Bang Bang Chicken

A bright, friendly riff on a takeout favorite, Bang Bang Chicken combines crunchy, double-coated fried chicken with a sweet-spicy mayo sauce for an irresistible contrast of textures and flavors. It’s quick enough for a weeknight but showy enough for guests — each bite sings with honeyed chili, tangy hot sauce, and a crackling Panko crust. This version keeps the technique simple so you can enjoy maximum crunch with minimal fuss.

Why make this recipe
Bang Bang Chicken stands out because it balances a satisfyingly crisp fried exterior with a creamy, slightly fiery sauce that’s both familiar and exciting. The recipe is approachable — no complicated marinades or rare ingredients — and delivers big, crowd-pleasing flavor whether you serve it as an appetizer, on rice, or in a sandwich.

Step-by-Step Guide to Making Bang Bang Chicken

Ingredients

• 1 cup buttermilk
• ¾ cup plain flour
• 0.5 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly cracked black pepper (seasoned to your preference)
• 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko breadcrumbs
• Edible vegetable oil (for frying)
• 3 cups of vegetables (suggestions below in serving ideas)
• 2 tablespoons freshly chopped parsley leaves
• ¼ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s RedHot Sauce

Directions

1. Prepare the buttermilk mix: In a spacious bowl, thoroughly blend the buttermilk, plain flour, cornstarch, egg, hot sauce, and a generous pinch of salt and pepper. Whisk until mostly smooth — a few small lumps are fine; they help the batter cling.
2. Set up your dredging station: Place the Panko breadcrumbs in a shallow dish. Have the chicken chunks ready on a plate or tray.
3. Dredge the chicken: Take each piece of chicken and submerge it in the buttermilk bath, ensuring it’s thoroughly coated. Lift it out and give it a quick press into the Panko so the crumbs adhere evenly and create a thick exterior layer.
4. Heat the oil: Warm about 1½–2 inches of vegetable oil in a big stockpot or Dutch oven over medium-high heat until it reaches 360°F (182°C) on a deep-fry thermometer. If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without browning too quickly.
5. Fry in batches: Work in small batches to avoid crowding the pot. Add the chicken pieces and cook until they’re wonderfully golden and crispy, about 2–3 minutes per batch. Turn them as needed so all sides brown evenly.
6. Drain and rest: Use a slotted spoon or spider to remove the cooked pieces and place them on a plate lined with paper towels to soak up excess oil. Lightly season with a pinch of salt while hot for the best flavor.
7. Prepare the sweet chili sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, and Frank’s RedHot Sauce until smooth. Taste and adjust: add more honey for sweetness, more hot sauce for heat, or extra mayo to mellow the spice.
8. Finish and serve: Serve the chicken hot with a generous drizzle of the sweet chili sauce. Sprinkle with the freshly chopped parsley for color and brightness. Arrange alongside 3 cups of lightly dressed vegetables (see serving suggestions) or pile onto steamed rice or in a sandwich for different experiences.

Best Way to Store Bang Bang Chicken

• Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
• Freezer: Freeze in a single layer on a baking sheet, then transfer to a labeled freezer bag for up to 1 month at 0°F (-18°C). Recrisp in a hot oven or air fryer.
• Reheating temperature and method: Reheat in a 400°F (204°C) oven or 375°F (190°C) air fryer for 6–10 minutes until warmed through and re-crisped. Avoid microwaving if you want to preserve crunch.

Serving Suggestions for Bang Bang Chicken

• Classic platter: Arrange the fried chicken over a bed of steamed jasmine rice and a side of quick-pickled cucumber and carrot ribbons (thinly sliced carrots and cucumbers tossed with rice vinegar, a pinch of sugar, and salt).
• Sandwich-style: Build a crunchy chicken sandwich with a soft brioche bun, shredded napa cabbage or lettuce, sliced cucumber, and an extra dollop of the sweet chili mayo.
• Party bites: Serve the chicken on skewers with lime wedges and a small bowl of extra sauce for dipping — great for finger food at gatherings.
• Balanced plate: Pair the chicken with 3 cups of lightly sautéed or roasted vegetables (broccoli, bell peppers, and snap peas work well) for a more balanced meal.

Tips to make Bang Bang Chicken
Q: How do I keep it moist? A: Brine the chicken in a simple salt-and-water solution for 15–30 minutes before cutting — or let the buttermilk bath sit for at least 20 minutes to tenderize the meat.
Q: How do I keep it crispy? A: Fry in small batches and maintain oil temperature at ~360°F; overcrowding drops the temperature and leads to sogginess.
Q: Can I bake it instead? A: Yes. If you prefer baking, spray the Panko-coated pieces lightly with oil and bake on a wire rack set in a sheet pan at 425°F (220°C) for 12–18 minutes, flipping halfway, until golden and cooked through.

Variations

• Lighter option (paragraph): For a lower-fat version, swap deep-frying for an air fryer or oven method. Coat the chicken as directed, then air-fry at 375°F (190°C) for 10–12 minutes, flipping once, or bake on a wire rack at 425°F (220°C) until crisp. The texture is slightly different — less oily and a touch drier — but still very satisfying with the rich sauce.
• Flavor swap (bullet):
  • Swap Frank’s RedHot for Sriracha for a garlickier heat.
  • Replace sweet chili sauce with gochujang-thinned with a touch of rice vinegar for a Korean-inspired glaze.

Why make this recipe (short explanation)
What makes this Bang Bang Chicken recipe special is the contrast: a light, seasoned buttermilk batter plus a Panko crunch delivers an addictive texture, while the sweet-spicy mayo sauce provides an immediate punch that complements rather than overpowers the chicken. It’s the kind of dish that’s both nostalgic (think takeout) and worth the extra step of frying at home for far superior crispness.

How to make it reliably every time (extra technique notes)

• Consistent pieces: Cut the chicken into uniform 1-inch chunks for even cooking.
• Dry before dredging: Pat chicken pieces dry before the buttermilk step if they’re wet from rinsing — excess moisture can thin the batter and reduce crisp.
• Two-step coating advantage: The buttermilk-flour mixture followed by Panko is what creates a well-adhered, crackly crust; don’t skip pressing the Panko on firmly.
• Oil temperature management: A deep-fry thermometer is the best investment for predictable results. Adjust the heat between batches to keep the oil close to 360°F.
• Sauce balance: Taste the sauce before finishing; the interplay of mayo, sweet chili, honey, and hot sauce should be slightly sweet with a warming heat, not overpoweringly spicy.

Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless skinless thighs will yield slightly juicier results and more forgiving cook time. Cut into similar-sized chunks and fry until golden and cooked through.

What’s the best oil to use for frying?
Vegetable oil or canola oil is ideal due to their high smoke points and neutral flavor. Peanut oil also works and adds a faint roasty note, but be cautious with allergies.

Q: How do I scale the recipe for a crowd?
A: Multiply ingredients by 2–3x and fry in multiple batches, keeping cooked pieces in a low oven (around 200°F / 95°C) on a rack over a sheet pan to keep them crisp until serving.

Occasional mini-FAQ list:

• Can I make the sauce ahead? Yes — refrigerate up to 3 days. Stir before serving.
• Is the dish spicy? Moderate — you can adjust the Frank’s RedHot and hot sauce in the batter to suit your heat tolerance.
• Any gluten-free option? Swap the flour and Panko for certified gluten-free flour and breadcrumbs.

Serving logistics and presentation

• For gatherings, serve plated pieces on a long platter with sauce drizzled and a small bowl of extra sauce on the side. Garnish with parsley and a squeeze of lime for brightness.
• If making a more composed bowl: layer steamed rice, a scoop of quick-pickled veg, and a pile of chicken, then finish with sauce and chopped scallions for texture.

Make-ahead and prep notes

• Prep the sauce and chop the parsley the day before to reduce hands-on time when frying. Keep the chicken coated and refrigerated for no more than an hour before frying; the coating can get soggy if left too long.
• If you want to speed service, fry the chicken ahead and reheat in a hot oven or air fryer. Toss with the sauce just before serving to maintain as much crunch as possible.

A note on safety and best practices

• Always monitor oil carefully and use long-handled tongs or a spider to reduce splatter. Keep a lid nearby to smother any small flare-ups.
• Use a thermometer to confirm chicken reaches an internal temperature of 165°F (74°C).

Conclusion
This Bang Bang Chicken recipe gives you the crunchy, creamy, sweet-and-spicy experience of a favorite takeout dish with the satisfaction of making it at home. For a slightly different crispy technique and additional tips, see this Bang Bang Chicken Recipe (Incredibly Crispy) | The Kitchn, and for another easy home-style interpretation and serving ideas, check out Bang Bang Chicken Recipe | Simple Home Edit.