Bang Bang Chicken

A white plate with pieces of fried chicken coated in sauce, sprinkled with sesame seeds and garnished with chopped green onions.

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Crispy fried chicken bites get tossed in a creamy, spicy sauce made from mayonnaise, sweet chili sauce, and sriracha. It's rich, a little sweet, and a little hot all at once, and it works equally well as a party appetizer or spooned over rice for dinner.

Course Chicken Recipes, Main Dish Recipes

Cuisine Chinese

Keyword bang bang chicken

Prep Time 30

Cook Time 15

Marinating time 15

Total Time 1

Servings people

Calories 663kcal

Author Robin @ All Ways Delicious

Ingredients

For the chicken

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup buttermilk
1 cup cornstarch
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
Oil for frying

For the sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 to 2 tablespoons sriracha to taste
1 tablespoon honey optional, for extra sweetness

Instructions

Place the chicken pieces in a bowl with the buttermilk and let them marinate for 15 minutes.
Mix the coating. In another bowl, mix together the cornstarch, flour, salt, pepper, and paprika.
Heat the oil. Heat oil in a deep skillet to 350 degrees Fahrenheit.
Coat the chicken. Take the chicken out of the buttermilk and dredge it in the flour mixture, pressing firmly so the coating sticks well.
Fry the chicken. Fry the chicken in batches so the pan isn't crowded, until golden and cooked through, about 4 to 5 minutes per batch. Drain the pieces on paper towels.
Make the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey, if using.
Toss and serve. Toss the warm chicken with the sauce just before serving, or drizzle the sauce over the top if you want to keep the coating extra crisp.

Notes

1. For a milder sauce, start with one tablespoon of sriracha and add more to taste. If your sweet chili sauce is on the sweeter side already, you can leave out the honey entirely.

2. Leftover chicken keeps in the refrigerator for up to two days, but it's best eaten fresh, since the sauce softens the crispy coating over time. If you want to reheat it, use an air fryer or oven instead of the microwave to bring back some of the crunch.

Nutrition