Bang Bang Chicken
by Chungah
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Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!
Featured Comment
So our move back to Los Angeles has officially begun. The movers came yesterday and after 8 very long hours, they packed everything into a truck and started making their way down south. We will be meeting them at our new place on Monday but until then, we will be cruising along the California coast with our puppy. We’re both so excited since this is our first family trip with Butters!
But before we leave San Francisco, I just had to share this bang bang chicken recipe because it is really the best chicken recipe ever. No joke.
Now it’s a super simple recipe that comes together in less than 30 min. Easy peasy. All that takes time is coating the chicken in Panko and throwing it in the skillet until it gets that wonderfully golden brown crispness. From there, all you have to do is drizzle on that epic sweet chili mayo and you’re set!
The sauce is so good, you’ll want to eat it with a spoon!
Bang Bang Chicken
Video
Ingredients
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Panko*
- 3 cups vegetable oil
- 2 tablespoons chopped fresh parsley leaves
for the sweet chili sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s Hot Sauce
Instructions
- BUTTERMILK MIXTURE: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
- Working one at a time, dip chicken into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add chicken to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, drizzled with sweet chili sauce, garnished with parsley, if desired.
for the sweet chili sauce
- Whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Made this tonight for dinner; it was great and reminded me of finger food chicken katsu with a tasty dipping sauce, thanks for sharing and look forward to trying more of your recipes.
I made this tonight. My 16 year old daughter came down for dinner telling me she wasn’t to hungry and give her just a little. She took a bite, said “oh this is good”… And “wow the sauce is really good! ” Then she went back for seconds. Lol. My husband is s fisherman and requested I do this with the next batch of fish he catches.
I made this for dinner tonight, it was fantastic! Definitely double the sauce as you need more and I used hot cirracha sauce. YUM! Thanks.
Where can I find Frank’s Hot Sauce or what can I substitute for it?
Thanks!
Frank’s Hot Sauce can be found at all major grocery stores. You can also purchase them from Amazon.com. I do not recommend using a substitute as I cannot speak for how much this will change the overall taste/texture of the dish.
Any thoughts or advice for making both the Chicken and shrimp? Would it be possible to interchange the chicken and shrimp?
Yes, you can definitely substitute shrimp for chicken – although you may have to adjust cooking time as needed.
Can we actually prepare this one with chicken schnitzel instead of using chicken breasts as I found them much easy to use.
You can certainly substitute chicken schnitzel but I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Any chance this will be good if it was baked? Looks delicious.
This is really best when fried. You just can’t get that amazing crispness when baked!
I baked them and they were still tasty, but I probably just don’t know what I’m missing. 🙂 I followed the baking instructions on the garlic honey chicken recipe from this same blog (a family fave).
Hi! This was a big hit with my whole family, we’ll definitely keep it in the repertoire. Any thoughts on a variation of your sauces, minus the heat? I’ve made several of your dishes that have such wonderful sauces that include sriracha, franks, Tabasco, etc., but my 6 year old can’t handle any heat. I first tried this sauce minus franks, but he didn’t go for it. I feel like some of your sauces could be used interchangeably among recipes, unfortunately, they are all a spicy variety. Ketchup or honey mustard from a jar would ruin this dish! Thanks 🙂
I will try my best to brainstorm variations on heat-less spices. But it becomes a little difficult with Asian cuisine as Sriracha is a staple in these recipes!
This is honestly one of the best things I’ve ever eaten! We’ll be making it again for sure! We had it on top of a garden salad and made a sweet chili thai dressing for the salad, and it was amazing.
I tried this recipe the other night, and it was pretty good. The sauce was the tops!
A couple of things tho:
I had a LOT of left over batter for a Lb of chicken. I’m planning another meal with the left overs.
I’m thinking of deep frying next time, 1/2 cup of oil in a large pan doesn’t come close to the 1/2 way mark on the chicken pieces, and it was pretty hard to get a consistent color with med-high heat.
Thanks
Bob, it is best to use a medium-sized skillet for 1/2 cup vegetable oil. Adjustments should be made for using a larger skillet.
just following the instructions
“Heat vegetable oil in a large skillet over medium high heat.”
Medium skillet sounds much better thanks!
So excited to try this recipe! Do you serve the chicken by itself or do you make it part of a full meal? If so what type of pairing do you suggest?!
That’s completely up to you, Amy. You can serve them as is as an appetizer or with a side of rice and/or veggies.
This is sinfully good! A keeper.
This was so delicious! I keep going back to snack on a piece here and there!
Hi.. Thank you for what looks like a delicious recipe! I hope to make it soon. Just a note here: Recently we discovered, at our grocery store, that Frank’s now has a Buffalo Chicken Hot Sauce. My husband and like to chef-it-up as a team in the kitchen. We just loved this new sauce. Truly, it has the perfect flavor for chicken when the hot factor is needed. My husband likes more sauce. Me – I’m good with a modest portion!
Once again, I can already tell this is a winner recipe! Just look at the comments already posted! Janice from Royal Oak, MI
One question, how high should I have the heat on the stove? Medium?
Yes, as indicated in the recipe, you should heat the vegetable oil over medium high heat.
Once again one of your posted recipes has” HIT THE MARK”. This was fantastic . The sauce is just amazing and my wife flatly said “damn that is good”. We also used it with tempura deep fried green beans and it is better sauce than PF Chang’s has with their deep fried beans. Keep those recipes coming and we will keep fixing them.
Amazing!!! Made this tonight for dinner and my boyfriend and I LOVED it!! One of my favorite meals, and will be going in my cookbook to use for future dinners! Thank you for sharing this easy and delicious meal! 🙂
Genius! I’ve made Bang Bang Shrimp and we love it, so I’ll definitely try this one! Pinned!
OMG this is sooo good! My kids loved it, as did I. You weren’t kidding about the sauce being addicting. I got that sweet chili sauce on accident one day and I’m so happy that I can really use it for something. I can’t say enough how amazing this recipe is. Thanks!!
My boyfriend thinks I’m a goddess, this recipe is perfect in every way. I didn’t have sweet chili so I substituted with ketchup and an extra squirt of shiracha, amazing. Thank you so much!