Ready for a taste sensation that'll leave you craving more? Meet my Bang Bang Chicken—succulent chicken chunks ensconced in a delectable batter, crisped up with Panko, and draped in our signature sauce. It's a sweet, spicy, and utterly addictive dish that'll elevate your dinner game instantly.
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. Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed.
Add about ½ inch of oil in a large skillet and heat the oil over medium-high heat. Add the chicken to the hot oil 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.
Sauce Variations: Feel free to adjust the spice level of the Bang Bang Sauce by using more or less hot sauce. You can even toss in a bit of garlic powder for an extra kick!
Chicken Cuts: While this recipe calls for boneless, skinless chicken breasts, you can also use chicken thighs for a juicier result. Just adjust the cooking time accordingly.
Breadcrumb Alternatives: If you're out of Panko, regular breadcrumbs or even crushed cornflakes can be used. Just note that the texture will vary slightly.
Oil Temperature: Ensure the oil is hot enough for frying to get that perfect crispiness. You can test it by dropping a small piece of batter into the oil; if it sizzles immediately, you're good to go.
Make-Ahead: You can make the sauce up to 3 days in advance and store it in the fridge. Chicken can be coated and kept in the fridge for up to 4 hours before frying.