Bang Bang Chicken Sauce
Crispy chicken pieces are coated with seasoned batter and served with a spicy-sweet Bang Bang sauce, perfect for appetizers or main dishes that impress with balanced heat and flavor.
Equipment
- 1 medium bowl for marinating chicken
- 1 large mixing bowl for coating flour mixture
- 1 small bowl for mixing sauce
- 1 large skillet or deep frying pan for frying chicken
- 1 wire rack for resting coated chicken
- 1 plate lined with paper towels to drain excess oil
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha adjust to taste
- 1 teaspoon lime juice
- 1 teaspoon honey optional
Instructions
- Cut chicken breasts into bite-sized pieces.
- Place chicken pieces in buttermilk in a medium bowl, cover, and refrigerate for at least 30 minutes.
- In a large bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Remove chicken from buttermilk, letting excess drip off, then coat pieces thoroughly with the flour mixture.
- Allow coated chicken to rest on a wire rack for about 10 minutes.
- In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey; mix well and set aside.
- Heat vegetable oil in a skillet to 350°F (175°C) to 1/2 inch depth.
- Fry chicken pieces in batches for 4-5 minutes per side until golden brown and cooked through.
- Drain fried chicken on paper towels and repeat with remaining pieces.
- Serve chicken plated with Bang Bang sauce drizzled on top or on the side for dipping.
- Garnish with chopped green onions or sesame seeds, if desired.
Notes
- Adjust spiciness by modifying sriracha amounts.
- Maintain oil temperature for crispy texture.
- Store leftover chicken and sauce separately in the refrigerator for up to 2 days.