Bang Bang Chicken has a crunchy, crispy exterior and is drizzled with a wonderful Bang Bang sauce made from mayonnaise, sweet chili sauce, and Sriracha sauce. The spicy-sweet sauce is irresistible.
This Bang Bang Chicken is similar to Bonefish Grill’s Bang Bang Shrimp which is one of my favorite appetizers ever.
Crispy Coating and Easy Sauce
Bite-sized pieces of chicken are coated in batter, pressed into Panko crumbs for a super crispy coating, and fried until golden. The simple sauce is only 3 ingredients. If you want it a little sweeter, add some sugar. If you want it spicier, add some more Sriracha sauce. Drizzle a little or a lot on the chicken. I definitely recommend serving the chicken with extra sauce for dipping.
Since the chicken is cut into bite-sized pieces, it fries up in just a few minutes. I recommend frying in vegetable oil, but you could use Canola oil or peanut oil instead.
The cornstarch in the batter and the Panko crumbs create a super crispy but light and crunchy coating for the chicken.
How To Serve
This Bang Bang Chicken is a great appetizer and works well as a weeknight meal. It tastes great wrapped in lettuce and is a little lighter and healthier served that way.
More Bang Bang Recipes
Bang Bang Chicken
Ingredients
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 teaspoon Sriracha sauce
Chicken
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups Panko crumbs
- 3 boneless, skinless chicken breasts
- vegetable oil
Instructions
- Stir together mayonnaise, sweet chili sauce, and Sriracha sauce in a small bowl. Refrigerate until needed.
- In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt, pepper, and garlic powder.
- Place Panko crumbs in a shallow dish.
- Cut chicken into 1-inch pieces. Dip in buttermilk mixture and then dredge them in the Panko crumbs.
- Heat 1-inch of oil in a Dutch oven to 360 degrees F.
- Fry chicken in batches for 2 to 3 minutes, flipping over to brown both sides. Transfer to a paper towel-lined plate.
- Drizzle with reserved sauce and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Damn Delicious
Disclosure: This post contains affiliate links.
Can this be made ahead of time and reheated? I like to make appetizers ahead of time so I’m not stuck in the kitchen the day of entertaining.
Very good
This was so good! Will be making again and again! Thanks!
Could I do these in batches in my deep fryer in batches?
Please look up how Canola oil is processed; I doubt you will ever use it again.
Production process
Canola oil is made at a processing facility by slightly heating and then crushing the seed. Almost all commercial canola oil is then extracted using hexane solvent which is recovered at the end of processing. … About 44% of a seed is oil, with the remainder as a canola meal used for animal feed.
Ummmm, so whats your point
I was thinking the same thing. I’m trying this recipe , I’ll post how it comes out.
That’s how vegetable oil is made too. Haha