Crispy Bang Bang Chicken (Print)

Crispy battered chicken brings bold flavor to your table, with a punchy mayo-chili dip.

# Ingredients:

→ Fried & Garnish

01 - Canola oil for deep frying
02 - Chopped fresh parsley for topping

→ Bang Bang Sauce

03 - 240 g mayonnaise
04 - 120 ml Thai sweet chili sauce
05 - 4 tsp Sriracha hot sauce
06 - 2 tbsp honey

→ Coating

07 - 95 g all-purpose flour
08 - 65 g cornstarch
09 - 100 g plain panko crumbs
10 - 0.5 tsp garlic powder
11 - 0.5 tsp kosher salt
12 - 0.25 tsp black pepper
13 - 0.125 tsp cayenne pepper

→ Marinade

14 - 240 ml buttermilk
15 - 1 large egg

→ Chicken

16 - 680 g boneless, skinless chicken breast fillets

# Steps:

01 - Toss your fried chicken pieces gently with the sauce in a big bowl. Sprinkle with fresh parsley and serve while hot.
02 - Stir mayonnaise, sweet chili sauce, Sriracha, and honey together in a bowl until it's smooth. Adjust the kick if you want it hotter.
03 - Cook the chicken in batches for about 4 to 5 minutes, until crisp and cooked through. Set on paper towels or a rack right after.
04 - Pull the chicken pieces from the marinade and let extra drip off. Press each one into the coating mix until it sticks all over.
05 - Fill a deep pan or pot with canola oil so it's about 5 cm deep. Warm it up to 175°C using a kitchen thermometer.
06 - Throw the flour, cornstarch, panko crumbs, garlic powder, salt, pepper, and cayenne into a shallow dish. Stir to combine everything.
07 - Drop the chicken fillets into a bowl with buttermilk and whisked egg. Cover and chill at least half an hour in the fridge.

# Notes:

01 - To keep your chicken super crisp, mix with the sauce just before serving, not early.

Back