Honestly, I still remember the first time I tasted Bang Bang chicken. It was at this tiny, unassuming place tucked away in a strip mall, and I didn't expect much, to be real. But that first bite? Pure magic! The crunch, the creamy-spicy sauce, the tender chicken it was an explosion of flavor I just had to recreate at home. Many messy kitchen adventures followed, involving flour explosions and sauce splatters, but eventually, I landed on this recipe. It’s more than just a dish, it’s a happy memory, a comforting hug, and a taste of that unexpected joy.
Oh, the chaos! I swear, one time I was so excited to fry the chicken for this Bang Bang chicken, I completely forgot to pat it dry. The oil started popping like crazy, coating my kitchen in a fine, greasy mist. My cat even looked at me with judgment! It was a total mess, but honestly, we still ended up with delicious chicken, just a slightly cleaner kitchen after an hour of scrubbing. These little oops moments are part of the fun, right?
Ingredients for Crispy Bang Bang Chicken
- Boneless, Skinless Chicken Breasts: I usually go for breasts because they cook quickly, but chicken thighs work beautifully too for extra juiciness. Just make sure they're cut into even, bite-sized pieces so they cook consistently.
- Buttermilk: This is my secret weapon for tender chicken! It really helps break down the proteins, making the chicken incredibly soft. If you don't have buttermilk, a splash of milk with a teaspoon of vinegar or lemon juice left for 5 minutes works in a pinch I've tried it, and it works... kinda.
- All-Purpose Flour & Cornstarch: The dynamic duo for that ridiculously crispy coating. The flour gives it structure, and the cornstarch adds that extra shatter-crisp texture that makes this Bang Bang Chicken so good. Honestly, my kitchen counter always looks like a flour bomb went off after this step.
- Salt & Black Pepper: Simple seasonings, but don't skip them! They bring out the natural flavor of the chicken. I always season generously, bland chicken is a kitchen disaster I try to avoid at all costs.
- Mayonnaise: The creamy base for our glorious Bang Bang sauce. Please, please use full-fat mayo here, the light stuff just doesn't deliver that rich, velvety texture we're after. It's the backbone of the sauce, giving it body and a subtle tang.
- sweet Chili Sauce: This adds a lovely sweet and mildly spicy kick. It’s one of those staple condiments I always have in my fridge. The smell alone transports me to my favorite Asian takeout spot, giving the Bang Bang Chicken its signature flavor.
- Sriracha: For that fiery punch! Adjust this to your personal heat preference. I like a good kick, but my partner prefers it milder, so I often split the sauce and add extra to my portion. It’s all about balance, or lack thereof, depending on your mood!
- Honey: A touch of sweetness to balance the heat and acidity in the sauce. It gives the sauce a beautiful glaze and helps it cling to the crispy chicken. I once used maple syrup, and while it was okay, honey is definitely the way to go for the classic Bang Bang Chicken taste.
- Rice Vinegar: Adds a bright, tangy note that cuts through the richness of the mayo and honey. It’s a subtle but crucial ingredient that makes the sauce pop.
- Soy Sauce: For that umami depth. I always use low-sodium, honestly, just so I can control the saltiness myself. It grounds the sauce and adds a savory dimension.
- Toasted Sesame Oil: A tiny drizzle adds a wonderful nutty aroma and flavor. A little goes a long way, so don't overdo it! The scent is just intoxicating when you add it to the sauce.
- Vegetable Oil (for frying): You need enough for deep frying. I usually use canola or sunflower oil because they have a high smoke point. Don't cheap out on the oil, it's essential for crispy chicken.
- Green Onions & Sesame Seeds: For garnish! They add a fresh bite and a lovely visual appeal. I love sprinkling them on top, it makes the dish feel fancy, even if my kitchen is still a disaster zone.
Instructions for Crispy Bang Bang Chicken
- Prep the Crispy Chicken:
- First things first, let's get that chicken ready for our Bang Bang Chicken adventure! Cut your chicken breasts into roughly 1-inch bite-sized pieces. Try to keep them even so they cook at the same rate. Place the chicken in a bowl, pour in the buttermilk, and give it a good stir to coat everything. Let it sit for at least 15 minutes, or even better, an hour in the fridge. This step is a game-changer for tender chicken, honestly I used to skip it and regret it every time!
- Prepare the Crispy Coating:
- While the chicken is doing its thing, grab a shallow dish or a Ziploc bag. Whisk together the all-purpose flour, cornstarch, salt, and black pepper. Now, fish the chicken pieces out of the buttermilk (no need to drain them perfectly, a little drip is fine!) and dredge them thoroughly in the flour mixture. Make sure each piece is completely coated. This is where my kitchen gets messy, I won't lie! I usually end up with flour on my nose. Don't be afraid to really press the coating onto the chicken, it helps with the crispiness.
- Fry the Bang Bang Chicken:
- Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny bit of flour in it should sizzle immediately. Carefully add the chicken pieces in batches, making sure not to overcrowd the pan. Overcrowding drops the oil temperature, leading to soggy chicken, a mistake I've made more times than I care to admit! Fry for 4-6 minutes, flipping occasionally, until golden brown and cooked through. It smells incredible at this point!
- Whip Up the Creamy Bang Bang Sauce:
- While the chicken is frying, let's get saucy! In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, soy sauce, and toasted sesame oil. Give it a good whisk until it's smooth and creamy. Taste it! This is your moment to adjust the heat (more Sriracha!) or sweetness (more honey!). I always taste it about three times, honestly, just to make sure it's absolutely perfect. This sauce is what makes this Bang Bang Chicken truly special.
- Combine and Drench:
- Once all your chicken is fried and perfectly crispy, transfer it to a large clean bowl. Pour that glorious Bang Bang sauce all over the crispy chicken. Use tongs or a spatula to gently toss the chicken, making sure every single piece is beautifully coated in the creamy, spicy sauce. You want to hear that satisfying thud as the sauce-covered chicken tumbles it’s just the best sound! Don’t let it sit too long before serving, or that amazing crispiness starts to fade, which is just a tragedy, honestly.
- Serve Your Irresistible Bang Bang Chicken:
- Dish out your Bang Bang Chicken immediately! I love serving it over a bed of fluffy white rice, which soaks up all that extra sauce. Garnish generously with sliced green onions and a sprinkle of sesame seeds for that extra pop of color and nutty flavor. The aroma of the sesame oil and spicy sauce fills the kitchen, and honestly, seeing everyone dig in is the most rewarding part. Enjoy your delicious, crispy, and spicy creation!
There's just something about that first bite of homemade Bang Bang Chicken after all the kitchen chaos. That perfect crunch, followed by the tender chicken and the explosion of sweet, spicy, and creamy sauce it’s pure bliss. It makes all the flour dust and oil splatters worth it, honestly. It’s a dish that never fails to put a smile on my face, and usually, a little sauce on my cheek too!
Crispy Bang Bang Chicken Storage Tips
Okay, let's talk leftovers for this Bang Bang Chicken. While this dish is definitely at its absolute best fresh, right after it's made and that chicken is super crispy, it does surprisingly well as leftovers! I usually store any remaining chicken and sauce separately in airtight containers in the fridge. The chicken will lose some of its crispiness, of course that’s just a fact of life, sadly. I once microwaved it all together, and the sauce got a bit oily and the chicken was, well, sad and chewy. So don't do that lol. For reheating, I highly recommend popping the chicken into an air fryer or oven at about 350°F (175°C) for 8-10 minutes until warmed through and re-crisped. Then, gently warm the sauce on the stovetop or for short bursts in the microwave, stirring well, and toss them together just before serving. It'll keep for up to 3 days in the fridge.
Bang Bang Chicken Ingredient Swaps
I'm all about experimenting in the kitchen, and this Bang Bang Chicken recipe is super adaptable! If chicken isn't your thing, I’ve tried this with firm tofu (pressed well and then fried) and even shrimp it worked... kinda, the shrimp cooks much faster so watch it. For the sauce, if you want to dial down the heat, simply reduce the amount of Sriracha or swap it for a milder chili garlic sauce. I’ve even used a touch of Greek yogurt instead of mayonnaise when I was trying to be "healthy," but honestly, the texture wasn't quite the same, so proceed with caution there! You could also try different vinegars like apple cider vinegar if you don't have rice vinegar, though the flavor profile will shift slightly. Don't be afraid to play around, that's how new favorites are born!
Serving Bang Bang Chicken Your Way
This Bang Bang Chicken is so versatile when it comes to serving! My go-to is always a fluffy bed of jasmine rice it just soaks up all that incredible sauce, and honestly, what's better than saucy rice? But if you're feeling adventurous, it's also fantastic with ramen noodles or even as a filling for fresh lettuce wraps for a lighter meal. For sides, a simple cucumber salad or some steamed broccoli always hits the spot. And for a truly indulgent night, this dish paired with a cheesy rom-com and a cold glass of sparkling water or a crisp lager? Yes please! It’s the kind of meal that fits any mood, from a busy weeknight to a relaxed weekend feast.
The Story of Bang Bang Chicken
Bang Bang Chicken, or Bang Bang Ji, actually has its roots in Sichuan cuisine, China. The name "Bang Bang" traditionally refers to the sound of a wooden stick used by street vendors to tenderize the chicken or to literally "bang" on a bamboo pole to announce their presence. The original dish often involves poached chicken, shredded, and then drenched in a spicy, nutty sauce. My version is definitely a modern, Americanized take, leaning into that crispy fried chicken texture we all love. I remember reading about its origins when I was first trying to perfect my recipe, and it made me appreciate the layers of history and adaptation in food. It’s cool how a dish can evolve and still bring so much joy across cultures!
And there you have it, my crispy, spicy, and utterly irresistible Bang Bang Chicken! It’s a recipe that’s seen its share of kitchen mishaps but always delivers on flavor and comfort. There’s something so satisfying about recreating a restaurant favorite at home, making it your own. I hope you love making and eating this as much as I do. Don't forget to share your own kitchen adventures with it!
Frequently Asked Questions about Bang Bang Chicken
- → Can I bake or air fry the chicken for Bang Bang Chicken?
Yes, you absolutely can! If you're looking for a lighter option, baking or air frying works. The chicken won't be quite as crispy as deep-fried, but it's still delicious. I've air-fried it at 400°F (200°C) for about 15-20 minutes, flipping halfway, and it turned out pretty good, honestly.
- → What if I don't like spicy food for my Bang Bang Chicken?
No problem at all! The beauty of homemade Bang Bang Chicken is you control the heat. Simply reduce the amount of Sriracha, or omit it entirely if you prefer. You could even add a pinch more honey or a splash of orange juice to lean into the sweet side. Taste as you go, that's my motto!
- → Can I make the Bang Bang sauce ahead of time?
Oh, for sure! Making the Bang Bang sauce ahead of time is a brilliant move. I often whip up a batch on a Sunday and keep it in an airtight container in the fridge. It actually tastes even better the next day as the flavors meld. It'll keep for about 5-7 days, making weeknight Bang Bang Chicken a breeze!
- → How do I get my Bang Bang Chicken extra crispy?
The secret to super crispy Bang Bang Chicken, in my experience, is a combination of cornstarch in the coating and frying in batches. Don't overcrowd the pan, and ensure your oil is at the right temperature (350-375°F). For next-level crisp, try a double-fry method: fry once, let it rest for a few minutes, then fry again briefly!
- → What other proteins work well with Bang Bang Chicken sauce?
Beyond chicken, this amazing Bang Bang sauce is incredibly versatile! I've drizzled it over crispy shrimp, pan-fried tofu, and even roasted cauliflower. It also makes a fantastic dressing for a hearty salad. Don't be shy to experiment the sauce is the star, honestly, and it pairs well with so many things!
