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A crispy fried chicken sandwich coated in creamy orange sauce on a toasted brioche bun with green slaw.
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Spicy Bang Bang Chicken Sandwich

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 720kcal

Ingredients

  • 2 large boneless skinless chicken breasts, halved horizontally to create 4 cutlets
  • 1 cup buttermil k
  • 1 tablespoon Louisiana -style hot sauce
  • 1 cup all -purpose flour
  • 1/2 cup cornstarc h
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • Neutral oil for shallow frying
  • 1/2 cup mayonnais e
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon Srirach a
  • 1 teaspoon hone y
  • 4 brioche buns , split
  • 1 cup shredded green cabbage
  • 1 tablespoon apple cider vinegar

Instructions

  • Prepare the Bang Bang sauce by whisking together the mayonnaise, sweet chili sauce, Sriracha, and honey in a medium bowl. Set aside.
  • In a shallow bowl, whisk the buttermilk and hot sauce. Submerge the chicken cutlets and allow to marinate for 10 minutes.
  • In a separate wide container, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  • Heat 1/2 inch of oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
  • Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to create a craggy crust.
  • Fry the chicken for 4 to 5 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
  • In a small bowl, toss the shredded cabbage with apple cider vinegar and a pinch of salt.
  • Lightly toast the brioche buns. Coat each fried chicken piece in the Bang Bang sauce.
  • Assemble by placing the sauced chicken on the bottom bun, topping with the slaw, and finishing with the top bun.