Deliciously spicy and flavorful, this bang bang chicken recipe consists of fried chicken bites smothered in the popular bang bang sauce.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Main Course
Keyword: Bang Bang Chicken Recipe
1poundskinless boneless chicken breastcut into 1-inch chunks
3cupsvegetable oilfor frying
3½cupspanko bread crumbsfor dredging the coated chicken chunks
⅓cupsweet chili sauce
½tablespoonrice wine vinegar
Using a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, honey and rice wine vinegar, until completely smooth. Set it aside.
Batter and Cooking
Using a medium-sized mixing bowl, whisk together the flour, cornstarch, onion powder, kosher salt, black pepper and chili powder.
Whisk in the buttermilk, beaten egg and hot sauce. Whisk until smooth.
Submerge the cut chicken chunks in the batter.
Using either a 2 to 3 quart heavy-bottomed saucepan or a 10-inch skillet over medium high heat, add the vegetable oil. We found that around 325°F is a good fry temp.
Using either a medium-sized shallow bowl, or a pie plate for the panko bread crumbs for dredging.
Line a plate or pan with paper towels for draining the cooked chicken bites.
Once the oil is heated, dredge a portion of the battered chicken in the crumbs
Add the dredged chicken to the heated oil and cook for 3 to 4 minutes until it becomes a deep brown.
Remove from the oil and drain on the paper towels. Repeat the steps until all the chicken is cooked.
Drizzle with the sauce, and/or dip in the sauce.
PRO TIP:Using a new jar of room temperature, unopened mayonnaise may make a noticeable positive difference in the flavor.PRO TIP:You can increase the chili powder for the batter if you desire more spice.PRO TIP:You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.