Bang Bang Chicken
Bang Bang Chicken is a deliciously bold and flavorful dish that combines crispy chicken with a creamy, spicy sauce. The dish is beloved for its perfect balance of heat, sweetness, and savory flavors. Typically served as an appetizer or main course, it’s often accompanied by rice or vegetables to balance the richness of the sauce. Bang Bang Chicken is popular in many Asian-inspired restaurants and has become a favorite in casual dining due to its irresistible flavor and satisfying texture.
Ingredients
- 1½ pounds thin-sliced chicken breasts
- Kosher salt freshly ground black pepper, and garlic powder (for seasoning)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 large egg
- 2 cups Panko breadcrumbs or more as needed
- Vegetable or canola oil for frying
- 12 slices mozzarella cheese
- 12 slider rolls
- For Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha adjust to taste
- 1 tablespoon honey
Instructions
- Season the Chicken: Generously season both sides of the chicken breasts with kosher salt, black pepper, and garlic powder. This helps build foundational flavor before the breading process.
- Set Up the Breading Station: In one shallow bowl, whisk together the flour and cornstarch. In a second bowl, combine buttermilk, egg, and hot sauce. Add Panko breadcrumbs to a third bowl and set them all within reach.
- Bread the Chicken: Dip each seasoned chicken breast into the flour mixture, coating thoroughly. Transfer to the buttermilk mixture, allowing excess liquid to drip off. Then press the chicken firmly into the breadcrumbs until fully coated. Set aside on a plate.
- Fry the Chicken: Heat a thin layer of oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken without overcrowding. Fry for 2–3 minutes per side, until golden and crisp. The internal temperature should reach 165°F; if unsure, slice into the thickest part to check for no pink.
- Drain and Rest: Place the cooked chicken cutlets on a paper towel-lined plate to absorb excess oil. Keep warm in a low oven if needed while finishing the rest.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Adjust heat or sweetness based on personal preference.
- Assemble the Sliders: Cut the cooked chicken into slider-sized pieces and place them on toasted buns. Immediately top with mozzarella slices so they begin to melt from the warmth. Drizzle with bang bang sauce and serve hot.
Notes
- Use chicken tenders or boneless thighs if preferred. Air frying or oven-baking the chicken is a lighter option that still delivers crunch. Toasting the buns enhances texture and prevents sogginess from the sauce. You can prepare the sauce up to three days in advance and store it in the fridge.