The best way to describe Bang Bang Chicken is as elevated popcorn chicken. Another way would be popcorn chicken with a kick! One “Bang” comes from the crispiness of the battered and fried chicken. The other “Bang” comes from the sweet-and-spicy dipping sauce.Bang Bang Chicken is excellent served with steamed edamame or other veggies.
IngredientsFor 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, or to taste • 1/2 teaspoon pepper, or to taste • 1 tablespoon hot sauce • 1 large egg • 1 cup buttermilk • 4 chicken breasts boneless, skinless, cut into strips • 1 cup panko breadcrumbs • oil, for frying
Combine mayonnaise, sweet chili sauce, hot sauce, honey, salt, and pepper together in a small mixing bowl.
Cover and refrigerate until ready to serve.
In a medium mixing bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, and 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 oil in a deep skillet over medium-high heat on the stove-top, monitoring the oil temperature carefully to ensure it stays around 350 degrees F.
Place the battered chicken strips in the breadcrumbs one at a time until well-coated.
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 until you have fried all of the chicken pieces. Don’t fry the chicken in too big of batches, as that will decrease the oil temperature.
Drizzle the sauce over the fried chicken and serve with extra sauce for dipping.