5.0 from 3 votes
Bang Bang Chicken
You'll love the flavors in this Bang Bang Chicken! Tender, crispy chicken coated with the signature sauce, it's mouthwatering and totally unforgettable. It's also pretty easy to make!
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 551 kcal
Course:
Main Course , Appetizer
Cuisine:
Asian
Ingredients
- 1.5 lb chicken breasts
- 1 cup buttermilk or ¾ milk and 1 egg
- 1/3 cup cornstarch
- 1/3 cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- vegetable oil for frying
Garnish
- sesame seeds
- green onions Sliced
Bang Bang Sauce
- 1/2 Cup mayonnaise can use Greek yogurt
- 1/4 Cup Sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons hot sauce franks or sriracha
- lime juice mix in enough to make the sauce pourable - start with 1 tsp
Instructions
Get prepped
- Cut the chicken into bite sized pieces.
- Add the flour, cornstarch and spices to a large bowl and mix well.
- In another bowl, add the buttermilk.
Cup of Yum
Make the Bang Bang Sauce
- Whisk together sauce ingredients. Transfer to a large bowl, ready to coat the cooked chicken.
Coat the chicken
- Add the chicken to the buttermilk and allow to sit a few minutes.
- Remove the chicken from the buttermilk and set on a rack to allow excess buttermilk to drain off.
- In small batches, add the chicken to the seasoned flour, and mix well.
Cook the Chicken
- Heat the oil in a large dutch oven or skillet, over medium high heat.
- Cook the chicken in batches, until chicken pieces are golden brown and fully cooked to 165°F
- Drain on paper towels.
Make it Bang Bang
- Add the cooked chicken to the Bang Bang sauce and toss to coat evenly.
Serve
- Serve sprinkled with sesame seeds and sliced green onions.
- Serve with rice on the side, decorated up with some sliced green onions
Notes
- Storing
- Keep them stored in an airtight container for up to 3 days. Reheat the chicken in the oven or air fryer, then toss with the sauce.
- Substitutions/Additions
- Use Greek yogurt instead of mayonnaise in the sauce.
- You can swap the chicken breasts with thighs if preferred.
- Save yourself a trip back to the store. You can make a buttermilk substitute by using any milk and an acid such as white vinegar, lemon juice, or cream of tartar.
- Grab a 1 cup measuring cup and pour in 1 Tablespoon of either vinegar or lemon juice (not both). Continue filling the cup with your choice of milk until the measuring cup is full. Allow it to sit until the milk begins to curdle. Now, it's ready to use!
Nutrition Information
Calories
551kcal
(28%)
Carbohydrates
34g
(11%)
Protein
40g
(80%)
Fat
28g
(43%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
127mg
(42%)
Sodium
943mg
(39%)
Potassium
742mg
(21%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
172IU
(3%)
Vitamin C
4mg
(4%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 40g | 80% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 127mg | 42% |
| Sodium | 943mg | 39% |
| Potassium | 742mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.