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Bang Bang Chicken with Spicy Mayo and Crispy Panko Coating Recipe

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4.3 from 86 reviews

Bang Bang Chicken is a crispy, spicy, and sweet fried chicken dish coated in a creamy and tangy sauce made with mayonnaise, sweet chili sauce, honey, and hot sauce. This recipe features tender chicken breasts battered with a flavorful mixture of flour, cornstarch, and spices, fried to golden perfection, and tossed in the signature Bang Bang sauce for a deliciously addictive meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For Sauce

  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce (e.g., Frank’s)
  • 1 tablespoon hot sauce (e.g., Sriracha)
  • 2 tablespoons honey
  • Salt and pepper to taste

For Chicken

  • 4 boneless, skinless chicken breasts, cut into small pieces
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 cup buttermilk (add more if batter is too thick)
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 tablespoon hot sauce (e.g., Sriracha)
  • 1 large egg
  • 1 cup Panko breadcrumbs
  • Vegetable oil for frying

Instructions

  1. Prepare the Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper until smooth. Set aside.
  2. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Stir well to evenly distribute the spices.
  3. Prepare Wet Mixture: In another bowl, whisk together the buttermilk, egg, and hot sauce to create a wet batter.
  4. Batter the Chicken: Dip the chicken pieces first into the wet batter, ensuring they are fully coated. Then dredge them in the dry flour mixture, making sure each piece is well coated. For extra crunch, you can then coat the pieces in Panko breadcrumbs.
  5. Heat Oil for Frying: Pour vegetable oil into a deep skillet or frying pan to at least 1-2 inches depth. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of batter sizzles immediately.
  6. Fry the Chicken: Carefully place the battered chicken pieces into the hot oil in batches, avoiding overcrowding. Fry each batch for about 4-6 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
  7. Drain Excess Oil: Remove the fried chicken pieces with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
  8. Toss with Sauce: While the chicken is still warm, toss it lightly with the prepared Bang Bang sauce until evenly coated.
  9. Serve: Serve immediately as an appetizer or main dish with your favorite sides.

Notes

  • You can adjust the heat level in the sauce by adding more or less hot sauce to your preference.
  • Ensure the oil temperature is correct before frying to achieve a crispy crust and avoid greasy chicken.
  • If you prefer, bake the chicken pieces at 400°F (204°C) for 20-25 minutes as a healthier alternative, flipping halfway.
  • Use Panko breadcrumbs for extra crispiness over regular breadcrumbs.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/bang-bang-chicken-with-spicy-mayo-and-crispy-panko-coating-recipe/