Crispy Bang Bang Chicken: A Spicy and Crunchy Delight

Crispy bang bang chicken is a tasty dish that combines tender, crispy fried chicken with a creamy, spicy-sweet sauce. It’s perfect for a fun dinner or a crowd-pleasing appetizer. This blog post will guide you through making bang bang chicken, share practical tips, and suggest ways to serve it. Let’s get cooking!

How to Make Crispy Bang Bang Chicken

This recipe is straightforward and uses simple ingredients to create a flavorful, restaurant-style dish at home. Follow these steps for success.

1. Gather Your Ingredients: You’ll need 1.5 pounds boneless, skinless chicken breasts, 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs, 1 cup buttermilk, 1 cup panko breadcrumbs, vegetable oil for frying, 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 teaspoons sriracha (adjust for spice preference), 1 tablespoon honey, and 2 green onions (sliced). Optional: sesame seeds for garnish.
2. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces (about 1-inch cubes). Pat dry with paper towels. In a medium bowl, whisk together buttermilk and 1 egg. Add the chicken pieces and let them soak for 15 minutes to tenderize and add flavor.
3. Set Up the Breading Station: In three shallow bowls, prepare: (1) flour, cornstarch, garlic powder, salt, and black pepper mixed together; (2) 1 egg beaten with 1 tablespoon water; (3) panko breadcrumbs. The cornstarch and panko ensure a crispy coating.
4. Bread the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dip each piece in the flour mixture, then the egg mixture, and finally the panko, pressing gently to coat evenly. Place breaded pieces on a plate and let rest for 5 minutes to set the coating.
5. Fry the Chicken: Heat 1 inch of vegetable oil in a large skillet over medium heat (about 350°F or 175°C). Fry the chicken in batches, 3-4 minutes per side, until golden and the internal temperature reaches 165°F (75°C). Transfer to a paper towel-lined plate to drain excess oil.
6. Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Taste and adjust sriracha for more or less heat. Toss the fried chicken in half the sauce to coat, or serve the sauce on the side for dipping. Garnish with green onions and sesame seeds if desired.

This recipe serves 4 and takes about 40 minutes to prepare.

Tips and Tricks for Perfect Crispy Bang Bang Chicken

These tips will help you achieve crispy chicken and a balanced, flavorful sauce.

• Use Panko for Crunch: Panko breadcrumbs create a lighter, crispier coating than regular breadcrumbs. If you only have regular breadcrumbs, toast them lightly in a dry skillet for better texture.
• Check Oil Temperature: The oil should sizzle when you add a breadcrumb. If it’s too hot (smoking), lower the heat; if too cool (no sizzle), wait a minute. A consistent 350°F (175°C) ensures even frying without burning.
• Don’t Crowd the Pan: Fry in small batches to keep the oil hot and ensure even cooking. Crowding lowers the oil temperature, making the chicken greasy.
• Adjust the Sauce Heat: Sriracha adds spice to the bang bang sauce. Start with 1 teaspoon for mild flavor, or add up to 1 tablespoon for a bolder kick. Taste and adjust before tossing with the chicken.
• Keep Chicken Warm: If frying in batches, keep cooked chicken warm on a baking sheet in a 200°F (95°C) oven. This maintains crispiness while you finish cooking.
• Make It Quick: To save time, prep the sauce and breading station while the chicken soaks in buttermilk. This keeps the process efficient.

How to Serve Crispy Bang Bang Chicken

This dish is versatile and can be served in various ways to suit different occasions.

• As a Main Dish: Serve the chicken over a bed of jasmine rice or lettuce leaves for a light, flavorful meal. Drizzle extra sauce on top and sprinkle with green onions for a pop of color.
• With a Side Salad: Pair with a simple salad of cucumber, shredded carrots, and a rice vinegar dressing. The fresh veggies balance the richness of the fried chicken.
• With Fries or Wedges: Serve with crispy French fries or potato wedges for a fun, indulgent meal. A side of extra bang bang sauce makes a great dip for the fries.
• As an Appetizer: Arrange the chicken pieces on a platter with a bowl of bang bang sauce for dipping. Add toothpicks for easy grabbing at parties or gatherings.
• For Meal Prep: Store the fried chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in an oven at 375°F (190°C) for 8-10 minutes to keep it crispy, then toss with sauce.

Why Crispy Bang Bang Chicken Works

This dish is a hit because it balances crispy, juicy chicken with a creamy, spicy-sweet sauce that’s easy to love. It’s simple to make with pantry staples, yet feels like a treat. The recipe is flexible, letting you adjust the spice level or serve it as a main dish or appetizer, making it perfect for any occasion.

Storing and Reheating

Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy. Toss with sauce after reheating. Freeze cooked chicken (without sauce) for up to 2 months; thaw in the fridge overnight before reheating.

Enjoy your crispy bang bang chicken—it’s a fun, flavorful way to spice up your meals!