Description
This Bang Bang Chicken recipe features crispy fried chicken bites marinated in buttermilk and coated in a flavorful seasoned flour, served with a creamy, spicy Bang Bang sauce made from mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Perfect as an appetizer or main dish, it’s a delightful combination of textures and bold flavors.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey (optional)
Instructions
- Marinate Chicken: Cut chicken breasts into bite-sized pieces and marinate them in buttermilk for at least 30 minutes to tenderize and add moisture.
- Prepare Coating: In a bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper to create the seasoned flour mixture for coating the chicken.
- Coat Chicken: Remove chicken pieces from the buttermilk, thoroughly coat each piece in the seasoned flour mixture, and let them rest on a wire rack for about 10 minutes to help the coating adhere.
- Make Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.
- Heat Oil and Fry Chicken: Heat vegetable oil in a skillet to 350°F (175°C). Fry the coated chicken pieces in batches, cooking each side for about 4-5 minutes, until golden brown and cooked through.
- Drain and Serve: Drain the fried chicken on paper towels to remove excess oil. Serve warm, drizzled with the Bang Bang sauce or with the sauce on the side for dipping.
Notes
- Adjust the amount of sriracha in the sauce to suit your preferred spice level.
- Be sure the oil reaches the correct temperature before frying to achieve a crispy coating and avoid sogginess.
- Letting the coated chicken rest before frying helps the breading stick better and results in a crispier crust.
- Using boneless, skinless chicken breasts ensures even cooking and easy bite-sized pieces.
