Description
A flavorful and spicy fried chicken tossed in a creamy and tangy bang bang sauce, perfect for lunch or dinner.
Ingredients
1/2 cup mayonnaise
1/4 cup chili-garlic sauce
2 teaspoons sriracha
1 tablespoon honey
1 teaspoon cayenne or smoked paprika
1 teaspoon lemon juice
Salt and pepper to taste
1 pound chicken breast, chopped into bite-sized pieces
1/2 cup buttermilk or milk
3/4 cup cornstarch
1 tablespoon cayenne pepper or smoked paprika
Vegetable oil for frying
Fresh chopped parsley
Spicy chili flakes
Instructions
In a bowl, whisk together mayonnaise, chili-garlic sauce, sriracha, honey, cayenne or smoked paprika, lemon juice, salt, and pepper to create the sauce. Refrigerate until ready to use.
Heat vegetable oil in a pot to 375°F (190°C).
While the oil is heating, soak the chicken pieces in buttermilk or milk.
In a separate bowl, mix together cornstarch, cayenne or smoked paprika, salt, and pepper.
Coat the chicken pieces thoroughly with the cornstarch mixture.
Fry the chicken pieces for 2 to 3 minutes on each side until golden brown and fully cooked. Drain on paper towels.
Toss the fried chicken in the prepared sauce until evenly coated.
Garnish with fresh chopped parsley and spicy chili flakes before serving.
Notes
Use smoked paprika as a mild substitution for cayenne if desired.
Ensure the oil is hot enough so the chicken crisps properly.
Adjust honey for sweetness balance.
Serve with steamed rice or as a spicy appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch or Dinner
- Method: Frying
- Cuisine: American Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7
- Sodium: 750
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 1
- Protein: 35
- Cholesterol: 90