Description
Crispy bite-sized chicken coated in a crunchy breading, then tossed in a creamy, spicy-sweet bang bang sauce for an irresistible appetizer or main dish.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (optional garnish)
Instructions
- In a bowl, marinate chicken pieces in buttermilk for at least 30 minutes (optional but recommended for tenderness).
- Set up breading stations: one bowl with cornstarch mixed with garlic powder, paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
- Dip each chicken piece in cornstarch, then egg, then coat with panko breadcrumbs.
- Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make bang bang sauce.
- Toss crispy chicken in the sauce until coated.
- Garnish with green onions and sesame seeds before serving.
Notes
- For a lighter version, air fry at 375°F (190°C) for 15–18 minutes or bake at 400°F (200°C) for 20–22 minutes.
- Adjust spiciness by adding more or less sriracha.
- Serve over rice, in tacos, or as a party appetizer.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-American