BANG BANG CHICKEN | HOW TO MAKE BANG BANG CHICKEN | CRISPY BANG BANG CHICKEN

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber without losing crunch.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup + hot sauce

Homemade options can reduce sugar content.

sriracha

🥗Healthier: hot sauce

💰Cheaper: red pepper flakes

Hot sauce can provide similar heat with less cost.

Cut chicken breast fillets into small cubes and marinate with salt, white pepper powder, milk, and whisked eggs. Keep aside for around 30 mins.

Prepare the sauce by mixing together sweet chilli sauce, sriracha sauce, honey, and mayonnaise.

For the dry batter, mix together all purpose flour, corn flour, salt, and black pepper powder, then set aside.

Remove half the marinated chicken pieces without any extra marinade and add to the dry batter. Mix well to coat the chicken pieces totally with the dry batter.

Heat oil in a pan/kadhai and drop the battered chicken pieces into the oil on medium heat. Don’t stir for 1 minute.

Fry on medium heat for another 5–6 mins till golden. Fry the rest in batches.

Take a wok and heat the sesame oil. Now add the prepared sauce and cook on low heat for a minute.

Add the fried chicken pieces and stir & mix.

Add the sesame seeds and the sriracha sauce. Stir fry on high heat for a minute to coat the chicken.

Lastly, add the red chilli flakes, sesame seeds, and spring onion greens. Stir fry on high heat for a minute.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens