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This spicy and creamy Bang Bang Chicken is always a hit at parties. The crunchy breading with that sweet and tangy sauce is hands-down one of my go-tos when friends drop by and I want something easy to serve.
First time I whipped up Bang Bang Chicken was for a friend's hangout. People devoured it, so it’s now a permanent fixture in my family’s kitchen. It's our pick when we want to make dinners a bit more fun.
Ingredients
- Fresh parsley: Gives that green pop and fresh finish, get the flatleaf kind if you can
- Canola oil: You'll want neutral, fresh oil since it gets hot when frying
- Honey: Rounds out the heat in the sauce, runny acacia honey works so well
- Sriracha: Adjust the heat as you like, adds punch
- Thai sweet chili sauce: For that classic spicy-sweet flavor, find jars with minimal additives
- Mayonnaise: Creamy base for the sauce – egg-based mayo tastes best
- Black pepper & cayenne: Adds nice mild heat – go easy if kids are eating
- Salt: Lets all the other flavors shine, sprinkle flaked sea salt to finish
- Garlic powder: Use one that's fragrant and fine for tons of flavor
- Panko breadcrumbs: Asian market panko is best for that mega-crunch
- Cornstarch: Gives you crispy bits, super easy to find in stores
- Flour: Any all-purpose flour is fine, this is what the coating starts with
- Egg: Helps the outer layer stay on solid—grab organic for extra taste
- Buttermilk: Brings tenderness and a bit of tang, just check it's fresh
- Chicken breast fillet: Go for boneless and skinless for juicy bites—organic if you can swing it
Step-by-step guide
- Time to plate and serve:
- Spoon the Bang Bang Chicken onto your platter and toss chopped parsley over it for a fresh touch. Dig in while it’s super crispy.
- Roll chicken in the sauce:
- Coat the chicken pieces while they're still warm, turning gently so every bit gets covered and saucy.
- Mix up the sauce:
- Blend mayo, sweet chili sauce, sriracha, and honey in a big bowl till it’s smooth. Taste and tweak the heat how you like.
- Fry the chicken:
- Add enough canola oil to a wok or deep pan, heat it up to 175°C. Fry only as many chicken pieces as can fit without crowding. Cook for about 4 to 5 minutes so they go deeply golden, then let drain on paper towels or a wire rack.
- Bread the chicken:
- Take the chicken strips from the fridge, dab off any extra marinade, roll each strip really well in the crumb mix, pressing to get it stuck on tight.
- Set up the breading:
- Add flour, cornstarch, panko, garlic powder, salt, pepper, and cayenne together in a shallow plate. Mix it all up by hand so everything is spread out consistently.
- Let the chicken marinate:
- Throw chicken into a big bowl with the egg and buttermilk. Pop it in the fridge covered for a half hour at least, so everything gets super tender and soaks up the flavors.
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Things to know
Packed with protein, totally filling
The chicken stays way crunchier if you wait till the last moment to toss it with sauce
You can skip some of the spice if kids want to try
Panko is my favorite part for that shattering crunch—it always brings back memories of our first big family get-together, where every kid wanted the how-to after trying a bite
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Storing leftovers
Let leftovers cool. Store them in a sealed container in the fridge—they keep for up to two days. Reheat chicken in a hot oven, around 180°C, and it'll crisp up again. Keep the sauce separate till you’re ready to eat for best crunch.
Ingredient swaps
Switch out chicken for turkey strips if you want. For gluten-free, pick flours and panko alternatives made from rice or corn. You can even swap in vegan mayo and homemade chili sauce for the spread.
How to serve it
Eat these bites by themselves as finger food or load them up with some veggies and rice for a full meal. They're also beautiful on lettuce as a lighter bowl. For parties, try small wooden picks and serve the sauce in a bowl for dipping on the side.
Story & background
This dish started out in Chinese cooking, but American and global spots gave it a new vibe. These days, the bold sauce and crunchy outside are modern twists that turned it into a home favorite, even though it began as street food.
Recipe FAQs
- → Which chicken cut should I use for Bang Bang Chicken?
Go for either breast fillets or tenderloin cuts. They stay juicy and are super easy to coat for frying.
- → Do I need to use panko?
Panko gives you extra crunch. If you don't have it, regular breadcrumbs work just fine in a pinch.
- → Can this dish be prepped ahead?
You sure can fry the chicken earlier, but only coat it in the sauce at the last minute for best results.
- → How spicy does Bang Bang Chicken get?
You control the heat—add more or less sriracha or chili sauce to make it milder or bolder.
- → What sides go well with it?
You can't go wrong with serving it next to salad, rice, or even stuffing it into wraps.
- → Could I bake the chicken in the oven instead?
Yep, you can bake the coated chicken until it's crisp if you'd rather skip frying.