BANG BANG CHICKEN EASY RECIPE

I’ll never forget the potluck where I first tasted it— a creamy, spicy, sweet explosion of flavor coating perfectly crispy chicken. Everyone was clamoring for the recipe, and I knew right then I had to recreate that magic. Today, I’m sharing my foolproof recipe for restaurant-quality Bang Bang Chicken, and I promise, you’ll be amazed at how easy it is to make this addictive dish at home!

What is Bang Bang Chicken?

Before we dive into the recipe, let’s talk about what exactly Bang Bang Chicken is. Originating from the Chinese restaurant chain Bonefish Grill, it’s essentially crispy fried chicken tossed in a creamy, spicy, and slightly sweet sauce. The “bang bang” refers to the explosion of flavors in your mouth – and trust me, it lives up to the name! While Bonefish Grill’s version is shrimp, chicken makes a delicious and equally satisfying substitution.

Why This Recipe Works

There are a million recipes for Bang Bang Chicken out there, so why should you try mine? Here’s why:

• Perfectly Crispy Chicken: We’re not just going to dredge the chicken in flour. We’re using a double-dredging method with cornstarch for maximum crispiness.
• Flavorful Sauce: This sauce is the key to everything. We’re using a balanced blend of mayonnaise, sweet chili sauce, sriracha, and honey for the perfect sweet and spicy kick.
• Easy to Customize: Want it spicier? Add more sriracha! Prefer it sweeter? Add a touch more honey. This recipe is a great base that you can adjust to your own taste.
• Weeknight Friendly: Despite the impressive results, this recipe is surprisingly quick and easy to make, perfect for a busy weeknight dinner.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need. Don’t worry, most of these are pantry staples!

For the Chicken:

• Chicken Breast: About 1.5 pounds, cut into bite-sized pieces. I prefer chicken breast, but you can use chicken thighs if you prefer.
• Buttermilk: This helps tenderize the chicken and gives it a nice tang. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to regular milk.
• All-Purpose Flour: For the first dredge.
• Cornstarch: This is the secret to extra crispy chicken! It helps create a light and airy coating.
• Salt, Pepper, Garlic Powder, Paprika: For seasoning the chicken and the flour mixture. Don’t be shy with the seasoning!
• Eggs: To help the flour mixture adhere to the chicken.
• Oil for Frying: Vegetable, canola, or peanut oil all work well. Make sure you have enough to fully submerge the chicken.

For the Bang Bang Sauce:

• Mayonnaise: The base of the sauce. Use your favorite brand.
• Sweet Chili Sauce: This adds sweetness and a mild chili flavor. You can find this in the Asian aisle of most grocery stores.
• Sriracha: For the heat! Adjust the amount to your liking.
• Honey: To balance out the spice and add a touch of sweetness.
• Rice Vinegar: A splash of rice vinegar adds a touch of tang and brightens up the sauce.
• Garlic Powder: Enhances the overall flavor.

Optional Garnishes:

• Green Onions: For a pop of freshness and color.
• Sesame Seeds: Adds a nutty flavor and visual appeal.
• Red Pepper Flakes: For extra heat!

Step-by-Step Instructions

Alright, let’s get cooking! Here’s a detailed guide to making the best Bang Bang Chicken you’ve ever had.

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with buttermilk. Make sure all the chicken is coated in buttermilk.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more tender the chicken will be!

Step 2: Prepare the Dredging Station

1. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Mix well.
2. In another shallow dish, whisk together the eggs.
3. In a third shallow dish, place the cornstarch.

Step 3: Dredge the Chicken

1. Remove the chicken from the buttermilk, letting any excess drip off.
2. Dredge each piece of chicken in the flour mixture, making sure it’s fully coated. Shake off any excess flour.
3. Dip the floured chicken into the egg mixture, then immediately dredge it in the cornstarch, pressing gently to help it adhere.
4. Place the dredged chicken on a plate or baking sheet.

Step 4: Fry the Chicken

1. Heat the oil in a large pot or deep fryer to 350°F (175°C).
2. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken.
3. Fry for 3-5 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the chicken with a slotted spoon and place it on a wire rack to drain excess oil. This is crucial for keeping the chicken crispy!

Step 5: Make the Bang Bang Sauce

1. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.
2. Taste and adjust the seasonings to your liking. Add more sriracha for heat, honey for sweetness, or rice vinegar for tang.

Step 6: Toss and Serve

1. Place the fried chicken in a large bowl and pour the Bang Bang sauce over it.
2. Toss gently until the chicken is evenly coated in the sauce.
3. Garnish with green onions, sesame seeds, and red pepper flakes (if desired).
4. Serve immediately and enjoy!

Tips for the Crispiest Chicken

Okay, let’s talk about the secrets to achieving that perfect crispy texture. Here are a few tips to keep in mind:

• Don’t skip the buttermilk marinade: This tenderizes the chicken and helps the coating adhere better.
• Use cornstarch: Cornstarch is the key to that light and airy crispiness.
• Double dredge: This creates a thicker, more durable coating that will hold up during frying.
• Don’t overcrowd the pot: Fry the chicken in batches to maintain the oil temperature.
• Use a wire rack: This allows air to circulate around the chicken, preventing it from getting soggy.
• Serve immediately: The chicken is best when served fresh and hot.

Variations and Substitutions

Want to switch things up a bit? Here are some ideas:

• Use chicken thighs: Chicken thighs are more flavorful and stay juicy even when fried.
• Make it healthier: Bake the chicken instead of frying it. Toss the chicken in a little olive oil and bake at 400°F (200°C) for 20-25 minutes, or until cooked through. While baking won’t yield the same level of crispiness as frying, it’s a healthier alternative.
• Add more vegetables: Toss in some broccoli florets, bell peppers, or snap peas with the chicken and sauce for a more complete meal.
• Make it gluten-free: Use gluten-free flour and tamari instead of soy sauce in the sauce.
• Adjust the spice level: Add more or less sriracha to control the heat. You can also use a different type of hot sauce, like chili garlic sauce or gochujang.
• Try it with shrimp: If you’re a fan of the original Bonefish Grill version, you can easily substitute the chicken with shrimp.

Serving Suggestions

Bang Bang Chicken is delicious on its own, but it’s even better when served with some complementary sides. Here are a few of my favorites:

• Rice: Serve it over steamed white rice, brown rice, or even cauliflower rice for a low-carb option.
• Noodles: Try it with some stir-fried noodles or lo mein.
• Salad: A simple green salad with a light vinaigrette is a refreshing counterpoint to the richness of the chicken and sauce.
• Vegetables: Roasted broccoli, asparagus, or green beans are all great choices.
• Bang Bang Chicken Bowl: Create a bowl with rice, edamame, carrots, cucumbers, and the Bang Bang Chicken for a complete and satisfying meal.

Make Ahead Tips

Want to get a head start on dinner? Here are some things you can do in advance:

• Marinate the chicken: You can marinate the chicken in buttermilk for up to 24 hours.
• Prepare the sauce: The sauce can be made a day or two in advance and stored in the refrigerator.
• Dredge the chicken: You can dredge the chicken a few hours in advance and store it in the refrigerator. However, keep in mind that the coating may not be as crispy if it sits for too long.

Storage and Reheating Instructions

Leftover Bang Bang Chicken can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the chicken will lose some of its crispiness over time.

To reheat, you can microwave it, but the chicken will likely become soggy. For a crispier result, reheat it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in an air fryer for a few minutes to restore some of the crispiness.

Other Recipes You Might Enjoy

If you loved this Bang Bang Chicken recipe, here are a few other recipes you might enjoy:

• Bang Salmon Bites Bowls: A delicious and healthy alternative with salmon instead of chicken.
• Spicy Chicken Rigatoni: A creamy, spicy pasta dish that’s sure to please.
• General Tso’s Chicken: Another classic Chinese takeout dish that’s easy to make at home.
• Hot Honey Feta Chicken: Sweet and spicy chicken recipe that you are sure to love.
• Crack Chicken Tenders: The best crispy chicken tenders.

Troubleshooting Tips

Sometimes, things don’t go exactly as planned in the kitchen. Here are some common problems and how to fix them:

• Chicken is not crispy enough: Make sure the oil is hot enough (350°F or 175°C). Don’t overcrowd the pot. Use cornstarch for the dredging. Drain the chicken on a wire rack.
• Sauce is too spicy: Add more honey or mayonnaise to tone down the heat.
• Sauce is too sweet: Add more sriracha or rice vinegar to balance out the sweetness.
• Chicken is overcooked: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C). Don’t fry it for too long.
• Chicken is undercooked: Make sure the oil is hot enough. Fry the chicken in smaller batches. Use a meat thermometer to ensure it’s cooked to an internal temperature of 165°F (74°C). If it’s still undercooked, you can finish cooking it in the oven.

Frequently Asked Questions (FAQs)

Here are some frequently asked questions about Bang Bang Chicken:

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Toss it in a little olive oil and bake at 400°F (200°C) for 20-25 minutes, or until cooked through. It won’t be as crispy as fried chicken, but it’s still delicious.

Can I make this recipe ahead of time?

Yes, you can marinate the chicken, prepare the sauce, and dredge the chicken ahead of time. However, the chicken is best served immediately after frying to maintain its crispiness.

How long does leftover Bang Bang Chicken last?

Leftover Bang Bang Chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze Bang Bang Chicken?

It’s not recommended to freeze Bang Bang Chicken, as the sauce and chicken texture may change upon thawing. The fried chicken loses its crispiness and the sauce can separate.

What can I serve with Bang Bang Chicken?

Bang Bang Chicken is delicious served with rice, noodles, salad, or roasted vegetables.

Final Thoughts

So there you have it – my foolproof recipe for incredibly delicious Bang Bang Chicken! I hope you’ll give it a try and experience the explosion of flavors for yourself. Don’t be afraid to experiment with the sauce and adjust it to your own taste. And most importantly, have fun in the kitchen! Happy cooking!

Bang Bang Chicken Easy Recipe

This recipe delivers restaurant-quality Bang Bang Chicken with crispy fried chicken coated in a creamy, spicy, and sweet sauce. It’s easy to customize the spice level and sweetness to your liking, making it a perfect weeknight dinner.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese-American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds chicken breast, cut into bite-sized pieces
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 large eggs
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1-2 tablespoons sriracha
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1/4 teaspoon garlic powder
• 2 green onions, chopped optional
• 1 teaspoon sesame seeds optional
• 1/4 teaspoon red pepper flakes optional

Equipment

• mixing bowls
• whisk
• Shallow dishes
• Large pot or deep fryer
• Slotted spoon
• wire rack
• measuring cups and spoons
• Thermometer

Method

 

1. In a bowl, combine the chicken pieces with buttermilk. Make sure all the chicken is coated in buttermilk.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
3. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Mix well.
4. In another shallow dish, whisk together the eggs.
5. In a third shallow dish, place the cornstarch.
6. Remove the chicken from the buttermilk, letting any excess drip off.
7. Dredge each piece of chicken in the flour mixture, making sure it’s fully coated. Shake off any excess flour.
8. Dip the floured chicken into the egg mixture, then immediately dredge it in the cornstarch, pressing gently to help it adhere.
9. Place the dredged chicken on a plate or baking sheet.
10. Heat the oil in a large pot or deep fryer to 350°F (175°C).
11. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot.
12. Fry for 3-5 minutes per batch, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
13. Remove the chicken with a slotted spoon and place it on a wire rack to drain excess oil.
14. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.
15. Taste and adjust the seasonings to your liking. Add more sriracha for heat, honey for sweetness, or rice vinegar for tang.
16. Place the fried chicken in a large bowl and pour the Bang Bang sauce over it.
17. Toss gently until the chicken is evenly coated in the sauce.
18. Garnish with green onions, sesame seeds, and red pepper flakes (if desired).
19. Serve immediately and enjoy!

Notes

For the crispiest chicken, don’t skip the buttermilk marinade, use cornstarch, double dredge the chicken, avoid overcrowding the pot, and use a wire rack to drain excess oil. Leftovers can be stored in the refrigerator for up to 3 days, but the chicken will lose some crispiness. You can also bake the chicken at 400°F (200°C) for 20-25 minutes for a healthier alternative. For variations, try chicken thighs, adding vegetables, or making it gluten-free.