Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts or chicken thighs
- 1 large egg, beaten
- 1⅓ cup buttermilk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon white pepper
- ⅔ cup all-purpose flour
- ½ cup cornstarch
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Sauce
- ¾ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the Chicken: Cut the chicken breasts or thighs into bite-sized pieces for even cooking and easy dipping.
- Prepare the Batter: In a mixing bowl, whisk together the beaten egg and buttermilk until combined. Add garlic powder, chili powder, white pepper, salt, and black pepper to the mixture. Gradually whisk in the all-purpose flour and cornstarch until a smooth batter forms.
- Prepare the Breadcrumbs: Place the panko breadcrumbs in a separate bowl for coating the chicken after dipping in the batter.
- Bread the Chicken: Dip each chicken piece into the buttermilk batter, ensuring it is evenly coated, then allow excess batter to drip off. Roll each battered piece in the panko breadcrumbs, pressing lightly so the crumbs adhere well. Set the breaded chicken aside.
- Heat the Oil: In a deep pan, heat about 2 inches of vegetable oil over medium-high heat to 350˚F (175˚C), suitable for deep frying.
- Fry the Chicken: Carefully add some chicken pieces to the hot oil without overcrowding the pan. Fry for 5 to 7 minutes or until the chicken is golden brown, crispy, and cooked through.
- Drain the Chicken: Using a slotted spoon, remove the fried chicken pieces from the oil and place them on paper towels to drain excess oil. Repeat the frying process for all chicken pieces.
- Make the Sauce: In a bowl, combine mayonnaise, sweet chili sauce, honey, rice vinegar, garlic powder, and crushed red pepper flakes. Season with salt and freshly ground black pepper to taste. Whisk everything until smooth and well blended. Adjust seasoning if necessary.
- Serve: Transfer the crispy fried chicken to a serving platter and garnish with chopped green onions if desired. Serve with the Bang Bang sauce on the side or drizzled over the chicken for a spicy, creamy finish.
Notes
- Maintain the oil temperature at 350˚F for crispy, non-greasy chicken.
- Use chicken thighs for juicier meat; chicken breasts provide leaner bites.
- Panko breadcrumbs provide extra crunch; regular breadcrumbs can be used but results will differ.
- Adjust the crushed red pepper flakes in the sauce to control spiciness.
- Serve immediately for the best crispy texture.
- Can be paired with steamed rice, slaw, or noodles for a fuller meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
