If you are looking for a dish that perfectly balances sweet, spicy, and creamy flavors with a satisfying crunch, this Bang Bang Chicken Recipe is a must-try. This Asian-inspired classic delivers tender chicken pieces coated in a crispy crust and drenched in a luscious, tangy sauce that’s bursting with flavor. Whether you’re serving it as a main course for weeknight dinners or impressing guests at your next gathering, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
The beauty of this Bang Bang Chicken Recipe lies in its simplicity and the harmony each ingredient creates. Every element plays a crucial role in delivering the perfect texture and mouthwatering taste, from the tenderizing buttermilk marinade to the crispy coating and the irresistibly creamy and spicy sauce.
- 1 ½ pounds boneless, skinless chicken breasts or thighs: Cut into bite-sized pieces for easy frying and perfect bite-sized portions.
- ½ cup buttermilk: Tenderizes the chicken and adds subtle tanginess that enhances flavor.
- ½ teaspoon salt: Essential for seasoning and bringing out the natural flavors of the chicken.
- ¼ teaspoon black pepper: Adds a gentle kick and balance to the seasoning.
- 1 cup cornstarch: Gives the coating an ultra-crispy exterior that stays light and crunchy.
- 1 cup all-purpose flour: Mixes with cornstarch to create the perfect batter for frying.
- Vegetable oil for frying: Use a neutral oil with a high smoke point to achieve a golden, crispy crust.
- ½ cup mayonnaise: Forms the creamy base of the bang bang sauce, bringing richness and smoothness.
- ¼ cup sweet chili sauce: Adds sweetness and a subtle chili heat to balance the richness.
- 1 tablespoon honey: Enhances the sweetness and provides a lovely glaze-like finish.
- 1–2 teaspoons Sriracha: Adjust this according to your desired spice level for that signature kick.
- 1 teaspoon rice vinegar: Adds brightness and acidity to cut through the richness of the sauce.
How to Make Bang Bang Chicken Recipe
Step 1: Marinate the Chicken
Start by combining your bite-sized chicken pieces with buttermilk, salt, and pepper inside a large bowl. This step is crucial not just for flavor but also to tenderize the chicken, ensuring each bite is juicy and perfectly seasoned. Cover the bowl and pop it into the fridge for at least 30 minutes, or up to 4 hours for deeper flavor;
Step 2: Prepare the Coating
In a shallow dish, mix together the cornstarch and all-purpose flour. Removing the chicken pieces from the marinade one at a time, shake off any excess liquid and thoroughly coat each piece in the flour and cornstarch mixture. This combination guarantees an extra crispy texture once the chicken hits the hot oil;
Step 3: Fry the Chicken to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully fry the chicken in batches to avoid overcrowding — this helps maintain the oil temperature and results in evenly cooked, golden brown pieces. Fry for 4 to 5 minutes or until the chicken is crispy and cooked through. Once done, let the chicken drain on a paper towel-lined plate to absorb any excess oil;
Step 4: Whip Up the Bang Bang Sauce
While the chicken is frying, whisk together mayonnaise, sweet chili sauce, honey, Sriracha, and rice vinegar in a small bowl until smooth. This vibrant sauce marries a creamy texture with sweet and spicy notes, the heart of what makes this Bang Bang Chicken Recipe truly shine;
Step 5: Coat and Serve
Once all the chicken pieces are cooked and drained, toss them gently with the bang bang sauce until fully coated. Alternatively, you can drizzle the sauce on top just before serving to keep the chicken extra crispy. Either way, the sauce infuses every bite with an irresistible flavor punch.
How to Serve Bang Bang Chicken Recipe
Garnishes
Adding a garnish is a simple way to elevate your Bang Bang Chicken Recipe experience. Freshly chopped green onions bring a burst of color and mild onion flavor, while toasted sesame seeds add a nutty crunch that complements the crispy chicken and creamy sauce delightfully;
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or fluffy coconut rice, which soaks up the flavorful sauce perfectly. For a refreshing contrast, serve alongside crunchy lettuce wraps or a crisp Asian slaw that brings a balance of textures and bright flavors to your meal;
Creative Ways to Present
Consider serving your Bang Bang Chicken Recipe in an open-faced sandwich or burger with fresh greens and sliced cucumber for a playful twist. Another fun idea is to offer it as an appetizer by skewering the chicken pieces on bamboo sticks drizzled with extra sauce for easy sharing at parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Chicken can be kept in an airtight container in the refrigerator for up to 3 days. Store the chicken separately from the sauce if possible to maintain that delicious crunch until you’re ready to enjoy it again;
Freezing
If you want to freeze the dish, place the cooked chicken pieces on a baking tray, freeze until solid, then transfer to a freezer-safe container. Freeze sauce separately in a small airtight container for up to 1 month. When you’re ready, thaw both thoroughly in the fridge before reheating;
Reheating
Reheat the chicken in a preheated oven at 375°F (190°C) for about 10 minutes to restore its crispiness. Gently warm the sauce in the microwave or on the stove and re-coat the chicken just before serving to keep it fresh and flavorful.
FAQs
Can I use chicken thighs instead of breasts in this Bang Bang Chicken Recipe?
Absolutely! Chicken thighs offer a slightly juicier and more flavorful option, and they hold up well to frying. Just make sure to cut them into even bite-sized pieces to ensure they cook through evenly.
Is it possible to make this recipe gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend and ensure the cornstarch you use is gluten-free. Double check the sweet chili sauce ingredients as well, since some brands may contain gluten.
How spicy is this Bang Bang Chicken Recipe?
You control the heat by adjusting the amount of Sriracha. Start with 1 teaspoon if you prefer mild spice, or up to 2 teaspoons for a spicier kick. The honey and sweet chili sauce balance the heat nicely, making it approachable for most palates.
Can I bake instead of fry the chicken?
Yes! For a lighter version, bake the coated chicken pieces at 400°F for 20 to 25 minutes, flipping halfway through. While the texture won’t be quite as crispy as frying, it’s a healthier alternative that still tastes fantastic with the bang bang sauce.
How long can I store the bang bang sauce?
The sauce keeps well in the refrigerator for up to 1 week when stored in an airtight container. This makes it convenient to prepare ahead and add to chicken whenever you crave that irresistible flavor.
Final Thoughts
I genuinely cannot recommend this Bang Bang Chicken Recipe enough. It’s a stunning blend of textures and flavors that comes together so quickly, even on busy weeknights. Whether you’re sharing it with family or serving it at a casual get-together, this dish promises to become a cherished staple in your recipe collection. Go ahead, dive in and enjoy every delicious bite!
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Bang Bang Chicken Recipe
- Prep Time: 15 minutes (plus 30 minutes to 4 hours marinating)
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
Bang Bang Chicken is a crispy, flavorful Asian-inspired dish featuring bite-sized chicken pieces coated in a crunchy flour and cornstarch batter, fried to golden perfection, and tossed in a creamy, spicy-sweet bang bang sauce. Perfect for a quick weeknight dinner or entertaining guests with its bold flavors and satisfying texture.
Ingredients
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup buttermilk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cornstarch
- 1 cup all-purpose flour
- Vegetable oil for frying (about 2 inches deep)
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon honey
- 1–2 teaspoons Sriracha (to taste)
- 1 teaspoon rice vinegar
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk, salt, and black pepper. Toss thoroughly to coat all the pieces. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Prepare the Coating: In a shallow bowl, mix together the cornstarch and all-purpose flour. Remove the chicken pieces from the marinade, shaking off any excess liquid. Dredge each piece in the flour mixture, ensuring it is evenly coated for a crispy texture.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully fry the chicken pieces in batches, avoiding overcrowding, for 4 to 5 minutes each or until golden brown and fully cooked through. Use a slotted spoon to remove the chicken and drain on paper towels.
- Make the Bang Bang Sauce: While the chicken fries, whisk together the mayonnaise, sweet chili sauce, honey, Sriracha, and rice vinegar in a small bowl until smooth and well combined.
- Toss and Serve: Either toss the hot fried chicken pieces directly in the bang bang sauce to coat or drizzle the sauce on top. Garnish with chopped green onions or sesame seeds if desired. Serve immediately over rice, in lettuce wraps, or alongside a fresh salad.
Notes
- For a lighter version, consider air frying or baking the chicken at 400°F for 20–25 minutes, flipping halfway through.
- The bang bang sauce can be made ahead of time and stored in the refrigerator for up to one week.
- Adjust the spice level by increasing or decreasing the amount of Sriracha in the sauce according to your preference.
- Using skinless chicken thighs will yield juicier meat, though breasts work well too.
- Ensure oil temperature is maintained at 350°F for optimal frying results to keep chicken crispy and cooked through.
