Crispy Bang Bang Chicken: The Ultimate Guide Recipe
Crispy Bang Bang Chicken is a flavorful and crunchy fried chicken dish, coated in a spiced flour batter and tossed in a creamy, spicy-sweet Bang Bang sauce. This ultimate recipe guide provides a step-by-step method to achieve perfectly golden fried chicken bites with a tangy, spicy sauce ideal for appetizers or main courses.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- Vegetable oil, for frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sriracha (or more, to taste)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Garnish
- 1/4 cup chopped green onions
- Sesame seeds (optional)
Instructions
- Prepare the coating and chicken: In a large bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. Mix thoroughly to ensure an even seasoning mix. In a separate shallow dish, whisk together the buttermilk and lightly beaten eggs. Dip each chicken cube first into the buttermilk mixture, then dredge it thoroughly in the flour mixture, making sure each piece is evenly coated. Set the coated chicken aside and refrigerate for at least 30 minutes or up to 2 hours to help the coating adhere and flavors meld.
- Fry the chicken: In a large pot, heat approximately 2 inches of vegetable oil to 350°F (175°C). Carefully add the chicken cubes in batches to avoid overcrowding, frying each batch for 5 to 7 minutes. Turn the pieces occasionally to ensure even frying. Cook until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C). Use a slotted spoon to remove the chicken and place it on a wire rack to drain excess oil.
- Make the Bang Bang sauce: While the chicken is cooking or resting, whisk together mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic in a bowl. Taste and adjust the seasoning or heat level as desired. For a smoother sauce texture, you may briefly blend the mixture until creamy.
- Toss and serve: Once the fried chicken has cooled slightly, gently toss it with the Bang Bang sauce until each piece is well coated. Garnish with chopped green onions and optional sesame seeds. Serve immediately to enjoy the crispy texture combined with the creamy, spicy sauce.
Notes
- Refrigerating the coated chicken before frying improves crispiness and helps the coating stick better.
- Maintain oil temperature at 350°F for optimal frying; too hot will burn coating, too cool will make chicken greasy.
- Use a wire rack for draining fried chicken to keep it crispy instead of paper towels which can cause sogginess.
- Adjust sriracha quantity in the sauce to control spiciness according to your preference.
- For extra flavor, marinate chicken in buttermilk and spices before coating.
Keywords: Bang Bang Chicken, Crispy Fried Chicken, Spicy Chicken Appetizer, Fried Chicken Bites, Bang Bang Sauce
