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Bang Bang Chicken has become a beloved dish that brings a delightful balance of flavors and textures to the dining table. Originating from Asian cuisine, this dish is characterized by its crispy fried chicken paired with a spicy and creamy sauce that tantalizes the taste buds. Its rise in popularity can be attributed to the growing love for fusion dishes that combine traditional recipes with modern culinary techniques, making it a favorite in both restaurants and home kitchens.

Crispy Bang Bang Chicken

Get ready to indulge in Crispy Bang Bang Chicken! This easy-to-follow recipe features tender chicken pieces marinated in buttermilk, coated in a flavorful blend of spices and fried to golden perfection. Tossed in a zesty Bang Bang sauce made with mayonnaise and sweet chili, this dish is perfect for a weeknight dinner or a fun gathering. Top with green onions and sesame seeds for added flair. Your taste buds will thank you!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and black pepper, to taste

Oil for frying (vegetable or peanut oil)

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp Sriracha (optional, for extra heat)

Chopped green onions and sesame seeds for garnish

Instructions
 

Marinate the Chicken:

    In a large bowl, place the chicken pieces and pour in the buttermilk. Ensure all pieces are coated. Cover and refrigerate for at least 1 hour (or overnight for more flavor).

      Prepare the Coating:

        In another bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Stir until well combined.

          Heat the Oil:

            In a large, heavy-bottomed pot or deep fryer, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

              Coat the Chicken:

                Remove each chicken piece from the buttermilk, allowing excess to drip off. Dredge them in the flour mixture, ensuring they are thoroughly coated. Shake off any excess flour.

                  Fry the Chicken:

                    Carefully place the coated chicken pieces in the hot oil, working in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes per batch. Use a slotted spoon to transfer cooked chicken to a wire rack or paper towels to drain excess oil.

                      Make the Bang Bang Sauce:

                        In a small bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha until well combined. Adjust the spice level as desired.

                          Toss and Serve:

                            In a large bowl, toss the crispy chicken pieces with the Bang Bang sauce until evenly coated. Serve warm, garnished with chopped green onions and sesame seeds. Enjoy your meal!

                              Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 1 hour 30 minutes (including marinating) | Servings: 4