Description
Crispy Bang Bang Chicken features juicy bite-sized chicken with a golden flour-and-cornstarch coating and a creamy sweet-and-spicy sauce made with mayonnaise, sweet chili sauce, sriracha, and optional honey. Serve it with rice, noodles, vegetables, or as a shareable appetizer.
Ingredients
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
Vegetable, canola, or peanut oil, for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons sriracha
1 tablespoon honey, optional
Sliced green onions, for garnish
Sesame seeds, for garnish
Fresh cilantro, optional garnish
Instructions
1. Place the bite-sized chicken pieces in a bowl and pour the buttermilk over them. Stir to coat and marinate for at least 20 minutes.
2. Combine flour, cornstarch, garlic powder, paprika, black pepper, and salt in a wide shallow bowl.
3. Lift each chicken piece from the buttermilk, let excess liquid drip off, then press it into the seasoned flour mixture until thoroughly coated.
4. Heat frying oil in a deep skillet or heavy pot to approximately 350°F (175°C).
5. Fry the chicken in batches for approximately 4–5 minutes, turning as needed, until deeply golden, crispy, and cooked to an internal temperature of 165°F (74°C). Transfer to a wire rack.
6. Whisk mayonnaise, sweet chili sauce, sriracha, and optional honey together until smooth.
7. Place the fried chicken in a large bowl and toss lightly with Bang Bang sauce, or drizzle the sauce over the chicken to preserve more crunch.
8. Transfer to a serving platter and garnish with sliced green onions, sesame seeds, and optional fresh cilantro. Serve immediately.
Notes
Do not overcrowd the frying pan because the oil temperature can drop and make the coating greasy.
Keep the frying oil close to 350°F (175°C) for a crisp coating.
Chicken must reach an internal temperature of 165°F (74°C).
For maximum crunch, drizzle the Bang Bang sauce over the chicken or serve it on the side instead of tossing heavily.
Reduce the sriracha for a milder sauce or increase it for more heat.
Store leftover chicken and sauce separately when possible.
Refrigerate cooked chicken promptly and use within 3–4 days.
Reheat unsauced chicken in an oven or air fryer for the best texture.
Nutrition values are estimates and can vary according to chicken cut, oil absorption, portion size, and amount of sauce used.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: Crispy Bang Bang Chicken, Bang Bang Chicken, crispy chicken, sweet spicy chicken, easy chicken recipe