This crispy chicken is tossed in a sweet, spicy, and tangy sauce that’s ridiculously addictive. It’s the perfect game-day snack or weeknight dinner – easy to make and guaranteed to impress.
Ingredients:For the Chicken:1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips1 cup all-purpose flour1 tsp salt1/2 tsp black pepper1/2 tsp paprika1/4 tsp garlic powder1/2 cup cornstarch1/2 cup buttermilkVegetable oil, for fryingFor the Bang Bang Sauce:
1/4 cup mayonnaise1/4 cup sriracha2 tbsp honey1 tbsp rice vinegar1 tbsp soy sauce2 tsp sesame oilFor Garnish:Chopped fresh parsley or green onionsSesame seeds (optional) Instructions:Step 1: Prepare the Chicken CoatingIn a medium bowl, whisk together the flour, salt, black pepper, paprika, and garlic powder.In a separate bowl, mix the cornstarch and buttermilk to create a smooth batter.Dip each chicken strip into the buttermilk mixture, ensuring it is well-coated.Dredge the coated chicken in the flour mixture, pressing gently to adhere.
Step 2: Fry the ChickenHeat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).Fry the chicken in batches, ensuring not to overcrowd the pan.Cook each piece for 5-7 minutes, turning occasionally, until golden brown and crispy.Transfer cooked chicken to a plate lined with paper towels to drain excess oil.
Step 3: Make the Bang Bang SauceIn a bowl, whisk together the mayonnaise, sriracha, honey, rice vinegar, soy sauce, and sesame oil until smooth.Step 4: Assemble and ServeToss the crispy chicken with the prepared Bang Bang sauce until evenly coated.Garnish with chopped parsley, green onions, or sesame seeds.Serve immediately with your favorite sides, such as rice, coleslaw, or a fresh salad.
Tips:For extra crunch, double coat the chicken by repeating the dredging process.Adjust the spiciness by increasing or reducing the sriracha.Use an air fryer instead of deep frying for a lighter version. Cook at 400°F for 15 minutes, flipping halfway.
