Bang Bang Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian
Bang Bang Chicken
Description
This recipe starts by marinating cubed chicken breast in a mixture of buttermilk, flour, cornstarch, egg, and hot sauce, seasoned with salt and pepper. Dredging in panko breadcrumbs after the marinade ensures an extra crunchy coating. The chicken pieces are deep-fried at 360°F until golden-brown and crispy, about 2 to 3 minutes per batch.
The accompanying sweet chili sauce is prepared separately by whisking mayonnaise, sweet chili sauce, honey, and Frank’s hot sauce, creating a creamy, sweet, and mildly spicy dressing. The fried chicken is drizzled with this sauce and optionally garnished with chopped fresh parsley for brightness.
Served immediately, this dish combines crunchy texture with creamy heat, making it a flavorful finger food or entrée. The use of buttermilk and cornstarch contributes to a light, crisp exterior while maintaining juicy chicken inside.
Panko breadcrumbs are available in Asian grocery sections and provide the signature crunch for this dish.
Ingredients
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 egg large
- 1 tablespoon hot sauce
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound chicken breast cut into 1-inch chunks, boneless, skinless
- 1 cup panko breadcrumbs
- 3 cups vegetable oil
- 2 tablespoons parsley chopped fresh leaves
for the sweet chili sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons hot sauce Frank’s brand
Instructions
- BUTTERMILK MIXTURE: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
- Working one at a time, dip chicken into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
- 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.
- 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.
- Serve immediately, drizzled with sweet chili sauce, garnished with parsley, if desired.
for the sweet chili sauce
- Whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl.
Notes
- Panko breadcrumbs contribute a lighter, crispier texture compared to regular breadcrumbs and may be found in Asian grocery aisles.
- For best texture, serve the chicken immediately after frying and saucing to maintain crispiness.
User Reviews
Overall Rating
5
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