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Description
Crispy chicken thighs coated in a spicy and sweet bang bang sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped green onions, for garnish
Instructions
- In a bowl, marinate chicken pieces in buttermilk for at least 30 minutes.
- In another bowl, combine cornstarch, salt, and pepper.
- Dredge each chicken piece in the cornstarch mixture, ensuring it’s fully coated.
- Heat oil in a large skillet over medium-high heat.
- Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per side.
- Remove chicken and place on a wire rack to drain excess oil.
- In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder.
- Pour the bang bang sauce over the fried chicken and toss to coat evenly.
- Garnish with chopped green onions and serve immediately.
Notes
- For extra crispy chicken, double dredge the chicken in the cornstarch mixture.
- Adjust the amount of sriracha to your preferred level of spiciness.
- Serve over rice or noodles for a complete meal.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg