Go Back
–+ servings
Bang Bang Chicken

Bang Bang Chicken

Yield: 6 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!
5 stars (43 ratings)

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

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.