Description
Crispy Bang Bang Chicken Bites are tender, bite-sized pieces of chicken coated in a flavorful, crunchy batter and tossed in a creamy, spicy-sweet Bang Bang sauce. This quick and easy appetizer or snack is perfect for sharing and bursting with bold flavors and delightful texture.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk
- Vegetable oil, for frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha sauce (adjust to taste)
- 1 tsp honey
- 1 tsp rice vinegar
Garnish
- Chopped green onions
- Sesame seeds (optional)
Instructions
- Prepare the Coating: In a bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper until fully combined.
- Coat the Chicken: Dip each bite-sized piece of chicken into the buttermilk, ensuring it is fully moistened. Then, dredge the chicken pieces in the flour mixture, pressing gently to create an even and thorough coating on every piece.
- Heat the Oil: Pour vegetable oil into a skillet to a depth of about 1-2 inches and heat over medium-high heat until hot but not smoking, around 350°F (175°C).
- Fry the Chicken: Working in batches to avoid overcrowding, fry the coated chicken pieces for 4-5 minutes each batch until they turn golden brown and become crispy on the outside. Remove and drain on a wire rack or paper towels to get rid of excess oil.
- Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha sauce, honey, and rice vinegar. Whisk until the mixture is smooth and homogenous.
- Toss Chicken in Sauce: Place the crispy fried chicken pieces into a large bowl, pour the Bang Bang sauce over them, and toss gently but thoroughly so every piece is coated with the creamy, spicy sauce.
- Garnish and Serve: Sprinkle chopped green onions and optional sesame seeds on top for freshness and crunch. Serve immediately with extra Bang Bang sauce on the side for dipping.
Notes
- Use chicken thighs for juicier, more flavorful bites or chicken breasts for a leaner option.
- If you don’t have buttermilk, you can substitute with milk mixed with 1 tsp lemon juice or vinegar.
- Adjust the amount of sriracha to control the heat level to your preference.
- Use a thermometer to maintain oil temperature around 350°F for optimal frying and crispiness.
- Leftover Bang Bang sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and verify that the sweet chili sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 4-5 pieces)
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 75 mg
