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Bang Bang Chicken, a delicious and spicy Szechuan-inspired dish, is beautifully presented in this featured image.
Lady Maria

Bang Bang Chicken

This recipe delivers crispy fried chicken coated in a creamy, sweet, and spicy Bang Bang sauce. It's surprisingly easy to make at home and offers a delightful flavor explosion that will leave you craving more. Serve it over rice, noodles, or as an appetizer for a guaranteed crowd-pleaser.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil for frying
  • 1 cup mayonnaise
  • 1/2 cup sweet chili sauce
  • 1-2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 clove garlic, minced
  • Sliced green onions, for garnish
  • Toasted sesame seeds, for garnish
  • Red pepper flakes, for garnish

Equipment

  • Cutting board
  • knife
  • Mixing bowls
  • whisk
  • Shallow dishes
  • Large skillet or pot
  • slotted spoon
  • wire rack
  • paper towels
  • meat thermometer

Method
 

  1. Cut the chicken breasts into 1-inch cubes.
  2. Place the chicken in a bowl and pour the buttermilk over it. Ensure all pieces are submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  4. In another shallow dish, beat the eggs.
  5. Remove the chicken from the buttermilk, letting any excess drip off.
  6. Dredge each piece of chicken in the flour mixture, then dip it in the beaten eggs, and then dredge it again in the flour mixture, ensuring it's fully coated.
  7. Heat about 1-2 inches of oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C).
  8. Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pan.
  9. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  10. Remove the chicken from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain any excess oil.
  11. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic.
  12. Taste and adjust the seasonings as needed.
  13. Add the fried chicken to a large bowl and pour the Bang Bang sauce over it.
  14. Toss gently to coat all the chicken pieces evenly. Be careful not to overmix.

Notes

For extra crispy chicken, double-dredge in the flour mixture. Adjust the amount of sriracha to control the spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, microwave, or skillet. Add vegetables like broccoli or bell peppers for a healthier dish. Substitute chicken with tofu or cauliflower for a vegetarian option.