There’s something magical about that first bite of perfectly crispy chicken coated in a creamy, sweet-and-spicy sauce. As a chef who’s spent years perfecting Asian-fusion recipes, I can tell you that Bang Bang Chicken has become one of my absolute favorite dishes to make both at home and for guests. Today, I’m excited to share my tried-and-true recipe that delivers restaurant-quality results right in your own kitchen.
What is Bang Bang Chicken?
Before we dive into the cooking process, let’s talk about what makes this dish special. Bang Bang Chicken originated as a Sichuan street food dish, but the version I’m sharing today is the beloved American-fusion interpretation that features crispy fried chicken tossed in a creamy, sweet, and spicy sauce. The name “bang bang” is said to come from the traditional method of tenderizing the chicken with a wooden stick or mallet.
The Secret to Perfect Crispy Coating
After countless test batches, I’ve discovered that the key to achieving that perfect golden-brown crust lies in a three-step breading process and maintaining the right oil temperature. Let me share my proven technique that ensures crispy chicken every single time.
Essential Ingredients
For the Chicken:
- 2 pounds chicken breasts, cut into 1-inch chunks
- 2 cups buttermilk
- 2½ cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 large eggs
- Vegetable oil for frying
For the Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup sweet chili sauce
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon garlic paste
For Garnish:
- Sliced green onions
- Sesame seeds
- Fresh cilantro leaves
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 25g |
| Fiber | 2g |
| Sodium | 890mg |
| Sugar | 8g |
Step-by-Step Preparation Method
Marinating the Chicken
- In a large bowl, combine the chicken pieces with buttermilk
- Cover and refrigerate for at least 2 hours (overnight is better)
- Remove from refrigerator 30 minutes before cooking
Preparing the Breading Station
- Mix flour, cornstarch, and all seasonings in a large shallow dish
- Beat eggs in a separate shallow bowl
- Set up your breading station in order: seasoned flour, egg wash, seasoned flour
Frying Process
- Heat oil in a large, heavy-bottomed pot to 350°F (175°C)
- Remove chicken from buttermilk, letting excess drip off
- Dredge in flour mixture, then egg wash, then final flour coating
- Fry in batches for 5-7 minutes until golden brown
- Drain on paper towels
Making the Bang Bang Sauce
- Whisk all sauce ingredients in a bowl until smooth
- Taste and adjust seasonings as needed
- Refrigerate until ready to use
Assembly
- Place crispy chicken in a large bowl
- Drizzle with bang bang sauce
- Toss gently to coat
- Garnish with green onions, sesame seeds, and cilantro
Pro Tips for Success
- Use a thermometer to maintain oil temperature between 350-375°F
- Don’t overcrowd the frying pot
- Let chicken rest for 5 minutes before saucing
- Make extra sauce – trust me, you’ll want it
- Double-coating the chicken ensures maximum crispiness
Serving Suggestions
I love serving this crispy bang bang chicken with:
- Steamed jasmine rice
- Asian slaw with sesame dressing
- Steamed broccoli
- Cucumber salad
- Sweet chili sauce (extra for dipping)
Storage and Reheating
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, place chicken on a wire rack over a baking sheet and warm in a 375°F oven for 10-12 minutes until crispy and heated through.
Common Questions and Answers
Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the sauce and marinate the chicken up to 24 hours in advance.
Q: Is there a way to make this dish less spicy?
A: Yes! Reduce or omit the sriracha in the sauce and replace it with more sweet chili sauce.
Q: Can I bake this instead of frying?
A: Yes, though the texture won’t be quite the same. Bake at 400°F for 20-25 minutes, flipping halfway through.
Q: What’s the best oil for frying?
A: I recommend vegetable or canola oil for their neutral flavor and high smoke points.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs will be even more flavorful and juicy, just adjust cooking time slightly.
Q: How do I prevent the breading from falling off?
A: Make sure to really press the breading onto the chicken, and don’t skip the resting time after breading.
Troubleshooting Tips
If you’re having trouble with your Bang Bang Chicken, here are some common issues and solutions:
- Soggy Coating
- Oil temperature too low
- Overcrowding the pot
- Sauce added while chicken is too hot
- Burnt Exterior/Raw Interior
- Oil temperature too high
- Chicken pieces cut too large
- Not resting chicken at room temperature
- Breading Falls Off
- Chicken too wet before breading
- Not pressing breading firmly
- Moving chicken too much while frying
Recipe Variations
While this classic version is my favorite, here are some delicious variations I’ve developed:
- Grilled Bang Bang Chicken
- Marinate chicken in buttermilk
- Grill instead of fry
- Brush with sauce during last few minutes
- Bang Bang Chicken Sandwich
- Use larger chicken pieces
- Serve on brioche buns
- Add lettuce and pickles
- Air Fryer Version
- Spray breaded chicken with oil
- Cook at 375°F for 12-15 minutes
- Flip halfway through
Remember, cooking should be fun and adaptable to your tastes. Don’t be afraid to experiment with different spice levels or accompaniments to make this recipe your own. The key is maintaining that perfect balance of crispy chicken and creamy, flavorful sauce that makes Bang Bang Chicken such a beloved dish.
