Description
Crispy and flavorful Bang Bang Chicken bites coated in a crunchy Panko crust and drizzled with a creamy, sweet, and spicy chili mayo sauce. Perfect as a snack, appetizer, or main dish that comes together quickly and delivers loads of texture and zest.
Ingredients
Chicken and Coating
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Panko breadcrumbs
- 3 cups vegetable oil (for frying)
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Sweet Chili Sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s Hot Sauce
Instructions
- Prepare Buttermilk Mixture: In a large bowl, whisk together the buttermilk, all-purpose flour, cornstarch, egg, hot sauce, kosher salt, and freshly ground black pepper to create a smooth batter that will coat the chicken pieces evenly.
- Coat Chicken: Working with one chicken chunk at a time, dip it into the buttermilk mixture, ensuring it is well coated. Then dredge the coated chicken in Panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere firmly for maximum crispiness.
- Heat Oil: Pour the vegetable oil into a large stockpot or Dutch oven and heat it over medium-high heat until the temperature reaches 360°F (182°C) on a deep-fry thermometer, which is perfect for frying crispy chicken.
- Fry Chicken: Fry the coated chicken chunks in batches to avoid overcrowding the pot. Cook each batch for about 2-3 minutes, or until the chicken pieces turn golden brown and crispy all over. Use a slotted spoon or tongs to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- Make Sweet Chili Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce until smooth and well combined. This sauce will add the signature sweet and spicy flavor to the crispy chicken.
- Serve: Arrange the crispy chicken bites on a serving platter, drizzle generously with the sweet chili sauce, and sprinkle with chopped fresh parsley for a fresh, colorful garnish. Serve immediately for best texture and flavor.
Notes
- Panko breadcrumbs are Japanese-style breadcrumbs that create a light, crispy coating; they can be found in the Asian aisle of most grocery stores.
- Frying in small batches ensures the oil temperature remains high, producing crispier chicken and preventing sogginess.
- Make sure the oil reaches 360°F before frying to achieve the perfect crust without absorbing too much oil.
- Fresh parsley adds a pop of color and a subtle herbal note, but it is optional.
- This dish is best enjoyed immediately to maintain the crispiness of the coating.
