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Bang Bang Chicken Delight has become my go-to when I want to bring restaurant-level flavor to my home table. Crispy juicy chicken gets a toss in a creamy spicy sweet sauce that always amazes everyone who tries it. I love serving this dish for casual gatherings or anytime I am craving something bold and playful.
The first time I made this recipe it vanished in minutes. My kids dip every last piece and ask for more sauce every time we make it.
Ingredients
- Boneless chicken thighs: Bring tenderness and juiciness you want for fried chicken
- Buttermilk: Creates an ultra juicy result and helps the coating stick use full-fat if you can
- All-purpose flour and cornstarch: Combine for an extra crisp crust cornstarch especially gives light crunch
- Garlic powder, onion powder, paprika: Add balanced savory flavor
- Cayenne pepper: Adjusts the heat use more or less to suit your preference
- Salt and pepper: Round out all the spices and bring everything into harmony use fresh cracked black pepper for best taste
- Vegetable oil: Ensures even frying use a neutral oil with a high smoke point
- Mayonnaise: Is the creamy base for the sauce opt for a good quality one
- Sweet chili sauce: Adds tang and sweetness look for a version with real chili pieces
- Sriracha: Injects spicy flavor use your favorite
- Honey: Brings a subtle hint of sweetness that balances the heat
- Lime juice: Brightens the sauce with fresh acidity
- Sesame oil: Gives a hint of toasty richness
- Chopped green onions and sesame seeds: Give each bite freshness and texture
Step-by-Step Instructions
- Marinate the Chicken:
- Place the chicken thighs in a bowl and pour over the buttermilk then add garlic powder onion powder paprika cayenne pepper salt and pepper. Mix so every piece is fully coated and cover. Let the chicken sit in the fridge for at least one hour longer is even better the marinade breaks down the fibers and adds flavor all the way through.
- Prepare the Dredging Mixture:
- In another bowl whisk the all-purpose flour and cornstarch together. Season the blend lightly with salt and pepper. This combo ensures your fried chicken will have a crisp yet tender exterior.
- Heat the Oil:
- Pour enough vegetable oil into your heavy pan to reach about two inches deep. Place the pan over medium-high heat and use a thermometer to check for that ideal frying temperature of three hundred fifty degrees Fahrenheit. The right temp is crucial for golden crispy results.
- Coat the Chicken:
- Take the chicken out of the marinade and gently let any extra buttermilk drip off. Dip each thigh into the flour-cornstarch mixture making sure to coat every surface well. Shake off excess so the coating is thin and even otherwise you risk gumminess.
- Fry the Chicken:
- Lower each coated piece carefully into the hot oil. Do not crowd the pan. Fry chicken for five to seven minutes until the outside is deeply golden and the internal temperature reads one hundred sixty five degrees Fahrenheit. Let the chicken rest on paper towels to soak up extra oil.
- Make the Bang Bang Sauce:
- In a small bowl whisk the mayonnaise with sweet chili sauce Sriracha honey lime juice and sesame oil. Mix until smooth and taste to check if you want more heat or sweetness.
- Serve:
- Slice the fried chicken into strips or pieces. Pour the sauce over the chicken while still hot and toss until every piece is gleaming. Finish with chopped green onion and sesame seed for color and crunch.
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My family’s favorite way to enjoy Bang Bang Chicken is straight from the big platter surrounded by laughter and second helpings.
Storage Tips
Cool any leftover Bang Bang Chicken before storing. Place in an airtight container and refrigerate up to three days. For best results reheat leftovers uncovered in a hot oven so the coating stays crisp. You can also freeze cooked chicken pieces and reheat from frozen at four hundred degrees Fahrenheit until hot and crunchy. Store extra Bang Bang sauce in a sealed jar in the fridge for up to a week. It is a great dip for veggies too.
Ingredient Substitutions
You can use chicken breast if you prefer white meat but be careful not to overcook so it stays juicy. Greek yogurt or sour cream works in place of buttermilk in the marinade if that is what you have. If you do not have cornstarch simply use a little extra flour or swap with potato starch which also delivers great crunch. For the sauce if Sriracha is too hot use extra sweet chili sauce or a touch of hot honey for mellow heat.
Serving Suggestions
Serve Bang Bang Chicken over fluffy steamed jasmine rice or tuck it into warm tortillas for easy wraps. I also like to pair it with shredded cabbage slaw for a fresh crisp contrast. For a party platter pile Bang Bang Chicken onto a bed of greens and let guests drizzle on more sauce.
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Share it with people you love because that is when this dish truly shines.
Frequently Asked Questions
- → How do I keep the chicken extra crispy?
Use a blend of flour and cornstarch for the coating and avoid overcrowding the fryer so each piece fries evenly and crisps well.
- → Can I adjust the spice level?
Absolutely. Increase or decrease the Sriracha and cayenne pepper in both the marinade and sauce to suit your taste.
- → Is it possible to bake instead of fry?
Yes, arrange coated chicken on a well-oiled rack and bake at 220°C (425°F) until golden, flipping halfway through.
- → What sides pair well with this dish?
Steamed rice, fresh salad, or lightly sautéed vegetables are all excellent complements to this flavorful chicken.
- → How do I store leftovers?
Keep chicken and sauce separate in airtight containers in the refrigerator. Reheat chicken in the oven before serving.