Description

This Bang Bang Chicken recipe features crispy, bite-sized fried chicken pieces coated in a flavorful, creamy sauce that combines mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Perfect as an appetizer or main dish, it offers a delicious balance of spicy, sweet, and tangy flavors with a satisfying crunch.

Ingredients

Scale

Chicken and Coating

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
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 (enough to cover about 1/2 inch in the pan)

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)

Garnish

Chopped green onions
Sesame seeds

Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces for easy frying and serving.
Marinate: Place the chicken pieces in a bowl and pour in the buttermilk, ensuring all pieces are submerged. Cover with plastic wrap and refrigerate for at least 30 minutes to tenderize and infuse flavor.
Mix Dry Coating: In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Whisk well to blend all dry ingredients evenly.
Coat the Chicken: Remove the chicken from the buttermilk and let excess drip off. Dredge each piece thoroughly in the flour mixture until fully coated.
Rest Coated Chicken: Place the coated chicken pieces on a wire rack and let them sit for about 10 minutes to help the coating adhere better during frying.
Prepare Sauce: Combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl. Mix well and adjust the sriracha according to your preferred spice level. Set aside.
Heat Oil: Pour enough vegetable oil into a large skillet or deep frying pan to cover the bottom to about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C).
Fry Chicken: Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for 4-5 minutes on each side until they turn golden brown and reach an internal temperature of 165°F (75°C).
Drain: Remove the fried chicken pieces and place them on a plate lined with paper towels to drain excess oil. Repeat with all batches.
Serve: Arrange the fried chicken on a platter or individual plates and drizzle generously with the Bang Bang sauce or serve the sauce on the side for dipping.
Garnish: Sprinkle chopped green onions and sesame seeds over the chicken for added flavor and visual appeal.

Notes

Marinating the chicken in buttermilk helps tenderize the meat and improves the coating adherence.
Adjust sriracha quantity based on your preferred spice level.
Use a thermometer to ensure oil temperature remains steady for even frying.
Serving the sauce on the side allows guests to control the amount of sauce on their chicken.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Main Dish, Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (about 6-7 pieces with sauce)
Calories: 450 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 80 mg

Keywords: Bang Bang Chicken, crispy fried chicken, spicy sauce, appetizer, finger food