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The success of any dish lies in its ingredients. For Crispy Bang Bang Chicken, choosing the right components is crucial for achieving the desired taste and texture. Let's take a closer look at the key ingredients that make this dish so special.

Crispy Bang Bang Chicken

Get ready for a flavor explosion with this Crispy Bang Bang Chicken! This easy recipe features bite-sized marinated chicken thighs coated in a light, crunchy batter that's fried to golden perfection. Serve with a creamy, tangy sauce made from mayonnaise, sweet chili sauce, and a kick of sriracha. Perfect for dinner or as a party appetizer! Garnish with green onions and sesame seeds for added flair. Try it today for a deliciously satisfying meal!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper, to taste

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

2 cups vegetable oil (for frying)

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon sriracha (adjust for heat preference)

1 teaspoon lime juice

Sliced green onions and sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and let marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

    Prepare the Coating: In another bowl, mix together the flour, cornstarch, baking powder, and a pinch of salt and pepper. This will create a light, crispy coating for the chicken.

      Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if it’s ready by dropping a small amount of the coating mixture into the oil; it should sizzle immediately.

        Coat the Chicken: Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour and set it aside on a plate.

          Fry the Chicken: In batches, carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry for about 5-7 minutes per batch or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.

            Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Adjust the spice level to your preference by adding more sriracha if desired.

              Serve: Arrange the crispy chicken on a serving platter. Drizzle the Bang Bang sauce over the top or serve it on the side for dipping. Garnish with sliced green onions and sesame seeds for an extra touch of flavor and crunch.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4