Have you ever had one of those moments when you bring out an appetizer at a party and everyone just stops talking? That beautiful moment of silence followed by the inevitable “Oh my goodness, what IS this?” That’s exactly what happens every time I serve my Crispy Bang Bang Chicken.
I discovered Bang Bang Chicken during my culinary adventures about five years ago, and it’s been my secret weapon for gatherings ever since. The combination of crispy, tender chicken with that sweet-spicy sauce creates an explosion of flavor that lives up to its name. Trust me when I say this recipe will have your guests fighting over the last piece and begging for the recipe.
Today, I’m finally sharing my perfected version that balances crispy texture with that addictive bang bang sauce. Whether you’re hosting a game day gathering, birthday party, or just a casual get-together, this appetizer will steal the show. Let’s dive in and create some culinary magic together!
What Makes Bang Bang Chicken Special?
Bang Bang Chicken originated in Szechuan cuisine, where it was traditionally made with chicken pounded flat and dressed with a spicy sauce. The modern American adaptation we’re making today takes inspiration from this classic but transforms it into the perfect finger food with a creamy, sweet-spicy sauce that “bangs” with flavor.
The beauty of this dish lies in its contrasts:
- Crispy exterior vs. tender, juicy interior
- Sweet honey vs. spicy chili
- Crunchy coating vs. creamy sauce
These contrasting elements create a perfect harmony that makes the dish absolutely irresistible. I’ve spent years tweaking this recipe to get the perfect balance, and I’m thrilled to share it with you.
Ingredients You’ll Need
Let’s gather everything we need before we start cooking:
For the Crispy Chicken:
- 2 pounds boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust to your heat preference)
- 2 teaspoons salt
- 1 teaspoon black pepper
- Vegetable oil for frying (about 4 cups)
For the Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup sweet chili sauce
- 3 tablespoons honey
- 2 tablespoons sriracha (adjust to your heat preference)
- 1 tablespoon rice vinegar
- 2 teaspoons lime juice
- ½ teaspoon garlic powder
For Garnish:
- 4 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds
- Lime wedges for serving
Equipment Needed
Before we start, make sure you have these tools on hand:
- Deep heavy-bottomed pot or deep fryer
- Cooking thermometer
- Cutting board and sharp knife
- Mixing bowls (several sizes)
- Whisk
- Tongs
- Paper towel-lined plate or wire rack
- Measuring cups and spoons
Preparation Steps
Step 1: Prepare the Chicken
- Cut the chicken breasts into 1-inch chunks. Try to keep them uniform in size for even cooking.
- Place the chicken pieces in a large bowl and pour the buttermilk over them.
- Cover and refrigerate for at least 30 minutes (though 2 hours or even overnight is better for maximum tenderness and flavor).
Step 2: Prepare the Breading Station
- In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Take about ¼ cup of the buttermilk from the chicken and drizzle it into the flour mixture. Use your fingers to mix it in, creating little clumps. These clumps will create extra crunchy bits when fried!
Step 3: Make the Bang Bang Sauce
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha, rice vinegar, lime juice, and garlic powder until smooth and well combined.
- Cover and refrigerate until ready to use. This lets the flavors meld together beautifully.
The Cooking Process
Step 1: Heat the Oil
- Fill your deep pot with about 3 inches of vegetable oil.
- Heat the oil to 350°F (175°C). Use a thermometer for accuracy, as the right temperature is crucial for crispy, not greasy, chicken.
Step 2: Bread the Chicken
- Working in batches, remove chicken pieces from the buttermilk, allowing excess to drip off.
- Toss the chicken in the flour mixture, pressing gently to adhere the coating.
- Shake off excess flour and set aside on a plate. Let them sit for about 5 minutes before frying – this helps the coating stick better.
Step 3: Fry to Perfection
- Carefully lower about 8-10 pieces of chicken into the hot oil using tongs or a spider strainer.
- Fry for 3-4 minutes until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Remove and place on a paper towel-lined plate or wire rack to drain excess oil.
- Repeat with remaining chicken, checking oil temperature between batches.
Step 4: Sauce and Serve
- Once all chicken is fried, you have two options:
- Toss the chicken pieces in the bang bang sauce until well coated (for saucier chicken)
- Or serve the sauce on the side for dipping (to maintain maximum crispiness)
- Transfer to a serving dish and garnish with sliced green onions, cilantro, and sesame seeds.
- Serve immediately with lime wedges on the side.
Pro Tips for Bang Bang Chicken Success
After making this recipe countless times, I’ve learned some valuable lessons that make all the difference:
- Temperature Matters: Keep that oil at 350°F (175°C). Too hot and the outside burns before the inside cooks; too cool and the chicken absorbs oil, becoming greasy.
- Don’t Overcrowd: Fry in small batches. Overcrowding the pot lowers the oil temperature and results in less crispy chicken.
- Double Dredge Option: For extra crispiness, dredge the chicken in flour, then back in buttermilk, then in flour again. This creates an ultra-crunchy coating.
- Rest Before Saucing: Let the chicken rest for 2-3 minutes after frying before tossing in sauce. This helps maintain crispiness.
- Sauce Control: Adjust the heat level of your bang bang sauce by varying the sriracha amount. Start with less – you can always add more!
- Make-Ahead Tip: The sauce can be made up to 3 days ahead and stored in the refrigerator. The breading mixture can be prepared a day in advance.
Nutritional Information
For those keeping track of nutritional values, here’s a breakdown per serving (assuming 8 servings total):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 29g |
| Carbohydrates | 32g |
| Fat | 21g |
| Sodium | 670mg |
| Fiber | 1g |
| Sugar | 12g |
Note: Values are approximate and may vary based on exact ingredients used.
Variations to Try
One of the reasons I love this recipe so much is how versatile it is. Here are some delicious variations I’ve tried over the years:
Baked Version
For a lighter option, bake the breaded chicken on a wire rack over a baking sheet at 425°F (220°C) for 15-18 minutes, spraying with cooking oil before baking.
Air Fryer Option
Cook at 380°F (193°C) for 10-12 minutes, flipping halfway through. Works beautifully with much less oil!
Grilled Bang Bang Chicken Skewers
Marinate chicken chunks in a mixture of buttermilk, garlic, and spices, then thread onto skewers and grill. Brush with bang bang sauce during the last minute of cooking.
Panko Crusted
Substitute panko breadcrumbs for half the flour for an even crunchier texture.
Bang Bang Chicken Tacos
Chop the crispy chicken into smaller pieces and serve in small tortillas with slaw, avocado, and extra bang bang sauce.
Serving Suggestions
Create a memorable spread by pairing your Bang Bang Chicken with these complementary dishes:
- Asian-inspired coleslaw with rice vinegar dressing
- Cucumber salad with sesame oil
- Steamed jasmine rice
- Fresh vegetable platter with crisp bell peppers and sugar snap peas
- Sweet potato fries
- Tropical fruit skewers with mango and pineapple
- Ginger lemonade or iced tea
- Sparkling water with lime
For a complete appetizer spread, I like to add:
- Vegetable spring rolls
- Edamame with sea salt
- Crispy wontons with sweet chili dipping sauce
Common Problems & Solutions
| Problem | Possible Cause | Solution |
|---|---|---|
| Soggy coating | Oil not hot enough | Ensure oil is at 350°F before adding chicken |
| Coating falls off | Chicken too wet | Pat chicken dry before dredging in flour |
| Sauce too spicy | Too much sriracha | Start with half the amount and adjust to taste |
| Chicken not cooked through | Pieces too large | Cut chicken into smaller, consistent sizes |
| Greasy chicken | Oil absorbed into coating | Make sure oil is hot enough and don’t overcrowd the pot |
| Bland flavor | Insufficient seasoning | Don’t skimp on the spices in the flour mixture |
| Sauce too thick | Too much mayonnaise | Add a splash of water or lime juice to thin it out |
Storing & Reheating
While Bang Bang Chicken is best enjoyed fresh from the fryer, here’s how to handle leftovers:
Storage:
- Refrigerate sauce and chicken separately in airtight containers.
- Chicken will stay good for up to 3 days.
- Sauce will keep for up to 5 days.
Reheating:
- Best method: Reheat in a 375°F (190°C) oven for 8-10 minutes until crispy again.
- Air fryer: 3-4 minutes at 350°F (175°C).
- Avoid microwave if possible as it makes the coating soggy.
Tip: For best results, store the chicken unsauced and add fresh sauce when reheating.
The History Behind Bang Bang Chicken
The name “Bang Bang Chicken” (or Bon Bon Chicken) comes from the traditional Szechuan preparation method where chefs would pound the chicken with a wooden mallet or stick to tenderize it – creating a “bang bang” sound. The original dish featured shredded chicken with a spicy sauce, but has evolved considerably in Western cuisine.
The creamy, sweet-spicy sauce version we’re making today became popular in American restaurants during the early 2000s and has been a crowd-pleaser ever since. My version takes inspiration from both traditions, combining the tenderizing technique (we use buttermilk instead of a mallet) with that irresistible creamy sauce.
Frequently Asked Questions
Q: Can I make this recipe gluten-free? A: Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Rice flour or cornstarch also work well for extra crispiness.
Q: How spicy is this recipe? A: As written, it has a medium spice level. The sweet chili sauce and honey balance the heat nicely. Adjust the sriracha amount to control the spiciness – start with less if you prefer milder food.
Q: Can I use chicken thighs instead of breasts? A: Yes! Chicken thighs would work wonderfully and actually stay juicier. Just make sure to trim excess fat and cut them into similar-sized pieces.
Q: What if I don’t have buttermilk? A: Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let sit for 5 minutes before using.
Q: Is there a way to make this dairy-free? A: You can substitute the buttermilk with coconut milk mixed with 1 tablespoon of lemon juice. The flavor will be slightly different but still delicious.
Q: How do I know when the oil is hot enough without a thermometer? A: Drop a small piece of bread into the oil – if it sizzles immediately and turns golden in about 60 seconds, your oil is ready (around 350°F).
Q: Can I make the chicken ahead for a party? A: Yes! Fry the chicken and store it in a warm oven (200°F/95°C) on a wire rack for up to 30 minutes before serving. Keep the sauce separate until just before serving.
Q: What’s the best way to dispose of used frying oil? A: Let the oil cool completely, then pour it into a sealable container and dispose of it according to your local regulations. Never pour oil down the drain.
Why This Recipe Works
After experimenting with dozens of variations, I’ve found that the success of this recipe comes down to a few key factors:
- The Buttermilk Soak: This tenderizes the chicken and helps the coating adhere.
- The Flour-Cornstarch Mix: Creates the perfect crispy exterior that stays crunchy even when sauced.
- The Temperature Control: Maintaining the right oil temperature ensures crispy, not greasy, chicken.
- The Sauce Balance: The combination of creamy, sweet, and spicy elements creates that addictive flavor profile.
I’ve served this Bang Bang Chicken at countless gatherings, from casual game nights to elegant cocktail parties, and it never fails to impress. The combination of textures and flavors makes it impossible to eat just one piece!
Personal Story
The first time I made Bang Bang Chicken was for a potluck dinner with friends who are notoriously picky eaters. I was nervous as I watched them take their first bites, but those concerns quickly vanished when the plate was emptied within minutes and friends were using their fingers to scoop up the last bits of sauce.
Since then, it’s become my signature dish – the one friends specifically request when we get together. I’ve taught this recipe to family members who swore they “couldn’t cook,” and even they’ve had success with it.
There’s something deeply satisfying about creating a dish that brings people together, causes conversation to pause, and elicits those “mmm” sounds of appreciation. That’s the power of good food – it creates moments and memories.
So go ahead and try this recipe. I guarantee it will earn you the same reputation I’ve gained among my friends: the one who always brings that amazing crispy chicken with the sauce everyone can’t stop talking about. Enjoy!
