Bang Bang Chicken (Fried or Baked)

Wow, have you tried something so crispy and spicy? I remember my first bite of Bang Bang Chicken. It made me say, “Wow!”

I was so happy to find out what was in it. It’s made with chicken and a sweet-spicy sauce. The sauce tastes so good.

I love making it at home. It feels like I am a real chef. My friends always ask for more.

So, do you want to try it too? Let’s make some today! I can’t wait to taste it again.

Why You’ll Love This Recipe

• Easy to Make: The steps are simple to follow, even if you’re new to cooking.
• Crunchy Texture: The chicken stays crisp on the outside and tender inside.
• Sweet & Spicy Sauce: The Bang Bang sauce blends a little heat with a mild sweetness.
• Kid-Friendly: Adjust the spice level so everyone in the family can enjoy it.
• Great for Sharing: Serve it at parties or family dinners and watch it disappear.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: About 20 minutes
• Cook Time: Around 25 minutes
• Total Time: About 45 minutes

Servings

• Serves 4 people as a main dish or 6 people as part of a larger meal.

Difficulty

• This recipe is easy enough for beginners but still fun for people who love to cook.

Required Kitchen Tools

• Mixing Bowls: For combining the chicken coating and the sauce.
• Whisk or Fork: To blend ingredients smoothly.
• Baking Sheet or Frying Pan: Depending on whether you choose to bake or fry the chicken.
• Tongs or Spatula: To flip the chicken pieces.
• Paper Towels (if frying): To help drain extra oil.

Ingredients for Bang Bang Chicken

Below is everything you’ll need to make the crispy chicken and the sauce. We’ll also talk about why each ingredient is important. Using fresh items will give you the best taste.

1. Chicken Breasts
   • Choose boneless, skinless chicken breasts. Cut them into small, even chunks so they cook at the same speed. Smaller pieces also get crispier when fried or baked.
2. Cornflour (Cornstarch)
   • Cornflour helps the chicken turn golden and crunchy. It locks in moisture, so the inside stays soft and juicy.
3. Buttermilk
   • Soaking the chicken in buttermilk before coating makes the meat tender. Buttermilk also helps the spices stick well.
4. Egg
   • An egg helps the flour and breadcrumbs stick to the chicken. It also gives a little extra flavor.
5. Garlic Salt
   • This is a blend of garlic and salt. It adds a gentle garlic taste without needing fresh garlic. Feel free to use more if you like stronger garlic flavor.
6. White Pepper
   • White pepper has a milder taste than black pepper. It also won’t add visible black spots to your coating.
7. Salt
   • Salt makes flavors brighter. Start with a small amount. You can add more later if needed.
8. Panko Breadcrumbs
   • Panko is flaky and light. It creates a crunchier coating than regular breadcrumbs. If you prefer a softer coating, you can swap panko for regular breadcrumbs.
9. Paprika
   • Paprika gives the chicken a mild, smoky flavor and a pretty red color. You can use sweet or smoked paprika.
10. Black Pepper
    • Black pepper is classic for extra spice. Together with white pepper, it layers in more flavor.
11. Celery Salt
    • This mixes celery seed and salt. It adds a subtle, earthy tang to the coating. You can skip this if you don’t have any.
12. Olive Oil (For Baking Method)
    • If you bake instead of fry, you’ll need a little olive oil. It helps the coating turn a toasty brown in the oven.

Bang Bang Sauce

1. Mayonnaise
   • Mayonnaise is the main, creamy part of the sauce. A full-fat version tastes richer, but you can use a lighter one if you prefer.
2. Sweet Chilli Sauce
   • Gives a sweet taste and a mild spicy zing. It also adds a glossy look to the sauce.
3. Sriracha Chilli Sauce
   • This sauce is spicier than sweet chili sauce. Add a little at first, then taste. If you like more heat, drizzle in a bit extra.
4. Honey
   • Honey adds gentle sweetness that balances out the chili. You can add less honey if you don’t like very sweet sauces.

Optional Garnishes

• Spring Onions (Scallions)
  • Cut these into thin rings. They offer a fresh crunch and bright green color on top of the dish.
• Red Chilli
  • If you enjoy more spice, sprinkle chopped red chilli over your chicken. You can remove the seeds to make it less hot.

Variations for Bang Bang Chicken

• Less Spicy: Use only sweet chilli sauce and skip the sriracha.
• Extra Crispy: Double-coat the chicken by dipping it twice in the egg mixture and breadcrumbs.
• Air Fryer Option: Lightly spray each coated piece with cooking spray before air frying for a lower-fat crunch.
• Gluten-Free: Look for gluten-free panko or substitute with crushed rice cereal.

Detailed Step-by-Step Instructions

1. Marinate the Chicken
   • Mix Buttermilk and Egg: In a large bowl, whisk the buttermilk and egg together. This helps the coating stick better.
   • Add Chicken Pieces: Stir in the bite-sized chicken chunks. Leave them for about 15 minutes. The buttermilk softens the chicken, making it juicy when cooked.
2. Prepare the Coating
   • Combine Dry Ingredients: In a second bowl, add cornflour, panko, garlic salt, white pepper, salt, paprika, black pepper, and celery salt. Stir until everything looks evenly mixed.
   • Taste and Adjust: You can lightly taste a pinch (without raw chicken) to see if you need more spice or salt.
3. Coat the Chicken
   • Lift Out of Buttermilk: Take each chicken piece from the buttermilk mix. Let extra liquid drip off, so it won’t be soggy.
   • Roll in Dry Mix: Press each piece into the breadcrumb bowl. Make sure every side is covered well. Shake off extra crumbs.
4. Choose Your Cooking Method
   • Frying
     1. Heat Oil: Warm enough cooking oil in a deep pan or pot over medium heat. If the oil is too hot, the outside burns before the inside is done.
     2. Add Chicken Carefully: Use tongs to place chicken pieces in the oil. Fry until golden brown, about 3-5 minutes per side.
     3. Check Doneness: If you have a thermometer, the chicken should reach 165°F (74°C). Place cooked pieces on a plate lined with paper towels to soak up extra oil.
   • Baking
     1. Preheat Oven: Set your oven to 400°F (200°C).
     2. Prepare a Baking Sheet: Lightly brush or spray it with olive oil so the chicken won’t stick.
     3. Arrange Chicken: Put the coated pieces in a single layer. Leave space between them so they get crispy.
     4. Bake Time: Cook for 15-20 minutes. Flip the pieces halfway so both sides brown evenly. Make sure they reach 165°F (74°C) inside.
5. Bang Bang Sauce
   • Combine Ingredients: In a small bowl, stir mayonnaise, sweet chilli sauce, sriracha, and honey.
   • Taste Test: Try a spoonful. If you want it sweeter, add more honey. If you want it spicier, add a bit more sriracha.
6. Coat with Sauce
   • Final Mix: Put the cooked chicken in a large bowl. Drizzle the Bang Bang sauce on top. Gently toss until every piece is coated.
   • Garnish: Sprinkle spring onions or red chilli on top if you like.

Serving and Decoration

Once your chicken is crispy and coated in the tasty Bang Bang sauce, think about how you’d like to present it:

• On a Platter: Arrange the pieces in a single layer, then drizzle a bit of extra sauce on top.
• Garnish: Sprinkle thinly sliced spring onions (scallions) and chopped red chili for a burst of color and extra flavor.
• Side Dishes: Bang Bang Chicken goes well with steamed rice, noodles, or a side of stir-fried veggies. A simple cucumber salad also helps cool things down if you used extra spice.

How to Serve Bang Bang Chicken

• Appetizer: Serve it with toothpicks at parties.
• Main Dish: Pair it with rice or noodles and add vegetables like broccoli, carrots, or bell peppers.
• In a Wrap or Taco: Wrap the chicken in a soft tortilla with lettuce and tomatoes.
• With Dipping Sauces: Offer extra sweet chili sauce or mayonnaise mixed with lime juice on the side.

Storing Bang Bang Chicken

• Refrigerate: Put leftover chicken in a sealed container. It will stay fresh in the fridge for up to 3 days.
• Reheat: Warm it in a skillet over low heat or in the oven at 350°F (175°C) for about 10 minutes. Microwaving is faster but may soften the crunch.
• Sauce Storage: Keep extra Bang Bang sauce in a small airtight container in the fridge for up to a week.

Nutrition (Approximate)

Component	Per Serving (1/4 of recipe)
Calories	~ 350-400
Protein	~ 25-30g
Carbohydrates	~ 20-25g
Fat	~ 15-20g
Fiber	~ 1-2g
Sodium	Varies by added salt

(These numbers can change based on the size of your chicken pieces and the amount of sauce used.)

Bang Bang Chicken FAQs

1. Can I use chicken thighs instead of breasts?
   Yes, chicken thighs work well because they’re naturally juicy. Just cut them into similar bite-sized pieces and follow the same steps.
2. Is there a way to make the sauce less spicy?
   You can reduce the amount of sriracha or skip it entirely. The sweet chilli sauce and honey still give you a tasty, mild sweetness without too much heat.
3. Can I make the chicken ahead of time?
   It’s best when fresh, but you can coat the pieces a few hours early and keep them in the fridge. Fry or bake when you’re ready to eat, so they stay crisp.
4. How do I keep fried chicken crunchy for a party?
   After frying, place the pieces on a wire rack set over a baking sheet. Pop them in a low oven (around 200°F or 93°C) to keep warm and crispy until serving.
5. Can I freeze leftover Bang Bang Chicken?
   You can, but the texture may soften when you reheat. If you do freeze it, reheat in an oven or air fryer to help it crisp up again. It’s a good idea to store the sauce and chicken separately, then coat right before serving.

Conclusion

Bang Bang Chicken is a tasty dish that balances crunch with a slightly spicy, sweet sauce. It’s versatile—great for family dinners, parties, or even tucked into wraps. Adjust the spice and garnish to fit your taste. Whether you fry or bake, these chicken bites are sure to be a hit with everyone.