The Ultimate Bang Bang Chicken Recipe That Explodes With Flavor
Crispy, saucy, and addictive: The ultimate Bang Bang Chicken ready to be devoured.
Let’s face the harsh reality of weeknight dinners.
Often, chicken is tragically boring. It sits on the plate, drab and uninspired, begging for a lifeline. You want excitement; you crave a texture that wakes you up.
Enter the bang bang chicken recipe.
This isn’t just dinner; it is a sensory event. We are talking about bite-sized morsels of poultry, fried to a shattering golden crisp, then tossed unapologetically in a sauce that walks the tightrope between sweet creaminess and fiery heat. It’s the dish that ruins you for plain chicken forever.
Why This Dish Has Taken Over the Internet
You might wonder why this specific chicken bang bang recipe has such a cult following.
It comes down to contrast.
The human palate loves a battle between textures. First, you get the crunch. Then, immediately, the velvet rush of the sauce hits. It’s a chaotic, beautiful symphony of mayonnaise, sweet chili, and Sriracha. It is comfort food with an edge.
The Ingredient Breakdown
To execute this bang bang chicken recipe perfectly, precision matters. We aren’t just throwing things in a bowl.
For the Chicken
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Boneless, Skinless Breasts: Cut into 1-inch cubes. Uniformity ensures even cooking.
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Buttermilk: The acid tenderizes the meat fibers, ensuring a juicy interior.
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Cornstarch: The secret weapon. Flour is fine, but cornstarch creates that jagged, ultra-crispy exterior.
For the “Bang Bang” Sauce
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Mayonnaise: Use high-quality mayo. It’s the backbone.
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Sweet Thai Chili Sauce: Provides the sugary gloss.
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Honey: Just a teaspoon to bridge the gap between heat and fat.
Detailed Ingredients List
For the Chicken:
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1 lb (450g) Boneless, skinless chicken breasts.
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1 cup Buttermilk.
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3/4 cup Cornstarch.
For the Sauce:
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1/2 cup Mayonnaise.
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1/4 cup Sweet Thai chili sauce.
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1 tbsp Sriracha (or to taste).
Step-by-Step Instructions
1. The Marination Phase
Don’t rush this. Submerge your cubed chicken in the buttermilk with a pinch of salt and pepper. Let it sit. Even 15 minutes makes a difference, allowing the liquid to penetrate the protein structure.
2. The Dredge
Achieving the “shaggy” cornstarch coating is the secret to that ultra-crispy exterior.
Lift the chicken from the buttermilk. Toss it directly into the seasoned cornstarch. Press the starch into the meat. You want a coating that looks dry and shaggy. Those “shaggy” bits become the crunchiest parts later.
3. The Fry (Or Air Fry)
Fry until golden brown—don’t crowd the pan to ensure maximum crispiness!
Heat your oil to 375°F (190°C). Drop the chicken in. Don’t crowd the pan! If you add too much at once, the oil temperature plummets, and you end up with greasy, sad soggy chicken. Fry until golden brown—about 3 to 4 minutes.
Prefer a lighter version? Air fry at 400°F for 10-12 minutes, flipping halfway through.
4. The Sauce Toss
Toss the chicken while it’s still hot so the sauce clings to every nook and cranny.
Whisk your sauce ingredients in a large bowl. While the chicken is still hot—this is crucial—toss it in the sauce. The heat helps the sauce emulsify slightly and cling to every nook and cranny of the crust.
Pro-Tips for the Perfect Bite
Want to elevate your bang bang chicken recipe from “good” to “restaurant quality”? Follow these rules:
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Serve Immediately: This dish has a half-life. The longer it sits, the softer the crust gets. Eat it hot.
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Garnish Generously: Green onions and sesame seeds aren’t just decoration; they add a fresh, nutty cut through the richness of the mayo.
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Double the Sauce: You will want extra for dipping rice or veggies. Trust me on this.
(FAQ)
Can I make this recipe ahead of time? Generally, no. The magic lies in the contrast between the hot, crispy coating and the cool sauce. If you must prep, fry the chicken and mix the sauce, but store them separately. Combine only right before eating.
Is this dish extremely spicy? Not necessarily. The beauty of this bang bang chicken recipe is control. The sweet chili sauce is mild; the heat comes from Sriracha. Start with a teaspoon, taste, and add more if you want to feel the burn.
Can I use chicken thighs instead of breasts? Absolutely. In fact, thighs are more forgiving and remain juicier than breasts. Just ensure you trim the excess fat before cutting them into cubes for the best chicken bang bang recipe experience.
Conclusion
Dinner shouldn’t be a chore. It should be a victory.
By mastering this bang bang chicken recipe, you are equipping yourself with a secret weapon that works for date nights, quick family meals, or solo cravings.
The oil is hot. The sauce is ready. What are you waiting for? Get cooking.
