Bang Bang Chicken
This 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.
Servings: 4
Calories: 671kcal
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
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.
Notes
- Make the sauce ahead of time. You can prepare the sauce before you make your chicken and keep it in the fridge for up to three days. I recommend reheating it on the stove before drizzling it onto the chicken.
- The chicken can be brined for up to 4 hours if you want to prepare it ahead of time. Make sure you at least plan for 30 minutes of brining to keep your chicken nice and juicy.
- When breading the chicken, try to keep one hand “wet” and one hand “dry,” meaning use one hand to put the buttermilk-covered chicken into the breadcrumbs and then use your other to take it out.
Nutrition
Calories: 671kcal | Carbohydrates: 47g | Protein: 48g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 930mg | Potassium: 866mg | Fiber: 2g | Sugar: 16g | Vitamin A: 703IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 3mg
