Why This Bang Bang Chicken Recipe Works
Bang Bang Chicken is all about contrasts: crispy fried chicken meets a silky, spicy-sweet sauce that’s addictive. Inspired by the iconic PF Chang’s appetizer, this recipe skips the deep-fryer fuss but keeps the crunch with a light, airy coating. The sauce—a blend of mayo, sweet chili, and sriracha balances heat and tang. Serve it as a party snack with [link to your Asian slaw recipe] or over rice for a quick dinner.
Ingredients (Serves 4)
For the Chicken:
- 1 lb boneless chicken breasts or thighs, cut into 1-inch pieces
- ½ cup buttermilk (or ½ cup milk + 1 tbsp vinegar)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
For the Coating:
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder (for extra crispiness)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or peanut)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp sesame oil
Toppings:
- Sesame seeds, sliced green onions, cilantro
Step-by-Step Instructions
- Marinate the Chicken
- In a bowl, mix chicken with buttermilk, garlic powder, paprika, and salt. Marinate 30 mins (or up to 4 hours).
- Prep the Coating
- In a separate bowl, whisk flour, cornstarch, baking powder, salt, and pepper.
- Coat the Chicken
- Drain excess buttermilk from chicken. Dredge each piece in the flour mixture, pressing to adhere. Let rest 5 mins (helps coating stick).
- Fry to Golden Perfection
- Heat oil to 350°F in a deep skillet or Dutch oven. Fry chicken in batches for 4-5 mins until golden and cooked through. Drain on a wire rack.
- Make the Sauce
- Whisk all sauce ingredients until smooth. Adjust sriracha for heat.
- Toss and Serve
- Drizzle sauce over crispy chicken or toss gently to coat. Garnish with sesame seeds, green onions, and cilantro.
Common Mistakes to Avoid
- Overcrowding the pan: Fry in batches to maintain oil temperature.
- Skipping the cornstarch: It’s key for ultra-crispy texture.
- Sauce too thick?: Thin with 1 tsp water at a time.
Serving Ideas
- Appetizer: Skewer chicken on toothpicks with lime wedges.
- Rice Bowl: Serve over jasmine rice with [link to your cucumber salad].
- Lettuce Wraps: Wrap in butter lettuce with shredded carrots.
FAQs
Q: Can I bake instead of fry?
A: Yes! Bake at 425°F for 18-20 mins on a greased rack.
Q: How to make it gluten-free?
A: Use gluten-free flour and tamari instead of soy sauce in the sauce.
Q: Can I use shrimp?
A: Absolutely! Fry shrimp for 2-3 mins.
The Story Behind Bang Bang Chicken
Though its origins are debated, Bang Bang Chicken likely evolved from Sichuan “bon bon chicken,” where meat is tenderized with a mallet (the “bang” sound!). Modern versions, like this one, lean into creamy-spicy fusion. My first taste was at a food truck in Austin—I’ve been hooked ever since!
Share Your Spicy Creation!
Tag us on @swescooking with your Bang Bang Chicken! For more Asian-inspired recipes, [subscribe to our newsletter].
