Crispy Bang Bang Chicken
A mouthwatering dish that combines crispy chicken with a spicy-sweet sauce, perfect for family dinners and gatherings.
Ingredients
For the Chicken
- 1 lb Chicken Thighs (or breasts, boneless and skinless) Tender meat is preferable
- 1 cup Buttermilk For marinating to ensure juicy chicken
- 1-2 tbsp Hot Sauce Adjust based on your spice preference
- 1 tsp Salt To enhance flavors
- 1 tsp Pepper For warmth in flavor
For the Coating
- 1 cup All-purpose Flour The backbone of your crispy coating
- 1/2 cup Cornstarch For an extra crispy finish
- 1 tsp Garlic Powder Adds savory depth
- 1 tsp Onion Powder Infuses subtle sweetness
- 1 tsp Paprika Gives a hint of smokiness
- 1 tsp Salt Always essential for flavor
For the Bang Bang Sauce
- 1/2 cup Mayonnaise For a creamy sauce
- 1/4 cup Sweet Chili Sauce Adds a sweet-spicy zing
- 1-2 tbsp Sriracha For extra heat if desired
- 1 tbsp Rice Vinegar Adds brightness
- 1 tbsp Honey A touch of sweetness
For Frying
- 3 cups Vegetable Oil For frying the chicken
Equipment
- 1 unit Candy Thermometer To monitor oil temperature
Instructions
Preparation
- Cut chicken into chunks and soak in buttermilk bath enhanced with hot sauce. Let marinate for at least an hour.
- In a bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, and salt to create the coating mixture.
- Heat vegetable oil in a pot or deep fryer to 350°F using a candy thermometer.
Cooking
- Dredge marinated chicken pieces in the flour mixture, ensuring they are generously coated.
- Carefully lower chicken pieces into hot oil, frying them for about 4-5 minutes, flipping once until golden brown.
Notes
Best enjoyed fresh. Fry in smaller batches and serve immediately for the crispiest texture. Store leftovers in an airtight container for up to 3 days.