Craving a dish that's crispy, spicy, and simply delightful? Bang Bang Chicken is a personal favorite of mine that never fails to satisfy! This recipe brings back memories of get-togethers with friends where finger food was an absolute must. Imagine crispy chicken bites with a perfect blend of spices and that signature creamy, spicy sauce that lingers on the palate.
This Bang Bang Chicken recipe is not only delicious but also surprisingly easy to whip up for a crowd or a cozy dinner at home. You’ll love the way the sauce complements the chicken with just the right amount of zing, making each bite irresistible. So, let’s dive into the steps of creating this flavorful masterpiece!
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Why You’ll Love This Recipe
- Perfect Balance of Flavors: The blend of sweet chili sauce and hot sauce gives the right amount of sweetness and spice.
- Easy to Make: With straightforward steps, you'll have this done in no time, perfect for weeknight dinners.
- Crispy Texture: The panko breadcrumbs provide that satisfying crunch in every bite.
- Versatile Sauce: The bang bang sauce can double as a dressing for salads or a dipping sauce for veggies.
- Kid-Friendly: Tone down the spice for a variation that kids will enjoy too.
Ingredients You'll Need
- Boneless Skinless Chicken Breasts – 1 pound, cut into 1-inch chunks. The main protein in the dish.
- Vegetable Oil – 3 cups for frying. Provides the necessary heat for a crispy finish.
- Panko Breadcrumbs – 3½ cups for dredging. Adds an extra crunch to the chicken.
- Mayonnaise – ½ cup. Forms the creamy base for the bang bang sauce.
- Sweet Chili Sauce – ⅓ cup. Adds sweetness and subtle heat to the sauce.
- Hot Sauce – 2 tablespoons. Provides a spicy kick to both the sauce and batter.
- Honey – 1 tablespoon. Balances the spiciness with a bit of sweetness.
- Rice Wine Vinegar – ½ tablespoon. Adds tanginess and brightness to the sauce.
- All-Purpose Flour – ¾ cup. Forms part of the batter for the chicken.
- Cornstarch – ½ cup. Helps achieve a light, crispy texture.
- Onion Powder – 2 teaspoons. Enhances the savory flavor of the batter.
- Kosher Salt – ½ teaspoon. Adds essential seasoning to the batter.
- Black Pepper – ½ teaspoon. Adds mild heat and depth to the batter.
- Chili Powder – ¼ teaspoon. Enhances the flavor profile with a hint of smokiness.
- Buttermilk – 1½ cups. Adds moisture and tang to the batter.
- Extra-Large Egg – 1, beaten. Binds the batter ingredients together.
How to Make Bang Bang Chicken
Step 1: Prepare the Sauce
In a small bowl, mix together the mayonnaise, sweet chili sauce, hot sauce, honey, and rice wine vinegar. Stir it until the mixture is smooth and uniform. Set aside for later.
Step 2: Make the Batter
In a medium bowl, whisk together the flour, cornstarch, onion powder, kosher salt, black pepper, and chili powder. Gradually whisk in the buttermilk, beaten egg, and additional hot sauce until you get a smooth batter.
Step 3: Coat the Chicken
Submerge the chicken pieces completely in the prepared batter. Ensure every piece is well-coated.
Step 4: Heat the Oil
In a saucepan or skillet, heat the vegetable oil over medium-high heat until it reaches about 325°F. You want the oil hot enough for frying but not smoking.
Step 5: Dredge and Fry
Remove each piece of batter-coated chicken and dredge it in the panko breadcrumbs. Fry chicken pieces in the heated oil for 3 to 4 minutes until golden brown. Let them drain on paper towels.
Step 6: Serve with Sauce
Drizzle the crispy chicken with the bang bang sauce or serve the sauce as a dip on the side. Enjoy your delicious creation!
Pro Tips from My Kitchen
✓ Consistent Heat – Keep the oil temperature steady to ensure even cooking. Use a kitchen thermometer for accuracy if needed.
✓ Sauce Variations – For a milder option, reduce the hot sauce in the sauce mix. You can also add some minced garlic for an extra flavor punch.
✓ Freshness Matters – Always use fresh buttermilk for a base that’s rich and tangy, keeping the batter light and fluffy.
✓ Freezing Ahead – If you want to prepare ahead, coat the chicken in breadcrumbs and freeze. Fry directly from frozen for a quick treat.
✓ Perfect Dredge – Use one hand for wet and the other for dry ingredients when dredging the chicken to minimize mess.
Serving Ideas and Variations
- Pair your Bang Bang Chicken with a light side salad or steamed veggies for a balanced meal that complements the bold flavors.
- Switch up the sauce by adding a tablespoon of sriracha for those who enjoy an extra spicy kick.
- Slice the chicken and serve in lettuce wraps with a drizzle of extra sauce for a lighter, carb-conscious option.
- For a family-style meal, serve with a side of fried rice, turning this dish into a satisfying dinner centerpiece.
Frequently Asked Questions About Bang Bang Chicken
Yes, shrimp works wonderfully as a substitute. Follow the same steps for a quick cook and flavorful meal.
Ensure the oil is at the right temperature before frying. If it's too low, the chicken will absorb more oil and become soggy.
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer to maintain crispiness.
Balance out the heat by adding a bit more mayonnaise or a touch of sugar to mellow the flavors.
Try serving it with some jasmine rice or alongside a fresh green salad to complement its bold flavors.
Bang Bang Chicken Recipe
Ingredients
- 1 pound Boneless Skinless Chicken Breasts, cut into 1-inch chunks
- 3 cups Vegetable Oil for frying
- 3.5 cups Panko Breadcrumbs for dredging
- ¾ cup All-Purpose Flour
- ½ cup Buttermilk
- ½ cup Mayonnaise
- ⅓ cup Sweet Chili Sauce
- 2 tablespoons Hot Sauce
- 1 tablespoon Honey
- ½ tablespoon Rice Wine Vinegar
- ½ cup Cornstarch
- 2 teaspoons Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Chili Powder
Instructions
- In a small bowl, mix together the mayonnaise, sweet chili sauce, hot sauce, honey, and rice wine vinegar until smooth. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, onion powder, salt, black pepper, and chili powder. Gradually whisk in buttermilk, beaten egg, and additional hot sauce until you get a smooth batter.
- Submerge the chicken pieces in the prepared batter, ensuring each piece is well-coated.
- Heat vegetable oil in a saucepan or skillet over medium-high heat until it reaches about 325°F.
- Dredge each piece of batter-coated chicken in panko breadcrumbs and fry for 3 to 4 minutes until golden brown. Drain on paper towels.
- Serve the crispy chicken drizzled with the bang bang sauce or as a dip on the side.
Notes
- For variations, reduce the hot sauce for a milder option or add minced garlic for extra flavor.
- Freeze coated chicken in breadcrumbs for quick frying later.
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