Crispy Bang Bang Chicken (Print-Friendly Version)
Crispy chicken bites in a sweet-spicy sauce that's perfect for dinner, appetizers, or in tacos for a flavor-packed meal.
# What You'll Need:
→ For the Chicken
01 -
700g boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
240ml buttermilk
03 -
240g all-purpose flour
04 -
60g cornstarch
05 -
5g salt
06 -
5g black pepper
07 -
5g garlic powder
08 -
2.5g paprika
09 -
2.5g cayenne pepper (optional, for extra heat)
10 -
Vegetable oil, for frying
→ For the Bang Bang Sauce
11 -
120g mayonnaise
12 -
60ml sweet chili sauce
13 -
15ml honey
14 -
15ml sriracha (adjust to taste)
15 -
5ml lime juice
→ For Garnish
16 -
Sliced green onions
17 -
Sesame seeds
18 -
Cooked rice, lettuce wraps, or tortillas for serving
# How to Make It:
01 -
In a bowl, toss the chicken pieces with buttermilk and let them soak for 15-20 minutes to ensure juicy and tender results.
02 -
In a separate bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne until thoroughly mixed.
03 -
Heat about 5cm of vegetable oil in a deep skillet or pot to 175°C. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated. Fry in batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
04 -
In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha, and lime juice until smooth and well combined.
05 -
Either toss the crispy chicken in the bang bang sauce or drizzle it on top before serving. Garnish with green onions and sesame seeds, and serve over rice, in tacos, or with lettuce wraps as desired.
# Additional Tips:
01 -
For best results, maintain oil temperature between 170-180°C throughout frying for optimal crispiness.
02 -
The chicken can be marinated in buttermilk for up to 4 hours in the refrigerator for enhanced tenderness.
03 -
Adjust sriracha in the sauce according to your preferred spice level.