Bang Bang Chicken
I still remember the first crisp fall evening I made Bang Bang Chicken for a small gathering — the kitchen smelled of toasted sesame and chili, a wool blanket draped over the couch, and everyone kept coming back for seconds. This cozy, slightly spicy dish has become a reader favorite because it tastes indulgent yet comes together quickly, perfect for the baking-crossover home cook who loves seasonal comfort flavors.
Introduction
If you’re craving a warm, comforting meal that pairs beautifully with roasted squash and a hot loaf from the oven, this Bang Bang Chicken recipe is a go-to. Home bakers appreciate the balance of crunchy, saucy, and slightly sweet that lets the dish sit at the center of an autumn table without stealing the spotlight from your freshly baked sides. For a playful twist at parties, try serving smaller portions inspired by these bang bang chicken bites to keep guests nibbling and smiling.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup buttermilk (for tenderizing)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 2 large eggs, beaten
- Vegetable oil for shallow frying
For the sauce:
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2–1 teaspoon Sriracha (adjust for heat)
- 1 teaspoon soy sauce
Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
Step-by-Step Instructions
- Marinate the chicken
- Place the chicken strips in a bowl with the buttermilk and 1/2 teaspoon salt. Cover and chill for 30 minutes to an hour. This tenderizes the meat and keeps it juicy when fried.
- Prep your dredging station
- In one shallow dish mix flour, cornstarch, baking powder, paprika, remaining salt, and pepper. Place beaten eggs in a second dish.
- Heat the oil
- Pour 1/2 inch of oil into a large skillet and heat over medium-high until it reaches 350°F (or a bubble test shows a steady sizzle).
- Bread and fry
- Remove chicken from buttermilk, shake off excess. Dip in egg, then into the flour mixture, pressing lightly to adhere. Fry in batches until golden brown and cooked through, 3–4 minutes per side. Drain on paper towels.
- Make the sauce
- Whisk together mayonnaise, sweet chili sauce, honey, rice vinegar, sesame oil, Sriracha, and soy sauce until smooth. Taste and adjust sweetness or heat to preference.
- Toss and serve
- Place warm chicken in a large bowl, pour sauce over and toss gently until evenly coated. Garnish with green onions and sesame seeds. Serve immediately with lime wedges.
Tips for Success
- Patience with the oil temperature matters: if oil is too cool the coating soaks up oil; too hot and the outside burns before the inside cooks. Aim for steady medium-high heat.
- For extra crunch, double-dip: after the first flour coat and egg, give the chicken a second dusting of flour.
- Use a thermometer to ensure chicken reaches 165°F.
- If you love contrast in textures, try pairing this Bang Bang Chicken with a soft, buttery dinner roll — it’s a crowd-pleasing combo reminiscent of fall comfort. For inspiration on hearty pairings, check out this easy 4-ingredient ranch chicken bake that’s great alongside simple sides.
Possible Variations
- Gluten-free: Swap the all-purpose flour for a gluten-free blend and substitute cornstarch with arrowroot powder for a light, crispy coating. The sauce is naturally gluten-free if you use gluten-free soy sauce.
- Streusel topping-inspired crunch: For bakers who love streusel textures, pulse chilled butter, a touch of flour, and panko into coarse crumbs and lightly sprinkle over the chicken after tossing with sauce; flash-broil for 1–2 minutes to set.
- Thighs vs. breasts: Use boneless thighs for richer flavor and juicier results, or breasts for a leaner finish. If you prefer darker meat, try this take on bang bang chicken thighs.
- Air fryer option: Arrange coated pieces in a single layer and air fry at 400°F for 8–10 minutes, flipping halfway; this reduces oil while preserving crispness—similar to these air fryer BBQ chicken drumsticks techniques adapted for smaller pieces.
- Nacho-style serving: Cut leftovers into strips and layer over chips with cheese for a quick party plate inspired by air fryer cheesy chicken nachos.
Storage Recommendations
- Refrigerate: Store leftover Bang Bang Chicken in an airtight container for up to 3 days. Keep sauce and chicken separate if possible to avoid sogginess; warm chicken in a 350°F oven for 6–8 minutes to revive crispness before tossing with sauce.
- Freeze: Freeze cooked, un-sauced pieces on a tray, then transfer to a freezer bag for up to 2 months. Reheat at 375°F from frozen for 10–15 minutes, then add sauce.
- Reheating tip: To refresh crunch, reheat on a wire rack in a hot oven (400°F) rather than in the microwave.
Conclusion
This Bang Bang Chicken blends comfort and bright flavors to become a seasonal staple for home bakers who love to serve something a little special without fuss. For another trusted take and crispy technique inspiration, see this Bang Bang Chicken Recipe (Incredibly Crispy) – The Kitchn which complements the tips above.
FAQs
What is Bang Bang Chicken made of?
Bang Bang Chicken typically consists of battered and fried chicken tossed in a creamy, sweet-spicy sauce made from mayonnaise, sweet chili sauce, honey, vinegar, and chili paste, garnished with sesame seeds and green onions.Can I make Bang Bang Chicken in the air fryer?
Yes, you can air fry coated chicken strips at 400°F for about 8–10 minutes, flipping halfway. Lightly spray with oil for extra crispness.How do I keep the coating crispy when storing leftovers?
Store sauce separately and reheat the chicken in a hot oven on a wire rack to restore crispness before combining with sauce.Is Bang Bang Chicken spicy?
The heat level is adjustable—start with a small amount of Sriracha or chili sauce in the dressing and increase to taste. The mayonnaise and honey help balance the spice for a mild, pleasant warmth.
Bang Bang Chicken
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free (optional)
Description
A cozy and slightly spicy dish featuring tender chicken strips coated in a crunchy batter and tossed in a creamy, sweet-spicy sauce.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup buttermilk (for tenderizing)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 2 large eggs, beaten
- Vegetable oil for shallow frying
- For the sauce:
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2–1 teaspoon Sriracha (adjust for heat)
- 1 teaspoon soy sauce
- Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
Instructions
- Marinate the chicken: Place the chicken strips in a bowl with the buttermilk and 1/2 teaspoon salt. Cover and chill for 30 minutes to an hour.
- Prep your dredging station: In one shallow dish, mix flour, cornstarch, baking powder, paprika, remaining salt, and pepper. Place beaten eggs in a second dish.
- Heat the oil: Pour 1/2 inch of oil into a large skillet and heat over medium-high until it reaches 350°F.
- Bread and fry: Remove chicken from buttermilk, shake off excess. Dip in egg, then into the flour mixture, pressing lightly to adhere. Fry in batches until golden brown and cooked through, 3–4 minutes per side. Drain on paper towels.
- Make the sauce: Whisk together mayonnaise, sweet chili sauce, honey, rice vinegar, sesame oil, Sriracha, and soy sauce until smooth.
- Toss and serve: Place warm chicken in a large bowl, pour sauce over and toss gently until evenly coated. Garnish with green onions and sesame seeds. Serve immediately with lime wedges.
Notes
For extra crunch, double-dip the chicken. Aim for steady medium-high heat to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian