Crispy Juicy Bang Bang Chicken (Print Version)
Crunchy chicken meets spicy-sweet chili sauce for a bold and satisfying comfort food favorite.
# Ingredients:
→ Chicken
01 -
450 grams boneless chicken breast, cut into bite-sized pieces
02 -
240 milliliters buttermilk
03 -
Salt, to taste
04 -
Ground black pepper, to taste
05 -
Vegetable oil, for deep frying
→ Coating
06 -
125 grams all-purpose flour
07 -
60 grams cornstarch
→ Bang Bang Sauce
08 -
60 grams mayonnaise
09 -
30 milliliters sweet chili sauce
10 -
15 milliliters sriracha sauce
11 -
15 milliliters liquid honey
# Instructions:
01 -
Combine the chicken pieces with buttermilk in a bowl, season with salt and pepper, and marinate in the refrigerator for at least 30 minutes.
02 -
Mix together the all-purpose flour, cornstarch, additional salt, and black pepper in a separate bowl.
03 -
Remove the chicken from the marinade and dredge each piece in the flour mixture, ensuring all sides are thoroughly coated.
04 -
Heat 2.5 centimeters of vegetable oil in a deep skillet over medium-high heat. Fry chicken in batches for 5 to 7 minutes or until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 -
Combine mayonnaise, sweet chili sauce, sriracha sauce, and honey in a small bowl, whisking until the mixture is smooth.
06 -
Place fried chicken in a large bowl, add Bang Bang sauce, and toss gently until evenly coated. Serve immediately.
# Notes:
01 -
Double-dipping the chicken in buttermilk and the flour mixture before frying produces an extra crispy result.
02 -
Adjust the sriracha sauce amount for desired spice intensity.