Description
Bang Bang Chicken is a flavorful, crispy fried chicken dish coated in a creamy, spicy sauce made with mayonnaise, chili-garlic sauce, honey, and sriracha. This recipe offers a perfect balance of sweet heat and savory crunch, making it a delicious appetizer or main course that’s quick to prepare and sure to please spice lovers.
Ingredients
Scale
Bang Bang Chicken Sauce
- ½ cup mayonnaise
- ¼ cup chili-garlic sauce
- 1 tablespoon honey
- 2 teaspoons sriracha
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- Black pepper, to taste
- Salt, to taste
Chicken Coating
- 1 lb chicken breast, cut into bite-sized pieces
- ¾ cup cornstarch
- ½ cup buttermilk
- 1 tablespoon paprika
- Salt, to taste
- Black pepper, to taste
Frying
- Vegetable oil, enough for frying
Optional Garnishes
- Spicy chili flakes
- Fresh chopped parsley
Instructions
- Prepare the Sauce: In a medium bowl, whisk together mayonnaise, chili-garlic sauce, honey, sriracha, paprika, lemon juice, salt, and pepper until smooth and set aside to allow flavors to meld.
- Coat the Chicken: Combine cornstarch, paprika, salt, and black pepper in a shallow bowl. Dip chicken pieces into buttermilk then dredge evenly in the cornstarch mixture, ensuring each piece is well coated.
- Heat Oil and Fry Chicken: Heat vegetable oil in a large skillet or deep fryer over medium-high heat until hot. Fry chicken pieces in batches, cooking about 3-4 minutes per batch until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Toss Chicken in Sauce: Once all pieces are fried, transfer them to a large bowl and toss thoroughly with the prepared Bang Bang Chicken Sauce to coat each piece evenly.
- Add Garnishes: Sprinkle with spicy chili flakes and fresh chopped parsley if desired, adding both color and an extra kick of flavor.
- Serve: Serve the Bang Bang Chicken immediately for the best texture and taste, enjoying the delightful combination of spicy, creamy sauce and crispy chicken.
Notes
- Ensure oil temperature is adequately hot before frying to achieve a crispy crust without greasy chicken.
- Do not overcrowd the frying pan; cook chicken in batches for even frying.
- Adjust the amount of sriracha and chili flakes for desired spice level.
- Use fresh parsley for a pop of freshness and color.
- For extra crispiness, double dip the chicken by repeating the buttermilk and cornstarch coating once more.
