Bang Bang Chicken
User Reviews
4.8
Bang Bang Chicken
Description
The Bang Bang Chicken recipe begins by marinating chicken pieces in a buttermilk-based mixture spiced with sriracha and seasoning, helping to keep the chicken moist and adding a subtle heat. The breading mixture incorporates all-purpose flour, panko breadcrumbs, cornstarch, dried basil, garlic powder, onion powder, cayenne powder, salt, and pepper, creating a textured and flavorful crust. The coated chicken is fried in vegetable oil until golden brown and crispy, providing a satisfying crunch.
The accompanying sweet chili mayo sauce balances creaminess and sweetness with mild spiciness from sriracha and honey, complementing the fried chicken. This dish works well on its own or as a component in a larger meal, offering a combination of spicy, sweet, and savory elements with a crisp exterior and tender inside.
Cooking the chicken in batches ensures an evenly fried crust without overcrowding the pan. Letting excess oil drain on paper towels maintains crispness. This recipe calls for careful temperature control during frying to avoid undercooked or greasy results.
Ingredients
- 1 cup vegetable oil or more, as needed
- 2 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 cup buttermilk
- 1 egg large
- 1 tablespoon sriracha
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
BREADING:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch
- 1 tsp basil dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper optional
- 1 tsp salt
- 1 tsp black pepper freshly ground
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
THE SWEET CHILI MAYO
- 1/4 cup mayonnaise
- 2-3 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1-2 teaspoons sriracha to taste
Instructions
MAKE THE SAUCE:
- Whisk together mayo, sweet chili sauce, honey and sriracha in a small bowl, set aside.
FOR THE CHICKEN:
- Heat vegetable oil in a large high-sided saute pan, about 2 inches up the pan or half way up the pan, over medium high heat.
- In a large bowl, whisk together milk, egg, sriracha, salt and pepper.
- In a separate medium sized bowl, stir together flour, panko breadcrumbs, basil, cornstarch, garlic powder, onion powder, cayenne, salt and pepper.
- Add chicken to buttermilk mixture, then use tongs or clean fingers to dredge a few pieces of chicken in the seasoned flour, and place on a clean plate. Repeat until all the chicken pieces are coated in flour and breadcrumbs and on the plate, ready to fry.
- Working in batches, add breaded chicken to your pan. When they begin floating, about 2 minutes in, let them cook for another minute until they are golden brown and crispy. Transfer with a spider onto a paper towel-lined plate to drain of excess oil. Repeat until all chicken is cooked.
- Serve immediately with sauce. You can dunk it, drizzle it on, paint it on with a brush, just don't skimp on it because it's so good!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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