Name: Crispy Bang Bang Chicken: Sweet & Spicy 20-Minute Dinner
Prep time: 40 min
Cook time: 20 min
Total time: PT-489761H16M1S
Cuisine: American
Ingredients: 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. Thighs will yield a more juicy and flavorful result due to their higher fat content.; ½ cup buttermilk: This acts as a tenderizer, breaking down the proteins for incredibly moist chicken.; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 cup all-purpose flour; ½ cup cornstarch: The combination of flour and cornstarch is the secret to an ultra-crispy, light crust. Cornstarch inhibits gluten development, resulting in a delicate crunch.; 1 tablespoon baking powder: Yes, baking powder! This is a pro-trick that introduces tiny air bubbles, creating a lighter, airier, and crispier coating during frying.; 2 teaspoons paprika: For color and a sweet, smoky note.; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 ½ teaspoons salt; ½ teaspoon white pepper (optional, for a different kind of heat); 1 cup cold club soda or ice water: The carbonation in club soda creates an even lighter, tempura-like batter. Cold liquid is essential to prevent the batter from absorbing too much oil.; ½ cup mayonnaise: The creamy, rich base of the sauce.; ¼ cup Thai sweet chili sauce: This is the primary source of sweet heat and is non-negotiable for authentic flavor.; 2 tablespoons honey or sriracha: For sweetness and a smoother heat. Use honey for a sweeter sauce, sriracha for a spicier one, or 1 tablespoon of each for balance.; 1-2 teaspoons sriracha or Sambal Oelek: Adjust to your desired spice level. Start with 1 teaspoon and add more from there.; 1 teaspoon rice vinegar: This adds a crucial touch of acidity to cut through the richness and balance the sweetness.; ½ teaspoon garlic powder; 1 tablespoon sweetened condensed milk (secret ingredient): This adds a velvety texture and a deeper, caramelized sweetness that elevates the sauce to a new level.; Vegetable, canola, or peanut oil, for frying (about 4-6 cups); Sliced green onions; Toasted sesame seeds; Fresh cilantro leaves

Description

Make this crispy bang bang chicken with the perfect sweet-spicy sauce! An easy, restaurant-quality meal ready in 20 minutes. Great over rice or in bowls.

Ingredients

For the Chicken and Marinade:

1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. Thighs will yield a more juicy and flavorful result due to their higher fat content.
½ cup buttermilk: This acts as a tenderizer, breaking down the proteins for incredibly moist chicken.
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder

For the Crispy Coating:

1 cup all-purpose flour
½ cup cornstarch: The combination of flour and cornstarch is the secret to an ultra-crispy, light crust. Cornstarch inhibits gluten development, resulting in a delicate crunch.
1 tablespoon baking powder: Yes, baking powder! This is a pro-trick that introduces tiny air bubbles, creating a lighter, airier, and crispier coating during frying.
2 teaspoons paprika: For color and a sweet, smoky note.
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons salt
½ teaspoon white pepper (optional, for a different kind of heat)
1 cup cold club soda or ice water: The carbonation in club soda creates an even lighter, tempura-like batter. Cold liquid is essential to prevent the batter from absorbing too much oil.

For the Iconic Bang Bang Sauce:

½ cup mayonnaise: The creamy, rich base of the sauce.
¼ cup Thai sweet chili sauce: This is the primary source of sweet heat and is non-negotiable for authentic flavor.
2 tablespoons honey or sriracha: For sweetness and a smoother heat. Use honey for a sweeter sauce, sriracha for a spicier one, or 1 tablespoon of each for balance.
1-2 teaspoons sriracha or Sambal Oelek: Adjust to your desired spice level. Start with 1 teaspoon and add more from there.
1 teaspoon rice vinegar: This adds a crucial touch of acidity to cut through the richness and balance the sweetness.
½ teaspoon garlic powder
1 tablespoon sweetened condensed milk (secret ingredient): This adds a velvety texture and a deeper, caramelized sweetness that elevates the sauce to a new level.

For Frying and Garnish:

Vegetable, canola, or peanut oil, for frying (about 4-6 cups)
Sliced green onions
Toasted sesame seeds
Fresh cilantro leaves

Instructions

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Crispy Bang Bang Chicken. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Marinate the Chicken
In a medium bowl, combine the cubed chicken, buttermilk, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Toss until every piece of chicken is coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. This step is crucial for tender, flavorful chicken.

Step 2: Prepare the Bang Bang Sauce
While the chicken is marinating, prepare the sauce. In a separate bowl, whisk together the mayonnaise, Thai sweet chili sauce, honey/sriracha, sriracha, rice vinegar, garlic powder, and sweetened condensed milk until smooth and well-combined. Taste and adjust the seasoning—add more sriracha for heat, more honey for sweetness, or a pinch of salt if needed. Cover and refrigerate until ready to use.

Step 3: Create the Crispy Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, onion powder, garlic powder, and salt. Gradually pour in the cold club soda or ice water while whisking continuously. Mix until just combined; a few small lumps are perfectly fine. Overmixing will develop gluten and make the coating tough. The batter should be thin enough to coat the back of a spoon but not watery.

Step 4: Heat the Oil
Pour oil into a heavy-bottomed Dutch oven or deep fryer until it is about 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Using a deep-fry or candy thermometer is highly recommended for accuracy. The correct oil temperature is critical for a crisp, non-greasy result.

Step 5: Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Do not pat it dry. Working in batches, place several pieces of chicken into the batter, using tongs or your hands to ensure they are fully and evenly coated.

Step 6: Fry to Golden Perfection
Carefully lower the battered chicken pieces into the hot oil one at a time, avoiding overcrowding the pot. Fry for 4-6 minutes, turning occasionally, until the chicken is deeply golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).

Step 7: Drain and Toss
Use a spider strainer or slotted spoon to remove the chicken from the oil and transfer it to a wire rack set over a baking sheet. This allows air to circulate and keeps the chicken crispy, unlike placing it on paper towels which can create steam. While the chicken is still hot, you can either drizzle the Bang Bang sauce over the top or toss all the chicken in a large bowl with the sauce until evenly coated. Garnish immediately with sliced green onions, sesame seeds, and cilantro.

Notes

Heavy-bottomed Dutch Oven or Deep Fryer
Deep-fry Thermometer
Wire Rack and Baking Sheet
Mixing Bowls (Various Sizes)
Whisk and Tongs

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 680 kcal
Sugar: 22g
Sodium: 1450mg
Fat: 32g
Carbohydrates: 55g
Protein: 38g