Crispy Bang Bang Chicken: The Ultimate Recipe and Guide Recipe
Crispy Bang Bang Chicken is a flavorful and addictive dish featuring tender chicken cubes coated in a seasoned flour mixture, deep-fried to golden perfection, and tossed in a creamy, spicy Bang Bang sauce. This recipe is the ultimate guide to achieving the perfect balance of crispy texture and bold flavors that make Bang Bang Chicken a favorite appetizer or main course.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- Vegetable oil, for frying (enough for 2 inches in pot)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sriracha (or more, to taste)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Garnish
- 1/4 cup chopped green onions
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Coating and Chicken: In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. Mix thoroughly to ensure even seasoning. In a separate shallow dish, whisk together the buttermilk and eggs. Dip each chicken cube first into the buttermilk mixture, then dredge in the seasoned flour until fully coated. Place coated chicken on a tray and refrigerate for at least 30 minutes to allow the coating to adhere for best results. You may refrigerate up to 2 hours.
- Fry the Chicken: Heat vegetable oil in a large pot to 350°F (175°C), ensuring there is about 2 inches of oil. Fry the chicken cubes in batches to avoid overcrowding, cooking each batch for 5-7 minutes until they are golden brown and reach an internal temperature of 165°F (74°C). Turn occasionally for even frying. Remove the chicken from the oil with a slotted spoon and set them on a wire rack to drain excess oil and keep crispy.
- Make the Bang Bang Sauce: While the chicken fries or cools, whisk together the mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic in a bowl. Taste and adjust the seasoning or spiciness as desired. For an extra smooth consistency, blend the sauce briefly in a food processor or blender.
- Toss and Serve: After the fried chicken has cooled slightly, gently toss the pieces in the prepared Bang Bang sauce until well coated. Garnish with chopped green onions and optional sesame seeds. Serve immediately for the best crispy and saucy experience.
Notes
- Refrigeration of the coated chicken before frying enhances the adherence of the coating and improves crispiness.
- Use a thermometer to maintain oil temperature for perfectly fried chicken.
- Adjust the amount of sriracha in the sauce to control the heat level to your preference.
- For a lighter option, you can bake the chicken instead of frying, although it won’t be as crispy.
- Storage: Leftover Bang Bang Chicken can be refrigerated for up to 2 days, but the coating may lose crispness.
Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken, Spicy Chicken, Chicken Appetizer, Asian Inspired Sauce
