Bang Bang Chicken Appetizer (Print-Friendly Version)

Tender fried chicken meets a creamy, spicy sauce—perfect for sharing at parties or casual gatherings.

# What You’ll Need to Make This:

→ Bang Bang Sauce

01 - 120 ml mayonnaise
02 - 60 ml chili-garlic sauce
03 - 10 ml sriracha
04 - 15 ml honey
05 - 5 ml cayenne pepper or smoked paprika
06 - 5 ml lemon juice
07 - Salt and black pepper, to taste

→ Chicken

08 - 450 g chicken breast, cut into bite-sized pieces
09 - 120 ml buttermilk or milk
10 - 95 g cornstarch
11 - 15 ml cayenne pepper or smoked paprika
12 - Salt and black pepper, to taste
13 - Vegetable oil, for deep frying

→ Garnish

14 - Fresh parsley, finely chopped
15 - Crushed chili flakes

# How to Prepare:

01 - In a small bowl, whisk together the mayonnaise, chili-garlic sauce, sriracha, honey, cayenne pepper or smoked paprika, lemon juice, and a pinch of salt and black pepper until smooth. Cover and refrigerate until needed, or set aside for immediate use.
02 - Pour 5 cm of vegetable oil into a wide, heavy-based pot. Heat the oil to 190°C. Use a food thermometer to monitor the temperature, or drop a small amount of flour into the oil—if it sizzles instantly, the oil is ready.
03 - Place chicken pieces and buttermilk in a large bowl, tossing to ensure all pieces are coated. Allow to soak for a few minutes while the oil heats.
04 - In a separate bowl, mix cornstarch with cayenne pepper or smoked paprika, and season with salt and black pepper. Remove chicken from the buttermilk, shaking off excess, then thoroughly coat each piece in the seasoned cornstarch mixture.
05 - Working in batches, carefully lower the coated chicken pieces into the hot oil. Fry for 2–3 minutes per side until golden brown and fully cooked. Use a slotted spoon to transfer the chicken to a paper-towel-lined plate to drain excess oil.
06 - In a large bowl, toss the hot fried chicken with the prepared bang bang sauce until evenly coated. Arrange on a serving platter and sprinkle with fresh chopped parsley and chili flakes before serving.

# Extra Tips:

01 - For a milder dish, replace cayenne pepper with smoked paprika or use half of each.
02 - Ensure oil remains at a steady high temperature to achieve crisp, golden results and prevent greasy chicken.

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