Crispy Juicy Bang Bang Chicken (Printable Version)
Crunchy fried chicken coated in a creamy, sweet, and spicy sauce for a perfect balance of texture and flavor.
# Ingredients:
→ Chicken and Marinade
01 -
500 grams boneless skinless chicken breasts
02 -
240 milliliters buttermilk
→ Coating
03 -
120 grams all-purpose flour
04 -
30 grams cornstarch
05 -
5 grams salt
06 -
2 grams black pepper
→ Frying
07 -
Vegetable oil for deep frying (sufficient to submerge chicken pieces)
→ Bang Bang Sauce
08 -
120 grams full-fat mayonnaise
09 -
60 grams sweet chili sauce
10 -
15 grams sriracha sauce
11 -
20 grams honey
# Steps:
01 -
Immerse chicken breasts in buttermilk and refrigerate for at least 30 minutes to enhance tenderness and flavor infusion.
02 -
In a bowl, combine all-purpose flour, cornstarch, salt, and black pepper. Remove chicken from marinade and thoroughly dredge each piece in the dry mixture, tapping off excess for a uniform coating.
03 -
Heat vegetable oil in a Dutch oven or deep skillet over medium-high heat until a pinch of coating sizzles immediately. Fry chicken pieces in batches without overcrowding for 5 to 7 minutes until golden brown and crisp. Transfer to paper towels to drain excess oil.
04 -
Whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined. Adjust sriracha quantity to achieve preferred spice level.
05 -
Place fried chicken into a large bowl, pour the prepared sauce over, and gently toss to coat each piece evenly. Serve immediately while hot for optimal crispness and flavor.
# Notes:
01 -
Double-dipping chicken in buttermilk and coating enhances crispness. Rest fried pieces on a wire rack to maintain texture. Sauce can be prepared ahead and stored refrigerated for up to one week.