I discovered bang bang chicken while searching for something crowd-pleasing for game night and it turned into a family favorite. That combination of crunchy fried chicken and finger-licking sauce is impossible to resist around here.
Ingredients
- Chicken breasts: Select chicken that feels firm and looks pink with no gray areas it ensures the juiciest bite
- Buttermilk: Makes the chicken extra tender use real buttermilk for flavor depth
- All-purpose flour: Creates the main crunch if possible sift before coating for the lightest texture
- Cornstarch: Helps achieve that airy shattering crispness
- Salt and pepper: Brings out all the flavors always season to your taste
- Vegetable oil: Use fresh oil with a high smoke point like peanut or sunflower for best frying results
- Mayonnaise: Pick a creamy full-fat variety since it’s the sauce’s backbone
- Sweet chili sauce: Adds heat and a sticky sweet note try to find one with visible flecks of chili
- Sriracha sauce: Brings the spice a little goes a long way increase for more heat
- Honey: Balances the saucy fire with mellow sweetness look for local honey if possible
Instructions
- Marinate the Chicken:
- Let the chicken bathe in buttermilk for at least thirty minutes in the refrigerator this step infuses flavor and lends a juicy bite your patience makes all the difference
- Prepare the Coating:
- In a separate bowl whisk together flour cornstarch salt and pepper dredge each piece of marinated chicken in this mixture coat thoroughly tap off any excess do not rush this step since a solid coating makes the crunch
- Fry the Chicken:
- Pour oil into a skillet or Dutch oven enough to submerge the chicken pieces set over medium high heat test with a small bit of coating which should bubble immediately fry chicken in batches so pieces do not touch cook until golden brown and crisp about five to seven minutes remove pieces as they finish and rest on paper towels
- Make the Bang Bang Sauce:
- Whisk mayonnaise sweet chili sauce sriracha and honey until completely smooth taste and adjust the sriracha for preferred spice level this sauce should be velvety but pourable and blend all flavors evenly
- Toss and Serve:
- Place hot fried chicken into a large bowl pour sauce over top toss gently with a spatula or spoon so each piece gets covered serve immediately while piping hot I promise someone will sneak pieces straight from the bowl
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