Description
Bang Bang Chicken is a flavorful and crispy Asian-American dish featuring bite-sized pieces of buttermilk-marinated chicken, coated in a seasoned flour mixture, deep-fried to golden perfection, and tossed in a spicy, sweet, and tangy sauce made with mayonnaise, sweet chili sauce, honey, sriracha, and lime juice. Garnished with fresh green onions, it’s perfect as a main course and pairs wonderfully with rice, noodles, or lettuce wraps.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying, about 2 inches deep
Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 2 green onions, sliced for garnish
Instructions
- Marinate Chicken: Place the bite-sized chicken pieces in a bowl and pour buttermilk over them. Cover and refrigerate for at least 30 minutes to tenderize and infuse moisture.
- Prepare Coating: In a shallow dish, thoroughly combine cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper. This seasoned flour mix will give the chicken its crispy texture and vibrant flavor.
- Heat Oil: Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 2 inches. Heat it to 350°F (175°C) to ensure optimal frying temperature for crispy, golden chicken.
- Coat Chicken: Remove chicken pieces from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off any excess coating evenly.
- Fry Chicken: Working in batches to avoid overcrowding, carefully place coated chicken into the hot oil. Fry for 4 to 5 minutes until the pieces turn golden brown and the chicken is cooked thoroughly inside. Use a slotted spoon to transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
- Make Sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and lime juice until smooth and well combined.
- Toss Chicken in Sauce: Add the fried chicken pieces to the bowl with the sauce and toss gently until each piece is evenly coated with the creamy, spicy sauce.
- Garnish and Serve: Sprinkle sliced green onions over the coated chicken for a fresh, crisp finish. Serve immediately while hot for best texture and flavor.
Notes
- Adjust the spice level by increasing or decreasing the amount of sriracha in the sauce.
- For a lighter and less oily version, consider air frying or baking the chicken instead of deep frying.
- This dish pairs excellently with steamed rice, noodles, or wrapped in fresh lettuce leaves for a refreshing bite.
