Introduction
Crispy Bang Bang Chicken is a crave-worthy dish that features perfectly fried chicken chunks coated in a sweet, spicy, and creamy sauce. The combination of a crunchy exterior with a tangy and spicy sauce makes it a popular appetizer or snack. It’s easy to make, full of flavor, and sure to impress anyone who tries it.
The History of Bang Bang Chicken
The exact origins of Bang Bang Chicken are somewhat unclear, but it’s believed to have originated in Chinese cuisine, inspired by the combination of crispy chicken and bold, spicy sauces. The dish became popular globally, particularly in the U.S., where it has been adapted in various fusion restaurants and home kitchens. The term “Bang Bang” may refer to the sound made while tenderizing the chicken or the “explosive” flavors that come from the sauce.
Ingredients Breakdown
The ingredients for Crispy Bang Bang Chicken can be divided into two parts: the chicken and the sauce.
For the Chicken:
- Chicken breast or thighs: Boneless and skinless for easy cooking.
- Cornstarch or flour: For a crispy coating.
- Egg: Helps the breading stick to the chicken.
- Seasonings: Salt, pepper, garlic powder, and other spices.
- Oil: For deep frying (vegetable oil works best).
For the Sauce:
- Mayonnaise: Creamy base for the sauce.
- Sweet chili sauce: Provides sweetness and mild heat.
- Sriracha: Adds spiciness and depth to the flavor.
- Rice vinegar: Gives a tangy kick to balance out the sweetness.
- Honey: Optional, for extra sweetness.
Step-by-Step Recipe
Ingredients:
- 1 lb chicken breasts or thighs (boneless, skinless)
- 1 cup cornstarch or all-purpose flour
- 1 large egg
- Salt and pepper to taste
- 1 tsp garlic powder
- Vegetable oil for frying
For the Sauce:
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 2 tbsp Sriracha (or to taste)
- 1 tbsp rice vinegar
- 1 tsp honey (optional)
Instructions:
- Prepare the Chicken: Cut the chicken into bite-sized pieces and season with salt, pepper, and garlic powder.
- Breading:
- In one bowl, beat the egg. In another, add cornstarch or flour.
- Dip each piece of chicken into the egg, then coat it with cornstarch, ensuring an even layer.
- Frying:
- Heat oil in a large pan or deep fryer over medium-high heat. Test the oil by dropping in a small piece of chicken—it should sizzle.
- Fry chicken pieces in batches for 3-4 minutes or until golden and crispy. Remove and drain on paper towels.
- Making the Sauce:
- In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and honey.
- Coating the Chicken:
- Once the chicken is fried, toss it in the Bang Bang sauce until well coated.
- Serve: Serve immediately, topped with green onions or sesame seeds if desired.
Tips for the Perfect Bang Bang Chicken
- Fry in batches: Overcrowding the pan can make the chicken soggy.
- Adjust the spice level: Customize the sauce to your preferred spice level by increasing or decreasing the amount of Sriracha.
- Crispiness: Be sure the oil is hot enough before frying to achieve the crispest texture.
Variations and Customizations
- Vegetarian or Vegan:
- Substitute chicken with tofu or cauliflower for a plant-based version.
- Use a plant-based mayo to make it fully vegan.
- Baked or Air-fried Version: For a lighter version, bake the breaded chicken at 400°F for 20-25 minutes or use an air fryer to reduce the amount of oil used.
- Heat Levels:
- Make the sauce milder by reducing the Sriracha or using a different chili sauce.
- Add extra heat with fresh chopped chilies or a dash of cayenne pepper.
- Different Sauces:
- Try using hoisin sauce or teriyaki in place of sweet chili sauce for a different flavor profile.
Health Considerations and Nutritional Value
Health Considerations:
- Fried Chicken: Deep frying adds extra calories and fat. You can make it healthier by opting for baked or air-fried chicken.
- Sauce: The sauce is creamy due to mayo, so consider swapping it for Greek yogurt or a lighter mayonnaise option for fewer calories.
Nutritional Value (per serving):
- Calories: 300-400 calories
- Protein: 25-30g
- Fat: 15-20g (depending on frying oil)
- Carbohydrates: 20-25g
- Fiber: 1-3g
- Sodium: 500-800mg
Making it Healthier:
- Reduce oil: Use air-frying or baking to reduce fat content.
- Lighten the sauce: Replace regular mayo with low-fat or Greek yogurt.
FAQ
1. Can I make this in advance?
You can prep the chicken and sauce ahead of time, but it’s best to fry the chicken fresh to keep it crispy. The sauce can be made 2-3 days in advance and stored in the fridge.
2. Can I make a gluten-free version?
Yes! Simply use a gluten-free flour or cornstarch for the breading. Be sure the sauces you use are gluten-free as well.
3. How do I keep the chicken crispy?
Fry in batches, don’t overcrowd the pan, and drain the fried chicken on paper towels. Serve immediately to preserve its crunchiness.
4. Can I adjust the spice level?
Yes! Reduce the amount of Sriracha for a milder version or add more for extra heat. You can also substitute the sweet chili sauce with a mild sauce for a less spicy version.
5. Can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, use an oven or air fryer to maintain the crispy texture.
6. What can I serve with Bang Bang Chicken?
Pair it with rice, a salad, or steamed vegetables. You can also serve it as an appetizer with extra dipping sauce on the side.
Crispy Bang Bang Chicken
Ingredients
- Bang Bang Sauce:
- 1 cup 232 g mayonnaise
- ½ cup 132 g Thai sweet chili sauce
- 1 teaspoon Sriracha adjust to taste
- 2 tablespoons honey
- For the Chicken:
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup 245 g buttermilk
- ¾ cup 94 g all-purpose flour
- ½ cup 64 g cornstarch
- 1 large egg room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional, for added heat
- 2 cups 216 g panko breadcrumbs (plain)
- Canola oil for frying
- Parsley chopped, for garnish
Instructions
- Step 1: Prepare the Bang Bang Sauce
- In a medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and honey. Whisk until smooth and well combined. Taste and adjust the spice by adding more Sriracha if desired. Set aside.
- Step 2: Prepare the Chicken
- In a bowl, pour the buttermilk over the chicken tenderloins. Cover and refrigerate for at least 30 minutes (or overnight if you want extra tenderness).
- In a shallow dish, combine the flour, cornstarch, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using).
- In another shallow dish, beat the egg.
- In a third shallow dish, place the panko breadcrumbs.
- Step 3: Bread the Chicken
- Remove the chicken tenderloins from the buttermilk. Dredge each piece in the flour-cornstarch mixture, making sure to coat it evenly.
- Dip the coated chicken into the beaten egg.
- Then, coat the chicken in the panko breadcrumbs, pressing lightly to ensure a thick, even coating.
- Step 4: Fry the Chicken
- Heat canola oil in a large skillet or deep fryer over medium-high heat. You want the oil to be hot enough (about 350°F or 175°C) for frying.
- Fry the breaded chicken tenderloins in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and crispy.
- Remove the fried chicken from the oil and drain on paper towels.
- Step 5: Coat the Chicken with the Bang Bang Sauce
- Once the chicken is fried, transfer it to a large bowl and pour the prepared Bang Bang Sauce over the chicken. Toss the chicken to coat it evenly in the sauce.
- Step 6: Serve
- Garnish the Bang Bang Chicken with chopped parsley.
- Serve immediately, paired with rice, salad, or your favorite sides.