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.
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.
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 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.
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 teaspoon Sriracha sauce
- 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
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.
Recipe adapted from Damn Delicious
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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.