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- 4 boneless, skinless chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - 1 cup vegetable oil (for frying) The chicken thighs are key. They are juicy and full of flavor. The buttermilk makes them tender. It also helps the coating stick well. - 1/4 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust for spice level) - 1 tablespoon honey - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) The sauce brings it all together. It adds creaminess and sweetness. Adjust the heat with sriracha to fit your taste. The green onions and sesame seeds add a nice crunch and color. {{ingredient_image_1}} - To start, mix the marinade. In a bowl, add 1 cup of buttermilk. Then, add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Stir well until combined. - Next, take your 4 boneless, skinless chicken thighs. Coat them fully in the marinade. Cover the bowl and place it in the fridge. Let it marinate for at least 1 hour. For best results, let it sit overnight. - Now, let’s prepare the coating. In a shallow dish, mix 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper. Add salt and pepper to taste. Stir until all ingredients blend well. - Set up your dredging station. Place the flour mixture on one side and the marinated chicken on the other. This helps keep things clean and organized. - It’s time to heat the oil. In a deep skillet or frying pan, pour in 1 cup of vegetable oil. Heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy. - Carefully remove the chicken from the marinade. Let any excess liquid drip off. Dredge each thigh in the flour mix, pressing lightly for an even coat. - Now, fry the chicken. Place the coated thighs in the hot oil, working in batches if needed. Fry each side for about 6-7 minutes. Look for a golden brown color. Make sure the internal temperature reaches 165°F (75°C). To get crispy Bang Bang Chicken thighs, you need to focus on two main things: temperature and oil. - Importance of Temperature: Heat your oil to 350°F (175°C). This hot oil creates a nice golden crust. If it's too cool, the chicken will soak up oil and become greasy. Use a thermometer to check the oil temperature before frying. - Avoiding Oil Splatter: To keep your kitchen clean, use a deep skillet. This helps contain the oil. When you place chicken in the oil, do it gently and away from you. This will stop hot oil from splattering. You can make your Bang Bang Chicken even better by adding special ingredients. - Possible Add-ins for Marinade: Try adding lemon juice or soy sauce to the buttermilk marinade. These add tanginess and depth. You could also mix in fresh herbs like thyme or rosemary for extra flavor. - Adjusting Spice Levels: If you love heat, increase the cayenne pepper and sriracha in the sauce. Start low, then taste and adjust. You can always add more, but you can't take it out once it’s in! Pro Tips Marinate for Flavor: Allowing the chicken to marinate for at least 1 hour, or preferably overnight, will enhance the flavor and tenderness of the meat. Double Dredge for Extra Crunch: For an even crunchier exterior, consider double dredging the chicken by dipping it back into the buttermilk and then the flour mixture a second time before frying. Monitor Oil Temperature: Use a thermometer to ensure the oil stays at 350°F (175°C) for optimal frying. If the temperature drops too low, the chicken will absorb more oil and become greasy. Customize Your Sauce: Feel free to adjust the sweetness or spiciness of the bang bang sauce by adding more honey or sriracha to suit your taste preferences. {{image_2}} Substituting Chicken You can switch chicken thighs for chicken breasts. Chicken breasts will be leaner and cook faster. Adjust the frying time to about 5-6 minutes per side. You can also use turkey thighs for a similar flavor. Turkey thighs bring a rich taste and stay moist when cooked. Vegetarian Alternatives For a vegetarian version, substitute chicken with tofu or tempeh. Marinate the tofu just like chicken for full flavor. Use the same frying method for a crispy texture. You can also try cauliflower florets. Coat them in the same flour mixture and fry until golden. Different Sauces to Try The bang bang sauce is great, but you can mix it up. Try adding peanut butter for a nutty twist. You can also mix in lime juice for a fresh zing. Another option is to use yogurt instead of mayonnaise for a lighter sauce. Sweet versus Spicy Options You can adjust the heat level in the sauce. For a sweeter sauce, add more honey or use a sweeter chili sauce. If you love spice, add extra sriracha or chili flakes. Always taste as you mix to find your perfect balance. - Best Practices for Refrigeration Once your Bang Bang Chicken Thighs cool down, place them in an airtight container. This helps keep moisture in and prevents them from drying out. Store in the fridge for up to three days. Make sure to label the container with the date. This way, you can enjoy your tasty meal later without guessing how long it's been there. - Freezing Tips Want to save some for later? You can freeze the chicken thighs. Wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag. This method prevents freezer burn. They can last for up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. - Methods for Best Taste The best way to reheat Bang Bang Chicken is in the oven. Preheat it to 350°F (175°C). Place the chicken on a baking tray. Bake for about 15-20 minutes or until warmed through. This keeps the chicken crispy. You can also use an air fryer for about 8-10 minutes. This method adds extra crunch. - Avoiding Sogginess If you use the microwave, the chicken may become soggy. To avoid this, place a paper towel under the chicken. This helps absorb moisture. Heat in short bursts of 30 seconds, checking in between. This way, you can keep your chicken crispy and yummy. Yes, you can use chicken breasts. They are leaner than thighs. However, they may dry out faster when cooked. Thighs stay juicy and tender, making them ideal for frying. If you choose breasts, pound them to an even thickness for best results. This helps them cook evenly and stay moist. To make a lighter version, you can bake the chicken instead of frying it. Preheat your oven to 400°F (200°C). After marinating and coating the chicken, place it on a baking sheet lined with parchment paper. Spray the chicken lightly with cooking spray. Bake for 25-30 minutes, flipping halfway through. You can also use Greek yogurt instead of mayonnaise for a lower-calorie sauce. Bang Bang Chicken pairs well with many sides. Here are some great options: - Steamed rice - Fried rice - Crunchy slaw - Grilled vegetables - Fresh salad - Garlic bread These sides balance the flavors and add texture to your meal. Enjoy your delicious feast! You learned about the key ingredients and steps for making Bang Bang Chicken Thighs. We explored marinating, coating, and cooking methods for tasty results. I shared tips for perfect crispiness and flavor, along with delicious variations. Remember, feel free to adjust spices and try different proteins. For leftovers, proper storage ensures great taste. Use these tips to make your Bang Bang Chicken a hit every time. Enjoy your cooking journey!

Bang Bang Chicken Thighs

Crispy and spicy chicken thighs served with a creamy bang bang sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 2 cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 2 cayenne pepper (adjust for spice level)
  • to taste Salt and pepper
  • 1 cup vegetable oil (for frying)
  • 1 4 mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust for spice level)
  • 1 tablespoon honey
  • 2 pieces green onions, sliced (for garnish)
  • to taste Sesame seeds (for garnish)

Instructions
 

  • Marinate the Chicken: In a bowl, add the buttermilk, garlic powder, onion powder, salt, and pepper. Mix well. Add the chicken thighs, coat them in the marinade, cover, and refrigerate for at least 1 hour (or overnight for best results).
  • Prepare the Coating: In a shallow dish, mix together flour, cornstarch, paprika, cayenne pepper, salt, and pepper. Set aside.
  • Heat the Oil: In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
  • Bread the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each chicken thigh in the flour mixture, pressing lightly to ensure an even coating.
  • Fry the Chicken: Carefully place the coated chicken thighs in the hot oil, working in batches if necessary. Fry for about 6-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
  • Make the Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and honey. Mix until smooth and well blended. Adjust heat level by adding more sriracha if desired.
  • Serve: Remove the chicken from the oil and place it on paper towels to drain excess oil. Drizzle the bang bang sauce over the chicken thighs, or serve it on the side for dipping.
  • Garnish: Sprinkle sliced green onions and sesame seeds over the chicken for added flavor and presentation.

Notes

Marinate the chicken overnight for best results.
Keyword bang bang, chicken, fried, spicy