Instructions
Step 1: In a bowl, marinate the chicken pieces in buttermilk for at least 30 minutes (up to overnight) in the refrigerator.
Step 2: In a shallow dish, combine cornstarch, salt, and pepper. Remove chicken from marinade and dredge each piece in the cornstarch mixture, coating evenly.
Step 3: Heat about 1 inch of oil in a deep skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 4–5 minutes per batch. Transfer to a paper towel-lined plate to drain.
Step 4: In a separate bowl, mix together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth.
Step 5: Toss the crispy chicken in the Bang Bang sauce until evenly coated.
Step 6: Serve over a bed of rice or in lettuce cups, and garnish with chopped green onions or parsley.
Storage Information
Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for best texture. Store the sauce separately if possible to maintain crispiness. Not recommended for freezing once sauced.
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