Description
Sichuan’s spicy bang bang chicken delivers a symphony of flavors that dance across your palate with zesty chili oil and tender shredded meat. Crisp cucumber and nutty sesame seeds complete this irresistible dish, promising a delicious journey through Chinese culinary traditions you’ll savor to the last bite.
Ingredients
Scale
Chicken Ingredients:
- 1 lb (454 grams) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large egg, beaten
- 1/2 cup (60 grams) cornstarch
- 1/4 cup (60 milliliters) buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Sauce Ingredients:
- 1/2 cup (120 milliliters) mayonnaise
- 1/4 cup (60 milliliters) Thai sweet chili sauce
- 1–2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Garnish Ingredients:
- Chopped green onions
- Fresh cilantro
- Sesame seeds
Instructions
- Submerge chicken pieces in a seasoned buttermilk bath, allowing flavors to penetrate for 15-20 minutes at room temperature.
- Create a dynamic coating by blending flour, cornstarch, garlic powder, paprika, salt, and pepper into a uniform dry mixture.
- Preheat cooking oil in a deep skillet to precisely 350°F, ensuring optimal frying temperature for crispy exterior.
- Meticulously coat each buttermilk-soaked chicken piece in the seasoned flour mixture, pressing gently to secure an even, robust layer.
- Carefully lower chicken into hot oil, frying in strategic batches to maintain consistent temperature, cooking until exterior turns golden brown and interior reaches 165°F, approximately 5-6 minutes.
- Transfer fried chicken to a paper towel-lined surface, allowing excess oil to drain and preserve crispiness.
- Craft a vibrant Bang Bang sauce by whisking mayonnaise, sweet chili sauce, sriracha, and honey into a harmonious, tangy blend.
- Generously coat crispy chicken with sauce, ensuring complete coverage, or strategically drizzle for visual appeal.
- Garnish with freshly chopped green onions or cilantro, serving immediately to preserve optimal texture and temperature.
Notes
- Master the buttermilk marinade by using cold buttermilk to help tenderize chicken and enhance flavor absorption.
- Ensure oil temperature stays consistent at 350°F to achieve perfectly crispy exterior without greasy texture.
- Avoid overcrowding the skillet during frying to maintain oil temperature and prevent soggy chicken pieces.
- Customize sauce heat levels by adjusting sriracha quantity for spice-sensitive diners or those craving extra kick.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 115 mg