Ingredients
Scale
For the Nuggets:
- 1 lb boneless, skinless chicken breast, cut into 1–2 inch pieces
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- ¾ cup cornstarch or all-purpose flour
- ½ cup breadcrumbs (panko preferred for crunch)
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- Oil for frying or spray for baking
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp Sriracha (adjust for heat)
- 1 tsp honey (optional, for added sweetness)
- 1 tsp rice vinegar or lime juice
Instructions
1️⃣ Marinate Chicken – Soak chicken pieces in buttermilk for 20 minutes (or overnight).
2️⃣ Bread the Nuggets – Coat chicken in a seasoned flour and breadcrumb mix.
3️⃣ Cook –
• Bake: 425°F (220°C) for 18–20 min, flip halfway.
• Fry: 3–4 min per side in hot oil.
• Air Fry: 400°F (200°C) for 12–14 min, flipping once.
4️⃣ Make the Sauce – Mix mayo, chili sauce, Sriracha, vinegar/lime juice, and honey.
5️⃣ Toss & Serve – Coat warm nuggets in sauce or serve sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/ Main
- Method: Baked / Fried / Air-Fried
- Cuisine: American-Asian Fusion