Bang Bang Chicken Recipe

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The Heart of Bang Bang Chicken Recipe

I still remember the first time I tried Bang Bang Chicken — that perfect clash of crispy, tender chicken and a sauce that’s sweet, spicy, and just a little tangy. It’s the kind of dish you want to make when you crave something comforting but also a bit exciting. Cooking it feels like sharing a little kitchen magic with someone special, even if it’s just for yourself on a cozy night in.

You’ll notice this Bang Bang Chicken Recipe truly shines because the sauce clings beautifully to the crunchy panko-coated chicken, creating silky ribbons of flavor with every bite. Don’t worry if you’re new to frying or aren’t sure about balancing heat and sweetness — I’ll walk you through each step so you feel like a confident home chef.

Plus, this recipe is flexible: you can tweak the sauce heat, swap ingredients based on what’s in your pantry, and still get that crave-worthy crispy finish. By the time you’re done, you’ll have a crowd-pleasing dish that goes beyond takeout, right from your own stove.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce. You can swap for Greek yogurt or vegan mayo for a lighter or dairy-free option.
• Sweet chili sauce: Adds sweetness and subtle heat. Substitute with a mix of honey and chili flakes if unavailable.
• Hot sauce (Sriracha): Brings punch and warmth. Adjust the quantity or swap for your favorite hot sauce to control spice level.
• Honey: Balances heat with natural sweetness. Maple syrup works well, especially for a deeper note.
• Chicken breasts: The tender protein star. If you prefer dark meat or thighs, feel free to use those for juicier bites.
• Flour and cornstarch: Combined for a crisp, light coating. You can use rice flour for a gluten-free alternative.
• Buttermilk: Tenderizes chicken and helps the batter stick. If you lack buttermilk, mix regular milk with a teaspoon of vinegar and let it sit for 5 minutes.
• Spices (garlic powder, smoked paprika): Infuse subtle warmth and complexity. Play with cumin or chili powder for a twist.
• Panko breadcrumbs: Crucial for extra crunch. Regular breadcrumbs can be used but expect slightly less crispness.
• Vegetable oil: Neutral oil for frying. Peanut or canola oil also work well due to high smoke points.

Before You Begin

Gathering and prepping every ingredient first — what chefs call mise en place — will make this recipe a breeze. Cut your chicken into even bite-sized pieces so they cook within the same short frying time. Have your sauce mixture chilled and ready while the chicken fries, and prepare paper towels for draining excess oil right after frying.

This recipe takes about 40 minutes from start to finish, with 20 minutes of active prep and frying. Keep your oil at medium-high heat — too hot, and the crust burns before the inside cooks; too low, and the chicken will be greasy.

How to Make Bang Bang Chicken Recipe

1. Whisk together the sauce: Combine mayonnaise, sweet chili sauce, hot sauce, and honey in a bowl. As you stir, you’ll notice the sauce become silky and glossy. Season with salt and pepper, then refrigerate to deepen flavors while you work on the chicken.
2. Mix the batter: In a medium bowl, whisk flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk until smooth. It should be thick enough to coat the chicken pieces evenly without dripping off wildly — think of a luscious pancake batter.
3. Toss chicken pieces: Add the bite-sized chicken pieces to the batter and ensure each piece is enveloped in the creamy, spiced mixture. This coating tenderizes and prepares the chicken for that perfect crisp.
4. Bread the chicken: Spread the panko breadcrumbs in a separate bowl. Using a fork or tongs, dredge each battered chicken piece in the breadcrumbs, pressing lightly to help them adhere. You’ll appreciate the contrast between the rough, crisp panko and the silky batter underneath.
5. Heat the oil: Pour about ½ inch of vegetable oil into a large skillet and warm over medium-high heat. You want the oil shimmering but not smoking — test by dropping a breadcrumb in; it should sizzle immediately and float up.
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Pro-Level Pointers

For crisp edges, avoid overcrowding the skillet — frying in batches ensures even golden color and prevents steaming. Use a thermometer to keep oil at 350–375°F (175–190°C) if you have one. If the chicken browns too fast, lower the heat slightly to let the interior cook without burning the crust.

6. Fry the chicken: Carefully place breaded chicken pieces into the hot oil in batches. Fry each side for about 3 minutes until the chicken is golden brown, crisp-edged, and the internal temperature reaches 165°F (74°C). You’ll smell the warm spice and garlic coming through as the crust caramelizes.
7. Drain and serve: Use a slotted spoon to transfer cooked chicken to paper towels, letting excess oil drip away. Drizzle generously with your chilled Bang Bang sauce while still warm. The buttery steam from the chicken helps the sauce meld beautifully with each crispy bite.

Creative Variations for Bang Bang Chicken Recipe

• Swap out proteins: Try shrimp, tofu cubes, or cauliflower florets for a vegetarian or seafood twist.
• Double the sauce heat: Add extra hot sauce or a hint of cayenne in the batter for a smoky, fiery kick.
• Use different breading: Mix panko with crushed nuts or sesame seeds for unique textures and nuttiness.
• Add fresh herbs: Garnish with chopped cilantro, scallions, or mint for bright herbal notes.
• Serve over rice or noodles: Turn this into a full meal with steamed jasmine rice or cold sesame noodles.
• Make it on the grill: Marinate the chicken in the sauce, then skewer and grill for smoky flavor (bake or grill breadcrumbs separately as topping).

Storage, Freezing & Reheating

• Refrigerate: Store chicken and sauce separately in airtight containers for up to 3 days.
• Freeze: Cooked chicken freezes well for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheat: Warm chicken in a 350°F oven on a wire rack to keep the crust crisp, about 10 minutes. Avoid microwaving, which can make it soggy.
• Sauce: Mix or whisk sauce before serving if it separates after refrigeration.

Bang Bang Chicken Recipe FAQs

• Can I bake instead of frying? Yes! Bake at 425°F for 20-25 minutes, turning halfway. The crust won’t be quite as crisp but still delicious.
• What’s the best way to make it less spicy? Reduce or omit the hot sauce in both batter and sauce. The sweet chili sauce adds enough mild heat on its own.
• Can I use chicken thighs instead of breasts? Absolutely! Thighs stay juicier but might need a minute or two more in the oil.
• How do I know when the chicken is cooked through? Use a meat thermometer; 165°F (74°C) is safe. Pieces should be opaque with no pink inside.
• Is buttermilk necessary? It tenderizes beautifully but if you don’t have it, milk with vinegar or lemon juice works fine.

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