Crispy Bang Bang Chicken

$- 1 lb boneless, skinless chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon black pepper - 1 teaspoon salt - 1/2 cup mayonnaise - 1/4 cup sweet chili sauce - 1 tablespoon sriracha - 1 tablespoon honey - 2 green onions, finely chopped - Sesame seeds The main ingredients create a juicy, tender chicken. The buttermilk makes the chicken moist and flavorful. The flour and cornstarch mix gives it that perfect crunch. The seasonings pack a punch. Garlic powder and onion powder bring depth. Paprika adds color and mild spice. The sauce is where the magic happens. Mayonnaise, sweet chili sauce, sriracha, and honey make a creamy, spicy blend. Garnishing with green onions and sesame seeds adds a fresh look. It also boosts the flavor. For the full recipe, check out the details provided. You will love how simple yet tasty this dish is! First, take your chicken thighs and place them in a medium bowl. Pour in 1 cup of buttermilk. This step is key. Buttermilk helps make the chicken nice and tender. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 1 hour. You can even leave it overnight for more flavor. Now, grab a large bowl. In this bowl, mix together these ingredients: - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon black pepper - 1 teaspoon salt Whisk these together until it looks even. This mixture is your breading. Heat up 1 cup of vegetable oil in a large skillet or deep frying pan. You want it to be hot, around medium-high heat. Test the oil by dropping a small bit of breading in. If it sizzles, it’s ready. Take the marinated chicken out of the fridge. Shake off any extra buttermilk. Dredge each piece in the flour mixture. Make sure each piece is well coated. Carefully place the breaded chicken into the hot oil. Cook each piece for about 5-7 minutes per side. Look for a golden brown color. It should be cooked through and reach an internal temperature of 165°F (75°C). Once done, drain the chicken on a plate lined with paper towels. This helps remove extra oil. Your crispy bang bang chicken is almost ready! For the full recipe, check out the main article. Marinating the chicken is key. It makes the chicken juicy and flavorful. I like to use buttermilk, as it adds a nice tang. Allow the chicken to soak for at least one hour. You can even leave it overnight for more flavor. For a super crispy coating, try the double coating technique. First, coat the chicken in the flour mix. Then dip it back in the buttermilk and coat it again. This extra layer gives a thicker crunch. Keeping the oil at the right temperature is crucial. If the oil is too hot, the chicken burns quickly. If it's too cool, the chicken soaks up oil. Aim for about 350°F (175°C). You can test it by dropping a small piece of breading in the oil. If it sizzles, it’s ready. Batch frying helps ensure crispiness. Fry only a few pieces at a time. This keeps the oil temperature steady and allows each piece to cook evenly. Don’t overcrowd the pan; give each piece space to fry properly. Adjusting sriracha in the bang bang sauce is simple. If you want it spicier, add more sriracha. If you prefer it milder, use less. Taste as you go to find your perfect balance. For a smooth sauce, whisk the ingredients well. Mix the mayonnaise, sweet chili sauce, sriracha, and honey until there are no lumps. If the sauce seems thick, add a splash of water or lime juice to thin it out. You can find the full recipe for Crispy Bang Bang Chicken above. Enjoy these tips and make your dish shine! {{image_2}} You can switch chicken thighs for chicken breasts. Chicken breasts are leaner and still tasty. Just remember, they cook faster. Keep an eye on them to avoid dryness. If you want a vegetarian option, use tofu. Firm tofu works best for this recipe. Press the tofu to remove excess moisture. Cut it into bite-sized pieces. You will still get that crispy coating and flavor. Adding spices can change the flavor of the breading. Try cayenne for heat or Italian seasoning for a herb twist. You can also use smoked paprika for a richer taste. In the bang bang sauce, you can mix in extra flavors. Try adding lime juice for a zesty kick. You can also use garlic or ginger for added depth. Adjust the sriracha to get your preferred spice level. Crispy Bang Bang Chicken pairs well with sides like rice or salad. Rice adds a nice base and soaks up the sauce. A fresh salad adds crunch and balances the meal. You can serve it as an appetizer or a main dish. For an appetizer, serve smaller pieces on a platter. Guests can dip them in the bang bang sauce. For a main course, add sides and present it on a large plate. Check out the Full Recipe for more details! To keep your crispy chicken fresh, store it right. First, let the chicken cool. Then place it in an airtight container. This keeps moisture out and preserves flavor. Glass or plastic containers work well. You can also use a zip-top bag. Make sure to remove as much air as you can. Store it in the fridge for up to three days. To enjoy that crispy texture again, reheating is key. The oven is your best friend here. Preheat it to 375°F (190°C). Place the chicken on a baking sheet. Heat it for about 10-15 minutes. This will help regain that crunch. If you use a microwave, the chicken may turn soggy. If you must use a microwave, place a paper towel under the chicken. This helps absorb some moisture. Want to save some crispy bang bang chicken for later? Freezing is a great choice. First, let the chicken cool completely. Wrap each piece in plastic wrap or foil. Then place them in a freezer-safe bag or container. This keeps the chicken fresh for up to three months. When you’re ready to eat, thaw it in the fridge overnight. For quick thawing, you can use the microwave. Just be careful not to cook it in the microwave. You can marinate the chicken for at least 1 hour. I often recommend marinating overnight for the best flavor. The longer you let it sit, the more tender and juicy the chicken becomes. This extra time allows the buttermilk to work its magic, breaking down proteins and adding flavor. Yes, you can make bang bang sauce in advance. Store it in an airtight container in the fridge. It can last for about a week. Just give it a good stir before using. Making it ahead saves time on cooking day and allows the flavors to blend nicely. If you don’t have buttermilk, you can use milk with vinegar or lemon juice. Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This creates a similar tangy taste and texture. You can bake crispy bang bang chicken, but it might not be as crunchy. Preheat your oven to 400°F (200°C). Bake the breaded chicken on a lined baking sheet for about 20-25 minutes. Flip halfway through for even cooking. Spray with cooking oil for better crispiness. Try it if you want a healthier option! Crispy Bang Bang Chicken is simple and fun to make. You start by marinating chicken thighs in buttermilk to add flavor. Then, you coat the chicken with a tasty breading. Fry it until golden brown for that perfect crunch. Remember to adjust the sauce to fit your taste. This dish works well with various proteins and spices. Enjoying leftovers is just as good when stored and reheated correctly. Follow these steps, and you’ll have a meal everyone will love!$

Elevate your dinner game with Crispy Bang Bang Chicken, the perfect blend of juicy chicken and a crunchy coating that’s bursting with flavor. Discover easy-to-follow steps and expert tips to create this irresistible dish at home. Whether you’re cooking for family or impressing guests, this recipe is a must-try. Click through now to explore the full recipe and make your meal unforgettable!

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Ingredients

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon salt

1 cup vegetable oil (for frying)

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon honey

2 green onions, finely chopped (for garnish)

Sesame seeds (for garnish)

Instructions

Marinate the Chicken: In a medium bowl, place the chicken thighs and pour in the buttermilk. Cover and refrigerate for at least 1 hour (or up to overnight). This step helps tenderize the chicken and keeps it juicy.

Prepare the Breading: In a large bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and salt. Whisk until well combined.

Heat the Oil: In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat. It’s ready when a small amount of breading dropped into the oil sizzles immediately.

Coat the Chicken: Remove the chicken from the buttermilk, shaking off any excess. Dredge each piece of chicken in the flour mixture, ensuring it is well coated.

Fry the Chicken: Carefully place the breaded chicken thighs into the hot oil. Cook in batches for about 5-7 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F / 75°C). Drain on a paper towel-lined plate.

Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Adjust the sriracha to your preferred spice level.

Serve the Chicken: Toss the crispy chicken pieces in the bang bang sauce until well coated. Alternatively, you can drizzle the sauce over the chicken on a serving plate.

Garnish and Enjoy: Sprinkle chopped green onions and sesame seeds over the chicken before serving.

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

- Presentation Tips: Serve the Crispy Bang Bang Chicken on a platter lined with lettuce leaves for a fresh look, and add a small bowl of extra bang bang sauce on the side for dipping.