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- 1 pound chicken breast, cut into bite-sized pieces - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Vegetable oil for frying When I make Crispy Bang Bang Chicken, the chicken breast is my star. I cut it into small, bite-sized pieces to help it cook evenly. The buttermilk adds moisture and flavor. The all-purpose flour creates a crispy coating. The spices—garlic powder, onion powder, paprika, and cayenne—give the chicken its zing. - 1 teaspoon sriracha (for extra heat) - Sesame seeds and green onions (for garnish) If you like heat, add sriracha to the mix. It gives a nice kick. For a pop of color, I like to garnish with sesame seeds and sliced green onions. These additions make the dish look even more appealing. - 1/2 cup mayonnaise - 1/4 cup sweet chili sauce - 1 tablespoon honey The sauce is where the magic happens! I mix mayonnaise, sweet chili sauce, and honey together. This combination gives the chicken a creamy, sweet, and slightly spicy flavor. You can adjust the sauce to your liking. If you want more heat, add that sriracha again. For the full recipe, check the link provided. This dish truly packs a flavor punch! To make your chicken juicy and full of flavor, marinate it well. Start by mixing the chicken pieces with buttermilk in a bowl. The buttermilk tenderizes the meat and adds taste. Cover the bowl and place it in the fridge. I recommend marinating for at least 30 minutes. Longer is better, but 1-2 hours is great if you have the time. Next, we’ll mix the dry ingredients for the breading. In a separate bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. This mix gives the chicken a nice kick and a crispy texture. Good texture is key, so make sure all ingredients are well blended. You want every piece of chicken to get that flavorful coating. Frying is where the magic happens. Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). The oil needs to be hot to get that crispy crust. Avoid overcrowding the pan. Fry the chicken in batches, so they cook evenly. Each batch takes about 5-7 minutes. When they turn golden brown, they are ready. Use a slotted spoon to transfer the chicken to a paper towel-lined plate. This helps soak up extra oil. For the full recipe, check out the detailed instructions above! To get that perfect crunch, you need to pay attention to the frying. Here are some tips: - Use a heavy pot to retain heat better. - Keep the oil at 350°F (175°C) for crispiness. - Fry in small batches to avoid steaming. For frying oil, I recommend using vegetable oil. It has a high smoke point and is great for frying. Canola and peanut oil also work well. Want to spice things up? Here are some suggestions: - Add a bit of garlic powder for extra zest. - Try onion powder for depth. - Paprika gives a nice color and flavor. If you like it hot, adjust the cayenne pepper. Add more for heat or less for a milder kick. You control the spice! How you serve your Crispy Bang Bang Chicken can make it even better. Here are some ideas: - Serve it on a bed of rice or noodles for a hearty meal. - Try it with a side of fresh veggies for a nice crunch. - Pair it with a cold drink, like iced tea or lemonade. For a fun twist, serve the Bang Bang sauce on the side for dipping. It makes for a tasty experience. For the full recipe, check out the details above! {{image_2}} You can use shrimp or tofu instead of chicken. Both options taste great and add variety. - Shrimp: Use large shrimp, and cook them for about 3-5 minutes until they turn pink. - Tofu: Firm tofu works best. Cut it into cubes and fry for about 4-6 minutes until golden. Both options will soak up the flavors of the sauce well, making them just as tasty as chicken. The sauce is key to the dish’s flavor. You can switch it up for fun. - Spicy Mango Sauce: Mix mango puree with hot sauce for a fruity kick. - Peanut Sauce: Blend peanut butter with soy sauce and lime juice for a nutty twist. - Creamy Avocado Sauce: Mash ripe avocados with lime and garlic for a fresh touch. Feel free to combine sauces too! Try mixing the sweet chili sauce with the spicy mango sauce for a unique taste. You can easily make Crispy Bang Bang Chicken fit different diets. - Gluten-Free: Use gluten-free flour for the breading. Ensure the sauces are gluten-free as well. - Vegan: Substitute chicken with tofu or tempeh. Use vegan mayo for the sauce. These changes keep the dish delicious while meeting dietary needs. You can find the full recipe for Crispy Bang Bang Chicken to start your cooking adventure! To keep leftover crispy bang bang chicken fresh, store it in an airtight container. This helps lock in moisture and flavor. Place the chicken in the fridge within two hours of cooking. For best taste, eat it within three days. For the homemade bang bang sauce, store it separately. Use a clean jar or container to keep it fresh. The sauce stays good in the fridge for up to one week. Always make sure to label your containers with the date. For reheating chicken, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it loosely with foil. Heat for about 15 to 20 minutes. This method helps keep the chicken crispy. You can also use an air fryer. Set it to 375°F (190°C) and heat the chicken for about 5 to 7 minutes. Check it often to avoid overcooking. Yes, you can freeze crispy bang bang chicken. First, let it cool completely. Then, place the chicken in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. The chicken can last up to three months in the freezer. To thaw, move the chicken to the fridge overnight. For quick thawing, you can use the microwave. After thawing, reheat using the oven or air fryer to keep it crispy. Enjoy your delicious leftovers! Marinate the chicken for at least 30 minutes. This time allows the buttermilk to tenderize the meat and add flavor. For an even richer taste, try marinating for up to 2 hours. Don’t go too long, as the chicken can become mushy. Crispy Bang Bang Chicken pairs well with several sides. You can serve it with: - Steamed rice - Crispy coleslaw - Sweet potato fries - Garlic broccoli - A fresh garden salad These sides balance the rich flavors of the chicken and make a full meal. To make this dish lighter, you can swap a few ingredients. Try these tips: - Use skinless chicken breast for less fat. - Replace mayonnaise with Greek yogurt for a creamy texture. - Air fry the chicken instead of deep frying to cut calories. These changes keep the taste while lowering calories. To keep your chicken crispy, follow these tips: - Make sure the oil is hot enough before frying. Aim for 350°F (175°C). - Fry in small batches to avoid steaming. - After frying, place the chicken on a wire rack instead of a towel. This helps air circulate and keeps it crispy. These steps help you serve the best crispy chicken. For the full recipe, check out the earlier sections! This blog post provided a complete guide for making Crispy Bang Bang Chicken. We explored essential ingredients, marination, and frying techniques. I shared tips for achieving that perfect crispiness and suggested various sauces and sides. In closing, enjoy experimenting with different flavors and variations. Cooking is about finding what you love. Have fun with this recipe, and savor each bite of your delicious creation!

Crispy Bang Bang Chicken

Discover the delightful world of Crispy Bang Bang Chicken with this easy recipe that’s sure to impress! Learn how to achieve the perfect crispy texture with juicy chicken, coated in a blend of spices. This dish is not only packed with flavor but also customizable for different diets. Don’t miss out on the mouthwatering sauce that ties it all together!
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Ingredients
  

1 pound chicken breast, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil for frying

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon honey

1 teaspoon sriracha (optional for extra heat)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, combine the chicken pieces and buttermilk. Cover and let marinate for at least 30 minutes in the refrigerator.

    Prepare the Breading: In another bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

      Coat the Chicken: After marinating, remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

        Heat Oil: In a deep skillet or pot, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

          Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to absorb excess oil.

            Prepare the Bang Bang Sauce: In a small bowl, mix together the mayonnaise, sweet chili sauce, honey, and sriracha (if using) until smooth. Adjust seasoning to taste.

              Serve: Toss the crispy chicken pieces in the Bang Bang sauce until well coated. Alternatively, serve the sauce on the side for dipping.

                Garnish: Transfer the chicken to a serving platter. Sprinkle with sliced green onions and sesame seeds for a pop of color and flavor.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 servings