Description
This Bang Bang Chicken recipe features crispy, bite-sized pieces of chicken coated in a flavorful, spicy-sweet sauce made from mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Perfectly golden and tender, this dish combines Asian-inspired flavors with an American twist and can be served over rice, noodles, or wrapped in lettuce for a delicious meal.
Ingredients
Chicken and Coating
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with buttermilk. Allow the chicken to marinate for at least 20 minutes to tenderize and infuse the meat.
- Prepare the Coating: In a separate bowl, whisk together cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper until evenly combined.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high heat. Use a thermometer to reach and maintain 350°F (175°C) for optimal frying temperature.
- Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, ensuring an even coating.
- Fry the Chicken: Fry the coated chicken pieces in batches, taking care not to overcrowd the skillet. Cook each batch for about 4 to 5 minutes or until golden brown and cooked through. Use a slotted spoon to remove the chicken and drain on paper towels to remove excess oil.
- Make the Sauce: While the chicken rests, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl until smooth and well combined.
- Toss and Serve: Either toss the hot fried chicken in the sauce until evenly coated or drizzle the sauce over the pieces just before serving. Serve immediately, optionally over rice, noodles, or in lettuce wraps.
Notes
- Serve the Bang Bang Chicken over steamed rice, noodles, or inside fresh lettuce wraps for a complete meal.
- For a healthier alternative, bake or air fry the chicken instead of deep frying to reduce fat content.
- Adjust the amount of sriracha in the sauce to control the spice level, making it milder or spicier according to your preference.
- To keep the recipe dairy-free, use dairy-free mayonnaise and substitute buttermilk with a plant-based milk mixed with a little vinegar or lemon juice.
