Crispy fried chicken in a sweet chili mayo made with minimal ingredients! This quick and easy bang bang chicken is great as a main dish for busy weeknight meals, as an appetizer or as party food! Ready in 30 minutes.
Dice chicken thighs into 1.5-inch-wide pieces. Then transfer chicken 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 corn starch mixture until coated. Shake off any excess. Transfer coated chicken to a baking sheet lined with parchment paper.
In a large pan (about 10-inches wide) 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.
Then transfer cooked chicken to a wire rack or a paper towel-lined plate to remove excess oil.
Transfer chicken to a large bowl. Pour sauce over top. Toss to mix. Finally garnish with green onions. Enjoy while hot and crispy!
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