Go Back
The story of Bang Bang Chicken is as intriguing as its flavor profile. This dish has its roots in Chinese cuisine, where it is known for its bold flavors and contrasting textures. The name "Bang Bang" is believed to have originated from the method of preparation, where the chicken is pounded or "bang-banged" to tenderize it. The dish is traditionally made with shredded chicken, but over time, it has evolved into various forms, particularly in Western adaptations that favor crispy fried chicken.

Crispy Bang Bang Chicken

Looking for a deliciously crispy dish? Try this Bang Bang Chicken! Tender chicken pieces marinate in buttermilk, then get coated in a flavorful blend of spices and panko breadcrumbs before being fried to golden perfection. Toss them in a spicy-sweet Bang Bang sauce for an irresistible flavor combo. Perfect for weeknight dinners or a fun gathering! Serve with extra sauce on the side for dipping. Your taste buds will thank you! 🍗🔥
Pin Recipe Print Recipe

Ingredients
  

1 lb chicken breast, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp Sriracha (adjust for spice level)

1 tsp honey

1 tsp lime juice

Instructions
 

Marinate Chicken: In a large bowl, mix the chicken pieces with buttermilk. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced tenderness.

    Prepare the Breading: In a separate bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Mix well.

      Coat the Chicken: After marinating, remove the chicken from the buttermilk and let excess drip off. Dredge each piece first in the flour mixture, then in the panko breadcrumbs until fully coated. Press the breadcrumbs onto the chicken pieces for a better grip.

        Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the breaded chicken pieces in batches for about 4-5 minutes or until golden brown and crispy. Ensure they cook through. Remove and drain on paper towels.

          Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Adjust seasoning if needed.

            Serve: Toss the crispy chicken pieces in half of the Bang Bang Sauce to coat them lightly, and serve the remaining sauce on the side for dipping. Garnish with chopped green onions or sesame seeds if desired.

              Prep Time: 15 min | Total Time: 1 hr | Servings: 4