Bang Bang Chicken

5 from 9 votes

Bang Bang Chicken

This Bang Bang Chicken recipe features homemade crispy chicken nuggets covered in a creamy sweet chili sauce. Enjoy this delicious recipe for an appetizer or add it to your favorite rice or pasta dish.

Prep Time15

Cook Time15

Brining Time30

Total Time1

Course: Main Course

Cuisine: American Chinese

Keyword: bang bang chicken

Servings:

Calories: 671kcal

Author: Jordan

Ingredients

Bang Bang Sauce

½ cup mayonnaise
2 tbsps honey
2 tbsps sweet chili sauce
1 tsp red chili paste, (Gochujang)
¼ tsp kosher salt
⅛ tsp ground black pepper

For the chicken

½ cup buttermilk
1 large egg
1 tbsp hot sauce
⅓ cup cornstarch
¼ all-purpose flour
½ tbsp smoked paprika
½ tbsp garlic powder
½ tsp kosher salt
¼ tsp ground black pepper
⅓ cup vegetable oil
1.5 lb boneless, skinless chicken breast, cut into 2 inch cubes
2 cups panko
1 tbsp fresh parsley, chopped

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Instructions

To make the sauce, combine the mayonnaise, honey, sweet chili sauce, red chili paste, salt, and ground black pepper in a bowl. Cover it and chill in the refrigerator until it's time to serve.
In a large bowl, whisk together buttermilk, egg, hot sauce, cornstarch, all-purpose flour, smoked paprika, garlic powder, salt, and pepper.
Add the chicken cubes to the buttermilk mixture, tossing to fully coat, and brine for 30 minutes.
Add the panko to a shallow plate and dip the chicken cubes into the breadcrumbs. Press to coat all the chicken pieces evenly and shake off any excess panko. Work in batches, don’t add all the chicken cubes at once.
Heat the vegetable oil in a cast iron frying pan on medium-high heat. Once sizzling, add the chicken in an even layer and cook for about 5, turning every 1-2 minutes, or until it is evenly golden brown and the internal temperature has reached 165℉.
Transfer the cooked chicken onto a serving platter and drizzle with bang bang sauce, then garnish with fresh parsley on top.

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