Description
Sizzling Chinese bang bang chicken brings explosive flavor to your plate with its perfect blend of crispy texture and zesty sauce. Spicy, tangy, and utterly addictive, this dish promises to transport you straight to the heart of Sichuan cuisine.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
Dry Coating Mix:
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Wet Ingredients:
- 1 large egg, beaten
- 1/2 cup (120 milliliters) buttermilk
- Vegetable oil, for frying
Sauce Ingredients:
- 1/4 cup (60 grams) mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey
Instructions
- Craft a seasoned flour mixture by blending dry ingredients, creating a complex flavor profile for coating the chicken.
- Prepare a liquid binding agent using egg and buttermilk to help the flour mixture adhere effectively to the chicken pieces.
- Meticulously dunk each chicken piece into the liquid mixture, ensuring complete coverage before generously dusting with the seasoned flour blend.
- Heat oil to an optimal temperature, maintaining a consistent medium-high heat that allows for even and crispy frying.
- Carefully lower chicken pieces into the hot oil, allowing them to transform into a golden-brown delicacy with a crisp exterior and juicy interior.
- Remove fried chicken and let excess oil drain on absorbent paper towels to maintain the perfect texture.
- Craft a vibrant Bang Bang sauce by whisking together creamy mayonnaise, sweet chili sauce, spicy sriracha, tangy rice vinegar, and sweet honey.
- Transfer the crispy chicken into a spacious mixing bowl and gently cascade the sauce over the pieces, rotating to ensure each morsel is luxuriously coated.
- Plate the sauced chicken, garnishing with fresh green onions or cilantro to add a burst of color and additional flavor complexity.
- Serve immediately with extra sauce on the side, inviting diners to customize their culinary experience.
Notes
- Ensure oil temperature stays around 350°F for crispy, evenly cooked chicken without burning.
- Use a meat thermometer to check chicken reaches 165°F internal temperature for food safety.
- Swap buttermilk with dairy-free alternatives like almond milk or coconut milk for lactose-intolerant diets.
- Reduce sriracha sauce or replace with mild hot sauce for those who prefer less spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 130 mg