Bang Bang Chicken is a fun and tasty dish with crispy chicken tossed in a creamy and slightly spicy sauce. It’s perfect for those who love a little kick in their meals!
This dish is a hit at my gatherings—people love the bold flavors. I like to serve it with rice or noodles to soak up that yummy sauce. You might want to make extra, just saying! 😉
Key Ingredients & Substitutions
Chicken Breast: I recommend using boneless, skinless chicken breast for a lighter option. If you want extra flavor, chicken thighs are a great substitute—they’re juicier. For a plant-based alternative, try tofu or tempeh cut into bite-sized pieces.
Cornstarch and All-Purpose Flour: This combo helps achieve that crispy coating. If you’re gluten-free, you can use almond flour or a gluten-free all-purpose blend. My go-to is using a bit of rice flour as it gives an even crunchier texture!
Mayonnaise: This makes the sauce creamy. You can substitute Greek yogurt for a lighter twist, or use vegan mayo if you’re looking for a vegan option. I personally love combining half mayo and half sour cream for extra tang.
Sweet Chili Sauce: This adds a nice sweetness. If you can’t find it, try mixing honey with hot sauce or making your own with sugar, vinegar, and chili flakes. Just make sure to balance the sweetness with some heat!
How Do You Make the Batter Smooth and Clump-Free?
Getting the batter right is important for a good coating. Here are my tips for making it smooth:
- Start by mixing the dry ingredients together in a bowl without the water. This helps evenly distribute the flavors.
- Gradually add water instead of all at once. This way, you can control the consistency better.
- Whisk gently until there are no lumps. If it seems too thick, add a little more water until it achieves a pourable consistency.
Also, make sure your oil is hot before adding the chicken; this prevents the batter from soaking up too much oil. I always test with a small drop of batter—if it sizzles immediately, you’re good to go!
How to Make Bang Bang Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb chicken breast, cut into bite-sized pieces
For the Batter:
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water (for batter)
- Oil (for frying)
For the Sauce:
- 1/2 cup mayonnaise
- 3-4 tbsp sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust for spiciness)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 20 minutes of preparation and about 15 minutes of cooking time. So, in around 35 minutes, you’ll have delicious Bang Bang Chicken ready to enjoy!
Step-by-Step Instructions:
1. Make the Batter:
In a large bowl, combine the cornstarch, flour, garlic powder, salt, and black pepper. Mix these dry ingredients together well. Then, gradually add the water, stirring as you go until the batter is smooth and free of lumps. This is what will coat your chicken and make it crispy!
2. Heat the Oil:
Next, heat oil in a deep pan or fryer over medium heat. You’ll want enough oil to cover the chicken pieces when you fry them. To test if the oil is hot enough, you can drop a small amount of batter in; if it sizzles, you’re good to go!
3. Fry the Chicken:
Take each piece of chicken and dip it into the batter, making sure it’s fully coated. Once coated, carefully place the chicken in the hot oil, being cautious of splashes. Fry the chicken pieces for about 5-7 minutes, or until they are golden brown and cooked through. Use a slotted spoon to remove the chicken and let it drain on paper towels.
4. Make the Sauce:
While the chicken cools, grab a separate bowl and mix together the mayonnaise, sweet chili sauce, and sriracha sauce. Stir well to combine. Adjust the sriracha according to how spicy you like it—feel free to start with a little and taste as you go!
5. Toss and Garnish:
Once all your chicken is fried and slightly cooled, toss the pieces in the sauce mixture until they are well coated. Serve your Bang Bang Chicken on a plate, garnished with freshly chopped parsley for a pop of color. Enjoy your yummy dish!
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use shrimp, tofu, or even pork for this recipe. Just ensure to adjust the cooking time accordingly; shrimp will cook faster (about 3-5 minutes), while tofu may need a bit longer to get crispy.
What if I Don’t Have Cornstarch?
No problem! You can substitute cornstarch with potato starch or even rice flour for a similar crispiness. If you’re in a pinch, a little extra all-purpose flour can work too, but the texture may be slightly different.
How Can I Make This Recipe Gluten-Free?
To make Bang Bang Chicken gluten-free, replace all-purpose flour with a gluten-free flour blend and ensure your sweet chili sauce and sriracha are certified gluten-free. Cornstarch is naturally gluten-free, so you’re already on the right track!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) for about 10-15 minutes, which will help maintain its crispiness. Avoid using the microwave, as it can make the chicken soggy.
