This Easy Crispy Bang Bang Chicken is a fun and tasty dish! It’s made with tender, juicy chicken bites that get a delicious crunch and are tossed in a sweet and spicy sauce. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well for this recipe. Thighs are juicier and more flavorful, but either cut is great. If you’re looking for a leaner option, try using skinless chicken tenders.
Flour and Cornstarch: Combining these gives a perfect crispy coating. If you need a gluten-free option, try using a gluten-free flour blend instead of all-purpose flour. Almond flour can also add a nice flavor!
Buttermilk: This adds moisture and a slight tang to the chicken. If you don’t have buttermilk, you can mix regular milk with a bit of lemon juice or vinegar to simulate it. A non-dairy milk can also work, just check for unsweetened options.
Bang Bang Sauce: Mayonnaise is key for creaminess. If you want a non-dairy option, use vegan mayo. Adjust the Sriracha based on your spice preference. I sometimes add a bit of garlic powder for extra depth!
How Do I Achieve Ultimate Crispiness When Frying?
The trick to great crispy chicken is in the coating and frying techniques. Make sure to whisk the egg and buttermilk mixture well for an even coating. Dredging the chicken twice—dipping in egg again before flour—makes a thicker crust.
- Keep oil temperature at 350°F (175°C). Too hot, and the outside burns before the inside cooks; too low, and it absorbs too much oil.
- Don’t overcrowd the skillet; fry in batches to maintain that crispiness.
- Drain fried chicken on paper towels immediately to remove excess oil and keep it crunchy.
By following these steps, you’ll have deliciously crispy Bang Bang Chicken every time! Enjoy your cooking!
Easy Crispy Bang Bang Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 to 2 teaspoons Sriracha sauce (adjust to your preferred spice level)
- 1 tablespoon honey (optional, for extra sweetness)
- 1 teaspoon rice vinegar or lime juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 minutes to cook. So, you’ll have a delicious dinner ready in about 35 minutes! Perfect for a quick weekday meal!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs and buttermilk until well combined. Set this mixture aside, as it will help the coating stick to the chicken.
2. Mix the Coating:
In another bowl, combine the flour, cornstarch, salt, and black pepper. This dry mix is what will give the chicken its delightful crispiness.
3. Coat the Chicken:
Take the chicken pieces and dip them into the egg mixture, making sure each piece is fully coated. Then, dredge the chicken in the flour mixture. For extra crunch, you can do this step twice—back in the egg and then back in the flour!
4. Heat the Oil:
In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to cover the chicken pieces—about 2 to 3 inches deep is ideal.
5. Fry the Chicken:
Carefully place the chicken in the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 5-6 minutes, or until they turn golden brown and are cooked all the way through. It’s okay to flip them halfway for an even cook!
6. Drain the Chicken:
Once cooked, use a slotted spoon to remove the chicken from the oil and place it on paper towels to drain off any excess oil. This keeps your chicken nice and crispy!
7. Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar (or lime juice) until smooth. Adjust the Sriracha according to how spicy you like it!
8. Toss and Serve:
Gently toss the crispy chicken pieces in the bang bang sauce until they’re well coated. Serve immediately with extra sauce on the side for dipping.
9. Garnish (Optional):
If you want to make it extra special, you can garnish with chopped green onions or sesame seeds before serving.
Enjoy your crispy, spicy, and sweet Bang Bang Chicken! It’s sure to be a hit!
FAQ for Easy Crispy Bang Bang Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken first—preferably in the fridge overnight. If you’re in a hurry, place it in a sealed bag and submerge it in cold water for quick thawing. Pat the chicken dry with paper towels before coating to ensure crispiness.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! You can prepare the bang bang sauce a day in advance and store it in the refrigerator in an airtight container. Just give it a good stir before tossing it with your fried chicken.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven at 375°F (190°C) for about 10-15 minutes until warmed through to help retain its crispiness.
Can I Make This Recipe Spicier?
Yes! If you love heat, try adding more Sriracha to the Bang Bang sauce, or even a pinch of cayenne pepper to the flour mixture. For a different flavor kick, you can include diced jalapeños into the sauce as well.
