Recipe Background
Bang-Bang Chicken combines spicy, sweet flavors with a crunchy texture.
This dish brings a delightful mix of spicy, sweet, and savory, creating an irresistible pull for anyone who loves bold flavors. When cooking, the aroma of garlic and smoked paprika fills the kitchen, hinting at the warmth and comfort waiting on your plate. The secret lies in the sauce—a balance of mayonnaise, sweet chili, honey, and hot sauce that glides over the crispy chicken, offering a tantalizing pleasure with every bite.
Biting into the chicken reveals a satisfying crunch thanks to the panko coating, followed by the tender, juicy interior. The cornstarch and flour mixture clings beautifully to the chicken, ensuring that every piece is evenly fried to golden perfection. Managing the oil temperature is crucial here; keeping it steady at 350 degrees Fahrenheit prevents sogginess and seals in the juices.
Sharing Bang-Bang Chicken is an event in itself—the kind that brings people together around a table. The dipping ritual, with extra sauce on the side, invites casual conversation and easy laughter. It's perfect for older adults gathering with family or friends, or a cozy dinner where you can relish both the food and the company. Trust that each crunchy bite is a little moment of joy.
Ingredients
For the sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon hot sauce
- 2 tablespoons honey
- salt to taste
- pepper to taste
For the chicken:
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon hot sauce
- 1 large egg
- 1 cup buttermilk
- 4 chicken breasts boneless and skinless cut into strips
- 1 cup panko breadcrumbs
- neutral oil to taste
Directions
- In a small bowl, combine the mayonnaise, the sweet chili sauce, the hot sauce, the honey, the extra salt, and the extra pepper.
- Cover and refrigerate until ready to serve.
- In a medium mixing bowl, combine the flour, the cornstarch, the garlic powder, the smoked paprika, the remaining salt, and the remaining pepper.
- To the same bowl, add the hot sauce, egg, and buttermilk.
- Whisk until a smooth batter forms.
- Toss the chicken strips in the batter and set them aside.
- In a separate mixing bowl, add the panko.
- Heat about 1/2 inch of the oil in a deep skillet over medium-high heat, monitoring the oil temperature carefully to ensure it stays around 350 degrees F through the frying process.
- Place the battered chicken strips in the breadcrumbs one at a time until well-coated.
- Carefully place in the oil and fry on both sides until crispy and cooked through, about 3 minutes.
- Place the fried chicken on a paper towel to absorb the excess moisture.
- Repeat in batches until you have fried all of the chicken pieces.
- Drizzle the sauce over the fried chicken and serve with the extra sauce for dipping.
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