Bang Bang Chicken
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Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!
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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
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.
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Notes
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I made these last night and my teenagers were awestruck! I am now a rock star chef. Thanks! I love what you are doing!
Hi, this sounds amazing, but by cooking it on a skillet do you mean deep frying it? Or just cooking it on a pan with a good amount of oil, because I’m worried about one part of the chicken browning more than the other side….
You can really do it either way based on personal preference. I prefer to do it in a large skillet with 1/2 cup vegetable oil.
Bang bang chicken is something I’ve been wanting to try for awhile now. Yours looks picture perfect!
hi,
love your recipes. Tried the orange chicken , my family loved it . Thanks for posting such wonderful recipes.
Can i use sriracha instead of Frank’s hot sauce when making bang bang chicken
Yes, I’m sure that would work just fine!
Yum this looks fabulous and oh so crispy!
Mmmm I once made bang bang prawn salad before, but this recipe here is a lot different, still looks flippin’ fantastic though 😀 Thanks so much for the recipe, I hope you’re enjoying the weekend to the max missy! x
Wonder about using Sriracha Sauce and taming it down a bit with the honey and mayo ?
That sounds amazing. I’m sure you can even use sweetened condensed milk in place of the honey.
Thanks !
I used Sriracha and it came out great!
After making and loving your lettuce wraps last week, looking forward to this recipe for next week. Good luck with the move.
This looks delish as usual!
Where can I find sweet chili sauce? Is there a particular brand, etc I should look for?
Enjoy the beautiful drive down the coast ~ hope it’s blissfully uneventful & the move goes as smooth as Butter(s) 😉
You can find sweet chili sauce in the Asian section of your local grocery store. Any brand will work just fine!
You will find (sweet) chili sauce by the catsup. Spend the extra pennies and get Heinz brand. You use it making Thousand Island dressing too. The plaid Better Homes and Gardens book, at least in the 1970’s editions, had the best recipe for 1000 Island Dressing.
I’d love that dressing recipe. Any chance you have it?
not that kind of chili sauce no tomatoes
No other will do. Use the Heinz also to make cocktail sauce.
Maggi makes wonderful products. I have been using their sweet chili sauce for years. Try the Asian section at your market.
Hope the move back south goes well, I’m sure Butters will sleep most of the way! Love this chicken, that crispy panko coating is killer!
This will be super for tween granddaughters.
I’m confused. Thought you were moving TO SF. Are you moving to or from. My son has owned in Holmby Hills of LA area and on. Super hill in Laguna w/beach views. Now, due to work, he owns in Noe Valley part of S.F. I have liked all but I am sure comfortable in the Bay Area (except for cold). I wih you both happy wherever and value your wonderful work.
Lynda, we actually moved to SF last September and now we are moving back to Los Angeles. I couldn’t really deal with the coldness up here!
Best of luck in your move to Los Angeles. I love how easy this recipe is. Looks ABSOLUTELY delicious and totally has me craving for a big bowl now 🙂
I’m making this today. Looks yummy.
I want that sauce on everything! Seriously that is the type of sauce I could triple dunk stuff in, and still not have enough! And have been wishing you the best in my head all day with this move! I hope you’re out having a nice glass of wine right now after your long, long day!
I used Rothschild Farms sweet chili sauce. I dredged skinless, boneless chicken breasts in flour, then egg and then the panko crumbs. I fried them in coconut oil and placed them on a parchment paper lined cookie sheet and baked them in a 350 degree oven for about 30 minutes. They were moist and crispy. My husband loved them!