Recipe Background
Bang-Bang Chicken: A spicy, crispy dish perfect for bonding at lunch.
In the whirlwind of setting up my first real office job, I found camaraderie over a humble shared lunch table. I remember the exact moment I became the 'lunch guy'—that fateful day I brought in homemade Bang-Bang Chicken. Armed with sweet chili sauce and a slightly dangerous amount of hot sauce, this dish quickly became my claim to fame among colleagues eager to swap their store-bought meals for something with a kick. The realization that smoked paprika can bring an extra layer of flavor hit me like a revelation, as did the importance of whisking the buttermilk and egg thoroughly for the smoothest batter.
Our office kitchen was a makeshift space where flavors mingled with the sights and sounds of our daily hustle. Sweet honey and bold garlic powder invited curiosity, while crunchy panko breadcrumbs sealed the deal, adding that perfect texture. Fellow office workers quickly hovered, drawn in by the aroma wafting through our shared space. There, amid the bustle of pending deadlines and clattering keyboards, I discovered the joy of creating something memorable out of everyday ingredients. A friendly tip from our office chef taught me the trick of using a neutral oil and keeping a keen eye on its temperature, ensuring each batch fried to crispy perfection.
This dish was more than a culinary hit; it was a bonding experience. Swapping stories and sharing recipes, each meal moment of the day became a highlight, woven into the fabric of our working lives. To this day, every time I drizzle that sauce over crispy, fried perfection, I'm taken back to that vibrant office kitchen and the friendships that grew along with my cooking confidence.
Ingredients
For the sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon hot sauce
- 2 tablespoons honey
- salt to taste
- pepper to taste
For the chicken:
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon hot sauce
- 1 large egg
- 1 cup buttermilk
- 4 chicken breasts boneless and skinless cut into strips
- 1 cup panko breadcrumbs
- neutral oil to taste
Directions
- In a small bowl, combine the mayonnaise, the sweet chili sauce, the hot sauce, the honey, the extra salt, and the extra pepper.
- Cover and refrigerate until ready to serve.
- In a medium mixing bowl, combine the flour, the cornstarch, the garlic powder, the smoked paprika, the remaining salt, and the remaining pepper.
- To the same bowl, add the hot sauce, egg, and buttermilk.
- Whisk until a smooth batter forms.
- Toss the chicken strips in the batter and set them aside.
- In a separate mixing bowl, add the panko.
- Heat about 1/2 inch of the oil in a deep skillet over medium-high heat, monitoring the oil temperature carefully to ensure it stays around 350 degrees F through the frying process.
- Place the battered chicken strips in the breadcrumbs one at a time until well-coated.
- Carefully place in the oil and fry on both sides until crispy and cooked through, about 3 minutes.
- Place the fried chicken on a paper towel to absorb the excess moisture.
- Repeat in batches until you have fried all of the chicken pieces.
- Drizzle the sauce over the fried chicken and serve with the extra sauce for dipping.
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