Crispy Bang Bang Chicken

$- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup buttermilk - 1 cup all-purpose flour - 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 - Oil for frying The main ingredients for Crispy Bang Bang Chicken are simple yet effective. I love using chicken thighs for their moisture and rich taste. The buttermilk tenderizes the meat and adds flavor. For the coating, I mix flour with garlic powder, onion powder, paprika, and cayenne. This blend gives the chicken a nice kick. - 1/2 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust for heat preference) - 1 teaspoon lime juice The Bang Bang sauce is where the magic happens. I combine mayonnaise with sweet chili sauce for a creamy base. Sriracha adds heat, and lime juice gives it a fresh kick. This sauce makes the chicken shine, enhancing its crispy texture. - Sliced green onions - Lime wedges For garnishes, I recommend sliced green onions and lime wedges. The green onions add color and a mild onion flavor. Lime wedges allow for extra zest with each bite. Together, they make the dish even more appealing. {{ingredient_image_1}} Start by marinating the chicken. Place the bite-sized chicken pieces in a bowl. Pour in 1 cup of buttermilk. Mix the chicken well, so every piece is covered. Let it marinate for at least 30 minutes. For more flavor, you can marinate it overnight. Buttermilk helps tenderize the chicken and adds moisture. This step is key for juicy, flavorful bites. Next, prepare the coating. In a separate bowl, mix together 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika. Add 1/2 teaspoon of cayenne pepper for some heat. You can adjust this spice based on your taste. Add salt and pepper to your liking. Whisk the dry ingredients until well combined. This mix gives the chicken its crispy texture and flavor. Now it’s time to fry the chicken. Heat about 1 inch of oil in a deep skillet over medium-high heat. To check if the oil is ready, drop a small piece of batter in. If it sizzles, the oil is hot enough. Carefully add the coated chicken pieces in batches. Avoid overcrowding the pan to ensure even cooking. Fry each piece for about 5-7 minutes per side. They should turn golden brown. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil. This step makes your chicken crispy and delicious! To get that perfect crunch, use vegetable oil or peanut oil. These oils work well for frying. They have high smoke points, which helps the chicken fry evenly. Avoid overcrowding the pan. When you add too many pieces, the oil cools down. This leads to soggy chicken instead of crispy bites. Fry in small batches for the best results. You can bake the chicken if you want a lighter option. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet. Bake for about 20-25 minutes or until golden. An air fryer is another great choice. It cooks the chicken quickly and adds crispiness. Set your air fryer to 375°F (190°C). Cook for about 15-20 minutes, flipping halfway through. Adjust the spice to fit your taste. If you like it mild, cut down on cayenne pepper. You can skip it altogether if you prefer no heat. For more flavor, try adding garlic powder or smoked paprika. These spices add depth without too much heat. You can also mix in some fresh herbs, like cilantro or parsley, for a fresh twist. Pro Tips Marinating Time Matters: The longer you marinate the chicken in buttermilk, the more tender and flavorful it becomes. Aim for at least 1 hour, but overnight is best! Perfect Oil Temperature: Ensure your oil is hot enough (around 350°F/175°C) before frying. If it's too cool, the chicken will be greasy instead of crispy. Batch Frying: Fry the chicken in small batches to maintain the oil temperature and achieve that perfect crispy texture. Overcrowding the pan can lead to soggy chicken. Adjusting Spice Levels: Feel free to modify the amount of cayenne and sriracha in the Bang Bang sauce according to your heat preference. Start with less if you're unsure! {{image_2}} You can switch out chicken for shrimp or tofu. Shrimp cooks quickly, so use medium heat for about 3-4 minutes per side. Tofu needs a bit more prep. Press it to remove excess moisture, then cut it into cubes. Cook it the same way as chicken, but add a few extra minutes if needed. Boost the flavors by adding herbs or spices. Fresh cilantro or parsley can add a nice touch. You can also try adding garlic powder or smoked paprika for a twist. For sauces, mix things up with peanut sauce or teriyaki sauce. Each option gives a fresh taste to the dish. Pair your crispy Bang Bang Chicken with rice or a salad. Steamed veggies or fries also work well. For a fun presentation, serve it on a colorful platter. Top with sliced green onions and lime wedges for a bright look. This makes your meal not just tasty, but eye-catching too. To keep your Crispy Bang Bang Chicken fresh, follow these tips: - Place leftovers in an airtight container. - Store them in the fridge for up to 3 days. - If you want to freeze, wrap each piece in plastic wrap, then place in a freezer bag. - Use frozen chicken within 2 months for best flavor. To enjoy your chicken again with that crispy texture, try these methods: - Preheat your oven to 375°F (190°C). - Place chicken on a baking sheet lined with parchment paper. - Bake for about 10-15 minutes until hot and crispy. - For a quicker method, you can use an air fryer set to 350°F (175°C) for 5-7 minutes. Know how long your dish stays fresh: - In the fridge, it lasts up to 3 days. - If frozen, it can stay good for 2 months. - Watch for signs of spoilage like off smells or a slimy texture. - When in doubt, throw it out to stay safe! You should marinate the chicken for at least 30 minutes. If you have time, marinate it overnight. This helps the chicken soak up the flavors. The longer it sits, the better it tastes! Yes, you can make the Bang Bang Sauce ahead of time. Store it in an airtight container in the fridge. It lasts for about a week. Just give it a good stir before using. If you don’t have buttermilk, you can use milk with a splash of vinegar or lemon juice. Let it sit for about 5 minutes. You can also use yogurt or sour cream mixed with water. This will give you a similar tangy taste. Crispy Bang Bang Chicken can be spicy. The heat comes from cayenne pepper and sriracha. You can adjust the spice level to your liking. Use less cayenne for milder chicken and more sriracha for extra heat. This guide breaks down how to make Crispy Bang Bang Chicken. We explored the main ingredients, like chicken thighs and buttermilk, and whipped up the perfect Bang Bang sauce. I walked you through steps for marinating, coating, and frying the chicken to get that crunchy texture. With tips for customization and storage, you'll be ready to impress. Remember, you can switch proteins or adjust spices to fit your taste. Enjoy making this dish, and get ready for some happy taste buds!$

Crispy Bang Bang Chicken

Deliciously crispy chicken thighs coated in a flavorful seasoning and tossed in a spicy Bang Bang sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust for spice level)
to taste salt and pepper
as needed oil for frying
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust for heat preference)
1 teaspoon lime juice
as needed sliced green onions for garnish

Instructions

In a bowl, combine the chicken pieces with buttermilk. Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).
In a separate bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
Remove the marinated chicken from the buttermilk and let any excess drip off. Dredge each piece in the seasoned flour mixture, ensuring each piece is well-coated.
In a deep skillet or frying pan, heat about 1 inch of oil over medium-high heat. Test the oil by dropping a small piece of batter into it; if it sizzles, the oil is ready.
Carefully add the coated chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes per side. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and lime juice. Mix until smooth. Adjust the spice level according to your taste.
Toss the crispy chicken pieces in the Bang Bang sauce until well coated, or serve the sauce on the side for dipping.

Notes

Serve on a decorative platter with lime wedges for extra zest.

Keyword bang bang, chicken, fried, spicy