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- 1 lb (450g) chicken breast, cut into bite-sized pieces - 1 cup buttermilk or plain yogurt - 1 cup all-purpose flour - 1 tsp paprika - 1 tsp garlic powder - 1 tsp onion powder - ½ tsp cayenne pepper (adjust to taste) - Salt and pepper to taste - ½ cup mayonnaise - 2 tbsp sweet chili sauce - 1 tbsp sriracha (adjust for heat preference) - 1 tbsp honey - 1 tsp lime juice When I make crispy Bang Bang chicken, I focus on fresh, quality ingredients. I love using chicken breast for its tenderness. The buttermilk or yogurt gives a great flavor and helps keep the chicken juicy. The all-purpose flour creates a nice crispy coating when fried. The blend of spices adds warmth and depth. I use paprika, garlic powder, onion powder, and cayenne pepper to get the perfect kick. For the sauce, I mix mayonnaise with sweet chili sauce for creaminess and sweetness. Sriracha gives it that needed heat, which I can adjust based on my mood. Honey adds a touch of sweetness, and lime juice brightens everything up. You can find the Full Recipe for a detailed guide on making this dish. To start, you need to marinate the chicken. In a large bowl, combine the chicken pieces with buttermilk and a pinch of salt and pepper. This will help make the chicken tender and juicy. Cover the bowl and place it in the refrigerator. Let it sit for at least 30 minutes, but for the best flavor, aim for 1 to 2 hours. While the chicken marinates, prepare the coating. In another bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. This mixture adds a tasty crunch to your chicken. Next, heat oil in a deep skillet or frying pan. Aim for about 2 inches of oil, heated to 350°F (175°C). This temperature is key for crispy chicken. Once hot, take the marinated chicken out of the fridge. Allow excess buttermilk to drip off. Dredge each piece in the flour mixture until fully coated. Shake off any extra flour before frying. Carefully place the coated chicken pieces into the hot oil in batches. Fry them for about 4 to 5 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to absorb extra oil. Now, it’s time for the Bang Bang sauce. In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Mix until smooth and well-combined. This sauce adds a sweet and spicy kick. In a large mixing bowl, add your crispy chicken. Drizzle half of the Bang Bang sauce over it. Toss gently to coat all the chicken pieces evenly. You can add more sauce if you like it saucy! Transfer the crispy Bang Bang chicken to a serving platter. For a nice touch, garnish with chopped green onions and sesame seeds. Pair it with lime wedges for a fresh squeeze that brightens the dish. Enjoy your Crispy Bang Bang Chicken! You can find the Full Recipe for more detailed instructions. To get that perfect crunch, oil temperature is key. Heat the oil to 350°F (175°C). Use a thermometer for accuracy. If the oil is too cool, the chicken will absorb oil and become soggy. If too hot, the coating can burn before cooking the chicken. Avoid overcrowding the pan. Fry chicken in small batches. This helps maintain the oil’s heat and ensures even cooking. If you add too much chicken at once, the temperature drops. This can lead to less crispy results. Marinating the chicken is crucial for flavor and moisture. I recommend marinating for at least 1-2 hours. Longer marination allows the buttermilk to tenderize the meat and add richness. You can also try different marinades. For example, use yogurt mixed with spices, or a soy sauce blend for a different twist. Each option adds unique flavor. Pair Crispy Bang Bang Chicken with tasty side dishes. I love serving it with jasmine rice or a fresh salad. The coolness of the salad balances the heat of the sauce. For plating, create a fun presentation. Use a large platter and arrange the chicken in a pile. Drizzle some Bang Bang sauce over the top and sprinkle with chopped green onions and sesame seeds. Add lime wedges for a fresh squeeze. This not only looks great but also makes the dish more interactive and fun! {{image_2}} To make your Bang Bang Chicken spicier, adjust the sriracha levels. Start with one tablespoon and add more if you like heat. You can also add spices like cayenne or chili powder. These will boost the heat and flavor. Just remember, taste as you go to get it just right! If you want a healthier dish, consider baking instead of frying. Bake the chicken at 400°F (200°C) for about 20 minutes. You can also use almond flour instead of all-purpose flour. This swap lowers carbs and adds a nice nutty flavor. For a gluten-free version, almond flour works wonders! Want to switch things up? You can use shrimp instead of chicken. Just coat and fry them like the chicken. For a vegetarian option, try using cauliflower. Cut the cauliflower into bite-sized pieces and follow the same coating and frying steps. It’s a great way to enjoy the flavors without meat! For the full recipe, check out the Crispy Bang Bang Chicken section! To keep your crispy Bang Bang chicken fresh, store it in an airtight container. This keeps moisture out and maintains texture. I suggest placing parchment paper between layers to prevent sticking. You can keep it in the fridge for up to 3 days. After that, the chicken may lose its crunch. When it's time to enjoy leftovers, you want them crispy again. The best way is to use an oven. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 10-15 minutes. This method helps keep the chicken crunchy. You can also use an air fryer for 5-7 minutes at the same temperature. Freezing is a great option if you have extra chicken. First, place the cooked chicken on a baking sheet in a single layer. Freeze it for about 1-2 hours until solid. Then, transfer the pieces to a freezer bag. Make sure to remove as much air as possible. You can freeze the chicken for up to 2 months. To thaw, leave it in the fridge overnight. Reheat using the oven or air fryer to restore that crispy texture. Bang Bang Chicken is a crispy dish. It features fried chicken coated in a creamy sauce. The sauce is sweet and spicy, making it very tasty. This dish comes from Asian cuisine and has become popular worldwide. Yes, you can! Use gluten-free flour for the coating. Some good options include almond flour or rice flour. These will still give you a nice crunch. Make sure your sauces are also gluten-free. To make the sauce milder, reduce the sriracha. You can also add more mayonnaise or honey. This will balance the heat and keep it creamy. Taste as you go to find the right level for you. Bang Bang Chicken has roots in Chinese cuisine. The name comes from the sound of the cooking process. Some say it refers to the way chefs pound the chicken. Others believe it relates to the bold flavors of the dish. Absolutely! Chicken thighs can add more flavor and moisture. They also stay juicy when cooked. Just cut them into bite-sized pieces like the breasts. You can use the same cooking method for both cuts. Bang Bang Chicken is a fun dish, packed with flavor and crunch. We explored the main ingredients like chicken, buttermilk, and spices, plus a tangy sauce that brings it all together. You learned step-by-step instructions for marinating, coating, and frying, ensuring your chicken comes out crispy. Remember, tips and tricks, like proper oil temperature, help achieve the best results. Whether you opt for spicy, healthier, or veggie versions, you can enjoy this dish in many ways. Get creative and savor every bite!

Crispy Bang Bang Chicken

Looking for a fun and tasty dinner idea? Try this Crispy Bang Bang Chicken recipe that will take your meals to the next level! With succulent chicken coated in a crunchy layer and a creamy, zesty sauce, it's a hit for all ages. I’ll guide you through each step, from marinating to frying, ensuring perfect crispiness every time.
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Ingredients
  

1 lb (450g) chicken breast, cut into bite-sized pieces

1 cup buttermilk (or plain yogurt)

1 cup all-purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Oil for frying

For the Bang Bang Sauce:

½ cup mayonnaise

2 tbsp sweet chili sauce

1 tbsp sriracha (adjust for heat preference)

1 tbsp honey

1 tsp lime juice

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with buttermilk and a pinch of salt and pepper. Cover and marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for deeper flavor.

    Prepare the Coating: In another bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper.

      Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).

        Coat the Chicken: Remove the chicken from the marinade, allowing the excess to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

          Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.

            Make the Bang Bang Sauce: In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and well-combined.

              Toss the Chicken: In a large mixing bowl, add the crispy chicken and drizzle half of the Bang Bang sauce over it. Toss gently to coat all the pieces evenly. Add more sauce to taste.

                Serve: Transfer the crispy Bang Bang chicken to a serving platter.

                  - Presentation Tips: Serve garnished with chopped green onions and sesame seeds, paired with lime wedges on the side for a fresh squeeze.

                    Prep Time: 10 mins | Total Time: 1 hr (including marination) | Servings: 4