Bang Bang Chicken is a perfect appetizer for any occasion. It features extra crispy chicken bites drizzled with an amazing creamy sweet chili sauce. On top of that, it’s quick and easy to prepare!
Ingredients for Bang Bang Chicken
I used the following ingredients for the sauce: Mayonnaise, sweet chili sauce, honey, and hot sauce. For the chicken, I used skinless and boneless chicken breasts, buttermilk, all-purpose flour, cornstarch, egg, hot sauce, salt, pepper, Panko, and vegetable oil.
Making the Sauce for the Bang Bang Chicken
I made the sauce by whisking together the mayonnaise, sweet chili sauce, honey, and hot sauce.
Making the Bang Bang Chicken
For the batter, I whisked together buttermilk, flour, cornstarch, egg, hot sauce, salt and freshly ground pepper.
The most time-consuming part of making the Bang Bang Chicken was dipping the chicken pieces in the batter and coating them in Panko. Once that was done, I fried the chicken in some oil in a skillet over medium-high heat until the chicken was evenly cooked and golden brown. I did this in several batches so as not to crowd the chicken.
I drained the cooked chicken on paper towels before serving it.
To serve it, I drizzled some of the sauce on the chicken and put the rest on the side for additional dipping. Talk about good! The chicken had an incredible crunch to it, and the sweet chili sauce was amazing. Yum!
- 1/4 cup mayonnaise
- 2 Tablespoons sweet chili sauce
- 1 Tablespoon honey
- 1/2 teaspoon hot sauce or more for a hotter taste
- 8 to 10 ounce boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup buttermilk
- 1/4 cup plus 2 Tablespoons all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce or more for a hotter taste
- 1 cup Panko
- 3/4 cup vegetable oil
- Whisk together the mayonnaise, sweet chili sauce, honey, and hot sauce in a small bowl. Set aside.
- Whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt, and pepper in a medium bowl. Working one at a time, dip the chicken into the buttermilk mixture; dredge in Panko, pressing to coat. Let dry on wax paper for 5 to 10 minutes.
- Heat oil in a skillet over medium high heat. Working in batches, add chicken to skillet and cook until evenly golden and crispy, about 5 to 6 minutes. Transfer to paper towel-lined plate.
- Serve drizzled with sweet chili sauce, and extra sauce on the side. Yield: 4 servings.
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