Bang Bang Chicken with Spicy Mayo Sauce Recipe
This Bang Bang Chicken recipe features crispy, tender bite-sized chicken pieces coated in a flavorful seasoned flour mixture and fried to golden perfection. Enhanced with a creamy, spicy-sweet Bang Bang sauce made from mayonnaise, sweet chili sauce, sriracha, lime juice, and honey, this dish is perfect as a snack, appetizer, or main course that will elevate any meal with its bold flavors.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey (optional)
Instructions
- Prepare chicken: Cut the chicken breasts into bite-sized pieces suitable for frying and easy eating.
- Marinate: In a medium bowl, pour in the buttermilk and submerge the chicken pieces. Cover with plastic wrap and refrigerate for at least 30 minutes to tenderize and add flavor.
- Mix coating: Combine the flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. Whisk thoroughly to ensure an even seasoning blend.
- Coat chicken: Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture until fully coated.
- Rest coated chicken: Place coated chicken pieces on a wire rack and let them sit for about 10 minutes to help the coating adhere better.
- Make Bang Bang sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Adjust the sriracha amount to control heat, then set aside.
- Heat oil: Pour vegetable oil into a large skillet or deep frying pan to about 1/2 inch depth. Heat over medium-high heat until reaching 350°F (175°C).
- Fry chicken: Carefully place the coated chicken pieces in batches into the hot oil. Fry for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Drain chicken: Remove fried chicken to a paper towel-lined plate to absorb excess oil. Repeat frying with remaining pieces.
- Serve: Arrange fried chicken on a platter or individual plates. Drizzle the Bang Bang sauce on top or serve alongside as a dipping sauce.
- Garnish: Sprinkle chopped green onions or sesame seeds over the dish for added flavor and presentation.
Notes
- Marinating the chicken in buttermilk helps tenderize the meat and improve the coating adherence.
- You can adjust the spiciness of the sauce by adding more or less sriracha according to your preference.
- Use a thermometer to maintain oil temperature for evenly cooked and crispy chicken.
- For a healthier alternative, the chicken could be baked or air-fried, though frying produces the crispiest texture.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk, letting it sit for 5 minutes.
Keywords: Bang Bang Chicken, Fried Chicken, Spicy Chicken, Crispy Chicken, Chicken Appetizer, Fried Appetizer, Asian-inspired Sauce
