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!
I made this recipe last night and it was delicious. I put the chicken on top of a big asian salad.. soo good! I did end up doubling the amount of hot sauce in the sauce. It barely had any spice to it with just two teaspoons.
I thought it was weird to see franks red hot sauce in the sauce ingredients instead of sriracha. I ended up making the sauce several different ways (since I had all the ingredients anyways). I was surprised that franks hot sauce actually worked best! I think it might be because of the vinegar. Also I was out of honey so I left that out.
Is this something you can make ahead and freeze?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I just had to try these and see if they were similar to “Bonefish Grill’s Bang Bang Shrimp”? They are very similar but too sweet and not enough kick/heat, but still very good and even crispier then their shrimp. I would definitely make these again, maybe even make a combo of shrimp and chicken, but leave out the honey and maybe up the hot sauce a bit so it is more like Bonefish’s. Thanks for sharing your recipe. Made for Best of 2014 Tag Game on http://4foodfriendsandfun.yuku.com/.
I was so excited to try this recipe and wow, was it good. We really enjoyed this flavorful chicken; it was bang on, crispy, crunchy, tender and delicious. Perfectly cooked, not greasy with a sauce to die for, just the perfect amount of heat and sweetness. The sauce was an amazing pairing with the chicken. So good. Made for Best of 2014 Tag Game
This was a huge hit…we really enjoyed the flavors…I cooked mine in an electric skillet set at 350 degrees…they came out nice and crispy with the chicken cooked through…loved the sauce…this is a keeper…made for Best of 2014 tag game…
Wow. this was amazing. No one else was home so I had to eat it all myself. Had to. Crunchy chicken, delicious sauce. Yum! Love your recipes!
It calls for mayonnaise. Is this real mayo. or would miracle whip work?
Miracle Whip should work just fine.
THANKS AGAIN FOR THE GREAT AND SIMPLE RECIPE!
This looks amazing! I am excited to try out this recipe tonight for dinner. I am just wondering what this dish would be served with? Over rice? Or any other side?
Rice and/or veggies would be a great accompaniment!
I made this tonight. Pretty tasty. I had to tweak the sauce a little since I didn’t have sweet chili sauce. I used shirracha (?) and chili pepper flakes and extra honey. I also added shoyu (soy sauce) and a garlic seasoning. Came out yummy! Thanks for the bangin’ recipe!
Eating this right now. New to frying/cooking with oil, I made too much chicken and so will have to save some to make later. The sauce is what makes it! The chicken itself is yummy, love the breading. BUT THE SAUCE!!!!!!! Going to have to use it on more foods! Thank you for the recipe!
You inspire me! I love your recipes! So glad I found this on Pinterest. Please keep up the great cooking. I’ve always been intimidated by Asian cooking, but after trying a few of your dishes, I’ve really expanded my culinary boundaries.
I baked these and they still came out crispy. I’m sure a different crunch than if I had fried them, but the batter and breadcrumbs stuck to them and it was yummy! I don’t think frying is necessary. I also added some cayenne and red pepper flakes to the panko to add a bit of heat. I used siracha sauce instead of franks and it was great!! Thanks for the recipe!
Can you let me know what temp you used to bake? 400? Or, maybe higher. I would prefer to bake them too.
What sides would you recommend making with this? Looks amazing and I can’t wait to make it. Thank you 🙂
Rice, lo mein or even your favorite kind of veggies would go great with this!
Thanks!
This looks great! We are having a party this weekend and I would love to make these, but would they be ok on ‘warm’ in the oven for an hour or so before serving? I’m worried they would get a bit soggy. I just don’t want to have to be frying up chicken while people are arriving. Thanks!!
Jenn, these are really best when served immediately as the crispness does lose out over time.
This recipe looks amazing and we would love to try it but I have a question about the egg. Is there a way to replace it or would it be okay to omit it altogether? I have eggless mayo that I can use for the mayo portion but not sure about the coating.
The egg acts as a binder for the coating so I do not recommend omitting altogether or else the coating will not stick.
This was a big hit with us. The sauce is amazing. This is a keeper. Thanks for sharing
Making this for the second time tonight! We especially love the sauce. Any tips for cooking the chicken through without burning the crust. We were thinking lower heat or smaller chicken pieces?? Love your blog!
Best wishes and Happy New Year! Hannah and Jon.
Yes, that’s exactly right! Either your heat source is set too high and/or your chicken pieces are too large.
hi! i absolutely loved this recipe and i made it today!! I’m just having doubts about the mayo because I’m not very fond of it. other than that, the chicken came out crispy and juicy and is super delicious on its own! thank you and please make more chicken appetizer recipes! thanks!
The only thing I would leave out is the honey in the sauce. I prefer less sweet dishes though. Other than that this will be a regular dish in my house.