Easy and flavorful Bang Bang Chicken is made with crispy chicken bites topped in a delicious sweet chili mayo sauce (like yum yum sauce). Serve it as a party appetizer with the dipping sauce or for dinner over white rice with a favorite side,
1.5poundschicken breastskinless, boneless, and cut into 1 inch pieces
½cupbuttermilk
¾cupPanko breadcrumbs
¼cup+ 2 tablespoons all-purpose flour
¼cup+ 2 tablespoons cornstarch
½teaspoongarlic powder
½teaspoononion powder
½teaspoonpaprika
½teaspoonsalt
Vegetable or sunflower oil
For the Bang Bang Sauce
½cupmayonnaise
¼cupsweet chili sauce
1teaspoonsriracha sauce
Instructions
Cook the Chicken
In a medium bowl, add the diced chicken and buttermilk.
1.5 pounds chicken breast, ½ cup buttermilk
In a separate medium bowl, add the Panko, all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt.
¾ cup Panko breadcrumbs, ¼ cup + 2 tablespoons all-purpose flour, ¼ cup + 2 tablespoons cornstarch, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt
Place each chicken piece in the breading mixture and toss to coat.
Heat sunflower oil or vegetable oil or any neutral flavor oil in a non-stick or cast iron skillet.
Vegetable or sunflower oil
Add the breaded chicken and cook for approximately 2 minutes on each side until crispy,
Place the cooked chicken on a plate lined with paper towels to absorb the excess oil.
Make the Bang Bang sauce
Add the mayonnaise, sweet chili sauce, and sriracha sauce to a small bowl and mix together well.
½ cup mayonnaise, ¼ cup sweet chili sauce, 1 teaspoon sriracha sauce
Serve the chicken with the bang bang sauce drizzled over top.
Garnish with sliced green onions.
Notes
Add the sauce right before eating so the chicken stays crispy.Store leftovers in the refrigerator for up to 3-4 days.The Bang Bang sauce will keep longer stored in the refrigerator in an airtight container for up to a week.Serve over white rice with a favorite vegetable like broccoli, snow peas or zucchini.