Crispy Bang Bang Chicken: The Ultimate Recipe for Flavor

Crispy bang bang chicken, a symphony of textures and flavors, is about to become your new weeknight obsession. Forget takeout! This recipe delivers all the spicy-sweet, crunchy goodness you crave, but with a homemade touch that elevates it to a whole new level. Are you ready to experience a flavor explosion that will leave you wanting more?

While the exact origins of bang bang chicken are debated, many believe it draws inspiration from Sichuan cuisine, known for its bold use of chili oil and numbing peppercorns. The name itself is said to mimic the sound of the mallet used to tenderize the chicken in traditional preparations. Over time, the dish has evolved, incorporating influences from various Asian culinary traditions, resulting in the irresistible combination we know and love today.

What makes crispy bang bang chicken so incredibly popular? It’s the perfect balance of sweet, spicy, and savory, all wrapped up in a satisfyingly crunchy package. The crispy coating provides a delightful textural contrast to the tender chicken inside, while the creamy, tangy bang bang sauce adds a burst of flavor that dances on your palate. Plus, it’s surprisingly easy to make at home, making it a fantastic option for busy weeknights when you’re craving something delicious and satisfying. Get ready to impress your family and friends with this restaurant-quality dish!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Frank’s RedHot)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 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 rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• For Garnish (optional):
• Chopped green onions
• Sesame seeds

Preparing the Chicken:

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces, buttermilk, hot sauce, salt, and pepper. Make sure the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more tender and flavorful the chicken will be. I usually aim for at least an hour!
2. Prepare the Dredging Station: While the chicken is marinating, prepare your dredging station. In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper (if using). Make sure everything is evenly distributed. This mixture is what will give our chicken that amazing crispy coating.
3. Dredge the Chicken: Remove the chicken from the buttermilk marinade, letting any excess drip off. One piece at a time, dredge the chicken in the flour mixture, making sure to coat it completely. Press the flour mixture onto the chicken to ensure it adheres well. Place the dredged chicken on a wire rack lined with parchment paper. This will help prevent the coating from getting soggy.

Frying the Chicken:

1. Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct oil temperature is crucial for crispy, evenly cooked chicken. If the oil is too cool, the chicken will be greasy. If it’s too hot, the outside will burn before the inside is cooked.
2. Fry the Chicken: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 5-7 minutes per batch, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Remove and Drain: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This step is important for achieving maximum crispiness.

Making the Bang Bang Sauce:

1. Combine the Ingredients: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder. Taste and adjust the seasonings as needed. If you prefer a sweeter sauce, add a little more honey. If you like it spicier, add more sriracha. I usually start with the listed amounts and then tweak it to my liking.
2. Adjust the Consistency: If the sauce is too thick, you can add a teaspoon or two of water to thin it out. The consistency should be smooth and easily pourable.

Assembling the Bang Bang Chicken:

1. Coat the Chicken: Place the fried chicken in a large bowl. Pour the bang bang sauce over the chicken and toss to coat evenly. Make sure every piece is generously covered in that delicious sauce!
2. Serve Immediately: Serve the bang bang chicken immediately, garnished with chopped green onions and sesame seeds, if desired. It’s best served hot and crispy.
3. Serving Suggestions: Bang bang chicken is fantastic served over rice, noodles, or even in lettuce wraps. You can also serve it as an appetizer with toothpicks for easy snacking. I love pairing it with a side of steamed broccoli or a simple salad to balance out the richness of the sauce.

Tips for the Best Bang Bang Chicken:

• Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. This will lower the oil temperature and result in soggy chicken. Fry in batches to ensure even cooking and maximum crispiness.
• Maintain the Oil Temperature: Use a deep-fry thermometer to monitor the oil temperature and keep it consistent at 350°F (175°C). This is crucial for achieving perfectly cooked and crispy chicken.
• Double Fry for Extra Crispiness: For even crispier chicken, you can double fry it. After the first fry, let the chicken cool slightly, then fry it again for another 1-2 minutes. This will create an extra-crispy coating that’s irresistible.
• Adjust the Sauce to Your Liking: The bang bang sauce is easily customizable. Adjust the amount of sriracha to control the heat level, and add more honey for a sweeter sauce.
• Make it Ahead: You can prepare the chicken and sauce separately ahead of time. Store the fried chicken in an airtight container in the refrigerator for up to 2 days. Store the sauce in a separate airtight container in the refrigerator for up to 1 week. When ready to serve, reheat the chicken in the oven or air fryer until crispy, then toss with the sauce.
• Air Fryer Option: For a healthier option, you can air fry the chicken instead of deep frying. Preheat your air fryer to 400°F (200°C). Place the dredged chicken in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

Variations:

• Bang Bang Shrimp: Substitute the chicken with shrimp for a delicious seafood version. Use large shrimp, peeled and deveined, and follow the same dredging and frying instructions.
• Bang Bang Cauliflower: For a vegetarian option, use cauliflower florets instead of chicken. Blanch the cauliflower florets in boiling water for 2-3 minutes, then drain and pat dry. Dredge them in the flour mixture and fry or air fry until golden brown and crispy.
• Spicy Bang Bang Chicken: Add more sriracha or cayenne pepper to the sauce for an extra kick of heat. You can also add a pinch of red pepper flakes to the flour mixture for a spicy coating.
• Honey Garlic Bang Bang Chicken: Add a tablespoon of minced garlic and a tablespoon of honey to the bang bang sauce for a sweeter and more flavorful sauce.

Storage Instructions:

• Refrigerating: Store leftover bang bang chicken in an airtight container in the refrigerator for up to 3 days. The chicken may lose some of its crispiness, but it will still be delicious.
• Reheating: To reheat, you can use the oven, air fryer, or microwave. For the best results, reheat in the oven or air fryer to restore some of the crispiness. Preheat the oven or air fryer to 350°F (175°C) and reheat for 5-10 minutes, or until heated through.
• Freezing: I don’t recommend freezing the bang bang chicken after it’s been sauced, as the sauce can become watery and the chicken can lose its texture. However, you can freeze the fried chicken before adding the sauce. Let the fried chicken cool completely, then place it in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Transfer the frozen chicken to a freezer-safe bag or container and store for up to 2 months. When ready to use, reheat the frozen chicken in the oven or air fryer until crispy, then toss with freshly made bang bang sauce.

Conclusion:

This Crispy Bang Bang Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The perfectly crispy chicken, coated in that creamy, spicy, and slightly sweet bang bang sauce, is an experience you won’t soon forget. Seriously, the combination of textures and tastes is simply irresistible. If you’re looking for a dish that’s both satisfying and exciting, then this is absolutely a must-try.

But the best part? It’s incredibly versatile! While I’ve outlined my favorite way to prepare it, feel free to get creative. For a lighter option, you could bake the chicken instead of frying it. Simply toss the chicken pieces in a little olive oil and your favorite seasonings, then bake at 400°F (200°C) until golden brown and cooked through. It won’t be quite as crispy, but it’ll still be delicious!

Serving Suggestions and Variations

I love serving this Crispy Bang Bang Chicken over a bed of fluffy white rice or quinoa to soak up all that glorious sauce. A side of steamed broccoli or green beans adds a touch of freshness and balances out the richness of the dish. You could also try serving it in lettuce wraps for a lighter, more refreshing meal.

Another fun variation is to use shrimp instead of chicken! Simply follow the same recipe, substituting the chicken for peeled and deveined shrimp. The shrimp cooks even faster than the chicken, so keep a close eye on it to prevent overcooking.

For those who like it extra spicy, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the bang bang sauce. If you prefer a sweeter flavor, add a touch more honey or maple syrup. The beauty of this recipe is that you can easily adjust it to suit your own personal preferences.

Don’t be intimidated by the seemingly long list of ingredients. Most of them are pantry staples, and the entire process is surprisingly straightforward. Once you’ve made it once, you’ll be able to whip it up in no time.

I truly believe that this Crispy Bang Bang Chicken will become a new family favorite. It’s perfect for a quick weeknight dinner, a casual weekend gathering, or even a potluck. It’s always a crowd-pleaser, and I guarantee you’ll be asked for the recipe!

So, what are you waiting for? Head to the kitchen and give this recipe a try! I’m confident that you’ll love it as much as I do. And when you do, please come back and share your experience in the comments below. I’d love to hear how it turned out and any variations you tried. Did you add extra spice? Did you try it with shrimp? Let me know! I’m always looking for new ideas and inspiration. Happy cooking! I can’t wait to hear about your Crispy Bang Bang Chicken success!