Bang Bang Chicken
This restaurant-quality Bang Bang Chicken recipe is a crispy, flavorful dish that combines tender chicken with a creamy, spicy sauce. It's ready in just 30 minutes, making it the perfect meal for any occasion.
Equipment
- Skillet
- Deep Fryer
- Bowl
- Tongs
Ingredients
- 4, cut into 1-inch pieces Boneless Chicken Thighs
- 1/2 cup Cornstarch
- 1 cup Buttermilk
- 1 cup Panko Breadcrumbs
- For frying Olive Oil
- 1/2 cup Mayonnaise
- 1/4 cup Thai Sweet Chili Sauce
- 1-2 teaspoons Sriracha Sauce
- 2 teaspoons Honey
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
- For garnish Green Onions
Instructions
- In a medium bowl, combine the buttermilk and chicken pieces. Let marinate for 10-15 minutes.
- In another bowl, mix cornstarch with garlic powder, smoked paprika, and a pinch of salt.
- Remove the chicken from the buttermilk and dredge it in the cornstarch mixture, ensuring it's fully coated.
- Heat olive oil in a skillet or deep fryer to 350°F (175°C). Fry the chicken pieces in batches for 3-4 minutes until golden and crispy. Set aside on a paper towel-lined plate to drain.
- In a separate small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey to make the sauce.
- Toss the crispy chicken pieces in the sauce until fully coated.
- Garnish with chopped green onions and serve immediately, ideally with jasmine rice or in tacos.
Notes
For extra crunch, double fry the chicken by frying at 325°F for 90 seconds, cooling, and then frying again at 350°F. This will make your chicken extra crispy and delicious.