Bang Bang Chicken. Crispy fried tender chicken coated in a delicious, sweet chili mayo made of simple ingredients! It's finger licking good! Ready in 30 minutes!
First dice chicken thighs into 1.5-inch-wide bite-size pieces. Then transfer chicken pieces into a large bowl.
To your large bowl of diced chicken, add buttermilk. Let chicken tenderize in buttermilk for 10-12 minutes.
Meanwhile in a small bowl, combine Sauce ingredients. Set aside.
In a medium bowl, combine cornstarch, salt, garlic powder and black pepper.
Dredge each piece of chicken into the cornstarch mixture until coated. Shake off any excess. Transfer coated chicken to a baking sheet lined with parchment paper.
In a large skillet (10-inch) on medium heat, add vegetable oil or any neutral cooking oil. Once oil is hot, fry coated chicken in 2-3 batches until golden and crispy on both sides, about 3-4 minutes per side. Do not overcrowd or overcook. For chicken to be safely consumed, it should reach an internal temperature of 165 F with a digital thermometer.
Transfer deep-fried chicken to a wire rack or a paper towel-lined plate to remove excess oil.
Transfer crispy chicken to a large bowl. Pour sauce over top. Toss to mix.
Garnish with green onions. Enjoy while hot and crispy!
Notes
Can I air fry the chicken?
Yes, but like most air-fried chicken recipes you will have to adjust your expectations compared to the deep-fried version. To air fry, please follow these instructions:When coating the chicken, make sure to shake off any excess starch. Any excess will make the chicken a bit too crunchy. Lightly spray the air fryer basket with enough neutral oil. Place coated chicken in a single layer with enough space around each piece. Do not overcrowd the air fryer basket or you won't have crispy chicken. Spray enough oil over the chicken pieces. Air fry at 400 F for 11-14 minutes until golden brown. Make sure to check in at every minute as this ranges between air fryer brands. No need to flip halfway.
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