Bang Bang Chicken Recipe

Bang Bang Chicken has become a staple in our home, and for good reason. The first time I made it, skepticism lingered in the air – could something with such a playful name actually deliver on flavor? Let me tell you, it absolutely did, and then some! From the first bite, my family was hooked. The crispy, succulent chicken, coated in that creamy, spicy, and slightly sweet Bang Bang sauce, is simply irresistible. Even my picky eaters, who usually turn their noses up at anything remotely adventurous, devoured every last morsel. It’s become our go-to weeknight dinner when we crave something exciting, flavorful, and surprisingly easy to prepare. If you’re looking for a dish that’s guaranteed to be a crowd-pleaser, look no further. Bang Bang Chicken is your answer – a culinary adventure that’s both fun to make and even more delightful to eat. Prepare to be amazed by this explosion of taste and texture; it’s truly a bang for your buck in the kitchen!

Ingredients

To embark on your Bang Bang Chicken culinary journey, you’ll need to gather a vibrant array of ingredients. This recipe is all about layers of flavor, from the crispy chicken to the creamy, tangy sauce. Don’t be intimidated by the ingredient list; most are pantry staples, and the magic comes from the combination and balance of each component. Let’s break it down into categories for ease of preparation:

For the Chicken Marinade:

• 1.5 lbs Boneless, Skinless Chicken Breasts: The star of our dish! Opt for breasts that are roughly the same thickness for even cooking. You can also use chicken thighs for a richer, more flavorful result, but breasts are traditionally used and offer a leaner option.
• 1 Large Egg White: This acts as a binder, helping the marinade adhere to the chicken and contributing to a light and crispy coating. Make sure it’s just the white, as the yolk can weigh down the marinade.
• 1 Tablespoon Soy Sauce: Adds a savory umami depth to the marinade, enhancing the chicken’s natural flavor. Low sodium soy sauce is a good option to control saltiness.
• 1 Tablespoon Rice Wine (Mirin) or Dry Sherry: These add a subtle sweetness and acidity, tenderizing the chicken and balancing the savory elements. If you don’t have either, a dry white wine or even a tablespoon of apple cider vinegar can work as substitutes, though they will slightly alter the flavor profile.
• 1 Teaspoon Sesame Oil: A crucial ingredient for that authentic Asian flavor. Sesame oil is potent, so a little goes a long way. It imparts a nutty, aromatic depth to the marinade.
• 1 Teaspoon Cornstarch: This is the secret to tender chicken! Cornstarch helps to create a velvety texture by coating the chicken proteins and preventing them from becoming tough during cooking. It also contributes to a crispier exterior.
• 1/2 Teaspoon Ground White Pepper: White pepper offers a milder, more earthy heat compared to black pepper, which complements the other flavors in the marinade without overpowering them. If you only have black pepper, use it sparingly.

For the Crispy Coating:

• 1 Cup Cornstarch: More cornstarch! This is what creates that signature crispy crust on the chicken. Ensure it’s plain cornstarch and not corn flour.
• 1/2 Cup All-Purpose Flour: The flour works in tandem with the cornstarch to create a light yet substantial coating that crisps up beautifully when fried or baked.
• 1/2 Teaspoon Baking Powder: This is the secret ingredient for extra crispy chicken. Baking powder creates tiny air bubbles in the coating, resulting in a lighter, crispier texture that stays crunchy even when sauced.
• 1/2 Teaspoon Salt: Seasoning is key at every stage. Salt enhances the flavors of the coating and ensures the chicken isn’t bland underneath the sauce.

For the Bang Bang Sauce:

• 1 Cup Japanese Mayonnaise (Kewpie): Kewpie mayonnaise is essential for authentic Bang Bang Sauce. Its richer, tangier flavor and smoother texture, thanks to the use of egg yolks only, are crucial to the sauce’s signature taste. While regular mayonnaise can be used in a pinch, Kewpie truly elevates the dish.
• 1/4 Cup Sweet Chili Sauce: This provides the sweetness and a subtle fruity chili flavor that is characteristic of Bang Bang Sauce. Adjust the amount to your preference for sweetness. Look for a reputable brand that isn’t overly sugary.
• 2-3 Tablespoons Sriracha or Chili Garlic Sauce (Adjust to taste): Here’s where the “bang” comes in! Sriracha or chili garlic sauce provides the heat. Start with 2 tablespoons and add more to reach your desired spice level. Consider the heat tolerance of your diners.
• 1 Tablespoon Rice Vinegar: Adds a crucial tanginess that cuts through the richness of the mayonnaise and sweet chili sauce, balancing the flavors and preventing the sauce from being too heavy.
• 1 Teaspoon Honey or Maple Syrup: A touch of sweetness enhances the overall flavor profile and balances the spice and tanginess. Honey adds a floral note, while maple syrup offers a slightly more caramel-like sweetness. Either works beautifully.
• 1/2 Teaspoon Garlic Powder: Enhances the savory depth of the sauce and complements the other flavors. Fresh minced garlic can be used, but garlic powder integrates more smoothly into the sauce.

For Garnish (Optional but Highly Recommended):

• Chopped Green Onions or Scallions: Adds a fresh, vibrant pop of color and a mild oniony flavor that complements the richness of the sauce and chicken.
• Sesame Seeds (Toasted): Toasted sesame seeds provide a nutty aroma, a slight crunch, and visual appeal. Toasting them in a dry pan for a few minutes enhances their flavor significantly.
• Red Pepper Flakes (Optional for extra spice): If you want to kick up the heat even further, a sprinkle of red pepper flakes adds visual appeal and an extra layer of spice.

Instructions

Now that you have all your ingredients prepped, let’s dive into the step-by-step process of creating this culinary masterpiece. Bang Bang Chicken is surprisingly straightforward to make, but attention to detail at each stage will ensure the best results. Follow these instructions carefully, and you’ll be enjoying perfectly crispy, saucy chicken in no time.

Step 1: Marinate the Chicken (Minimum 30 minutes, Ideally 1-2 hours)

1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. This ensures even cooking and maximizes surface area for crispiness and sauce coverage. If your chicken breasts are very thick, you might want to butterfly them first to ensure even thickness before cubing.
2. Whisk the Marinade Ingredients: In a medium-sized bowl, whisk together the egg white, soy sauce, rice wine (or dry sherry), sesame oil, cornstarch, and white pepper until well combined. Ensure the cornstarch is fully dissolved to avoid any lumps.
3. Marinate the Chicken: Add the cubed chicken to the marinade bowl. Toss to coat the chicken pieces evenly, ensuring every piece is well covered in the marinade mixture.
4. Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or ideally for 1-2 hours. Marinating for longer allows the flavors to penetrate the chicken more deeply and tenderizes it further. Do not marinate for longer than 4 hours, as the egg white can start to break down the chicken’s texture if left for too long.

Step 2: Prepare the Crispy Coating

1. Combine Dry Ingredients: In a separate shallow dish or bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt. Ensure these dry ingredients are thoroughly mixed to create a uniform coating. Using a shallow dish makes it easier to dredge the chicken pieces.

Step 3: Coat the Chicken

1. Dredge the Chicken: Remove the marinated chicken pieces from the refrigerator. Take each piece of marinated chicken and dredge it thoroughly in the cornstarch-flour mixture, ensuring it’s completely coated on all sides. Gently shake off any excess coating; too much coating can lead to a slightly powdery texture.
2. Set Aside (Optional): For extra crispy chicken, you can let the coated chicken sit for about 10-15 minutes before cooking. This allows the coating to adhere better to the chicken and dry out slightly, promoting crispiness.

Step 4: Cook the Chicken (Choose your preferred method)

Option 1: Frying (For the most authentic crispy texture)

1. Heat Oil: Pour about 2-3 inches of vegetable oil or canola oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure the oil is at the correct temperature; oil that’s too cold will result in soggy chicken, while oil that’s too hot can burn the outside before the inside is cooked.
2. Fry in Batches: Carefully add the coated chicken to the hot oil in batches, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in less crispy chicken. Fry for about 3-5 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
3. Drain Excess Oil: Remove the fried chicken with a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil. This helps maintain the crispiness.

Option 2: Baking (A healthier alternative)

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Arrange Chicken: Arrange the coated chicken pieces in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Overcrowding can steam the chicken instead of baking it to crispiness.
3. Bake: Bake for 20-25 minutes, flipping the chicken pieces halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). For extra crispiness, you can broil for the last 1-2 minutes, keeping a close eye to prevent burning.

Option 3: Air Frying (Another healthier and quicker option)

1. Preheat Air Fryer: Preheat your air fryer to 400°F (200°C).
2. Arrange Chicken: Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. You may need to cook in batches depending on the size of your air fryer.
3. Air Fry: Air fry for 12-15 minutes, shaking the basket halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Step 5: Prepare the Bang Bang Sauce

1. Whisk Sauce Ingredients: While the chicken is cooking, prepare the Bang Bang Sauce. In a medium-sized bowl, whisk together the Japanese mayonnaise (Kewpie), sweet chili sauce, sriracha (or chili garlic sauce), rice vinegar, honey (or maple syrup), and garlic powder until smooth and well combined. Taste and adjust the spice level by adding more sriracha or chili garlic sauce if desired. You can also adjust the sweetness or tanginess to your liking.

Step 6: Sauce the Chicken

1. Combine Chicken and Sauce: Once the chicken is cooked and drained (if fried), immediately add it to the bowl of Bang Bang Sauce. Toss gently to coat the chicken pieces evenly with the sauce, ensuring every piece is generously covered. Work quickly while the chicken is still warm as the sauce adheres best to warm chicken.

Step 7: Garnish and Serve

1. Garnish: Transfer the sauced Bang Bang Chicken to a serving platter or individual plates. Garnish generously with chopped green onions or scallions and toasted sesame seeds. Add a sprinkle of red pepper flakes if you desire extra heat and visual appeal.
2. Serve Immediately: Bang Bang Chicken is best served immediately while the chicken is still crispy and the sauce is creamy and vibrant. Serve hot and enjoy!

Nutrition Facts

(Estimated, per serving – based on a recipe serving 4 people and using frying method. Nutrition values can vary based on ingredient brands, cooking method, and portion sizes.)

Servings: 4

Calories Per Serving: Approximately 650-750 calories

• Protein: 40-45g
• Fat: 45-55g
  • Saturated Fat: 8-10g (primarily from mayonnaise)
• Carbohydrates: 30-40g
  • Sugar: 15-20g (primarily from sweet chili sauce and honey)
• Sodium: 800-1000mg (can be reduced by using low-sodium soy sauce and adjusting salt in coating)

Note: These are estimations. For precise nutritional information, use a nutrition calculator app or website and input the specific brands and quantities of ingredients you use. Baking or air frying the chicken will significantly reduce the fat content.

Preparation Time

• Prep Time: 30 minutes (includes chicken preparation, marinade mixing, coating preparation, and sauce preparation)
• Marinating Time: 30 minutes to 2 hours (recommended for optimal flavor and tenderness)
• Cook Time: 15-25 minutes (depending on cooking method – frying, baking, or air frying)
• Total Time: Approximately 1 hour 15 minutes to 2 hours 30 minutes (including marinating time)

How to Serve Bang Bang Chicken

Bang Bang Chicken is incredibly versatile and pairs well with a variety of side dishes and accompaniments. Here are some delicious ways to serve it:

• Classic Rice Bowls:
  • Steamed White Rice: The perfect neutral base to soak up the flavorful Bang Bang Sauce.
  • Jasmine Rice: Offers a fragrant aroma and slightly sticky texture that complements the dish beautifully.
  • Brown Rice: For a healthier, nuttier option that adds fiber and substance to the meal.
  • Coconut Rice: Infuse your rice with coconut milk for an extra layer of richness and tropical flavor.
• Noodle Dishes:
  • Lo Mein Noodles: Stir-fried egg noodles provide a satisfying chewy texture and are great for tossing with the saucy chicken.
  • Udon Noodles: Thick and chewy Japanese wheat noodles that hold up well to the sauce.
  • Rice Noodles: Gluten-free option that’s light and pairs well with Asian flavors.
  • Spaghetti or Linguine: Surprisingly, western pasta like spaghetti or linguine can also work as a base for Bang Bang Chicken, creating a fusion dish.
• Vegetable Sides:
  • Steamed Broccoli or Broccolini: Adds a healthy green element and a slight bitterness that balances the richness of the sauce.
  • Stir-Fried Mixed Vegetables: A colorful and nutritious side dish with bell peppers, carrots, snap peas, and more.
  • Asian Slaw: A refreshing and crunchy slaw with cabbage, carrots, and a light vinaigrette, providing a textural contrast.
  • Edamame: Steamed or pan-fried edamame pods are a simple and healthy side dish or appetizer.
  • Cucumber Salad: A light and refreshing cucumber salad with rice vinegar and sesame oil provides a cooling contrast to the spicy chicken.
• Appetizer or Party Food:
  • Bang Bang Chicken Lettuce Wraps: Serve the chicken in crisp lettuce cups for a lighter, appetizer-style presentation.
  • Bang Bang Chicken Skewers: Thread the chicken pieces onto skewers and serve as a fun and easy appetizer.
  • Bang Bang Chicken Sliders: Use mini buns or slider rolls to create Bang Bang Chicken sliders for parties or gatherings.
• Garnishes and Toppings (Beyond the basics):
  • Cilantro: Fresh cilantro adds a bright, herbaceous note.
  • Lime Wedges: A squeeze of fresh lime juice brightens the flavors and adds a touch of acidity.
  • Toasted Peanuts or Cashews: For added crunch and nutty flavor.
  • Pickled Ginger: A palate cleanser to enjoy between bites.
  • Avocado slices: Creamy avocado adds richness and healthy fats.

Additional Tips for Perfect Bang Bang Chicken

To elevate your Bang Bang Chicken from good to outstanding, consider these helpful tips:

1. Don’t Overcrowd the Pan (When Frying or Baking): Whether you are frying, baking, or air frying, avoid overcrowding the pan or basket. Overcrowding lowers the temperature and steams the chicken instead of crisping it up. Cook in batches to ensure each piece has space to become golden brown and crispy. This is crucial for achieving that signature Bang Bang Chicken texture.
2. Taste and Adjust the Sauce: The Bang Bang Sauce is the heart of this dish, so make sure it’s perfect for your palate. Taste the sauce after mixing all ingredients and adjust the sweetness, spice, and tanginess to your liking. Add more sriracha or chili garlic sauce for heat, honey or maple syrup for sweetness, and rice vinegar for tang. Personalizing the sauce is key to making this recipe your own.
3. Ensure Chicken is Cooked Through: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it is safely cooked through. Overcooked chicken can become dry, so aim for just cooked through and still juicy inside. This is important for both food safety and optimal texture.
4. Make the Sauce Ahead of Time: The Bang Bang Sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. This is a great time-saver for busy weeknights. Having the sauce ready to go allows you to focus on cooking the chicken when you’re ready to serve. Just remember to give it a good stir before using.
5. Experiment with Spice Levels: Bang Bang Chicken is known for its spicy kick, but you can easily adjust the spice level to suit your preferences. Start with a smaller amount of sriracha or chili garlic sauce and gradually add more until you reach your desired heat. For a milder version, you can even use a milder chili sauce or reduce the amount of chili in the recipe altogether. Consider serving with extra sriracha or chili flakes on the side for those who like it extra spicy.

Frequently Asked Questions (FAQ) about Bang Bang Chicken

Q1: Can I make Bang Bang Chicken ahead of time?

A: While Bang Bang Chicken is best served immediately for optimal crispiness, you can prepare components ahead of time. The Bang Bang Sauce can be made up to 3 days in advance and stored in the refrigerator. You can also marinate the chicken several hours ahead. However, it’s best to cook the chicken and sauce it right before serving to maintain the crispy texture. If you must make it ahead, consider baking or air frying the chicken instead of frying, as it tends to retain crispiness slightly better upon reheating. Reheating sauced chicken will soften the coating.

Q2: Can I use chicken thighs instead of chicken breasts?

A: Yes, absolutely! Chicken thighs are a fantastic alternative to chicken breasts and can even be preferred by some for their richer flavor and more forgiving nature – they tend to stay moist even if cooked a little longer. Use boneless, skinless chicken thighs and cut them into bite-sized pieces just like you would with chicken breasts. The cooking time may be slightly longer for thighs, so ensure they are cooked through to 165°F (74°C).

Q3: Is Bang Bang Chicken really spicy?

A: The spice level of Bang Bang Chicken is adjustable. The recipe as written has a moderate level of spice, primarily from the sriracha or chili garlic sauce. If you are sensitive to spice, start with a smaller amount of sriracha (e.g., 1 tablespoon) and taste as you go, adding more to reach your desired level. You can also use a milder chili sauce or reduce the amount of chili altogether. For those who love extra spice, feel free to add more sriracha, chili flakes, or even a dash of cayenne pepper to the sauce.

Q4: Can I bake or air fry the chicken instead of frying?

A: Yes, definitely! Baking or air frying are healthier and still delicious alternatives to frying. Baking will take a bit longer (around 20-25 minutes at 425°F/220°C), and air frying is generally quicker (around 12-15 minutes at 400°F/200°C). While frying yields the most authentically crispy texture, baking and air frying can still produce wonderfully crispy results, especially if you ensure the chicken pieces are not overcrowded and are flipped halfway through cooking. Baking and air frying significantly reduce the amount of oil used, making the dish lighter.

Q5: What can I substitute for Japanese Mayonnaise (Kewpie)?

A: While Japanese Mayonnaise (Kewpie) is highly recommended for the authentic flavor and texture of Bang Bang Sauce, you can substitute it with regular mayonnaise in a pinch. However, regular mayonnaise is tangier and less rich than Kewpie. To compensate, you can try adding a tiny pinch of sugar and a drop or two of rice vinegar to regular mayonnaise to try and mimic some of Kewpie’s characteristics. For the best Bang Bang Chicken experience, though, sourcing Kewpie mayonnaise is worth the effort.

Print