Bang Bang Chicken
Ingredients
- • 600 g chicken breast
- • 120 g cornstarch
- • 60 g all-purpose flour
- • 2 item eggs
- • 120 ml buttermilk
- • 500 ml vegetable oil for frying
- • 120 g mayonnaise
- • 60 ml sweet chili sauce
- • 15 ml sriracha sauce
- • 15 ml honey
- • 10 ml rice vinegar
- • 2 cloves garlic
- • 200 g iceberg lettuce
- • 3 item green onions
- • 10 g sesame seeds
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Cut chicken breasts into bite-sized pieces, about 1-inch cubes. Season with salt and pepper.
- 2
In a bowl, whisk together eggs and buttermilk. In another bowl, combine cornstarch and flour.
- 3
Dip chicken pieces in the egg mixture, then coat thoroughly in the cornstarch-flour mixture. Set aside on a plate.
- 4
Heat vegetable oil in a deep pan or wok to 350°F (175°C).
- 5
While oil heats, prepare the bang bang sauce: mince garlic and mix with mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Whisk until smooth.
- 6
Fry chicken pieces in batches for 3-4 minutes until golden brown and crispy. Don't overcrowd the pan.
- 7
Remove chicken with a slotted spoon and drain on paper towels.
- 8
Shred lettuce and place on serving plates. Slice green onions thinly.
- 9
Toss the fried chicken pieces in the bang bang sauce until well coated.
- 10
Serve immediately over shredded lettuce, garnish with sliced green onions and sesame seeds.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect bang bang chicken is maintaining oil temperature at exactly 350°F - too hot and the coating burns before the chicken cooks through, too cool and it becomes greasy. For a lighter version, try air frying at 400°F for 12-15 minutes, shaking halfway through."
