Crispy Bang Bang Chicken: Sweet & Spicy 20-Minute Dinner

In the vibrant landscape of modern appetizers, few dishes have achieved the universal acclaim and addictive quality of Crispy Bang Bang Chicken. This dish is a masterful creation that tantalizes the senses with its perfect harmony of textures and flavors. Imagine succulent, tender pieces of chicken, encased in an impossibly crisp, golden-brown coating, all generously draped in a creamy, sweet, and subtly spicy sauce that bears the iconic name “Bang Bang.”

Why Is This Crispy Bang Bang Chicken So Popular?

The popularity of Crispy Bang Bang Chicken is a phenomenon built on a foundation of irresistible culinary attributes. Firstly, it delivers an unforgettable textural contrast. The shatteringly crisp exterior of the chicken gives way to a juicy, tender interior, a combination that is deeply satisfying on a primal level. Secondly, the Bang Bang sauce is a legendary condiment in its own right. Its unique blend of sweet, creamy, and spicy elements creates a complex flavor profile that is neither overwhelmingly hot nor cloyingly sweet, but a perfect equilibrium that keeps you reaching for more. Furthermore, its visual appeal is immense. The bright white sauce speckled with red pepper flakes against the golden-brown chicken makes for a stunning presentation on any table, especially in the age of social media. Finally, its versatility contributes to its fame. It can be served as an appetizer with skewers, as a main course over rice or lettuce, or even as a gourmet topping for burgers and salads, ensuring it never becomes boring.

Why You’ll Love This Crispy Bang Bang Chicken:

• The Ultimate Flavor and Texture Experience: You get crunch, cream, spice, and sweetness all in one forkful.
• Surprisingly Simple to Master: While it tastes incredibly gourmet, the process is straightforward, involving simple frying techniques and an easy-to-whisk sauce.
• Highly Customizable Heat Level: You are in complete control of the spiciness, from a mild tingle to a fiery punch.
• Perfect for Entertaining: This is a guaranteed crowd-pleaser that will have your guests asking for the recipe.
• Faster than Takeout: From prep to plate, you can have a dish that far surpasses the quality of any delivery in about the same time.

Here’s what you’ll need:

For the Chicken and Marinade:

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. Thighs will yield a more juicy and flavorful result due to their higher fat content.
• ½ cup buttermilk: This acts as a tenderizer, breaking down the proteins for incredibly moist chicken.
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder

For the Crispy Coating:

• 1 cup all-purpose flour
• ½ cup cornstarch: The combination of flour and cornstarch is the secret to an ultra-crispy, light crust. Cornstarch inhibits gluten development, resulting in a delicate crunch.
• 1 tablespoon baking powder: Yes, baking powder! This is a pro-trick that introduces tiny air bubbles, creating a lighter, airier, and crispier coating during frying.
• 2 teaspoons paprika: For color and a sweet, smoky note.
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoons salt
• ½ teaspoon white pepper (optional, for a different kind of heat)
• 1 cup cold club soda or ice water: The carbonation in club soda creates an even lighter, tempura-like batter. Cold liquid is essential to prevent the batter from absorbing too much oil.

For the Iconic Bang Bang Sauce:

• ½ cup mayonnaise: The creamy, rich base of the sauce.
• ¼ cup Thai sweet chili sauce: This is the primary source of sweet heat and is non-negotiable for authentic flavor.
• 2 tablespoons honey or sriracha: For sweetness and a smoother heat. Use honey for a sweeter sauce, sriracha for a spicier one, or 1 tablespoon of each for balance.
• 1-2 teaspoons sriracha or Sambal Oelek: Adjust to your desired spice level. Start with 1 teaspoon and add more from there.
• 1 teaspoon rice vinegar: This adds a crucial touch of acidity to cut through the richness and balance the sweetness.
• ½ teaspoon garlic powder
• 1 tablespoon sweetened condensed milk (secret ingredient): This adds a velvety texture and a deeper, caramelized sweetness that elevates the sauce to a new level.

For Frying and Garnish:

• Vegetable, canola, or peanut oil, for frying (about 4-6 cups)
• Sliced green onions
• Toasted sesame seeds
• Fresh cilantro leaves

How to Make Crispy Bang Bang Chicken

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Crispy Bang Bang Chicken. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Marinate the Chicken
In a medium bowl, combine the cubed chicken, buttermilk, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Toss until every piece of chicken is coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. This step is crucial for tender, flavorful chicken.

Step 2: Prepare the Bang Bang Sauce
While the chicken is marinating, prepare the sauce. In a separate bowl, whisk together the mayonnaise, Thai sweet chili sauce, honey/sriracha, sriracha, rice vinegar, garlic powder, and sweetened condensed milk until smooth and well-combined. Taste and adjust the seasoning—add more sriracha for heat, more honey for sweetness, or a pinch of salt if needed. Cover and refrigerate until ready to use.

Step 3: Create the Crispy Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, onion powder, garlic powder, and salt. Gradually pour in the cold club soda or ice water while whisking continuously. Mix until just combined; a few small lumps are perfectly fine. Overmixing will develop gluten and make the coating tough. The batter should be thin enough to coat the back of a spoon but not watery.

Step 4: Heat the Oil
Pour oil into a heavy-bottomed Dutch oven or deep fryer until it is about 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Using a deep-fry or candy thermometer is highly recommended for accuracy. The correct oil temperature is critical for a crisp, non-greasy result.

Step 5: Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Do not pat it dry. Working in batches, place several pieces of chicken into the batter, using tongs or your hands to ensure they are fully and evenly coated.

Step 6: Fry to Golden Perfection
Carefully lower the battered chicken pieces into the hot oil one at a time, avoiding overcrowding the pot. Fry for 4-6 minutes, turning occasionally, until the chicken is deeply golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).

Step 7: Drain and Toss
Use a spider strainer or slotted spoon to remove the chicken from the oil and transfer it to a wire rack set over a baking sheet. This allows air to circulate and keeps the chicken crispy, unlike placing it on paper towels which can create steam. While the chicken is still hot, you can either drizzle the Bang Bang sauce over the top or toss all the chicken in a large bowl with the sauce until evenly coated. Garnish immediately with sliced green onions, sesame seeds, and cilantro.

Tips for Success:

• Consistent Size: Cut the chicken into uniform 1-inch pieces to ensure they all cook at the same rate.
• Oil Temperature is King: If the oil is too cool, the chicken will be greasy and pale. If it’s too hot, the outside will burn before the inside is cooked. Maintain 350°F.
• Don’t Overcrowd the Pot: Frying in batches is essential. Adding too much chicken at once will cause the oil temperature to plummet.
• Keep the Batter Cold: The cold batter hitting the hot oil is what creates a crispier crust. You can even place the batter bowl in a larger bowl of ice water while you work.
• Double-Fry for Extra Crispiness: For an even crispier, professional-style coating, fry the chicken for 3 minutes until just set, remove, let rest for 5 minutes, and then fry again for another 2-3 minutes until golden brown and cooked through.

Equipment Needed:

• Heavy-bottomed Dutch Oven or Deep Fryer
• Deep-fry Thermometer
• Wire Rack and Baking Sheet
• Mixing Bowls (Various Sizes)
• Whisk and Tongs
• Spider Strainer or Slotted Spoon

Variations of Crispy Bang Bang Chicken:

• Baked Bang Bang Chicken: For a healthier alternative, coat the marinated chicken in a mixture of panko breadcrumbs and a little oil. Bake on a wire rack at 425°F (220°C) for 15-20 minutes until crispy and cooked through, then toss with the sauce.
• Bang Bang Shrimp: The most famous variation! Substitute the chicken with large, raw shrimp (31-40 count). Fry for only 2-3 minutes until pink and crispy.
• Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour.
• Spicy Mango Bang Bang: Add 2 tablespoons of mango puree to the sauce for a fruity, tropical twist.
• Herbaceous Twist: Add 1 tablespoon of finely chopped cilantro or Thai basil directly into the batter for a fresh, aromatic note.

Serving Suggestions for Crispy Bang Bang Chicken:

• As an Appetizer: Serve on a platter with decorative skewers or toothpicks for easy grabbing, with extra Bang Bang sauce on the side for dipping.
• As a Main Course: Serve over a bed of steamed jasmine rice, coconut rice, or cauliflower rice. Add a side of quick-pickled vegetables or a simple cucumber salad to cut through the richness.
• In a Bowl: Create a “Bang Bang Bowl” with a base of rice or lettuce, topped with the saucy chicken, edamame, shredded carrots, and sliced avocado.
• As a Sandwich: Pile the crispy, sauced chicken into soft brioche buns with a layer of crunchy iceberg lettuce and a extra drizzle of sauce.

Prep Time:

40 minutes (includes marinating time)

Cooking Time:

20 minutes

Total Time:

1 hour

Nutritional Information

(Please note: This is an estimated calculation per serving, based on the recipe yielding 4 servings.)

• Calories: ~680 kcal
• Protein: 38g
• Sodium: ~1450mg
• Sugar: 22g
• Fat: 32g (Saturated Fat: 5g)
• Carbohydrates: 55g
• Fiber: 2g

FAQs about Crispy Bang Bang Chicken:

Q: Can I make this ahead of time?
A: The sauce can be made up to a week in advance and stored in the fridge. The chicken is best served immediately after frying for maximum crispiness. You can marinate the chicken for up to 4 hours ahead.

Q: How do I reheat leftovers without making them soggy?
A: To restore crispiness, avoid the microwave. Reheat leftovers in an air fryer at 375°F (190°C) for 3-4 minutes or in a conventional oven on a wire rack at 400°F (200°C) for 5-8 minutes.

Q: What can I use if I don’t have buttermilk?
A: You can make a quick buttermilk substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes until it curdles slightly.

Q: Is there a non-dairy alternative for the buttermilk marinade?
A: Yes, you can use ½ cup of unsweetened almond milk or soy milk mixed with 1 ½ teaspoons of vinegar. The result will be very similar.

Q: My sauce is too thick. How can I thin it out?
A: Simply whisk in a teaspoon of water or rice vinegar at a time until it reaches your desired drizzling consistency.

Final Thoughts:

Crispy Bang Bang Chicken is more than just a recipe; it is a full sensory experience that exemplifies why certain dishes become modern classics. The journey from marinating to frying, and finally to saucing, is a rewarding process that yields a result far greater than the sum of its parts. It’s a dish that commands attention, sparks conversation, and satisfies deep cravings for something both comforting and exciting. By mastering this recipe, you arm yourself with a powerful culinary weapon.

So, heat that oil, whisk that sauce, and get ready for the explosive flavor and irresistible crunch of homemade Crispy Bang Bang Chicken.

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