If you love crispy, golden chicken tossed in a creamy, spicy, and slightly sweet sauce, then you’re going to fall head over heels for this Bang Bang Chicken recipe! Perfect for a weeknight dinner or a crowd-pleasing appetizer, this dish has all the makings of a restaurant favorite right in your own kitchen. Whether you’re a seasoned home cook or new to frying, this guide will walk you through everything you need to know to create this irresistible dish.
Why You’ll Love This Recipe
This Bang Bang Chicken recipe is for anyone who loves a combination of bold flavors and satisfying textures. The crispy panko-coated chicken pairs perfectly with the creamy bang bang sauce, which is a blend of mayonnaise, Thai sweet chili sauce, sriracha, honey, and lemon juice. The best part? It’s entirely customizable! Adjust the spice level, make it gluten-free, or even air fry the chicken for a healthier option.
Whether you’re hosting a game night, preparing a family dinner, or simply indulging your cravings, this recipe is a surefire hit. Plus, it’s straightforward enough to make even if you’re not a culinary expert.
Ingredients You’ll Need
Here’s a breakdown of the ingredients needed for both the chicken and the sauce:
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lemon juice
For the Chicken:
- 3-4 chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup buttermilk
- 1 tablespoon sriracha sauce
- 1 egg
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Kitchen Equipment Needed
Before you start, gather the following kitchen tools:
- Mixing bowls: For the batter and sauce.
- Whisk: To combine ingredients smoothly.
- Shallow dish: For panko breadcrumbs.
- Deep skillet or deep fryer: To fry the chicken.
- Tongs: For flipping and removing the chicken from the oil.
- Paper towels: To drain excess oil from the fried chicken.
- Thermometer: To monitor the oil temperature (350°F is ideal).
Step-by-Step Instructions
1. Prepare the Bang Bang Sauce
In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lemon juice. Taste and adjust the spice level if needed. Set the sauce aside—this will be the key to transforming your crispy chicken into Bang Bang Chicken!
2. Make the Batter
In a medium-sized bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Whisk to combine. Add buttermilk, sriracha, and egg to the dry ingredients, mixing until a smooth batter forms. If the batter seems too thick, add a tablespoon of buttermilk at a time until it reaches the right consistency.
3. Bread the Chicken
Set up a breading station with the prepared batter and a shallow dish filled with panko breadcrumbs. Dip each piece of chicken into the batter, ensuring it’s fully coated. Then, press the chicken pieces into the panko breadcrumbs, coating evenly.
4. Fry the Chicken
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add the breaded chicken in small batches, being mindful not to overcrowd the pan. Fry for 5-6 minutes, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove and drain on a paper towel-lined plate.
5. Assemble and Serve
Drizzle the bang bang sauce over the fried chicken, or toss the chicken pieces directly in the sauce for a more uniform coating. Garnish with chopped parsley or green onions for a fresh, vibrant touch. Serve immediately and enjoy!
Recipe Tips and Variations
Tips:
- Keep the oil temperature consistent: Use a thermometer to ensure the oil stays at 350°F. Too low, and the chicken will absorb oil; too high, and it may burn.
- Double-dip for extra crunch: For even crispier chicken, repeat the breading process with panko breadcrumbs.
- Prep ahead: The bang bang sauce can be made up to 3 days in advance and stored in the refrigerator.
Variations:
- Air Fryer Method: Preheat your air fryer to 375°F. Spray the breaded chicken with cooking spray and air fry for 10-12 minutes, flipping halfway through.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend and use gluten-free breadcrumbs.
- Spice Level: Adjust the sriracha in both the sauce and batter to make it milder or spicier.
Storing and Reheating Leftovers
If you have any leftovers (though it’s hard to imagine!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer at 375°F to restore the crispiness. Avoid microwaving as it may make the chicken soggy.
Pairing Suggestions
- Side Dishes: Serve Bang Bang Chicken with steamed jasmine rice, roasted vegetables, or a light green salad to balance the rich flavors.
- Beverages: A crisp white wine like Sauvignon Blanc, or a cold, hoppy IPA pairs wonderfully with the spicy and tangy notes of the sauce.
- Dips: Serve extra bang bang sauce on the side for dipping, or try it with a creamy ranch or blue cheese dressing.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts? A: Absolutely! Chicken thighs are juicier and work just as well for this recipe.
Q: What if I don’t have buttermilk? A: You can make a buttermilk substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: Can I bake the chicken instead of frying? A: Yes! Preheat your oven to 400°F, place the breaded chicken on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through.
Final Thoughts and Call to Action
This Bang Bang Chicken recipe is a guaranteed crowd-pleaser, combining the perfect balance of crispy, creamy, spicy, and sweet. It’s versatile enough to serve as an appetizer, main dish, or even a game-day snack. Once you try it, you’ll never want to order takeout again!
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