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!
Is it possible to keep the chicken in the freezer after dredging in Panko and deep fry on the next day?
If you plan to cook the very next day, it is best left in the refrigerator, not the freezer.
I tried this recipe today & OMG it’s amazing! I used a garlic chilli sauce with garlic hot sauce along with the mayo & honey. Thanks so much for sharing this wonderful recipe! Loved it!
SO glad I happened upon your blog! This is the first time I’ve made your Bang Bang Chicken. It was easy to throw together on a weeknight. The chicken was flaky and crisp and OH MAN that sauce!
I made this tonight– HUGE HIT!! Have you reheated the chicken later (next day or the following)? Have you ever tried baking the chicken? I would love to reduce the hands-on time and improve the nutrition! For the record, it is worth the oil! Thank you so much for another fine recipe.
Unfortunately, I have not tried baking the recipe. As you said, it is worth the oil! There were also no leftovers to reheat – we gobbled up every single one of them as it hit the plate!
Great Recipe. Thanks
Just when I thought your bang bang shrimp recipe was unparalleled along comes your bang bang chicken. We served it with LoMein noodles last night and it was epic. Next time I will make more sauce because there was no “drizzling” rather “pouring” it was so good. Thank you for continually making me look like a rock star in the kitchen!
This looks so good. Do you use Franks as the hot sauce in the chicken portion of the recipe, too?
I used Sriracha but Franks should work just fine.
Chungah, We were invited to a housewarming last night and they served your Bang, Bang Chicken! It was to-die for! Billy said he also added a bit of sirarcha and we gobbled up the chicken and sauce like there was no tomorrow! Great recipe! Kitty
I only have almond milk in my frig, pet milk in my pantry. How can I make this since I do not have buttermilk?? Dying to make this today!!
Just saw a similar comment to mine above. Thanks
Well, things sure were hoppin’ for a while there, and my product looked NOTHING like yours!! Deep frying batter dipped things is not something I am good at….BUT they tasted delish and we used up ALL of that dipping sauce!!! Tons of calories, so I will be thinking of how to lighten it up for next time…..
The only panko I have available is Italian style. Do you think they would still work, or would it throw off the flavor?
It could work but I worry that the seasoning may just be too overwhelming in this dish.
I tasted it today… OMG..!! Really.. really it’s delicious… Like to have it again… 🙂
yes it is. totaly i agree wid u
yeah absolutely it does 🙂
i made this chicken last week and it was sooo good! The sauce that goes on top is delicious I ended up making a double batch. My husband and I were eating the chicken as soon as it came out of the pan and we had leftovers the very next day! This recipe is definitely a keeper!
Has anyone tried this with gluten free Panko? Thanks!
Sounds delish! What if you don’t have buttermilk? I only keep almond milk in our house.
You can certainly try substituting almond milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome, but if substitutions must be made, please use your best judgment.
Hi Chungah! I am obsessed with your blog and love all of your delicious recipes! I have a large family and everything I’ve made so far from your page hasn’t had a single complaint. Quick question about sweet chili mayo sauce, would the Sriracha mayo sauce work the same? I just bought some in the Asian isle while grabbing Panko. Thank you for all of your inspiration! 🙂
The Sriracha mayo sounds amazing, and something I definitely need to stock up on, but I can’t really say for sure as I have never tried it myself!
I made this tonight & it was a BIG hit! My husband and my 16 year old son ate so much and kept telling me how good it was. I love how crispy the chicken came out! Definitely a keeper!
For some reason, my batter was super thick! Made it much more difficult to coat the chicken and resulted in too much Panko sticking. Also caused the breaking to easily fall off once cooked.. Help!
Dana, did you shake the buttermilk prior to using?
Hmmm maybe not.. I also used lowest buttermilk and whole wheat flour, would either of these things be a problem?
I can’t really say for sure. It may be best to try this recipe again with added milk to thin out the batter as needed.
Loved it! The sauce was absolutely addictive. I think this was the biggest hit with my son and his friends…..20 somethings! Thanks for sharing.
We loved this dish – so nice and crunchy and the sauce is wonderful. I used my electric skillet (as one reviewer mentioned) and it worked perfectly. Will definitely make this dish again. : ) Nancy