Bang Bang Chicken
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 egg
Vegetable oil, for frying
For the Bang Bang Sauce:
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha adjust for spice level
1 tablespoon honey
1 teaspoon rice vinegar
Directions:
Marinate the Chicken:
In a bowl, whisk together buttermilk and egg.
Add the chicken pieces and let them marinate for at least 30 minutes or up to 4 hours for extra tenderness.
Prepare the Coating:
In a separate bowl, mix flour, cornstarch, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper.
Coat and Fry:
Heat vegetable oil in a deep skillet or fryer to 350F 175C.
Remove chicken from the buttermilk, allowing excess to drip off.
Dredge each piece in the flour mixture, pressing to coat well.
Fry in batches for 4-5 minutes or until golden brown and crispy.
Remove and drain on a wire rack or paper towel.
Make the Bang Bang Sauce:
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
Toss & Serve:
Toss the crispy chicken in the Bang Bang Sauce or drizzle it over the top.
Garnish with chopped green onions or sesame seeds, and serve immediately!
Prep Time: 10 minutes marinating Cooking Time: 15 minutes Total Time: 25 minutes
Kcal: 420 kcal per serving Servings: 4 servings
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