Have you ever craved that perfect combination of crispy, sweet, and spicy all in one bite? Well, I’m excited to share my absolute favorite recipe for Crispy Bang Bang Chicken. After countless attempts to perfect this dish, I’ve finally cracked the code to achieving that restaurant-quality taste right in your own kitchen. The secret lies in the double-coating technique and the irresistible homemade bang bang sauce that’ll have your taste buds dancing.
What is Bang Bang Chicken?
Before we dive into the cooking process, let me share a bit about this fantastic dish. Bang Bang Chicken originated in Szechuan cuisine, though the version I’m sharing today is a modern American adaptation that’s taken the internet by storm. The name “bang bang” comes from the traditional method of tenderizing the chicken with a heavy stick or mallet, creating a “bang bang” sound – though we’ll be using a much gentler approach today!
Ingredients You’ll Need
For the Crispy Chicken:
- 2 pounds chicken breast, cut into 1-inch pieces
- 2 cups buttermilk
- 2½ cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1½ teaspoons salt
- 2 large eggs
- ¼ cup water
- Vegetable oil for frying
For the Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ½ teaspoon garlic powder
For Garnish:
- Sliced green onions
- Sesame seeds
- Fresh cilantro
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 24g |
| Fiber | 1.5g |
| Sugar | 8g |
| Sodium | 890mg |
| Serving Size | 1 cup (250g) |
Kitchen Equipment Needed
- Large Dutch oven or deep fryer
- Three shallow bowls for dredging
- Whisk
- Mixing bowls
- Paper towels
- Meat thermometer
- Wire rack
- Baking sheet
Step-by-Step Instructions
Preparing the Chicken
- Start by butterflying the chicken breasts, then cut them into 1-inch pieces. I find this size perfect for achieving the ideal crispy-to-meat ratio.
- Create the marinade by combining buttermilk with 1 teaspoon each of garlic powder and paprika in a large bowl.
- Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 2 hours (or overnight for best results).
Setting Up Your Dredging Station
- In a shallow bowl, whisk together:
- All-purpose flour
- Remaining paprika
- Garlic powder
- Onion powder
- Black pepper
- Salt
- In another bowl, combine:
- Eggs
- Water
- Whisk until well blended
- Reserve 1 cup of the seasoned flour mixture in a separate bowl for the final coating.
The Double-Coating Process
- Remove chicken pieces from buttermilk marinade, allowing excess to drip off.
- Dredge each piece in the first bowl of seasoned flour.
- Dip in egg wash.
- Roll in the reserved seasoned flour for the final coating.
- Place on a wire rack and let rest for 10 minutes (this helps the coating adhere better).
Frying the Chicken
- Heat oil in your Dutch oven or deep fryer to 350°F (175°C).
- Fry chicken in batches for 5-6 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels and keep warm in a 200°F (95°C) oven while cooking remaining batches.
Making the Bang Bang Sauce
- In a medium bowl, whisk together all sauce ingredients until smooth.
- Taste and adjust heat level by adding more sriracha if desired.
- Set aside ¼ cup of sauce for serving.
Pro Tips for Perfect Results
- Don’t skip the resting period after coating the chicken – it’s crucial for achieving that perfect crunch.
- Maintain oil temperature between 350-375°F for optimal crispiness.
- Work in small batches to avoid overcrowding and dropping oil temperature.
- Use an instant-read thermometer to ensure chicken is properly cooked.
- Make extra sauce – trust me, you’ll want it for dipping!
Storage and Reheating
- Store leftover chicken separate from the sauce in an airtight container for up to 3 days.
- Reheat in a 375°F oven for 10-12 minutes until crispy and heated through.
- Bang bang sauce will keep for up to a week in the refrigerator.
Serving Suggestions
- Serve over steamed jasmine rice
- Pair with Asian-style coleslaw
- Add to fresh salad greens
- Wrap in lettuce leaves with julienned vegetables
- Serve alongside stir-fried vegetables
Common Questions and Answers
Q: Can I make this recipe gluten-free?
A: Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. I recommend adding ½ teaspoon of xanthan gum if your blend doesn’t already include it.
Q: Can I bake or air fry the chicken instead?
A: Absolutely! For air frying, spray with oil and cook at 400°F for 12-15 minutes, flipping halfway. For baking, place on a wire rack over a baking sheet and bake at 425°F for 20-25 minutes.
Q: How spicy is this dish?
A: The recipe as written is medium spicy. Adjust the sriracha amount in the sauce to make it milder or spicier to your taste.
Q: Can I prepare the chicken ahead of time?
A: You can marinate the chicken up to 24 hours in advance and prepare the sauce up to a week ahead. However, for the crispiest results, coat and fry the chicken just before serving.
Q: What’s the best oil for frying?
A: I recommend vegetable oil or canola oil for their neutral flavor and high smoke points. Peanut oil is another excellent option.
Troubleshooting Tips
If your chicken isn’t turning out perfect, here are some common issues and solutions:
- Coating falling off: Ensure chicken is well-dried before dredging and let it rest after coating.
- Not crispy enough: Oil temperature might be too low – maintain 350°F.
- Too dark but not cooked through: Oil temperature too high or pieces too large.
- Soggy after sauce: Toss with sauce just before serving or serve sauce on the side.
Remember, practice makes perfect, and even if it’s not picture-perfect the first time, it’ll still be delicious! I’d love to hear how this recipe turns out for you and any creative variations you discover along the way.
