
- Buttermilk substitute can be made by mixing plain Greek yogurt with milk or adding lemon juice to regular milk.
- For a crunchy texture variation, use crushed Ritz crackers or cornflakes instead of panko breadcrumbs.
- Add a pinch of cayenne pepper or chili flakes to the bang bang sauce for a spicier kick.
- To make this recipe dairy-free, substitute almond milk for milk and use a vegan mayonnaise alternative.
- Ensure oil is at the proper temperature before frying to avoid greasy chicken and ensure crispiness.
- Cook chicken in batches to prevent oil temperature from dropping.
