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Bang Bang Chicken Recipe

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★★★★★

4.7 from 63 reviews

Bang Bang Chicken is a spicy, crispy fried chicken dish tossed in a creamy, tangy sauce featuring chili-garlic, sriracha, and honey, delivering a perfect balance of heat and sweetness. This popular appetizer or main course combines tender bite-sized chicken pieces coated in a seasoned cornstarch batter, deep-fried to golden perfection, and then generously coated in a flavorful homemade bang bang sauce, garnished with fresh parsley and chili flakes for an extra kick.

Ingredients

Scale

Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup chili-garlic sauce
  • 2 teaspoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon cayenne pepper (or smoked paprika for a milder version)
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Chicken and Coating

  • 1 pound chicken breast, chopped into bite-sized pieces
  • 1/2 cup buttermilk (or milk)
  • 3/4 cup cornstarch
  • 1 tablespoon cayenne pepper (or smoked paprika for a milder version; can use both)
  • Salt and pepper to taste
  • Vegetable oil for frying

    • For Garnish

    • Fresh chopped parsley
    • Spicy chili flakes

Instructions

  1. Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, chili-garlic sauce, sriracha, honey, cayenne pepper (or smoked paprika), lemon juice, and salt and pepper until smooth. Cover and refrigerate until ready to use, or serve immediately.
  2. Prepare Oil for Frying: Heat about 2 inches of vegetable oil in a wide pot over medium-high heat until it reaches 375°F (190°C). To test if the oil is ready without a thermometer, drop a tiny bit of flour into the oil; it should immediately sizzle.
  3. Marinate Chicken: In a large bowl, combine the chopped chicken pieces with the buttermilk or milk and toss to coat. Let the chicken soak for a few minutes while the oil heats.
  4. Prepare Coating Mixture: In a separate large bowl, whisk together cornstarch, cayenne pepper (or smoked paprika), salt, and pepper to create a seasoned dry mixture.
  5. Coat Chicken: Drain excess buttermilk from the chicken and shake off any excess liquid. Dredge the chicken pieces thoroughly in the cornstarch mixture until fully coated.
  6. Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches to avoid overcrowding. Fry each piece for 2 to 3 minutes per side, or until golden brown and cooked through.
  7. Drain Fried Chicken: Using a slotted spoon or tongs, remove the chicken pieces from the oil and place them on paper towels to drain excess oil.
  8. Toss in Sauce and Garnish: Place the fried chicken in a large bowl and toss with the prepared bang bang sauce until evenly coated. Garnish with freshly chopped parsley and a sprinkle of spicy chili flakes before serving.

Notes

  • Use smoked paprika instead of cayenne pepper for a milder spice level.
  • Maintain oil temperature at 375°F to ensure crispy, non-greasy chicken.
  • Do not overcrowd the frying pot to maintain oil temperature and prevent soggy chicken.
  • Can substitute buttermilk with regular milk but buttermilk adds more tenderness.
  • Use fresh parsley and chili flakes for garnish to enhance presentation and flavor.

Keywords: Bang Bang Chicken, fried chicken, spicy chicken recipe, appetizer, creamy spicy sauce, crispy chicken

Find it online: https://nataliereeve.com/bang-bang-chicken-recipe/