Description
A crispy and spicy Bang Bang Chicken Sandwich featuring buttermilk-marinated fried chicken breasts coated in a seasoned flour and cornstarch mixture. Topped with a creamy, sweet, and spicy bang bang sauce, fresh shredded lettuce, red cabbage, and green onions, all sandwiched between toasted buns. Perfect for a flavorful and satisfying main course.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating and Frying
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
Assembly
- 2 sandwich buns
- 1/2 cup shredded lettuce
- 1/4 cup thinly sliced red cabbage
- 1 tablespoon chopped green onions
Instructions
- Prep the Chicken: Pound the chicken breasts to an even thickness and cut each in half to create sandwich-sized portions. This ensures even cooking and perfect sandwich fit.
- Marinate: In a bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces to the marinade and refrigerate for at least 30 minutes to tenderize and flavor the meat.
- Prepare the Coating: In another bowl, mix the all-purpose flour and cornstarch evenly. This combination provides a light and crispy coating for the chicken.
- Heat Oil: Heat vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Proper oil temperature is crucial for crispy, non-greasy frying.
- Coat and Fry: Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour and cornstarch mixture. Fry the chicken in the hot oil, about 4-5 minutes per side, until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and honey. Stir until smooth and well blended for a creamy, spicy-sweet sauce.
- Toast Buns: Optionally toast the sandwich buns until lightly browned and crisp to add texture and flavor.
- Assemble Sandwiches: Spread bang bang sauce on both the top and bottom buns. Place the fried chicken on the bottom half, and top with shredded lettuce, thinly sliced red cabbage, and chopped green onions. Cap with the top bun and serve immediately for the best taste and texture.
Notes
- Adjust the spice level by increasing or decreasing the amount of sriracha according to your preference.
- For a lighter version of the sandwich, you can opt to bake or air-fry the chicken instead of frying it.
- Adding pickles or avocado slices can introduce extra flavor and texture to the sandwich.
