Bang Bang Chicken

Bang Bang Chicken is a flavor-packed, crispy chicken dish that’s drenched in a creamy, spicy sauce you won’t be able to stop eating. It’s the perfect balance of crispy, sweet, and spicy, and the best part? You can make it in no time! With just 10 minutes of prep and 20 minutes of cooking, this dish will quickly become your new favorite comfort food.

Personal Story & Background

I first tried Bang Bang Chicken at a local restaurant, and I was instantly hooked. The crispy chicken, combined with that creamy, spicy sauce, was unlike anything I’d tasted before. It was love at first bite! I had to figure out how to recreate it at home, and after a few tries, I finally nailed it.

This recipe is my take on the classic, and let me tell you, it does not disappoint. The sauce is creamy, tangy, and just the right amount of heat, while the chicken stays crispy on the outside and tender on the inside. It’s a dish I make when I’m craving something indulgent but don’t want to spend hours in the kitchen. Plus, it’s perfect for impressing guests or satisfying a hungry family.

Over time, I’ve made a few variations—sometimes I use chicken tenders for a quicker version, or I’ll toss in some veggies for a little extra crunch. But the sauce is always the star. It’s simple but packs a punch!

Ingredient Notes

• Chicken: I use boneless, skinless chicken breasts for this recipe. They’re quick to cook and easy to cut into bite-sized pieces.
  • Substitution: You can also use chicken thighs if you prefer a juicier cut of meat.
• Cornstarch: This helps the chicken get super crispy when it’s fried. It’s the key to that crunchy exterior.
  • Substitution: You can use all-purpose flour if you don’t have cornstarch, though it won’t be as crispy.
• Mayonnaise: The creamy base for the sauce. It gives the sauce a smooth texture that helps balance the heat from the sriracha.
  • Substitution: If you’re not a fan of mayo, you can use Greek yogurt or sour cream for a lighter version.
• Sriracha: This is what gives the sauce its signature heat and tang. Adjust the amount depending on how spicy you like it.
  • Substitution: If you want a milder version, you can use a little bit of ketchup or even a mild chili sauce instead of sriracha.
• Honey: Adds a touch of sweetness to balance the heat and creaminess.
  • Substitution: Maple syrup or agave nectar can be used if you prefer a different sweetener.
• Rice Vinegar: This adds a little acidity to the sauce, which brightens everything up and cuts through the richness.
  • Substitution: You could use apple cider vinegar if you don’t have rice vinegar on hand.

Step-by-Step Instructions

Step 1: Prepare the Chicken

Cut the chicken breasts into bite-sized pieces and season with salt and pepper. In a bowl, mix the cornstarch, flour, and a pinch of salt. Dredge each piece of chicken in the cornstarch mixture, ensuring each piece is coated evenly.

Step 2: Fry the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken pieces in batches. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the chicken from the skillet and set it aside on a plate lined with paper towels to drain any excess oil.

Step 3: Make the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sriracha, honey, and rice vinegar. Adjust the ingredients to your liking—add more sriracha if you want extra heat, or a little more honey if you prefer a sweeter sauce.

Step 4: Toss the Chicken in the Sauce

Place the crispy chicken pieces in a large bowl and pour the sauce over the top. Gently toss until the chicken is well-coated with the sauce.

Step 5: Serve and Enjoy!

Transfer the coated chicken to a serving dish, and garnish with chopped green onions or sesame seeds if desired. Serve immediately with steamed rice, noodles, or a simple salad.

Expert Tips for the Best Results

1. Crisp the chicken properly: Be sure the oil is hot enough before adding the chicken. If the oil is too cold, the chicken will absorb too much oil and become soggy. You want it to sizzle as soon as it hits the oil.
2. Adjust the heat: If you like things spicy, feel free to add extra sriracha to the sauce. On the other hand, if you prefer a milder version, cut back on the sriracha and add more honey.
3. Don’t overcrowd the pan: Fry the chicken in batches so that the pieces have enough space to crisp up properly. If you overcrowd the pan, they’ll steam instead of frying.

Serving Suggestions

This Bang Bang Chicken is delicious on its own, but it’s even better served with a side of steamed jasmine rice or stir-fried vegetables. You can also toss it with a simple green salad for a lighter meal. For an extra touch, try serving it with a drizzle of extra sauce on top.

Storage and Reheating Tips

• Storing: Leftover Bang Bang Chicken can be stored in an airtight container in the fridge for up to 2 days.
• Reheating: To keep the chicken crispy, I recommend reheating it in the air fryer or in a hot skillet for a few minutes. If you microwave it, the chicken might lose some of its crunch.

Frequently Asked Questions

1. Can I make this dish in advance? While it’s best fresh, you can prep the chicken and sauce ahead of time. Fry the chicken just before serving to maintain its crispiness.
2. Can I make the sauce less spicy? Yes! Simply reduce the amount of sriracha and add more honey for a sweeter, milder sauce.
3. Can I use frozen chicken for this recipe? If you’re using frozen chicken, be sure to fully thaw it before cooking. This will ensure it cooks evenly and crisps up nicely.

Conclusion

Bang Bang Chicken is the perfect balance of crispy, creamy, and spicy, and it’s sure to be a hit with anyone who loves bold flavors. Whether you’re making it for a weeknight dinner or serving it at a party, this dish never disappoints. I hope you give it a try—you won’t regret it! And feel free to get creative with the sauce or seasoning. Let me know how it turns out for you in the comments—I’d love to hear your take on this delicious recipe!

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