Go Back

Bang Bang Chicken Bites

These crispy, sweet-spicy chicken bites are sure to impress, featuring a buttermilk marinade and a flavorful bang bang sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast, cut into 1-inch pieces
  • ½ cup buttermilk Can substitute with milk and lemon juice.
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Oil for frying (vegetable or peanut oil)
For the Bang Bang Sauce
  • ¼ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • 1 teaspoon lime juice

Method
 

Preparation
  1. Cut the chicken breast into roughly one-inch pieces.
  2. Place the chicken in a bowl and pour the buttermilk over it, ensuring every piece is coated. Let it marinate for at least 20 minutes.
  3. In a shallow dish, whisk together flour, paprika, garlic powder, salt, and black pepper.
  4. Remove each chicken piece from the buttermilk, letting excess drip off, then dredge in the flour mixture. Press flour firmly onto the chicken. For extra crunch, double coat the pieces.
  5. Let the coated chicken rest for about five minutes.
Cooking
  1. Heat about half an inch of oil in a heavy skillet over medium-high until it reaches around 350°F.
  2. Carefully lower the chicken into the hot oil in a single layer. Fry each batch for 2-3 minutes per side until golden brown.
  3. Transfer finished pieces to a wire rack to preserve their crunch.
Making the Sauce
  1. While the chicken fries, whisk together mayonnaise, sweet chili sauce, hot sauce, honey, and lime juice in a bowl.
Serving
  1. Once the chicken is fried, add it to the bowl with the bang bang sauce and toss gently to coat.
  2. Serve immediately while hot and crispy.

Notes

Double dip for maximum crunch, watch your oil temperature, and fry in small batches to avoid sogginess. Store leftovers in an airtight container in the fridge for up to three days.