Description

Bang Bang Chicken is crispy, golden fried chicken bites coated or drizzled with a creamy, sweet-spicy sauce made from mayonnaise, sweet

chili sauce, and a touch of heat. The contrast between crunchy coating and silky sauce is what makes this dish addictive. It works as an

appetizer, party snack, or even a main dish served over rice or salad.

Ingredients

For the Chicken

• 500 g (1 lb) boneless, skinless chicken breast (or thighs), cut into bite-sized pieces

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• 1 cup buttermilk

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 teaspoon baking powder

• Vegetable oil for frying

For the Bang Bang Sauce

• ½ cup mayonnaise

• ¼ cup sweet chili sauce

• 1–2 teaspoons sriracha (adjust for heat preference)

• 1 teaspoon honey (optional, for extra sweetness)

• 1 teaspoon lime juice or rice vinegar

Garnish (Optional)

• Chopped green onions

• Sesame seeds

• Fresh cilantro

Instructions

Step 1: Marinate the Chicken

1. In a bowl, season the chicken with salt, pepper, garlic powder, and paprika.

2. Pour buttermilk over the chicken and mix well.

3. Let it marinate for at least 20–30 minutes (or up to 2 hours in the refrigerator).

The buttermilk tenderizes the chicken and helps create a crisp coating.

Step 2: Prepare the Coating

1. In a separate bowl, mix flour, cornstarch, and baking powder.

2. Remove chicken pieces from the buttermilk, allowing excess to drip off.

3. Dredge each piece thoroughly in the flour mixture, pressing gently to create texture.

Step 3: Fry the Chicken

1. Heat vegetable oil in a deep pan to 175°C (350°F).

2. Fry chicken in batches, avoiding overcrowding.

3. Cook for 4–5 minutes until golden brown and internal temperature reaches 75°C (165°F).

4. Remove and drain on paper towels.

For extra crispiness, you can double-fry for 1–2 additional minutes.

Step 4: Make the Bang Bang Sauce

1. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.

2. Taste and adjust spice level as desired.

The sauce should be creamy, slightly sweet, and mildly spicy with a tangy finish.

Step 5: Combine and Serve

1. Place fried chicken in a large bowl.

2. Drizzle sauce over the top or toss lightly to coat.

3. Garnish with green onions and sesame seeds.

4. Serve immediately while crispy.

Serving Ideas

• Serve over jasmine rice with steamed vegetables.

• Add to tacos or wraps for a spicy twist.

• Place on top of a crisp salad for a lighter option.

Tips

• Cornstarch in the coating helps achieve a lighter, crispier crust.

• Do not overcrowd the fryer; temperature drop causes soggy chicken.

• Adjust sriracha depending on your spice tolerance.

• For a baked version, coat chicken with panko and bake at 220°C (425°F) until crispy, flipping halfway.

Storage

• Store sauce separately from chicken.

• Reheat chicken in the oven or air fryer at 180°C (350°F) for 8–10 minutes to restore crispiness.

Bang Bang Chicken delivers crunch, creaminess, sweetness, and heat in one bite — a bold, satisfying dish that always disappears fast.