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Bang Bang Chicken has surged in popularity as a beloved dish, captivating taste buds across the globe. This tantalizing recipe combines crispy, fried chicken with a creamy, spicy sauce that elevates it to a must-try meal for any chicken lover. Rooted in Asian culinary traditions, Bang Bang Chicken has found a special place in American cuisine, often enjoyed as an appetizer or main course in restaurants and homes alike.

Crispy Bang Bang Chicken

Get ready for a flavor explosion with this Crispy Bang Bang Chicken recipe! Juicy bite-sized chicken pieces are marinated in buttermilk, then coated in a perfectly seasoned breading for an irresistible crunch. Once fried to golden perfection, toss them in a zesty Bang Bang sauce made with mayo, sweet chili, and a kick of sriracha. Perfect for a game day snack or a delicious dinner. Serve with extra sauce and garnishes for a delightful treat that everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/2 tsp cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Vegetable oil, for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp sriracha (or more for extra heat)

1 tbsp lime juice

1 tsp honey

1/2 tsp garlic powder

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken pieces, cover, and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

    Prepare the Breading: In a separate bowl, mix together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

      Heat the Oil: In a deep skillet or frying pan, pour in vegetable oil to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).

        Bread the Chicken: Remove the chicken from the marinade and let any excess buttermilk drip off. Dredge the chicken pieces in the flour mixture until they are well-coated. Shake off any excess flour.

          Fry the Chicken: Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes per batch. Use a slotted spoon to remove the chicken and transfer it to a plate lined with paper towels to drain excess oil.

            Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, honey, and garlic powder until smooth. Adjust seasoning to taste.

              Serve: Toss the crispy chicken pieces in the bang bang sauce until evenly coated. Serve immediately garnished with chopped green onions or sesame seeds, alongside extra sauce for dipping.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4