Bang Bang Chicken

This Asian-style fried chicken is deliciously crunchy and paired with a sweet and spicy sauce!

Bang Bang Chicken is this fabulous Asian style fried chicken. The chicken coated in a sriracha based buttermilk mixture and then dredged through light, crunchy Panko before getting fried. It’s served up with a sweet and spicy sauce. This has become one of my older kids’ favorite meals - I think they request it at least once a month (that is a lot for us - we may go a couple months before repeating a dish). We like to serve it with fried rice, so you get a super beige plate, but the chicken is so good. It’s just a little bit spicy and the sauce is sweet and complements it so well.

What You Need:

For the Sauce:

• 1/2 cup mayonnaise

• 1/4 cup sweet chili sauce

• 1 tsp. sriracha

For the Chicken:

• 1 cup buttermilk

• 3/4 cup all-purpose flour

• 1/2 cup cornstarch

• 1 large egg

• 1 Tbsp. sriracha

• 1 tsp. garlic powder

• 1/2 tsp. salt

• 1/2 tsp. black pepper

• 1 1/2 cups Panko breadcrumbs

• 3 boneless, skinless chicken breasts

• Vegetable oil for frying

Directions:

1. For the Sauce: Mix together all three ingredients in a small bowl and refrigerate until needed.

2. For the Chicken: In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, garlic, salt, and pepper.

3. Place Panko in a shallow dish.

4. Cut chicken into 1 to 2-inch pieces.

5. Dip chicken into buttermilk mixture, then dredge in Panko.

6. Heat vegetable oil in a Dutch oven (1-inch high) or deep fryer to 360 degrees.

7. Fry chicken in batches for 2 to 3 minutes, flipping if needed.

8. Transfer to a paper towel-lined plate to drain.

9. Serve drizzled with sauce.

Recipe from Spicy Southern Kitchen