The Best Bang Bang Chicken Recipe
Listen, if you’re head over heels for my Bang Bang Shrimp, let me introduce you to its soulmate—Bang Bang Chicken! This isn’t your ordinary chicken dish; this is chicken that’s been treated right. We’re talking about tender bites of chicken marinated in a sublime, velvety batter that’s spiced just right. Then, as if it couldn’t get better, we roll it in crunchy Panko breadcrumbs and fry it up until it’s golden and glorious. Allergic to shrimp? No problemo! This chicken is your gateway to the “Bang Bang” experience. Just when you think you’ve reached peak deliciousness, hold on, because here comes that signature sauce. Creamy, tangy, with a hint of sweetness and a dash of spice—it’s the stuff of dreams. Trust me, you’ll be licking the spoon, the plate, and possibly even the pan.
Mayonnaise: The creamy base of our bang bang sauce. Use Greek yogurt for a lighter option. Sweet Chili Sauce: Adds the sweet to the spicy. Trust me, you want this. Hot Sauce: For the ‘bang’ in bang bang! Adjust to your liking. Honey: Gives the sauce that sticky-sweet contrast. Maple syrup works if you’re in a pinch. Salt & Pepper: To fine-tune the sauce to your taste.
Chicken Breasts: The protein star of the show. Chicken thighs can also be used for a juicier result. All-Purpose Flour & Cornstarch: Makes the batter smooth and helps it adhere. Gluten-free flour can be used for a gluten-free version. Garlic Powder: Adds savory depth to the batter. Garlic salt can be used but adjust salt accordingly. Smoked Paprika: Adds a smoky flavor. Regular paprika or cayenne pepper can be used for different flavor profiles. Salt & Pepper: For seasoning the batter. Adjust to taste. Hot Sauce: For heat in the batter. Use any of your favorite hot sauces. Large Egg & Buttermilk: These wet ingredients bind the dry mix for a consistent batter. A milk and vinegar mix can substitute for buttermilk. Panko Breadcrumbs: Gives the chicken its crispy texture. Regular breadcrumbs can be used but won’t be as crispy. Oil: For frying. Canola, vegetable, or peanut oil work well for high-heat frying.
Hey, you won’t believe how simple this Bang Bang Chicken is to whip up! You’re gonna love every bite, trust me. First off, let’s get that heavenly sauce out of the way. Mix all the sauce ingredients together in a bowl and pop it in the fridge. Now, grab a medium bowl and throw in your flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Mix ’em up and then add the hot sauce, egg, and buttermilk. Give it a good whisk until it’s all smooth and friendly-like. Take those chicken pieces and dunk them into your batter. Make sure each piece is well-coated; you want all that goodness clinging on. In another bowl, you’re gonna need some Panko breadcrumbs. These bad boys are what give your chicken that unreal crunch. Get your skillet hot and ready with about a half-inch of oil. You’ll want it medium-high heat for that perfect golden finish. Coat each chicken piece in Panko and then gently lay them in the hot oil. Fry ’em up for about 3 minutes on each side or until they’re cooked through. Don’t crowd the skillet, okay? Once they’re cooked, place them on some paper towels to soak up the extra oil. Then, my friend, it’s sauce time. Drizzle that amazing sauce you made over the chicken and get ready to feast.
Storage
If you have any leftovers, just pop them in an airtight container and stash them in the fridge for up to 3 days. Want to make them in advance or extend their shelf life? No worries! You can freeze the fried chicken pieces before adding the sauce. Just lay them out on a baking sheet to freeze individually, then transfer to a zip-top bag and freeze for up to a month. When you’re ready to feast again, reheat them in the oven at 375°F until they’re hot and crispy, then drizzle that luscious sauce over the top.
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Recipe originally shared October 23, 2012.
