Description

This Bang Bang Chicken Sandwich features crispy, juicy chicken cutlets coated in a flavorful batter, topped with a spicy and sweet bang bang sauce, fresh lettuce or cabbage, and optional pickles or cucumber all nestled in a toasted bun. Inspired by Asian flavors with an American twist, it’s perfect for a satisfying main meal with a kick.

Ingredients

Scale

For the chicken:

2 boneless, skinless chicken breasts (sliced into cutlets or pounded thin)
1/2 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
Vegetable oil for frying

For the bang bang sauce:

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (or to taste)
1 teaspoon honey or sugar
1 teaspoon lime juice

For assembling:

4 sandwich buns (toasted)
Shredded lettuce or cabbage
Sliced pickles or cucumber (optional)
Extra bang bang sauce for drizzling

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Instructions

Marinate the chicken: In a bowl, mix buttermilk with salt and pepper. Add the chicken cutlets and let marinate for at least 30 minutes, or up to 4 hours in the refrigerator to tenderize and infuse flavor.
Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until fully combined and smooth. Adjust the spiciness according to your preference. Set aside or keep refrigerated until assembling.
Bread and fry the chicken: In a shallow bowl, combine the all-purpose flour, cornstarch, and garlic powder. Remove the chicken from the marinade, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, ensuring an even coating. Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the chicken cutlets for 3 to 4 minutes per side, or until they are golden brown, crispy, and the internal temperature reaches 165°F (74°C). Drain on paper towels to remove excess oil.
Assemble the sandwiches: Spread a generous amount of bang bang sauce on the bottom half of each toasted sandwich bun. Top with shredded lettuce or cabbage, then place the crispy chicken cutlet on top. Drizzle with additional bang bang sauce, add sliced pickles or cucumber if desired, and cover with the top bun. Serve immediately for best texture and flavor.

Notes

To make a lighter version, bake or air-fry the chicken instead of frying.
Substitute mayonnaise with Greek yogurt in the sauce for a healthier option.
This sandwich pairs perfectly with fries, coleslaw, or sweet potato chips.

Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Asian-Inspired American

Nutrition

Serving Size: 1 sandwich
Calories: 580
Sugar: 9g
Sodium: 710mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 34g
Cholesterol: 90mg