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Bang Bang Chicken has taken the culinary world by storm, captivating taste buds and becoming a staple on many dinner tables and restaurant menus. This dish combines crispy chicken with a flavor-packed sauce that’s both sweet and spicy, making it an irresistible option for food lovers everywhere. Pairing perfectly with a variety of sides, Bang Bang Chicken is not just a meal; it's an experience that brings joy to gatherings, family dinners, and even meal prep for the week ahead.

Crispy Bang Bang Chicken

Indulge in crispy and flavorful Bang Bang Chicken that's sure to be a crowd-pleaser! This recipe features tender chicken marinated in buttermilk, coated in a perfectly seasoned blend of flour and cornstarch, and fried to crispy perfection. Tossed in a creamy, spicy Bang Bang sauce made with mayonnaise, sweet chili sauce, and sriracha, it's the perfect combination of crunch and flavor. A simple yet delicious dish that makes a great appetizer or dinner!
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Ingredients
  

1 lb chicken breast, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon salt

½ teaspoon cayenne pepper (adjust for spice level)

Oil for frying

For the Bang Bang Sauce:

½ cup mayonnaise

¼ cup sweet chili sauce

1 tablespoon sriracha (adjust for spice level)

1 teaspoon rice vinegar

1 teaspoon honey

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 1 hour, or preferably overnight. This will tenderize the chicken and add flavor.

    Prepare the Coating: In another bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. This coating will help create the crispy texture.

      Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). You can test the heat by dropping a small amount of coating into the oil; it should sizzle and rise to the surface.

        Coat the Chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dip each piece into the flour mixture, ensuring they are well coated. Shake off any excess flour.

          Fry the Chicken: Carefully add a few pieces of chicken to the hot oil without crowding the pan. Fry in batches for about 4-5 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.

            Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. Adjust the spice level by adding more sriracha if desired.

              Serve: Toss the crispy chicken pieces in the Bang Bang sauce (or serve it on the side for dipping) before plating. Garnish with chopped green onions if you like.

                Prep Time, Total Time, Servings: 15 min | 1 hour 30 min | 4 servings