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The star of the show in Crispy Bang Bang Chicken is, of course, the chicken itself. For this recipe, boneless, skinless chicken breasts are the preferred choice. This cut of meat is not only convenient but also ensures a tender and juicy outcome. The absence of bones means that the chicken cooks evenly and is easy to handle, making it a practical option for both cooking and eating.

Crispy Bang Bang Chicken

Indulge in the deliciousness of Crispy Bang Bang Chicken! This easy-to-follow recipe features tender chicken pieces marinated in a zesty buttermilk blend, coated perfectly for that golden crunch. Paired with a creamy, spicy Bang Bang sauce made from mayonnaise, sweet chili, and sriracha, every bite is packed with flavor. Ideal for gatherings, parties, or a cozy dinner at home. Serve hot and enjoy with your favorite sides!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon black pepper

1 cup all-purpose flour

1/2 cup cornstarch

2 teaspoons baking powder

Vegetable oil for frying

1/2 cup mayonnaise

3 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon honey

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, and black pepper. Add the chicken pieces, ensuring they are well-coated, and let them marinate for at least 1 hour in the refrigerator (or overnight for more flavor).

    Prepare the Breading: In a separate bowl, mix the all-purpose flour, cornstarch, and baking powder. This will create a crispy coating for the chicken.

      Heat the Oil: In a deep skillet or fryer, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

        Bread the Chicken: Remove the marinated chicken from the refrigerator. Take each piece of chicken and dredge it in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

          Fry the Chicken: Carefully add the breaded 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 remove the chicken and place it on a paper towel-lined plate to drain excess oil.

            Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Taste and adjust the seasoning if needed.

              Serve: Spread the crispy chicken on a serving platter. Drizzle the Bang Bang sauce generously over the top or serve it on the side as a dipping sauce. Garnish with chopped green onions and sesame seeds.

                Enjoy: Serve the Crispy Bang Bang Chicken hot, paired with your favorite sides like rice or a fresh salad.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4