Bang Bang Chicken
A delicious chicken recipe with a creamy, spicy bang bang sauce that tastes amazing.
Servings: 6
Ingredients
To Make the Sauce
- 1 cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
To Make the Chicken
- 1 cup flour
- 1 cup buttermilk
- 1 egg + 2 tbsp sriracha sauce
- 1 cup bread crumbs
- ½ cup tempura
- 1 tablespoon garlic salt
- 1 teaspoon Slap Ya Mama
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- 1-2 cups vegetable oil
- 3 large chicken breasts, cut into 1 inch pieces
Instructions
To Make the Sauce
- Mix mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together until smooth. Set aside.
To Make the Chicken
- Mix buttermilk and egg together.
- In another bowl, add flour.
- In a third bowl, whisk together bread crumbs, tempura, and seasonings.
- Heat oil over medium high heat.
- Add 10-12 pieces of chicken into flour, then into the buttermilk mixture, next into the bread crumb mixture, and finally into pan.
- Fry chicken until each piece is golden brown and cooked thoroughly.
- Remove chicken from pan and place on a plate lined with paper towels to absorb any excess oil.
- Serve hot and spoon into single serving bowls or into one large serving dish, then drizzle with sauce and enjoy.
Notes
Recipe inspired by The Noshery
- Store leftover Bang Bang chicken bites in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. If frozen, let them thaw in the fridge before reheating in the oven or air fryer to restore crispiness.
- Before dredging, pat the chicken dry to help the batter stick better. After dredging, lightly tap off any excess coating.
- When frying, avoid overcrowding the pan, as this can lower the oil temperature and prevent proper cooking. Flip the chicken only once to achieve a golden-brown, crispy coating.