Description
This Bang Bang Chicken recipe features tender, crispy fried chicken pieces coated in a spicy, sweet, and creamy sauce with flavors of mayonnaise, sweet chili, sriracha, lime, and honey. Perfect as an appetizer or main dish, it combines a flavorful marinade, a seasoned flour coating, and a vibrant homemade sauce for an irresistible, crowd-pleasing treat.
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
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 the Chicken: Cut chicken breasts into bite-sized pieces and place them in a bowl with the buttermilk. Let the chicken marinate for at least 30 minutes to tenderize and enhance flavor.
- Prepare the Flour Mixture: In a separate bowl, combine all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure even seasoning.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, coating all sides. Place the coated chicken pieces on a wire rack and let them rest for about 10 minutes to set the coating.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined. Adjust the sriracha for desired spiciness.
- Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat to 350°F (175°C). Carefully add the coated chicken pieces in batches to avoid overcrowding. Fry each side for about 4-5 minutes until golden brown and cooked through.
- Drain and Serve: Remove the fried chicken pieces and drain them on paper towels to remove excess oil. Serve immediately, drizzled with the Bang Bang sauce or with the sauce on the side for dipping.
Notes
- Marinating chicken in buttermilk helps make it tender and juicy.
- Adjust the amount of sriracha in the sauce according to your heat preference.
- Use a wire rack to allow the coating to set and stay crispy before frying.
- Ensure the oil temperature is maintained at 350°F for even frying and a crispy crust.
- Serve Bang Bang Chicken with steamed rice or a fresh salad for a complete meal.
