Bang Bang Chicken

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 453kcal

Equipment

  • cast iron skillet or nonstick pan

Ingredients

  • 3 cups Vegetable oil or more as needed
  • 1/2 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1/2 cup Buttermilk
  • 2 Eggs
  • 1 lb Chicken breast boneless skinless cut into 1-inch chunks
  • 2 cups Panko breadcrumbs

Sauce

  • 1/4 cup Mayonnaise
  • 2 tbsp Sweet chili sauce
  • 1 tbsp Honey
  • 2 tsp Hot sauce
US Customary - Metric

Instructions

  • Whisk together mayonnaise, sweet chili sauce, honey and hot sauce in a bowl and set aside.
  • Heat vegetable oil in a cast iron skillet or nonstick pan over medium high heat.
  • In a bowl, mix the flour and cornstarch. In a separate bowl whisk together buttermilk, egg, and salt and pepper.
  • Dip the chicken pieces into the flour and cornstarch, then into the buttermilk mixture, then into the panko breadcrumbs, pressing with your hands to make sure the breadcrumbs really adhere to the chicken.
  • Working in batches to not overcrowd the oil, add the chicken to the oil and cook until evenly golden and crispy, about 4 to 6 minutes. (Check to make sure the chicken is no longer pink inside using a thermometer to an internal temperature of 160 degrees and transfer to a paper towel-lined plate.)
  • Drizzled with the sauce and serve.

Video

Nutrition

Calories: 453kcal | Carbohydrates: 41g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 632mg | Potassium: 546mg | Fiber: 1g | Sugar: 12g | Vitamin A: 185IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg

Bang Bang Chicken

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 453 kcal

Equipment

  • cast iron skillet or nonstick pan

Ingredients
 
 

  • 3 cups Vegetable oil or more as needed
  • 1/2 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1/2 cup Buttermilk
  • 2 Eggs
  • 1 lb Chicken breast boneless skinless cut into 1-inch chunks
  • 2 cups Panko breadcrumbs

Sauce

  • 1/4 cup Mayonnaise
  • 2 tbsp Sweet chili sauce
  • 1 tbsp Honey
  • 2 tsp Hot sauce

Instructions
 

  • Whisk together mayonnaise, sweet chili sauce, honey and hot sauce in a bowl and set aside.
  • Heat vegetable oil in a cast iron skillet or nonstick pan over medium high heat.
  • In a bowl, mix the flour and cornstarch. In a separate bowl whisk together buttermilk, egg, and salt and pepper.
  • Dip the chicken pieces into the flour and cornstarch, then into the buttermilk mixture, then into the panko breadcrumbs, pressing with your hands to make sure the breadcrumbs really adhere to the chicken.
  • Working in batches to not overcrowd the oil, add the chicken to the oil and cook until evenly golden and crispy, about 4 to 6 minutes. (Check to make sure the chicken is no longer pink inside using a thermometer to an internal temperature of 160 degrees and transfer to a paper towel-lined plate.)
  • Drizzled with the sauce and serve.

Video

Nutrition

Calories: 453kcalCarbohydrates: 41gProtein: 31gFat: 17gSaturated Fat: 4gCholesterol: 136mgSodium: 632mgPotassium: 546mgFiber: 1gSugar: 12gVitamin A: 185IUVitamin C: 6mgCalcium: 93mgIron: 2mg
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