bang bang chicken
This crispy chicken dish features juicy, fried chicken chunks coated in a tangy buttermilk mixture and paired with a sweet chili sauce for a perfect balance of flavor.
Ingredients
Buttermilk Mixture:
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper to taste
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 cup Panko breadcrumbs*
- 3 cups vegetable oil
- 2 tablespoons chopped fresh parsley optional, for garnish
For the Sweet Chili Sauce:
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s Hot Sauce
Instructions
- Make the Buttermilk Mixture: In a large bowl, whisk together the buttermilk, flour, cornstarch, egg, hot sauce, salt, and pepper until smooth.
- Dredge the Chicken: Dip the chicken chunks one at a time into the buttermilk mixture, then coat in Panko breadcrumbs, pressing to ensure they stick.
- Heat the Oil: In a large stockpot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 360°F on a deep-fry thermometer.
- Fry the Chicken: Working in batches, fry the chicken in the hot oil until golden and crispy, about 2-3 minutes. Transfer the cooked chicken to a paper towel-lined plate to drain.
- Make the Sweet Chili Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce until smooth.
- Serve: Drizzle the fried chicken with the sweet chili sauce and garnish with chopped parsley, if desired. Serve immediately.
Notes
- *Panko breadcrumbs are a Japanese-style breadcrumb that can be found in the Asian section of most grocery stores.