5 from 129 votes
Bang Bang Chicken
Bang Bang Chicken uses buttermilk and a combination of flour and cornstarch to create a crispy, tender coating on bite-sized chicken pieces. The fried chicken is served with a sweet and spicy chili mayonnaise sauce that balances honey's sweetness with hot sauce heat. This contrast delivers a crunchy, juicy chicken with creamy, tangy heat, suitable as a flavorful appetizer or main dish.
Prep Time
20 mins
Cook Time
10 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 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.
Cup of Yum
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.