This Crispy Bang Bang Chicken is a fun and tasty dish! It’s made with juicy chicken pieces that are perfectly crunchy and drizzled with a sweet and spicy sauce that brings everything together.
I can’t resist the crunchiness of this chicken! It’s fantastic as a snack or main course. Pair it with rice or some veggies for a complete meal. Trust me, you’ll want seconds! 😄
Key Ingredients & Substitutions
Chicken: I prefer using chicken thighs for their moistness, but chicken breasts work fine too. If you’re looking for a lower-fat option, you can also try using tofu or tempeh as a substitute.
Buttermilk: If you don’t have buttermilk, just mix regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This method works great for getting that tangy flavor!
Sweet Chili Sauce: If you can’t find sweet chili sauce, you can try mixing ketchup with sugar and a splash of vinegar. It won’t be exactly the same, but it can mimic the flavor nicely!
Sriracha: Adjust the amount of sriracha based on your heat preference. If you want less heat, consider using a mild hot sauce or even skip it entirely. A dash of red pepper flakes can also add some spice if you like.
How Do I Get the Chicken Extra Crispy?
To achieve that delightful crunch, coating the chicken properly is essential. Here’s how you can ensure perfect crispy chicken:
- Start by mixing flour and cornstarch together for your coating. The cornstarch adds extra crunch!
- Double-dipping is key: After coating in buttermilk, dip the chicken in the flour mixture, then back in the buttermilk, and finally once more in the flour mixture. This technique creates a thicker, crunchier crust.
- Make sure your oil is hot enough (around 350°F/175°C) before frying. If it’s too cool, the chicken will soak up oil rather than crisp up.
- Don’t overcrowd the pan while frying. Fry in small batches to ensure each piece gets even heat. This will keep them crispy!
Crispy Bang Bang Chicken With Easy Sauce
Ingredients You’ll Need:
For the Crispy Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk (or milk with 1 tbsp vinegar, let sit for 5 min)
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2-3 tbsp sweet chili sauce
- 1-2 tbsp sriracha (adjust to your heat preference)
- 1 tbsp honey or sugar (optional, for extra sweetness)
- 1 tsp lime juice or rice vinegar
Time Needed:
This delicious dish takes about 15-20 minutes to prepare and an additional 20-25 minutes for cooking, making the total time around 40-45 minutes. Perfect for a fun dinner or a special snack!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a medium bowl, whisk together the flour, cornstarch, baking powder, garlic powder, salt, and black pepper until combined. This will be your coating mix and helps create that crispiness. In a separate bowl, pour in the buttermilk and let it be ready for the chicken.
2. Coat the Chicken:
Take the chicken pieces and dip them into the buttermilk, ensuring they are fully submerged. Then, dredge each piece into the flour mixture, pressing lightly to coat well. For an extra crunch, you can double-dip; just repeat the buttermilk and flour coating process for each piece.
3. Heat Oil:
In a deep pan or fryer, carefully heat about 2-3 inches of vegetable oil to 350°F (175°C). It’s important for the oil to be hot enough to crisp up the chicken without making it soggy.
4. Fry the Chicken:
Carefully add the chicken pieces to the hot oil in small batches—this prevents overcrowding and ensures each piece fries evenly. Fry them for about 4-5 minutes, or until golden brown and crispy. After frying, drain the chicken on paper towels to remove the excess oil.
5. Make the Sauce:
While the chicken is frying, prepare the Bang Bang Sauce. In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Stir everything together until smooth and creamy.
6. Combine:
Once the chicken is fried and crispy, add the chicken pieces to the bowl of sauce and toss until they are well-coated. If you prefer, you can drizzle the sauce over the chicken instead of tossing.
7. Serve:
Plate your crispy Bang Bang Chicken immediately. For a nice touch, you can garnish with chopped green onions or sesame seeds. Serve it up hot as an appetizer or a main dish, and enjoy it with steamed rice or a fresh salad!
This dish is sure to be a hit—crispy, flavorful, and oh-so-good!
FAQ for Crispy Bang Bang Chicken With Easy Sauce
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts are a great alternative. Just keep in mind that they may cook a little faster than thighs, so check for doneness a minute or two earlier.
What Oil Is Best for Frying?
Vegetable oil works well because of its high smoke point, but you can also use canola oil or peanut oil for frying. Avoid using olive oil, as it doesn’t hold up well to high heat.
Can I Make the Sauce Ahead of Time?
Yes, the Bang Bang Sauce can be made a day in advance! Just store it in the refrigerator in an airtight container. Give it a good stir before using, as it may thicken slightly in the fridge.
How Do I Store Leftovers?
Store any leftover crispy chicken in an airtight container in the fridge for up to 2 days. To reheat, it’s best to use an air fryer or oven to maintain the crispiness. Microwaving may make the chicken soggy. Enjoy!
