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There’s something undeniably satisfying about a dish that hits all the right notes: crispy, crunchy, spicy, sweet, and creamy. Welcome to the world of Bang Bang Chicken. This isn’t just another chicken recipe; it’s a flavor explosion that’s become a staple on my family’s dinner table. If you’ve been searching for a quick, crowd-pleasing dinner that feels indulgent without the fuss, you’ve found your new go-to.
What Makes This Bang Bang Chicken Special?
Bang Bang Chicken gets its name from the “bang bang” sound of the chicken being pounded or the satisfying crunch you hear with each bite. The magic lies in the contrast: perfectly crisp, golden-brown chicken pieces coated in a luscious, creamy, and slightly spicy sauce. The combination of mayonnaise, sweet chili sauce, and Sriracha creates a sweet, tangy, and fiery balance that’s utterly addictive. It’s a dish that’s both comforting and exciting, perfect for weeknight dinners or impressing guests at a weekend gathering.
Key Ingredients
The beauty of this recipe is its simplicity. You likely have most of these ingredients already in your pantry. The star of the show is the sauce, a blend of creamy mayonnaise, sweet chili sauce for that signature Southeast Asian sweetness, and Sriracha for a kick. The chicken is simply seasoned and coated in a light, airy panko crust, resulting in a texture that’s crispy on the outside and tender on the inside.
Ingredients List
| Ingredient | Amount |
|---|---|
| Mayonnaise | 1/2 cup |
| Sweet Chili Sauce | 1/4 cup |
| Sriracha Hot Sauce | 5 teaspoons, divided |
| Large Eggs | 2 |
| All-Purpose Flour | 2 tablespoons |
| Panko Breadcrumbs | 2 1/2 cups |
| Kosher Salt | 1 3/4 teaspoons, divided |
| Garlic Powder | 1 teaspoon |
| Boneless, Skinless Chicken Breasts | 1 3/4 pounds, cut into 1-inch pieces |
| Neutral Oil (vegetable or canola) | 1 cup |
| Thinly Sliced Scallions (optional) | For serving |
Helpful Tools
To make this recipe a breeze, you’ll need a few essential tools. A large high-sided skillet is crucial for safe frying, and a wire rack or paper towels will help keep your chicken crispy. A meat thermometer is a game-changer for ensuring perfectly cooked chicken every time. And of course, a good set of tongs is indispensable for handling the hot oil and flipping the chicken.
Pro-Tips for Perfect Bang Bang Chicken
1. Double-Dip for Extra Crunch: For an even crispier coating, consider a double-dip method: coat the chicken in flour, dip in the egg mixture, then coat in panko. Repeat the egg and panko steps for a thicker, crunchier crust.
2. Keep the Oil Temperature Steady: The key to perfectly fried chicken is maintaining a consistent oil temperature of 350°F. Use a kitchen thermometer to monitor the oil, and avoid overcrowding the pan, which can cause the temperature to drop.
3. Don’t Skip the Rest: After frying, let the chicken rest on a wire rack or paper towels for a minute or two. This helps the coating stay crisp and allows the juices to redistribute, ensuring moist, tender meat.
4. Sauce Variations: While the classic sauce is a perfect balance of sweet, spicy, and creamy, feel free to experiment. Add a splash of lime juice for brightness, a teaspoon of honey for extra sweetness, or a pinch of smoked paprika for depth.
5. Pair with Perfect Sides: Serve your Bang Bang Chicken with a side of steamed rice, a crisp green salad, or even a refreshing cucumber salad to balance the richness of the sauce. For a complete meal, pair it with Thai Peanut Chicken for a double dose of Asian-inspired flavors.
How to Make Bang Bang Chicken
1. Prepare the Sauce: In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 4 teaspoons of the Sriracha. Transfer half of this sauce to a small bowl for serving later.
2. Set Up Your Breading Station: In a medium shallow bowl or pie plate, whisk together 2 large eggs and 2 tablespoons all-purpose flour. In a second shallow bowl, combine 2 1/2 cups panko breadcrumbs, 1 teaspoon of the kosher salt, and 1 teaspoon garlic powder.
3. Season and Coat the Chicken: Season 1 3/4 pounds of boneless, skinless chicken breast pieces (cut into 1-inch pieces) with the remaining 3/4 teaspoon kosher salt. Working with a few pieces at a time, dip the chicken into the egg mixture, ensuring it’s fully coated. Then, transfer to the panko mixture, gently pressing to ensure the breadcrumbs adhere to all sides.
4. Fry to Golden Perfection: Heat 1 cup of neutral oil in a large high-sided skillet over medium heat until it reaches 350°F. Line a second baking sheet with a wire rack or paper towels. Fry the chicken in batches (about 8 pieces at a time) for 3 to 5 minutes, flipping halfway through, until golden-brown and cooked through. Transfer to the rack or paper towels to drain.
5. Coat in Sauce and Serve: Place the fried chicken in the large bowl with the sauce and toss until evenly coated. Garnish with thinly sliced scallions if desired. Serve with the reserved sauce drizzled on top or on the side for dipping.
Variations
– Gluten-Free: Swap the all-purpose flour for rice flour and use gluten-free panko breadcrumbs.
– Air Fryer Method: For a healthier twist, coat the chicken as directed and air fry at 400°F for 12-15 minutes, flipping halfway through, until golden and cooked through.
– Spicy Upgrade: Add a dash of cayenne pepper to the panko mixture or increase the amount of Sriracha in the sauce for an extra kick.
Bang Bang Chicken
Learn to master the art of the perfect pan-seared steak at home. This recipe guides you through searing juicy steaks to a golden crust, basting them in foaming garlic-herb butter, and finishing with a luxurious, velvety Parmesan Cream Sauce made right in the flavorful pan drippings. It is keto-friendly and restaurant-quality.
- Total Time: 35
- Yield: 2 servings
Ingredients
— The Steaks —
2 Ribeye or New York Strip steaks (approx. 1-inch thick)
2 tablespoons olive oil (high smoke point oil)
3 tablespoons unsalted butter (for basting)
3 cloves garlic, peeled and slightly smashed
2 sprigs fresh rosemary or thyme
Coarse salt and freshly ground black pepper (be generous)
— The Parmesan Cream Sauce —
1 tablespoon unsalted butter
2 cloves garlic, minced
¾ cup heavy whipping cream
½ cup beef broth (or dry white wine for a lighter sauce)
½ cup freshly grated Parmesan cheese
1 teaspoon fresh parsley, chopped
Salt and pepper to taste
Instructions
1. **Prep the Steaks:** Remove steaks from the fridge 30 minutes before cooking to reach room temperature. Pat them thoroughly dry with paper towels (moisture = steam, dry = sear). Season generously with salt and pepper on all sides.
2. **The Sear:** Heat the olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Carefully place the steaks in the pan.
3. Sear undisturbed for 3–4 minutes until a deep brown crust forms.
4. **The Baste (Arroser):** Flip the steaks. Immediately add the 3 tablespoons of butter, smashed garlic cloves, and rosemary sprigs to the pan. Tilt the pan slightly so the melting butter pools at the bottom.
5. Use a large spoon to continuously scoop the hot, foaming butter over the steaks for the remaining 3–4 minutes of cooking. (This cooks the steak evenly and infuses flavor).
6. **Rest:** Remove steaks when they reach your desired internal temperature (see notes). Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes.
7. **Make the Sauce:** Reduce heat to medium. Discard the burnt herbs and garlic cloves, but keep the drippings in the pan.
8. Add 1 tablespoon butter and the minced garlic. Sauté for 30 seconds until fragrant.
9. Pour in the beef broth (or wine) and scrape up the browned bits (fond) from the bottom of the pan.
10. Pour in the heavy cream. Simmer gently for 3–5 minutes until the sauce reduces and thickens enough to coat the back of a spoon.
11. **Finish:** Remove from heat. Stir in the Parmesan cheese until melted and smooth. Stir in the parsley. Taste and season with salt and pepper if needed.
12. **Serve:** Slice the rested steak against the grain. Pour the warm parmesan cream sauce generously over the meat.
Notes
Internal Temperatures: Use a meat thermometer for accuracy. 125°F for Rare, 135°F for Medium-Rare (recommended), 145°F for Medium, 150°F for Medium-Well.
The Pan: Cast iron is superior for retaining the high heat needed for a crust, but stainless steel works too. Avoid non-stick pans if possible as they don’t develop as much fond (browned bits) for the sauce.
Cheese: Always grate your own Parmesan. Pre-shredded cheese has anti-caking agents that can make your cream sauce grainy.
Resting: Do not skip the resting step! If you cut the steak immediately, all the juices will run out onto the board, leaving the meat dry.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop / Pan-Sear
- Cuisine: Steakhouse / American
- Diet: Gluten Free
FAQ
Q: Can I make Bang Bang Chicken ahead of time?
A: While the chicken is best served immediately, you can prepare the sauce and coat the chicken in advance. Store the sauce in an airtight container in the refrigerator and keep the breaded chicken in the fridge. Fry just before serving for the crispiest results.
Q: What can I use instead of Sriracha?
A: If you don’t have Sriracha, you can use any hot sauce or chili paste. Adjust the amount to your preferred level of heat.
Q: Is there a way to make this recipe healthier?
A: Yes! You can bake the breaded chicken at 400°F for 15-20 minutes, or use an air fryer as mentioned above. You can also reduce the amount of mayonnaise in the sauce and add a bit of Greek yogurt for a tangier, lighter version.
Bang Bang Chicken is more than just a meal; it’s a sensory experience. The crunch of the panko, the creaminess of the sauce, the heat from the Sriracha, and the sweetness from the chili sauce all come together in perfect harmony. It’s a dish that’s easy to make, endlessly customizable, and guaranteed to please. Whether you’re cooking for yourself or hosting a dinner party, this recipe will become a favorite in your kitchen. For more delicious ideas, follow me on Pinterest