Description
Bang Bang Chicken Sauce is a flavorful and spicy mayonnaise-based sauce that elevates crispy fried chicken bites. This recipe features tender chicken marinated in buttermilk, coated with seasoned flour, fried to golden perfection, and tossed in a creamy, tangy sauce with a kick of sriracha and sweet chili sauce, making a perfect appetizer or main dish that serves 4.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (enough to cover 1/2 inch in skillet)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey (optional)
Garnish
- Chopped green onions or sesame seeds
Instructions
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces, ensuring uniform size for even cooking.
- Marinate: Place chicken pieces in a medium bowl with buttermilk, fully submerging them. Cover with plastic wrap and refrigerate for at least 30 minutes to tenderize and add moisture.
- Mix Coating: In a large mixing bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined.
- Coat Chicken: Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture until fully coated.
- Rest Coated Chicken: Place the coated chicken pieces on a wire rack and let rest for about 10 minutes to help the coating adhere better during frying.
- Prepare Bang Bang Sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, lime juice, and honey (if using) until smooth. Adjust the spice level with sriracha according to taste, then set aside.
- Heat Oil: Pour vegetable oil into a large skillet or deep frying pan to cover the bottom about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Fry Chicken: Carefully add chicken pieces in batches to the hot oil. Fry each side for about 4-5 minutes or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
- Drain Excess Oil: Remove the fried chicken from the oil and place on a plate lined with paper towels to absorb excess oil. Repeat frying with remaining chicken pieces.
- Serve: Arrange the fried chicken on a platter or individual plates. Drizzle generously with Bang Bang sauce or serve the sauce on the side for dipping.
- Garnish: Sprinkle chopped green onions or sesame seeds over the dish for added flavor and visual appeal.
Notes
- Use fresh oil heated to the proper temperature to ensure crispy coating and avoid sogginess.
- Adjust the amount of sriracha in the sauce to control the spice level.
- Marinating chicken in buttermilk helps tenderize and keeps the meat juicy.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- The fried chicken is best served immediately for optimal crispiness but can be kept warm in a low oven if needed.
