EASY BANG BANG CHICKEN

Crispy, juicy chicken coated in a creamy, spicy, and slightly sweet sauce – Bang Bang Chicken is the weeknight dinner champion you didn’t know you needed! Forget takeout; this recipe delivers all the flavor you crave, and it’s surprisingly easy to make. Get ready to experience an explosion of taste that will have everyone begging for seconds; I promise you’ll nail it!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil, for frying

For the Bang Bang Sauce:

• 1 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha (or more, to taste)
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon garlic powder

For Garnish (optional):

• Chopped green onions
• Sesame seeds

Gear Up: Essential Kitchen Tools

Before we dive in, let’s make sure you have everything you need. Having the right tools can make the process so much smoother, trust me!

• Mixing Bowls: You’ll need a couple – one for the buttermilk soak and another for the dry ingredients.
• Whisk: Perfect for getting that bang bang sauce nice and smooth.
• Large Skillet or Deep Fryer: For achieving perfectly crispy chicken. A deep fryer ensures even cooking, but a skillet works great too!
• Tongs: Essential for safely transferring the chicken in and out of the hot oil.
• Wire Rack: To drain excess oil and keep the chicken crispy.
• Paper Towels: For soaking up any extra oil.

Step-by-Step Instructions

Get the Chicken Ready:

1. In a bowl, combine the chicken cubes and buttermilk. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. This tenderizes the chicken and helps the coating stick.
2. In another bowl, whisk together the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Remove the chicken from the buttermilk, letting any excess drip off.
4. Dredge each piece of chicken in the cornstarch mixture, making sure it’s fully coated. Pat the coating gently to help it adhere.

Fry the Chicken:

1. Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
2. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
3. Fry for 5-7 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the chicken with tongs and place it on a wire rack lined with paper towels to drain excess oil.

Make the Bang Bang Sauce:

1. While the chicken is frying, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a medium bowl until smooth. Taste and adjust the sriracha or honey to your preference.

Assemble and Serve:

1. In a large bowl, toss the fried chicken with the Bang Bang sauce until evenly coated.
2. Garnish with chopped green onions and sesame seeds, if desired.
3. Serve immediately over rice, noodles, or as an appetizer.

Troubleshooting: Common Bang Bang Chicken Problems & Solutions

Okay, let’s be real. Even the best recipes can sometimes throw us a curveball. Here are a few common issues you might encounter and how to tackle them:

Problem: Soggy Chicken

Solution: The most common culprit is overcrowding the pan. Fry the chicken in batches to maintain the oil temperature. Make sure the oil is hot enough (350°F) before adding the chicken. Also, don’t skip the wire rack step – it’s crucial for allowing excess oil to drain and keep the chicken crispy.

Problem: Bland Chicken

Solution: Don’t be shy with the seasonings! Make sure you’re generously salting and peppering the chicken, both in the buttermilk marinade and in the dry coating. Taste the dry mixture before coating the chicken and adjust the seasonings as needed. Consider adding a pinch of cayenne pepper for extra heat.

Problem: Sauce Too Spicy

Solution: Start with a small amount of sriracha and gradually add more to taste. You can also add a little extra honey to balance the heat. If the sauce is already too spicy, try adding a tablespoon or two of plain yogurt or sour cream to cool it down.

Problem: Sauce Too Thick

Solution: Thin it out with a teaspoon of rice vinegar or a splash of water. Add a little at a time until you reach your desired consistency.

Spice It Up: Variations and Customizations

This recipe is fantastic as is, but don’t be afraid to get creative! Here are some ideas to customize your Bang Bang Chicken:

• Extra Spicy: Add a pinch of cayenne pepper to the dry coating, or use a spicier chili sauce in the Bang Bang sauce. You could also add a finely minced chili pepper (like a bird’s eye chili) to the sauce for serious heat.
• Sweeter: Increase the amount of honey in the Bang Bang sauce, or add a tablespoon of brown sugar.
• Garlic Lover’s Dream: Add extra garlic powder to both the chicken coating and the Bang Bang sauce. You could also mince a clove of fresh garlic and add it to the sauce.
• Healthier Version: Bake the chicken instead of frying it. Toss the coated chicken in a little olive oil and bake at 400°F (200°C) for 20-25 minutes, or until cooked through. While the texture won’t be exactly the same as fried chicken, it’s a healthier alternative. You could also use an air fryer.
• Vegetarian Bang Bang “Chicken”: Substitute the chicken with cauliflower florets or tofu cubes. Follow the same coating and frying instructions.
• Bang Bang Shrimp: Replace the chicken with shrimp for a seafood twist. Reduce the cooking time accordingly (shrimp cooks quickly!).

Serving Suggestions: Complete Your Meal

Bang Bang Chicken is incredibly versatile and pairs well with a variety of sides. Here are some of my favorite serving suggestions:

• Rice: Steamed white rice or brown rice is a classic choice. You can also try coconut rice for a tropical twist.
• Noodles: Lo mein noodles, udon noodles, or even spaghetti work well with Bang Bang Chicken.
• Vegetables: Steamed broccoli, stir-fried vegetables, or a simple green salad are great ways to add some freshness to your meal.
• Appetizers: Serve Bang Bang Chicken as an appetizer at your next party. It’s always a crowd-pleaser!
• Wraps: Wrap the chicken in lettuce wraps with some fresh vegetables and herbs for a light and refreshing meal.

Bang Bang Chicken: A Little History

While the exact origins of Bang Bang Chicken are debated, it is widely believed to have originated in China, but gained immense popularity in the United States thanks to restaurants like Bonefish Grill. The name “Bang Bang” is thought to refer to the sound of the stick used to tenderize the chicken in the original preparation. Over time, the dish has evolved, with various regional variations and adaptations. The key elements remain the same: crispy chicken and a creamy, spicy sauce. Now you know a bit of the history and can impress your friends with your knowledge!

Storing and Reheating

Got leftovers? Here’s how to store and reheat your Bang Bang Chicken for the best results:

• Storing: Store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. This will help prevent the chicken from getting soggy.
• Reheating: Reheat the chicken in a skillet over medium heat, or in the oven at 350°F (175°C) until heated through. You can also use a microwave, but the chicken may not be as crispy. Reheat the sauce gently in a separate saucepan or in the microwave.
• Freezing: I don’t recommend freezing Bang Bang Chicken, as the sauce can separate and the chicken can become soggy. However, if you must freeze it, store the chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

You’ve Got This! Time to Make Some Magic

And there you have it – everything you need to create amazing Bang Bang Chicken right in your own kitchen. Don’t be intimidated by the ingredient list or the steps; it’s all easier than it looks. So put on some music, gather your ingredients, and get ready to enjoy a restaurant-worthy meal. You’ve got this! Let me know how it turns out!

Easy Bang Bang Chicken

This Bang Bang Chicken recipe delivers crispy, juicy chicken coated in a creamy, spicy, and slightly sweet sauce. It’s an easy weeknight dinner that’s better than takeout and will have everyone begging for seconds. Serve over rice or noodles for a complete meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian-inspired

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt to taste
• Pepper to taste
• Vegetable oil, for frying
• 1 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha or more, to taste
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon garlic powder
• Chopped green onions, for garnish optional
• Sesame seeds, for garnish optional

Equipment

• mixing bowls
• whisk
• Large skillet or deep fryer
• tongs
• wire rack
• paper towels
• measuring cups and spoons
• cutting board
• knife

Method

 

1. In a bowl, combine the chicken cubes and buttermilk. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
2. In another bowl, whisk together the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Remove the chicken from the buttermilk, letting any excess drip off.
4. Dredge each piece of chicken in the cornstarch mixture, making sure it’s fully coated. Pat the coating gently to help it adhere.
5. Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
6. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pan.
7. Fry for 5-7 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
8. Remove the chicken with tongs and place it on a wire rack lined with paper towels to drain excess oil.
9. While the chicken is frying, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a medium bowl until smooth. Taste and adjust the sriracha or honey to your preference.
10. In a large bowl, toss the fried chicken with the Bang Bang sauce until evenly coated.
11. Garnish with chopped green onions and sesame seeds, if desired.
12. Serve immediately over rice, noodles, or as an appetizer.

Notes

For best results, store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days to prevent sogginess. Reheat the chicken in a skillet or oven and the sauce gently in a saucepan or microwave. The recipe can be customized by adjusting the amount of sriracha or honey to control the spiciness and sweetness. For a healthier version, bake the chicken instead of frying. Cauliflower or tofu can be used as a vegetarian substitute. Bang Bang Shrimp is another delicious variation.