Bang Bang Chicken

You'll love the flavors in this Bang Bang Chicken! Tender, crispy chicken coated with the signature sauce, it's mouthwatering and totally unforgettable. It's also pretty easy to make!

Course Appetizer, Main Course

Cuisine Asian

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 551kcal

Author Kylee Ayotte

Equipment

Ingredients

1.5 lb chicken breasts
1 cup buttermilk or ¾ milk and 1 egg
⅓ cup cornstarch
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
vegetable oil for frying

Garnish

sesame seeds
green onions sliced

Bang Bang Sauce

½ cup mayonnaise can use Greek yogurt
¼ cup sweet chili sauce
1 tablespoon honey
2 teaspoons hot sauce franks or sriracha
lime juice mix in enough to make the sauce pourable - start with 1 tsp

Instructions

Get prepped

Cut the 1.5 lb chicken breasts into bite sized pieces.
Add the ⅓ cup all-purpose flour, ⅓ cup cornstarch, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder to a large bowl and mix well.
In another bowl, add the 1 cup buttermilk.

Make the Bang Bang Sauce

Whisk together sauce ingredients. Transfer to a large bowl, ready to coat the cooked chicken.
½ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon honey, 2 teaspoons hot sauce, lime juice

Coat the chicken

Add the chicken to the buttermilk and allow to sit a few minutes.
Remove the chicken from the buttermilk and set on a rack to allow excess buttermilk to drain off.
In small batches, add the chicken to the seasoned flour, and mix well.

Cook the Chicken

Heat the vegetable oil in a large dutch oven or skillet, over medium high heat.
Cook the chicken in batches, until chicken pieces are golden brown and fully cooked to 165°F
Drain on paper towels.

Make it Bang Bang

Add the cooked chicken to the Bang Bang sauce and toss to coat evenly.

Serve

Serve sprinkled with sesame seeds and sliced green onions.
Serve with rice on the side, decorated up with some sliced green onions.

Video

Notes

Storing

Keep them stored in an airtight container for up to 3 days. Reheat the chicken in the oven or air fryer, then toss with the sauce.

Substitutions/Additions

Use Greek yogurt instead of mayonnaise in the sauce.

You can swap the chicken breasts with thighs if preferred.

Save yourself a trip back to the store. You can make a buttermilk substitute by using any milk and an acid such as white vinegar, lemon juice, or cream of tartar.

Grab a 1 cup measuring cup and pour in 1 Tablespoon of either vinegar or lemon juice (not both). Continue filling the cup with your choice of milk until the measuring cup is full. Allow it to sit until the milk begins to curdle. Now, it's ready to use!

Nutrition