Crispy bites of breaded chicken that are moist and tender on the inside, you will love this Bang Bang Chicken that is especially slathered in a creamy, sweet chili sauce!
Are you often in a rut for meal ideas? Here is another dish to shake things up on your menu: Bang Bang Chicken. We love the crisp, panko-coated chicken that is so tender and flavorful on the inside.
They are drizzled with a special, yet so simple sauce made of mayo, sweet chili, honey and hot sauce. Can you just imagine how does that taste? It is so delicious!
Bang Bang Chicken
- The traditional Bang Bang chicken originated in China and came in the form of shredded chicken meat. This recipe is a westernized version, with the chicken cut into bite-size pieces.
- The chicken is first coated in a batter made of buttermilk, flour, cornstarch, egg and spices. This is when it absorbs so much flavor, and the buttermilk makes it so moist and tender.
- A final coating of panko crumbs takes them to the next level. They are perfectly crisp with an enticing golden color.
Let’s Make It!
MAKE THE SAUCE. First, make the sauce. Combine mayonnaise, sweet chili sauce, honey, and hot sauce in a small bowl. Stir until everything is incorporated. Add salt and pepper to taste. Set aside.
PREP THE CHICKEN. In a large bowl, add the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Whisk together to combine. Add the egg and buttermilk and stir everything until a smooth batter is formed.
Add the chicken pieces to the bowl and toss them to make sure every piece is well coated with batter.
Heat about 2 inches deep of oil in a wide saucepan over medium heat. To a wide dish, add about half a cup of panko crumbs.
Toss the chicken pieces in the panko to coat. Add more panko to the plate to coat all the chicken in the batter.
FRY THE CHICKEN. Cook the chicken in batches until they are golden brown on each side, about 3-5 minutes. Drain the cooked pieces on a paper towel-lined plate.
Then, arrange the chicken on a serving plate and drizzle with the sweet chili sauce. Serve hot with the dipping sauce on the side.
NOTES
- To store the leftover, keep them in an air-tight container in the fridge for up to 3 days.
- To reheat, pop them in an air fryer or oven at 375 F for 3-5 minutes. They will still be crisp on the outside and tender on the inside!
More Delicious Meals
- Salmon Poke Bowl
- Instant Pot Korean Beef Rice Bowl
- Mushroom Jalapeno Naan Pizza
- Baked Chicken Meatballs
- Pork Egg Rolls with Mixed Vegetables
- Bang Bang Shrimp Rice Bowls
Bang Bang Chicken
Crispy bites of breaded chicken that are moist and tender on the inside, you will love this Bang Bang Chicken that is especially slathered in a creamy, sweet chili sauce!
Ingredients
Sauce
- ¾ cup mayonaisse
- ¼ cup sweet chili sauce
- 1 tbsp hot sauce
- 2 tbsp honey
- salt and pepper, to taste
For the Chicken
- 3 large chicken breast, chopped into bite size pieces ( about 1-2 inches)
- ½ cup all-purpose flour (62 grams)
- 1/3 cup cornstarch (42 grams)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp paprika
- 1 ½ tsp salt
- ¼ tsp pepper
- 1 egg
- 1 cup buttermilk
- 2-3 cups panko bread crumbs
- oil for frying
- green onions. for garnish
Instructions
Make the Sauce
- First, make the sauce. Combine mayonnaise, sweet chili sauce, honey, and hot sauce in a small bowl. Stir until everything is incorporated. Add salt and pepper to taste. Set aside.
Prep the Chicken
- In a large bowl, add the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Whisk together to combine. Add the egg and buttermilk and stir everything until a smooth batter is formed.
- Add the chicken pieces to the bowl and toss them to make sure every piece is well coated with batter.
- Heat about 2 inches deep of oil in a wide saucepan over medium heat. To a wide dish, add about half a cup of panko crumbs. Toss the chicken pieces in the panko to coat. Add more panko to the plate to coat all the chicken in the batter.
Fry the Chicken
- Cook the chicken in batches until they are golden brown on each side, about 3-5 minutes.
- Drain the cooked pieces on a paper towel-lined plate. Then, arrange the chicken on a serving plate and drizzle with the sweet chili sauce.
- Serve hot with the dipping sauce on the side.
Notes
- To store the leftover, keep them in an air-tight container in the fridge for up to 3 days.
- To reheat, pop them in an air fryer or oven at 375 F for 3-5 minutes. They will still be crisp on the outside and tender on the inside!
Recipe adapted from Jo Cooks.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 1061Total Fat: 39gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 114mgSodium: 2084mgCarbohydrates: 131gFiber: 7gSugar: 25gProtein: 45g
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