Bang Bang Chicken Recipe
When it comes to irresistible dishes, Bang Bang Chicken stands out with its combination of crispiness and a flavorful kick. This fried chicken recipe boasts a crunchy, golden exterior that conceals tender, juicy chicken chunks within. But what truly elevates the dish is the sweet chili sauce—an addictive blend of creamy mayonnaise, sweet chili, and hot sauce—that drizzles over the crispy chicken, creating a tantalizing contrast of textures and flavors. Whether you’re making this for a quick snack or serving it as the star of the meal, Bang Bang Chicken promises to satisfy every bite.
Ingredients Overview
The key to making this dish unforgettable lies in a few standout ingredients that each play a critical role. The buttermilk marinade is essential for tenderizing the chicken and adding moisture, ensuring that each bite is as juicy as possible. The mixture of all-purpose flour and cornstarch creates a light yet crunchy coating that locks in the flavor. To achieve the ultimate crunch, Panko breadcrumbs are used for their extra-crispy texture compared to regular breadcrumbs.
And let’s not forget the star of the show—the sweet chili sauce. The sauce combines mayonnaise with sweet chili sauce, honey, and Frank’s Hot Sauce to offer a perfect balance of creamy, sweet, and spicy. It’s the ideal complement to the crispy chicken, adding a layer of complexity and richness that elevates the dish. A final touch of chopped parsley brings a fresh, herbal note, perfect for garnishing and enhancing the visual appeal.
Step-by-Step Instructions for Perfect Bang Bang Chicken
Preparing the Buttermilk Mixture
The foundation of this dish starts with the buttermilk marinade. The buttermilk not only imparts a tangy flavor but also serves as a tenderizer, making the chicken pieces succulent. To this base, the egg adds richness, while the flour and cornstarch work together to create a thick, velvety batter. A tablespoon of hot sauce spices things up, and the addition of salt and pepper brings out the flavors. Whisk these ingredients until smooth, ensuring there are no lumps. This marinade ensures that the chicken stays moist on the inside, even after frying.
Coating the Chicken
For the crispiest chicken, the coating process is key. Dip each piece of chicken into the buttermilk mixture, allowing the excess to drip off before pressing it into the Panko breadcrumbs. The goal is to get an even layer of Panko to adhere to each chunk. Panko, known for its extra crunch, creates a delightful texture when fried. Press firmly enough for the breadcrumbs to stick but not too hard, as you want to avoid compressing the coating.
Frying to Perfection
Achieving the perfect golden-brown crust depends on both the temperature and timing of the fry. Heat the vegetable oil in a Dutch oven until it reaches 360°F, a temperature that ensures the chicken cooks evenly without absorbing too much oil. Fry the chicken in batches, taking care not to overcrowd the pot, which can cause the temperature to drop. Each piece should fry for 2-3 minutes, just enough time to achieve a crispy, golden exterior while keeping the inside juicy and tender. After frying, transfer the pieces to a paper towel-lined plate to remove excess oil, ensuring the chicken remains crisp.
Recipe Tips & Frequently Asked Questions
Achieving the Right Temperature for Frying:
Always use a deep-fry thermometer to ensure the oil is at the correct temperature. Frying at 360°F guarantees that the chicken crisps up beautifully while cooking through without becoming greasy.
Alternative Coating Options:
For a gluten-free alternative, replace the all-purpose flour with rice flour and use gluten-free Panko. These swaps still offer a crunchy coating without compromising texture.
Making it Spicier or Milder:
You can adjust the heat in this recipe by increasing or decreasing the amount of hot sauce in both the buttermilk marinade and the sweet chili sauce. If you prefer it milder, simply reduce the hot sauce or replace it with a dash of paprika for warmth without the heat.
Can I Bake Instead of Fry?
Absolutely! For a healthier version, bake the chicken at 400°F for 20-25 minutes on a wire rack placed over a baking sheet. This ensures the air circulates around the chicken, helping it to crisp up, though it may not be as crunchy as frying.
How Can I Make the Chicken Extra Crispy?
Double-dip the chicken in the buttermilk mixture and Panko breadcrumbs for an extra thick and crunchy crust. Another tip is to let the coated chicken sit for a few minutes before frying, allowing the breadcrumbs to adhere more securely.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 10-12 minutes to restore the crispiness.
Sweet Chili Sauce: The Perfect Drizzle
Crafting the sweet chili sauce for Bang Bang Chicken is simple yet rewarding. Start by whisking together mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce. The mayonnaise brings creaminess, the sweet chili adds a gentle heat, and the honey balances it all with a hint of sweetness. Frank’s Hot Sauce adds just the right amount of spice to give the sauce a gentle kick, making it irresistible when paired with the crispy chicken.
If you’re making the sauce ahead of time, store it in an airtight container in the refrigerator. The flavors meld beautifully over time, so it’s a great make-ahead option. The sauce can be stored for up to a week, and it’s not only fantastic with this dish but can also double as a dip for fries or spread for sandwiches.
What to Serve With This Recipe
Bang Bang Chicken shines on its own, but pairing it with the right side dishes can make it even better. A simple side of steamed jasmine rice works wonders, absorbing the flavors of the sauce and providing a neutral balance to the richness of the chicken. Roasted vegetables, like broccoli or carrots, offer a healthy, savory counterpoint to the sweet and spicy sauce.
For a fresher option, a crisp green salad with a tangy vinaigrette cuts through the richness of the fried chicken, balancing out the meal with some lightness. Pairing beverages can be just as important. Iced tea with a hint of lemon complements the dish’s spice, while a light beer offers a refreshing contrast to the bold flavors.
When serving Bang Bang Chicken, presentation matters. Garnish each plate with a sprinkle of freshly chopped parsley for a pop of color. A squeeze of lemon over the chicken adds a touch of brightness and acidity that enhances the flavors.
Whether you’re serving this dish as a party appetizer or a main course, adjust the portion sizes accordingly. For appetizers, keep the chicken pieces small, serving them with toothpicks for easy snacking. For a more substantial meal, serve larger pieces over rice or alongside vegetables. Either way, your guests will appreciate the irresistible combination of textures and flavors that Bang Bang Chicken delivers.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 cup Panko breadcrumbs*
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
3 cups vegetable oil, for frying
2 tablespoons chopped fresh parsley leaves, for garnish
For the sweet chili sauce
¼ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank’s Hot Sauce
Instructions
In a large mixing bowl, combine the buttermilk, flour, cornstarch, egg, hot sauce, and a generous pinch of salt and pepper. Whisk until smooth to form the buttermilk mixture.
Take the chicken chunks and, one by one, dip them into the buttermilk mixture. Ensure each piece is thoroughly coated, then press them into the Panko breadcrumbs, making sure the breadcrumbs adhere well.
In a large pot or Dutch oven, pour in the vegetable oil and heat over medium-high until it reaches 360°F on a deep-fry thermometer. This temperature ensures a perfect fry.
Once the oil is ready, carefully lower the chicken pieces into the pot in small batches, frying them for 2 to 3 minutes, or until they turn a rich, golden brown and achieve a crisp outer layer. After frying, transfer the chicken onto a plate lined with paper towels to drain any excess oil.
Serve the crispy chicken immediately, drizzling with the sweet chili sauce and garnishing with fresh parsley for added flavor and presentation.
For the sweet chili sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce until smooth and well combined. This simple sauce adds a sweet and spicy kick to complement the crispy chicken.
Bang Bang Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 cup Panko breadcrumbs*
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper to taste
- 3 cups vegetable oil for frying
- 2 tablespoons chopped fresh parsley leaves for garnish
For the sweet chili sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s Hot Sauce
Instructions
- In a large mixing bowl, combine the buttermilk, flour, cornstarch, egg, hot sauce, and a generous pinch of salt and pepper. Whisk until smooth to form the buttermilk mixture.
- Take the chicken chunks and, one by one, dip them into the buttermilk mixture. Ensure each piece is thoroughly coated, then press them into the Panko breadcrumbs, making sure the breadcrumbs adhere well.
- In a large pot or Dutch oven, pour in the vegetable oil and heat over medium-high until it reaches 360°F on a deep-fry thermometer. This temperature ensures a perfect fry.
- Once the oil is ready, carefully lower the chicken pieces into the pot in small batches, frying them for 2 to 3 minutes, or until they turn a rich, golden brown and achieve a crisp outer layer. After frying, transfer the chicken onto a plate lined with paper towels to drain any excess oil.
- Serve the crispy chicken immediately, drizzling with the sweet chili sauce and garnishing with fresh parsley for added flavor and presentation.
For the sweet chili sauce
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce until smooth and well combined. This simple sauce adds a sweet and spicy kick to complement the crispy chicken.