Description
Deliciously crispy chicken pieces coated in a sweet and spicy Bang Bang Sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (cut into 1 to 1.5-inch pieces)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice (freshly squeezed)
- 1 teaspoon honey (optional)
Instructions
- Prepare the Chicken: Cut the chicken breasts into uniform pieces about 1 to 1.5 inches in size.
- Soak the Chicken: Pour buttermilk into a bowl and add the chicken pieces, covering them. Refrigerate for at least 30 minutes.
- Mix the Coating: Whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl.
- Dredge the Chicken: Remove chicken from buttermilk, dredge in the flour mixture, and let rest for about 10 minutes.
- Make the Bang Bang Sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth.
- Heat the Oil: Heat vegetable oil in a skillet to a depth of about 1/2 inch to 350°F.
- Fry the Chicken: Fry chicken in batches for 4-5 minutes per side until golden brown and cooked through.
- Drain the Chicken: Remove cooked chicken and place on paper towels to drain excess oil.
- Serve: Arrange chicken on a platter and drizzle with Bang Bang Sauce or serve on the side.
Notes
For added flavor, garnish with chopped green onions or sesame seeds.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg