This Crispy Bang Bang Chicken is a fun and tasty treat! The chicken is super crunchy on the outside, with a zesty spicy sauce that gives it a delightful kick.
Honestly, it’s hard to resist! I love pairing it with rice or some fresh veggies. Just a little bit of this sauce makes everything better—trust me, you won’t want to share! 😋
Key Ingredients & Substitutions
Chicken: I love using thighs for their juiciness, but breasts work great too. If you’re looking for a lighter option, you can use chicken tenders. For a vegetarian twist, try tofu or mushrooms!
Flour & Cornstarch: The combo ensures maximum crispiness. If gluten-free, swap regular flour with a gluten-free blend and check cornstarch labels. It keeps the crunch without the gluten!
Buttermilk: It’s the secret to tender chicken! If you don’t have it, mix regular milk with lemon juice and let it sit for 10 minutes. This quick method does the trick! Vegan milk works too for a dairy-free version.
Bang Bang Sauce: I usually lean towards more sriracha for a spicier kick, but adjust based on your heat preference. You can replace mayonnaise with Greek yogurt for a lighter sauce or skip it for dairy-free options.
How Do I Make Sure My Chicken Is Perfectly Crispy?
To achieve that crunchy texture, the coating process is key. Start by properly dredging your chicken:
- Make sure your chicken pieces are well coated with buttermilk first.
- Dredge thoroughly in the flour and cornstarch mix. For extra crunch, repeat the process!
While frying, ensure the oil is hot enough—too cool will lead to soggy chicken. Fry in batches to avoid overcrowding the pan; this keeps the temperature steady. Lastly, let them drain on paper towels to remove excess oil and maintain that crispiness!
Crispy Bang Bang Chicken with Spicy Kick
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2-3 tablespoons sweet chili sauce
- 1-2 teaspoons sriracha or hot sauce (adjust to taste)
- 1 teaspoon honey
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon garlic powder
For Garnishing:
- Chopped green onions
- Sesame seeds (optional)
- Fresh cilantro (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 20 minutes for cooking, so you’ll be enjoying your delicious Crispy Bang Bang Chicken in just about 35 minutes!
Step-by-Step Instructions:
1. Prepare the Dredging Mix:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper until well combined. This mixture will help achieve that extra crispy texture!
2. Set Up the Buttermilk Dip:
Pour the buttermilk into another bowl. If you’re using regular milk, mix in the lemon juice and let it sit for about 10 minutes to thicken slightly.
3. Coat the Chicken:
Take each piece of chicken, dip it into the buttermilk, letting the excess drip off, and then dredge it in the flour mixture. Make sure each piece is well coated. For even more crunch, dip it back in the buttermilk and then re-coat using the flour mixture again.
4. Heat the Oil:
In a deep pan or wok, heat about 2 inches of vegetable oil until it reaches 350°F (175°C). You can test the oil by dropping in a small bit of batter; if it bubbles and rises, it’s ready!
5. Fry the Chicken:
Carefully add the chicken pieces to the hot oil in small batches. Avoid overcrowding the pan. Fry until golden brown and crispy, about 4-5 minutes per batch. Once done, remove the chicken and place it on paper towels to drain excess oil.
6. Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth and creamy. Taste and adjust the spice level to your liking!
7. Toss the Chicken:
Once all the chicken is cooked, place it in a large bowl and pour over the Bang Bang sauce. Toss gently until all the chicken pieces are well coated.
8. Plate & Garnish:
Transfer the chicken to a serving plate. Garnish with chopped green onions, sesame seeds, and fresh cilantro if desired.
9. Serve & Enjoy:
Serve your Crispy Bang Bang Chicken immediately, ideally with steamed rice or a fresh salad. Your taste buds are in for a treat!
Enjoy your crispy, spicy Bang Bang Chicken!
FAQ for Crispy Bang Bang Chicken
Can I Use Different Types of Chicken for This Recipe?
Absolutely! While boneless, skinless chicken breasts or thighs work best for this recipe, you can also use chicken tenders or even bones-in pieces if you prefer. Just adjust the cooking time accordingly, as bone-in pieces will take longer to cook!
Can I Make the Bang Bang Sauce Ahead of Time?
Yes! You can prepare the Bang Bang sauce in advance and store it in an airtight container in the refrigerator for up to a week. This allows the flavors to meld together beautifully!
What’s the Best Way to Store Leftover Bang Bang Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes to maintain the crispy texture.
Can I Make This Recipe Spicy without Sriracha?
Definitely! If sriracha isn’t your thing, you can substitute it with any hot sauce you prefer or even a pinch of cayenne pepper mixed into the sauce. Adjust the amount based on your heat preference!
