Bang Bang Chicken is so dang good! For those who have not eaten a bang-bang dish, it is a crunchy fried dish with a sweet hot sauce. The secret to making it very crunchy is rolling it in cornstarch instead of flour.  Also, soaking the chicken in buttermilk for a few minutes before rolling it in the cornstarch helps tenderize it, which also contributes to the deliciousness of this dish. The sauce can soften the crunchy breading, so bang bang is best eaten right away.

Chopped scallion also gives this dish a tasty crunch. Although the scallion just looks like a garnish, it contributes to the overall taste of this dish. Be sure to have the scallion chopped and the bang bang sauce made before cooking the chicken so it can be served hot.

If you like bang bang dishes, click here to try my Bang Bang Broccoli recipe.

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Bang Bang Chicken
Crunchy chicken bites with a spicy sauce
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
Ingredients
Ingredients for Soaking Chicken
Ingredients for Sauce
Ingredients for Cooking Chicken
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
Ingredients
Ingredients for Soaking Chicken
Ingredients for Sauce
Ingredients for Cooking Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Directions for Soaking Chicken
  1. Soak chicken in buttermilk for 20 minutes.
Directions for Sauce
  1. Stir mayonnaise, sweet chili sauce, and sriracha hot chili sauce together until well mixed. Set aside.
Directions for Cooking Chicken
  1. In a bowl, add cornstarch, red pepper, salt, and pepper. Stir to mix.
  2. Take chicken out of buttermilk and dredge in the cornstarch mix. Shake off the excess mix.
  3. Pour 1 to 2 inches of cooking oil in a pan. Heat to 350 degrees. Drop in chicken and fry until golden brown, about a minute or 2 on each side or until chicken is 165 degrees inside.
  4. When all of the chicken is cooked, drizzle the sauce over it. Sprinkle with sliced scallions. Serve immediately.
Recipe Notes

Do not crowd the chicken as it cooks in the oil so you don't reduce the oil temperature.  Fry more than one batch so each piece has room to cook.

Keep the oil at a steady 350 degrees by using a thermometer.  If underheated, the chicken will not brown easily and can overcook.

The cornstarch breading makes these chicken bites crunchy and helps them hold their crunch after the sauce is added.  However, you can substitute all-purpose flour for the cornstarch or use a mixture of half flour and half cornstarch.

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