Bang Bang Chicken - From the super crispy chicken to the delicious sweet chili mayo, this recipe is perfection!
Ingredients
For Sauce
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
For Chicken
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
Instructions
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.
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.
Ingredients
For Sauce
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
For Chicken
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
Instructions
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.
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.
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