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Crispy Bang Bang Chicken is a dish that has captured the hearts and taste buds of food lovers around the globe. Originating from Asian cuisine, this dish features tender, juicy chicken enveloped in a crispy coating, all brought together by a signature sauce that balances sweetness and spice. The appeal of Bang Bang Chicken lies not only in its delightful crunch but also in the explosion of flavors that occur when the crispy chicken meets the creamy and tangy sauce. This recipe is perfect for those looking to impress at dinner parties or simply enjoy a delicious meal at home.

Crispy Bang Bang Chicken

Discover the irresistible Crispy Bang Bang Chicken that's perfect for any occasion! This Asian-inspired dish features tender, juicy chicken coated in a crunchy panko layer, complemented by a creamy and zesty Bang Bang sauce. Easy to make and packed with flavor, it's sure to impress family and friends. Whether for a weeknight dinner or festive gathering, this recipe is a must-try! #CrispyBangBangChicken #ChickenRecipe #Foodie #Yummy #DinnerIdeas #AsianCuisine #HomeCooking
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

Oil for frying (vegetable, canola, or peanut oil)

½ cup mayonnaise

¼ cup sweet chili sauce

1 tablespoon sriracha (adjust for spice preference)

1 tablespoon honey

1 tablespoon lime juice

Sliced green onions and sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a large bowl, add the chicken thighs and toss them with buttermilk. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor and tenderness.

    Prepare the Coating: In another bowl, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to ensure an even distribution of spices.

      Heat the Oil: In a large skillet or deep fryer, heat about 2 inches of oil over medium-high heat (around 350°F/175°C). You can test the oil by dropping a small piece of batter in; it should sizzle immediately.

        Coat the Chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, then dip it back into the buttermilk, and finally coat it with the panko mixture, pressing down to adhere well.

          Fry the Chicken: Once the oil is hot, carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and crispy. Cook in batches as needed.

            Drain and Rest: Once cooked, transfer the crispy chicken to a plate lined with paper towels to drain any excess oil. Let them sit for a couple of minutes.

              Make the Bang Bang Sauce: In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Adjust the heat by adding more sriracha if desired.

                Serve: Toss the crispy chicken pieces in the Bang Bang sauce until well coated, or serve the sauce drizzled over the chicken. Garnish with sliced green onions and sesame seeds for added flavor and presentation.

                  Prep Time: 20 mins | Total Time: 1 hr 30mins | Servings: 4