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Crispy Bang Bang Chicken

Crispy, golden-fried chicken bites tossed in a creamy, sweet, and spicy chili mayo sauce. Better than takeout!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken breast cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 egg large
  • 1 tsp salt
  • 1 tsp garlic powder
Dredge Coating
  • 1 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 tsp paprika
  • 0.5 tsp salt
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp honey
Garnish
  • 1 tbsp parsley chopped
  • 1 tsp chili flakes optional

Equipment

  • Deep Fryer or Dutch Oven
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. Cut chicken into bite-sized pieces. In a bowl, whisk buttermilk, egg, salt, and garlic powder. Add chicken and marinate for 15-30 mins.
  2. Mix mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl. Set aside in the fridge.
  3. In a shallow dish, combine cornstarch, flour, paprika, and salt.
  4. Heat oil in a heavy pot to 350°F (175°C).
  5. Remove chicken from marinade, dredge thoroughly in the flour mixture, shaking off excess.
  6. Fry chicken in batches for 3-5 minutes until golden brown and crispy. Drain on a wire rack.
  7. Place fried chicken in a large bowl, pour sauce over top, and toss to coat evenly.
  8. Garnish with parsley and chili flakes. Serve immediately.

Notes

For extra crunch, double fry the chicken. Fry once at 350°F, let cool, then fry again at 375°F for 1 minute.