Prep time: 20 minutes (+ 30 mins marinating) | Cook time: 20 minutes | Total time: 1 hour 10 minutes
Serves: 4
This recipe delivers incredibly crispy, tender chicken pieces coated in a sweet, spicy, and creamy Bang Bang sauce.
Ingredients:
For the Chicken:
- 1 lb (450g) chicken breast or thighs, cut into 1-inch bite-size pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika (optional, for color and flavor)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable or canola oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp Sriracha or similar hot sauce (adjust to taste)
- 1 tbsp honey (or more to taste)
- 1 tsp rice vinegar or lime juice
- Optional Garnish: Sliced green onions, toasted sesame seeds, chopped cilantro
Instructions:
1. Marinate the Chicken:
- In a medium bowl, combine the chicken pieces and buttermilk. Ensure all pieces are submerged.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours). This step tenderizes the chicken and helps the coating stick.
2. Make the Bang Bang Sauce:
- In a separate small bowl, whisk together all the sauce ingredients: mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar.
- Taste and adjust the heat or sweetness to your preference. Cover and refrigerate until ready to use.
3. Prepare the Dredging Station:
- In a large shallow bowl or plate, whisk together the all-purpose flour, cornstarch, garlic powder, paprika (if using), salt, and pepper.
4. Dredge the Chicken:
- Remove the chicken pieces from the buttermilk, allowing any excess to drip off.
- Working in batches, place the chicken pieces in the flour mixture and toss to coat thoroughly. Press the flour mixture onto the chicken to ensure a good, shaggy coating.
- For an extra crispy crust, you can do a double-dredge: dip the floured pieces back into the buttermilk, then back into the flour mixture. Place the coated pieces on a wire rack or plate while you heat the oil.
5. Heat the Oil:
- Pour about 1-1.5 inches of oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat to 350°F (175°C). Use a deep-fry or candy thermometer for accuracy. If you don’t have one, test by dropping a small pinch of flour into the oil; if it sizzles immediately, it’s ready.
6. Fry the Chicken:
- Carefully lower the coated chicken pieces into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and make the chicken greasy.
- Fry for 3-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C).
- Use a slotted spoon or spider strainer to transfer the cooked chicken to a wire rack set over a baking sheet. This keeps them crispy. Let the oil return to temperature between batches.
7. Sauce and Serve:
- Once all the chicken is fried, place it in a large bowl. Drizzle with the prepared Bang Bang sauce and toss gently to coat evenly.
- Alternatively, you can serve the sauce on the side for dipping.
- Garnish with sliced green onions and sesame seeds. Serve immediately while hot and crispy.
Alternative Cooking Method: Air Fryer
- Preheat your air fryer to 400°F (200°C).
- After dredging, lightly spray the coated chicken pieces with cooking spray on all sides. This is crucial for browning.
- Arrange in a single layer in the air fryer basket (work in batches).
- Air fry for 10-12 minutes, flipping halfway through, until crispy and cooked through.
- Toss with the sauce as directed.
Serving Suggestions:
- As an Appetizer: Serve on a platter with toothpicks.
- As a Main Dish: Serve over steamed jasmine rice, white rice, or fried rice.
- In a Bowl: Create a “Bang Bang Bowl” with rice, shredded lettuce, and extra sauce.
- In a Salad: Slice and place on top of a crunchy iceberg or romaine lettuce salad.
Enjoy your homemade, restaurant-quality Crispy Bang Bang Chicken
