Bang Bang Chicken is a delicious and flavor-packed dish known for its crispy chicken bites and creamy, spicy-sweet sauce. Perfect as an appetizer, snack, or even a main course, this dish is easy to prepare and sure to impress your family and friends. Learn how to make this mouthwatering recipe with simple ingredients and straightforward instructions.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (vegetable or canola)
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional, for tanginess)
Instructions
- Prepare the Chicken:
- In three separate bowls, set up a breading station:
- Bowl 1: Flour mixed with garlic powder, paprika, salt, and black pepper.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko breadcrumbs.
- Coat each chicken piece in flour, dip in egg, and roll in breadcrumbs. Set aside.
- In three separate bowls, set up a breading station:
- Fry the Chicken:
- Heat oil in a deep skillet or frying pan over medium-high heat.
- Fry the breaded chicken in batches for 4–5 minutes or until golden brown and fully cooked. Drain on paper towels.
- Make the Bang Bang Sauce:
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar (if using).
- Combine and Serve:
- Toss the fried chicken pieces in the sauce until evenly coated.
- Serve immediately, garnished with chopped green onions or sesame seeds if desired.
Serving and Storage Tips
- Serving: Bang Bang Chicken is best served fresh and hot, paired with a side of steamed rice, noodles, or a crisp salad.
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to maintain the chicken’s crispiness.
- Reheating: Reheat in an oven or air fryer to restore crispness before tossing in the sauce.
FAQs
1. Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through. For extra crispiness, spray with cooking oil before baking.
2. Is Bang Bang Chicken very spicy?
The level of spiciness can be adjusted by reducing or increasing the amount of sriracha in the sauce.
3. Can I use other proteins instead of chicken?
Absolutely! Shrimp, tofu, or even cauliflower can be great substitutes for a twist on this dish.
4. What type of sweet chili sauce should I use?
Any store-bought sweet chili sauce works well, but you can make your own by combining chili flakes, sugar, vinegar, and garlic in a small saucepan.
Enjoy making Bang Bang Chicken and savor its perfect balance of crispy, creamy, sweet, and spicy flavors!
PrintBang Bang Chicken
Bang Bang Chicken is a delightful dish featuring crispy chicken pieces coated in a creamy, sweet, and spicy sauce. Here’s how you can make it at home:
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
Instructions
- Prepare the Sauce:
- In a bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until smooth. Set aside.
- Marinate the Chicken:
- In a large bowl, combine buttermilk and egg; whisk until well blended.
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Let them marinate for about 15 minutes.
- Prepare the Coating:
- In another bowl, mix together flour, cornstarch, garlic powder, chili powder, salt, and black pepper.
- Place panko breadcrumbs in a separate shallow dish.
- Coat the Chicken:
- Remove chicken pieces from the buttermilk mixture, allowing excess to drip off.
- Dredge each piece in the flour mixture, then back into the buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Fry the Chicken:
- In a deep skillet or pot, heat vegetable oil to 350°F (175°C).
- Fry the chicken in batches, ensuring not to overcrowd the pan. Cook each piece for about 3-4 minutes, turning occasionally, until golden brown and cooked through.
- Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Assemble the Dish:
- Place the fried chicken in a large bowl. Pour the prepared bang bang sauce over the chicken and toss gently to coat evenly.
- Serve:
- Transfer the sauced chicken to a serving platter. Garnish with chopped green onions or sesame seeds if desired.
- Serve immediately, perhaps alongside steamed rice or a fresh salad.
Notes
- For a healthier alternative, you can bake the coated chicken pieces in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked through.
- Adjust the spiciness of the sauce by varying the amount of sriracha to suit your taste.
- This dish is best enjoyed fresh to maintain the crispiness of the chicken.