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5.0 from 129 votes

Bang Bang Chicken

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 cup buttermilk
  • ¾ cup all-purpose flour
  • ½ cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
  • 1 cup Panko*
  • 3 cups vegetable oil
  • 2 tablespoons chopped fresh parsley leaves
for the sweet chili sauce
  • ¼ cup mayonnaise
  • 2 tablespoons Sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s hot sauce

Instructions

    Cup of Yum
  1. BUTTERMILK MIXTURE: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  2. Working one at a time, dip chicken into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
  3. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
  4. Working in batches, add chicken to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately, drizzled with sweet chili sauce, garnished with parsley, if desired.
for the sweet chili sauce
  1. Whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl.

Notes

  • *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
  • *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.