Bang Bang Chicken – From the super crispy chicken to the delicious sweet chili mayo, this recipe is perfection!
Would you believe it if I told you I don’t make a lot of fried food? Seriously, I don’t, maybe if I had a deep frier I’d fry more, but as it is right now, I really don’t. But there are exceptions that I make and one of them is for this bang bang chicken with this banging sweet chili mayo sauce. This is one of those dishes where I have to fight my husband to stay out of the kitchen until I’m done, otherwise he’ll eat all the chicken before I can even serve it.
You might wonder what bang bang chicken actually is, and as far as I know, it’s a snack that was traditionally served in China by street vendors and it’s usually cooked chicken served cold drizzled with a spicy sauce. Apparently the recipe was named bang bang chicken because of the batons that were used to hammer the cleaver blades that loosened the chicken fibres for shredding.
However, this chicken isn’t shredded but it is cut into small pieces, and feel free to cut them as big or small as you wish. The chicken is then drenched in this buttermilk batter that’s spiced with some paprika, garlic powder, salt, pepper and some hot sauce, then dredged through some Panko breadcrumbs.
I really would recommend going with the Panko breadcrumbs in this recipe, and not regular breadcrumbs, because I think it makes all the difference if you want to end up with super crispy chicken bites.
The sauce is a simple mayonnaise sauce sweetened with honey and a sweet chili sauce and then kicked up a notch with some hot sauce for that extra spiciness. Make sure to make plenty of sauce to drizzle over the chicken, and then use the leftover to dip your chicken in. The sauce really is what make this chicken banging delicious!
If you have leftover chicken, I know, it sounds crazy, but if you do, you can use the leftovers to make these incredible wraps. I used the leftover sauce to spread over tortillas, sliced up some of the chicken, then loaded it up with alfalfa sprouts, cilantro and lettuce, then finally drizzle with some lime juice. The result is crazy good bang bang chicken wraps!
Check out the video to see just how simple this bang bang chicken is to make.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce I used Frank's
- 1 tbsp hot sauce I used Sriracha *
- 2 tbsp honey
- salt and pepper to taste
- 4 pieces chicken breasts boneless, skinless, cut into small
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp hot sauce I used Sriracha
- salt and pepper to taste
- 1 cup Panko breadcrumbs **
- oil for frying
To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
In another bowl add about a cup of Panko breadcrumbs.
Add about 1/2 inch of oil in a large skillet and heat the oil over medium-high heat.
Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
Drizzle chicken with sauce and serve.
* Sriracha sauce is a hot sauce made from red chili peppers, garlic, vinegar, salt and sugar. The sauce is hot and tangy with a hint of sweetness.
** Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods.
Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze the cooked chicken, lightly wrapped in foil or saran wrap and place in freezer for about a month. Just pull it out the night before you want to have it and thaw it out in the fridge.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe originally shared October 23, 2012.