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- 1 lb boneless, skinless chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 2 teaspoons garlic powder - 2 teaspoons onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 cup mayonnaise - 1 tablespoon sweet chili sauce - 1 tablespoon sriracha - 1 teaspoon freshly squeezed lime juice In this recipe, I use chicken thighs for their juicy texture. The buttermilk makes the chicken tender and flavorful. By soaking the chicken, you add moisture and flavor. The coating of flour and cornstarch ensures a crispy bite. The seasonings I chose add depth to the dish. Garlic powder and onion powder create a savory base. Paprika gives a slight smokiness and color. The salt and pepper enhance all the flavors. The Bang Bang sauce is a key part of this dish. It blends creamy mayonnaise with sweet chili sauce for a hint of sweetness. Sriracha adds heat, while lime juice brightens the flavor. You can adjust the spice level to suit your taste. To finish, I like to garnish with green onions and sesame seeds. These add a nice crunch and look great. Plus, lime wedges on the side provide a fresh zing. This combination makes for a delightful meal. {{ingredient_image_2}} To marinate chicken in buttermilk, start with a medium bowl. Pour in 1 cup of buttermilk. Add 1 lb of boneless, skinless chicken thighs. Make sure the chicken is fully submerged in the buttermilk. Cover the bowl with plastic wrap. Place it in the fridge. Marinate for at least 30 minutes. For better flavor, marinate overnight. In a separate bowl, combine 1 cup of all-purpose flour and 1/2 cup of cornstarch. Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk everything together until well mixed. An even coating is key for crispy chicken. Heat vegetable oil in a deep skillet. Add about 1 inch of oil. Use medium-high heat. Monitor the temperature with a thermometer. The oil should reach 350°F (175°C). This is the right temperature for frying. Fry in batches to avoid crowding. Place coated chicken thighs into the hot oil. Fry for 5-7 minutes until golden brown. Ensure the internal temperature reaches 165°F (75°C). Use a slotted spoon to transfer the chicken to a paper towel-lined plate. In a small bowl, whisk together 1/2 cup of mayonnaise, 1 tablespoon of sweet chili sauce, and 1 tablespoon of sriracha. Add 1 teaspoon of freshly squeezed lime juice. Mix until smooth. Adjust the amount of sriracha to match your spice preference. Toss the fried chicken in the Bang Bang sauce until each piece is well coated. For a beautiful presentation, arrange the sauced chicken on a platter. Let excess sauce drizzle over the chicken. Garnish with chopped green onions and sesame seeds. Add lime wedges on the side for a zesty touch. To make crispy Bang Bang Chicken, you need hot oil. Heat your oil to 350°F (175°C). Use a kitchen thermometer to check. If the oil is too cool, the chicken gets soggy. Fry in small batches. This keeps the oil hot and helps the chicken brown nicely. Avoid overcrowding the pan. It can lower the oil temperature. Common mistakes include adding wet chicken to the oil. Always let excess buttermilk drip off. This helps the coating stick well. You can switch up the protein. Try tofu for a vegetarian option. Shrimp also works well and cooks quickly. For the sauce, mix it up! Use mango puree for a sweet twist. Garlic sauce adds a punch of flavor. Adjust the spice by changing the sriracha level. Garnish adds fun to your dish. Fresh herbs like cilantro or parsley brighten it up. Squeeze fresh lime juice for a zesty kick. Serve with rice for a filling meal. Salads add crunch and freshness. Pairing with colorful veggies makes your plate pop! Pro Tips Marinate for Maximum Flavor: For the best taste, marinate the chicken overnight in buttermilk. This not only tenderizes the meat but also infuses it with flavor. Perfecting the Fry: Ensure your oil is at the right temperature (350°F or 175°C) before adding the chicken. This helps achieve a crispy exterior while keeping the inside juicy. Coating Technique: When coating the chicken, press the flour mixture onto the chicken to ensure it adheres well. This creates a thicker, crunchier crust. Adjusting Spice Levels: Feel free to customize the Bang Bang sauce by adjusting the amount of sriracha. Start with less and add to your taste for your desired heat level. {{image_4}} To keep your fried chicken fresh, store it in the fridge. Place it in an airtight container. Make sure it cools down first. This helps keep the chicken crispy. Eat it within three days for the best taste. For reheating, use an oven if you can. Preheat it to 375°F (190°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes. This helps restore its crunch. You can also use a microwave, but it may not stay crispy. Heat it for 1-2 minutes, checking often. If you want to freeze your Bang Bang Chicken, it’s easy! First, let it cool completely. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Squeeze out all the air to prevent freezer burn. To defrost, move the chicken to the fridge overnight. This keeps it safe and tasty. You can also use the microwave, but make sure to eat it right away. Bang Bang Chicken will last in the freezer for up to three months. For best taste, use it within one month. Enjoy your delicious meal later! Bang Bang Chicken has a tasty balance of flavors and nutrients. Each serving contains about 450 calories. Here’s how the macronutrients break down: - Fats: 25 grams - Proteins: 30 grams - Carbs: 30 grams This dish offers a good mix of protein and healthy fats. The carbs mostly come from the flour and cornstarch, helping to keep you full. When making Bang Bang Chicken, be aware of common allergens. Here are some to consider: - Chicken: Some may avoid poultry. - Wheat: Found in all-purpose flour. - Eggs: Present in some mayo brands. - Dairy: In buttermilk and mayonnaise. If you have allergies, here are substitutions: - Chicken: Use tofu or shrimp for a different protein. - Flour: Try a gluten-free flour blend. - Buttermilk: Use a dairy-free milk with vinegar. - Mayonnaise: Substitute with avocado or a vegan mayo. These swaps keep the dish safe and delicious for everyone. To make Bang Bang Chicken healthier, you can try these tips: - Use skinless chicken breast instead of thighs. - Replace buttermilk with low-fat yogurt or a plant-based milk. - Swap all-purpose flour for whole wheat flour or almond flour. - Reduce the amount of oil used for frying by baking instead. - Use less mayonnaise in the Bang Bang sauce or opt for Greek yogurt. Making these changes helps cut calories and fats while keeping the flavor. Yes, you can make Bang Bang Chicken in an air fryer! Here’s how: - Preheat your air fryer to 375°F (190°C). - Coat the chicken thighs as you normally would. - Arrange the chicken in a single layer in the air fryer basket. - Spray lightly with cooking oil for extra crispiness. - Cook for about 12-15 minutes, flipping halfway through. - Ensure the internal temperature reaches 165°F (75°C). This method gives you a crispy texture with less oil. Bang Bang Chicken pairs well with many sides and drinks. Consider these options: - Steamed jasmine rice or coconut rice for a filling side. - A fresh green salad with a light dressing to balance flavors. - Grilled vegetables for a healthy touch. - Cold beverages like iced tea or lemonade to complement the heat. These pairings enhance the meal experience. You can use chicken breast instead of thighs. Here are the differences: - Chicken thighs have more fat, making them juicier and richer. - Chicken breasts are leaner and have a milder flavor. - Thighs stay tender when frying, while breasts can dry out. Choosing between them depends on your taste and desired texture. This blog post outlined a delicious Bang Bang Chicken recipe. We covered the main ingredients, marinating, coating, frying, and making the sauce. I also shared tips for perfect frying and tasty variations. In choosing the right ingredients and techniques, you can enjoy a crispy dish that fits your taste. Remember, experimenting can lead to great new flavors! Enjoy making this dish and impress your family and friends with your cooking skills.

Bang Bang Chicken

Crispy fried chicken thighs coated in a spicy and creamy Bang Bang sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
  • 1/2 cup mayonnaise
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon freshly squeezed lime juice
  • Optional chopped green onions and sesame seeds for garnish

Instructions
 

  • In a medium bowl, pour in the buttermilk and add the chicken thighs. Make sure the chicken is completely submerged in the buttermilk. Cover the bowl and refrigerate for at least 30 minutes or overnight.
  • In a separate bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Whisk until mixed.
  • In a deep skillet, add about 1 inch of vegetable oil and heat over medium-high heat until it reaches 350°F (175°C).
  • Remove the chicken from the buttermilk, letting excess liquid drip off. Dredge in the flour mixture, shaking off excess flour.
  • Carefully place the coated chicken in the hot oil, frying in batches for 5-7 minutes until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Transfer to a paper towel-lined plate.
  • In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Adjust sriracha to taste.
  • Toss the fried chicken in the Bang Bang sauce until well coated.

Notes

For best flavor, marinate the chicken overnight.
Keyword chicken, fried, sauce, spicy