Name: Bang Bang Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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To make the sauce, whisk together all of the sauce ingredients in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium high heat.

Season the chicken with house seasoning.

In a large bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha and house seasoning.

Pour Panko into a shallow dish (such as a pie plate).

Working one at a time, dip chicken into buttermilk mixture, then coat in Panko, pressing the crumbs to the chicken.

Working in batches, add chicken to the skillet being careful not to crowd the pan.

Cook for 2-3 minutes or until golden and crispy and internal temperature is 165 degrees.

Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Pound Chicken for Even Cooking 🔨
Pound chicken breasts to uniform ¾-inch thickness to ensure even cooking throughout and prevent dry edges while centers remain undercooked.
Double Dredge for Extra Crispiness ✨
Dip breaded chicken back into buttermilk, then coat again with panko mixture to create an ultra-crispy, crunchy exterior that holds up to the sauce.
Rest Oil Before Frying 🛢️
Heat oil to exactly 350°F (use a thermometer) and let it stabilize for 2 minutes before frying to achieve golden, crispy coating without greasy results.
Balance Sauce Components Perfectly 🍯
Mix sriracha and honey in a 1:1 ratio, then adjust with mayo and sweet chili sauce to achieve the ideal balance of heat, sweetness, and creamy texture for your palate.
Add Sauce at Service Time 🎯
Toss chicken with sauce just before serving rather than dressing early, which keeps the coating crispy and prevents sogginess while maximizing flavor impact.