Description
Delicious bang bang chicken sandwiches with crispy chicken, creamy slaw, and a spicy sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (halved into cutlets)
- 1 cup buttermilk (or 3/4 cup milk + 1 tbsp hot sauce)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar or lime juice
- 1 1/2 cups shredded cabbage
- 1/4 cup shredded carrots
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons mayo or Greek yogurt
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- 4 brioche or sandwich buns
- Butter for toasting buns
- Extra cilantro and green onions (optional garnish)
Instructions
- Combine buttermilk, salt, garlic powder, smoked paprika, and pepper in a bowl. Add chicken and marinate in the fridge for at least 30 minutes.
- In a small bowl, mix mayo, sweet chili sauce, sriracha, honey, and vinegar to make the bang bang sauce. Set aside.
- In a separate bowl, combine shredded cabbage, carrots, green onions, cilantro, yogurt or mayo, and vinegar. Add salt and pepper to taste and let it sit.
- In a shallow dish, mix flour and cornstarch. Dredge marinated chicken, pressing the coating firmly for crispiness.
- Heat oil to 350°F in a deep skillet or Dutch oven. Fry chicken for 3–5 minutes per side until golden and fully cooked.
- Toast buttered buns until golden to prevent sogginess.
- Assemble the sandwich: spread sauce on the bun, layer with chicken, slaw, more sauce, garnish, and top bun. Serve hot.
Notes
- For a spicier kick, adjust the amount of sriracha in the sauce.
- Letting the slaw sit for a while enhances the flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg