Best Bang Bang Chicken Ever
This Bang Bang Chicken recipe brings the creamy, spicy, and addictive flavors of your favorite restaurant dish right to your kitchen. Perfectly crispy chicken is coated in a luscious, sweet, and tangy sauce for a truly satisfying meal. You'll never want takeout again!
Equipment
- Large bowl
- Shallow Dish
- Whisk
- Large, heavy-bottomed pot or deep fryer
- Thermometer
- Wire rack
- Medium bowl
- Serving dish
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
- 1 cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha or more, to taste
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Chopped green onions, for garnish
- Sesame seeds, for garnish
- Red pepper flakes, for garnish
Instructions
- Cut the chicken breasts into 1-inch pieces.
- Place the chicken pieces in a bowl and pour the buttermilk over them. Make sure all the chicken is submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- In a shallow dish, whisk together the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Remove the chicken from the buttermilk, letting any excess drip off.
- Dredge each piece of chicken in the cornstarch mixture, making sure it's fully coated.
- Carefully place the chicken in the hot oil, working in batches to avoid overcrowding.
- Fry for 3-5 minutes per batch, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the oil and place it on a wire rack to drain excess oil.
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the amount of sriracha to your liking.
- Place the fried chicken in a large bowl and pour the Bang Bang Sauce over it. Toss to coat evenly.
- Transfer the Bang Bang Chicken to a serving dish and garnish with chopped green onions, sesame seeds, and red pepper flakes (if desired).
- Serve immediately and enjoy!
Notes
For extra crispiness, double dredge the chicken: dredge in the cornstarch mixture, then buttermilk, then cornstarch again before frying. Air fry the chicken at 400°F (200°C) for 12-15 minutes, flipping halfway through, for a healthier version. Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven for best results. For a spicier version, add more sriracha to the sauce or cayenne pepper to the breading.