Quick & Easy Bang Bang Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
669 kcal
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Course
Main Course, Appetizer
Quick & Easy Bang Bang Chicken
Description
This Bang Bang Chicken starts by cutting boneless chicken thighs into bite-sized pieces and marinating them briefly in buttermilk, which tenderizes the meat. The chicken is then coated in a cornstarch mixture seasoned with salt, garlic powder, and black pepper, which creates a crisp coating when fried. Cooking in batches in hot vegetable oil results in pieces with a firm, fried exterior and juicy interior.
The chicken is combined in a bowl with a straightforward creamy sauce made from mayonnaise, sweet Thai chili sauce, and hot Sriracha, giving the dish a balance of creaminess, sweetness, and heat. Chopped green onions garnish the finished dish, adding freshness and mild onion flavor. This method is relatively quick, delivering a textural contrast and layered flavor from the sauce.
Serve the chicken warm to retain crispness and freshness of the topping. The recipe is adaptable by substituting chicken breast if preferred. It suits weeknight dinners or casual entertaining where flavorful fried chicken bites are desired.
Ingredients
- 1 lb chicken thigh or skinless boneless chicken breast, skinless, boneless
- 1 cup buttermilk or substitute with 1 cup dairy milk with 1 tablespoon lemon juice
- 1 ¼ cup cornstarch or potato starch
- 1 cup vegetable oil or any neutral oil
- 1 ¼ teaspoon salt
- 1 ¼ teaspoon garlic powder
- 1 teaspoon black pepper
- 1 green onion finely chopped for garnish
Creamy Sauce:
- ½ cup mayonnaise or sub with normal mayo, Japanese style
- ¼ cup thai chili sauce sweet
- 2 tablespoon Sriracha sauce
Instructions
- Dice chicken thighs into 1.5-inch-wide pieces. Then transfer chicken into a large bowl.
- To your large bowl of diced chicken, add buttermilk. Let chicken tenderize in buttermilk for 10-12 minutes.
- Meanwhile in a small bowl, combine Sauce ingredients. Set aside.
- In a medium bowl, combine cornstarch, salt, garlic powder and black pepper.
- Dredge each piece of chicken into the corn starch mixture until coated. Shake off any excess. Transfer coated chicken to a baking sheet lined with parchment paper.
- In a large pan (about 10-inches wide) on medium heat, add vegetable oil or any neutral cooking oil. Once oil is hot, fry coated chicken in 2-3 batches until golden and crispy on both sides, about 3-4 minutes per side. Do not overcrowd or overcook.
- Then transfer cooked chicken to a wire rack or a paper towel-lined plate to remove excess oil.
- Transfer chicken to a large bowl. Pour sauce over top. Toss to mix. Finally garnish with green onions. Enjoy while hot and crispy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 49g | 16% |
| Protein | 21g | 42% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 129mg | 43% |
| Sodium | 1334mg | 56% |
| Potassium | 405mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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