Introduction:
This Crispy Bang Bang Chicken is an irresistible dish known for its combination of crunchy fried chicken and a bold, creamy, and spicy sauce. Inspired by the popular appetizer at Asian fusion restaurants, this dish is perfect as a snack, appetizer, or main course. The chicken is fried to golden perfection and then coated in the signature sweet and spicy Bang Bang sauce, making it a hit at any table.
Inspiration Behind Bang Bang Chicken:
The unique Bang Bang sauce, with its blend of heat, sweetness, and creaminess, originates from Thai-inspired cuisine and has become a fan favorite in Asian fusion dishes. This crispy version combines the addictive sauce with crunchy fried chicken for a crowd-pleasing meal that packs a punch.
Ingredients Breakdown:
- For the Chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup buttermilk: Tenderizes the chicken and adds moisture.
- 1 cup all-purpose flour: For dredging the chicken.
- 1 cup cornstarch: Helps achieve an extra crispy coating.
- 1 teaspoon salt: Enhances the flavor of the coating.
- ½ teaspoon black pepper: For a subtle heat.
- ½ teaspoon paprika: Adds color and mild flavor.
- Vegetable oil (for frying): Enough to fill a pan 1-2 inches deep.
- For the Bang Bang Sauce:
- ½ cup mayonnaise: Creates the creamy base.
- ¼ cup sweet chili sauce: Adds a sweet and tangy element.
- 2 tablespoons Sriracha: Brings heat to the sauce.
- 1 tablespoon honey: Balances the spiciness with sweetness.
- 1 teaspoon lime juice: Adds a zesty tang to the sauce.
- Garnish:
- Sliced green onions (optional): For freshness and color.
- Sesame seeds (optional): Adds a bit of crunch and visual appeal.
Step-by-Step Recipe:
- Prepare the Chicken:
- Cut the chicken breasts into bite-sized pieces and soak them in buttermilk for 20-30 minutes. This helps tenderize the chicken and keep it juicy during frying.
- Coat the Chicken:
- In a shallow bowl, combine the flour, cornstarch, salt, pepper, and paprika.
- Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
- Fry the Chicken:
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes, turning halfway through, until the chicken is golden brown and crispy.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Make the Bang Bang Sauce:
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and well combined.
- Toss and Serve:
- In a large bowl, toss the crispy chicken pieces with the Bang Bang sauce until evenly coated. Alternatively, serve the sauce on the side for dipping.
- Garnish and Enjoy:
- Garnish the chicken with sliced green onions and sesame seeds for extra flavor and crunch. Serve immediately and enjoy the crispy, spicy goodness!
Tips for the Perfect Crispy Bang Bang Chicken:
- Keep the Oil Hot: Make sure the oil stays around 350°F (175°C) for even frying. Too cool, and the chicken will absorb oil and become greasy; too hot, and the outside will burn before the inside cooks.
- Use Cornstarch for Extra Crispiness: The combination of flour and cornstarch creates a light and crispy coating on the chicken.
- Customize the Heat Level: Adjust the amount of Sriracha to your spice preference. For a milder sauce, reduce the Sriracha and add more sweet chili sauce or honey.
Variations and Customizations:
- Shrimp Bang Bang: Replace the chicken with shrimp for a seafood version of this dish.
- Baked Bang Bang Chicken: For a lighter option, bake the chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy.
- Air Fryer Bang Bang Chicken: Air fry the coated chicken at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through for even cooking.
Health Considerations and Nutritional Value:
- Lighter Option: Opt for Greek yogurt instead of mayonnaise in the sauce for a lower-calorie version.
- Gluten-Free: Use a gluten-free flour blend and ensure the cornstarch is gluten-free for a gluten-friendly dish.
- Lower Fat: For a healthier alternative, bake or air fry the chicken instead of deep frying.
FAQ:
- Can I make the sauce ahead of time?
Yes, the Bang Bang sauce can be made ahead and stored in the fridge for up to 3 days. Just whisk it again before serving. - How do I store leftovers?
Store the leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. - Can I freeze Bang Bang Chicken?
It’s best to freeze the chicken without the sauce. After frying, let the chicken cool, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Reheat in the oven or air fryer before tossing with fresh sauce.
Crispy Bang Bang Chicken
This Crispy Bang Bang Chicken is a flavorful combination of crunchy chicken and a bold, spicy Bang Bang sauce. Perfect for appetizers, snacks, or a delicious main dish!
Ingredients
Bang Bang Sauce
- 1 cup 232 g mayonnaise
- ½ cup 132 g Thai sweet chili sauce
- 1 teaspoon Sriracha or more to taste
- 2 tablespoons honey
Chicken
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup 245 g buttermilk
- ¾ cup 94 g all-purpose flour
- ½ cup 64 g cornstarch
- 1 large egg room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- 2 cups 216 g panko breadcrumbs, plain
- canola oil for frying
- parsley chopped, for garnish
Instructions
Bang Bang Sauce
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
- In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
- Add Panko to a shallow plate.
- Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.
- To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
- Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken.
- Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
- Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.