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Crispy Bang Bang Chicken

Crispy Bang Bang Chicken

Crispy on the outside and juicy on the inside, this Bang Bang Chicken features tender buttermilk-marinated chicken with a golden panko crust, topped with a zesty sweet-heat sauce that makes every bite irresistible.
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Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon sriracha sauce adjust to taste
  • 1 tablespoon honey
  • Green onions chopped for garnish
  • Sesame seeds optional for garnish

Equipment

  • large bowl
  • Shallow dishes
  • Large skillet or frying pan
  • Slotted spoon
  • Paper towels
  • Plate
  • Plastic wrap
  • mixing bowl
  • Thermometer (optional)

Method
 

  1. Add buttermilk and bite-sized chicken pieces to a large bowl. Stir well to coat thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
  2. In another bowl, combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well to create seasoned flour mixture.
  3. Place panko breadcrumbs in a separate shallow dish.
  4. Remove marinated chicken from refrigerator. Take each piece from buttermilk, allow excess to drip off, then dredge in seasoned flour mixture, shaking off excess.
  5. Dip flour-coated chicken into panko breadcrumbs, pressing gently to ensure breadcrumbs adhere well. Set aside on a plate.
  6. Heat vegetable oil in large skillet or frying pan over medium-high heat to about 1/2 inch depth. Oil should reach 350°F (175°C).
  7. Carefully place breaded chicken pieces into hot oil in batches, avoiding crowding. Fry for 3-4 minutes on each side until golden brown and cooked through.
  8. Use slotted spoon to remove fried chicken and transfer to plate lined with paper towels to absorb excess oil.
  9. In a separate bowl, prepare Bang Bang sauce by mixing mayonnaise, sweet chili sauce, sriracha sauce, and honey until well combined. Adjust heat by adding more or less sriracha.
  10. To serve, drizzle Bang Bang sauce over crispy chicken pieces or toss chicken in sauce until fully coated. Garnish with chopped green onions and sesame seeds if desired.

Notes

For a healthier option, bake at 400°F for 20-25 minutes instead of frying. Marinate overnight for most tender results. Store leftover chicken and sauce separately for up to 2 days. Reheat in oven at 350°F for 10-12 minutes or air fryer at 375°F for 5-7 minutes.
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