Description
Bang Bang Chicken Sauce is a creamy, spicy, and tangy sauce that perfectly complements crispy fried chicken. This delicious recipe combines sweet chili sauce, mayonnaise, sriracha, lime juice, and honey to create a versatile sauce that elevates any dish. With crispy battered chicken bites soaked in buttermilk and fried to golden perfection, this dish is a crowd-pleaser and easy to prepare at home.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (enough to cover 1/2 inch in skillet)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey (optional)
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces to ensure even cooking and easy dipping.
- Marinate: Place chicken pieces into a medium bowl with buttermilk. Cover and refrigerate for at least 30 minutes to tenderize and flavor the chicken.
- Mix Dry Coating: In a large bowl, whisk together all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture until fully coated.
- Rest the Coated Chicken: Place the coated pieces on a wire rack and let them rest for about 10 minutes to help the coating set for crispiness.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Adjust spiciness by adding more or less sriracha. Set aside.
- Heat Oil: Pour vegetable oil into a large skillet or deep frying pan to cover the bottom by about half an inch. Heat oil over medium-high heat until it reaches 350°F (175°C), ideal frying temperature.
- Fry the Chicken: Carefully add chicken pieces in batches, frying for 4-5 minutes per side until golden brown and cooked through. Maintain internal temperature at 165°F (75°C) for safety.
- Drain Excess Oil: Remove fried chicken and place on a plate lined with paper towels to absorb excess oil. Repeat for remaining pieces.
- Serve: Arrange the fried chicken on a platter or plates. Drizzle generously with Bang Bang sauce or serve it on the side for dipping according to your preference.
- Garnish: Sprinkle chopped green onions or sesame seeds over the chicken for added flavor and an appealing presentation.
Notes
- Marinating the chicken in buttermilk helps tenderize and adds moisture to the meat.
- Adjust sriracha in the sauce to control the heat level to suit your taste.
- Using a wire rack after coating the chicken allows the flour mixture to set, yielding a crunchier texture.
- Monitor oil temperature carefully to avoid greasy or undercooked chicken.
- For a healthier option, use an air fryer, but note that the texture will differ slightly from traditional frying.
