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Bang Bang Chicken


  • Author: Michelle Minnaar
  • Total Time: 1 hour 15 minutes
  • Yield: 4 portions 1x
  • Diet: Kosher

Description

Never order Bang Bang Chicken at a restaurant again! Learn how to make these famous chicken bites served with mayo and sweet chili sauce at home at a fraction of the price.


Ingredients

Units Scale

Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 2 tbsp honey
  • 1 tbsp hot sauce (e.g., Sriracha)
  • 1 tsp gochujang (optional for extra heat)

Deep Fried Chicken

  • 1.1 lbs boneless, skinless chicken breasts cut into 1-inch chunks
  • 1 cup buttermilk
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp hot sauce (e.g., Sriracha)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 3 cups Panko breadcrumbs
  • salt, to taste

For Garnishing

  • 4 spring onions, thinly sliced
  • 1 red chili, thinly sliced (optional)

Instructions

  1. Prepare the Bang Bang Sauce: Whisk together mayonnaise, sweet chili sauce, honey, and hot sauce in a small bowl. Add gochujang if using. Refrigerate until ready to serve.
  2. Prepare the Chicken: In a large bowl, whisk together buttermilk, egg, flour, cornstarch, hot sauce, garlic powder, smoked paprika, black pepper, white pepper, and salt to taste until smooth.
  3. Coat the Chicken: Place the Panko breadcrumbs in a separate bowl. Dredge each piece of chicken in the buttermilk mixture, then coat evenly with the Panko crumbs.
  4. Fry the Chicken: Heat a large pot or Dutch oven with vegetable oil to 360°F (182°C). Fry the chicken in batches until golden and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
  5. [Optional Baking Step]: For extra crispiness, preheat the oven to 400°F (200°C). Place the fried chicken pieces on a baking tray and bake for 5-10 minutes.
  6. Serve: Arrange the crispy chicken on a serving plate. Drizzle with Bang Bang Sauce and garnish with sliced spring onions and red chili. Serve additional sauce on the side for dipping.
  7. Enjoy! Your homemade Bang Bang Chicken is ready, featuring a perfect crispy texture and flavorful sauce.

Notes

  • Uniform Chicken Pieces: Cut the chicken into evenly sized pieces. This promotes uniform cooking and ensures each piece achieves the same level of crispiness.
  • Oil Temperature is Key: Use a thermometer to maintain the correct oil temperature (360°F/182°C) for frying. If the oil is too hot, the chicken will burn on the outside before cooking through. If it's too cool, the chicken will absorb more oil and become greasy.
  • Do Not Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding. Overcrowding lowers the oil's temperature and can lead to unevenly cooked, less crispy chicken.
  • Resting Time: After coating the chicken in the breadcrumb mixture, let it sit for about 5-10 minutes. This helps the coating adhere better and not fall off during frying.
  • Drain on a Wire Rack: Instead of draining the fried chicken on paper towels, consider using a wire rack over a baking sheet. This prevents the bottom of the chicken from becoming soggy and keeps the crispiness intact.
  • Keeping Fried Chicken Warm: If you need to fry in multiple batches and want to serve all the chicken hot, keep the already fried pieces warm in an oven set to a low temperature (around 200°F/95°C).
  • Don’t Rush the Dipping and Coating: Take your time to ensure each piece of chicken is well-coated with the buttermilk mixture and the Panko breadcrumbs for the best texture.
  • Customize the Heat: Adjust the amount of hot sauce in both the chicken coating and the Bang Bang sauce according to your heat preference.
  • Fresh Oil for Frying: Use fresh, clean oil for frying to avoid any off-flavors that can come from previously used oil.
  • Prevent Cross-Contamination: Use separate utensils and plates for raw and cooked chicken to ensure food safety.
  • Prep Time: 15 minutes
  • Marinating Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Deep Fry
  • Cuisine: Chinese

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