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You’ve gotta try my crazy good bang bang chicken. People around here ask for it all the time. Super crunchy chicken pieces meet a creamy, spicy sauce that’s next-level tasty. I started making this at home after missing our favorite spot’s version. Turns out, this one’s even better—it gets golden and that sauce clings to every bite. You’ll have a hard time not licking your plate.
Irresistible Bang Bang Chicken
Making your own sauce is a total game-changer, and I never use store-bought. It’s creamy, sweet, a little spicy, and you can crank up the heat if you want. Best part? You know exactly what goes in. It tastes so much fresher than what you grab out. The chicken gets that awesome crunch every time and the sauce just hugs it all over.
Gather These Things
- Sesame Seeds: Toss some on at the end for a nutty crunch if you want.
- Sriracha: Use more or less to dial in your spicy vibe.
- Sweet Chili Sauce: Adds tang and a little heat.
- Honey: Touch of sweetness goes a long way.
- Mayonnaise: This is what makes that sauce so creamy.
- Vegetable Oil: Makes sure your chicken gets nice and golden.
- Salt and Pepper: Basic but brings everything together.
- Cornstarch and Flour: Your best bet for a super crunchy outside.
- Milk and Egg: Helps the chicken coat up perfectly.
- Chicken Breasts: Cut into chunks so every piece stays juicy.
Start Cooking
- Step 5: Ready to Feast
- Sprinkle over some sesame seeds and dive in while they’re still sizzling hot and crunchy.
- Step 4: Slather in Sauce
- Once all the chicken’s done, coat it with that killer sauce so every piece gets some love.
- Step 3: Start Frying
- When the oil bubbles around a pinch of flour, it’s hot enough. Fry chicken pieces till both sides are golden, about 3 minutes each one.
- Step 2: Coat the Chicken
- Make your dip stations—milk and egg in one bowl, flour mix in another. Dip chicken into each for a full-on crust.
- Step 1: Whip Up the Sauce
- Get your sauce mixed up before anything else so those flavors blend in. Just whisk till smooth and creamy.
Have it How You Like
- Keep it Gluten Free: Grab your go-to gluten-free flour and use that instead.
- Crank the Spice: Want it hotter? Squeeze in extra sriracha.
- Load up on Veggies: Cauliflower works amazing too.
- Try the Air Fryer: It comes out crispy and uses way less oil.
- Skip the Fryer: Bake in your oven if you want to keep things lighter.
Stay Tasty Longer
- Freeze Option: Stash plain fried chicken in your freezer, then sauce it up fresh later.
- Heat it Up: Set your oven for reheating—it helps get back a bit of that crunch.
- In the Fridge: It will last 3 days, but munch on it soon for the best bite.
Pro Tips from My Kitchen
- Switch Up the Sauce: Splash in some soy or lime for a twist.
- Serve Fast: Eat it quick while it’s still fresh and crisp.
- Go Double Crunch: Coat the chicken twice in flour for extra texture.
- Watch the Temp: Hit 165°F for chicken that’s safely done.
- Leave Space: Give each piece some room in the pan or it won’t crisp up.
Build Your Plate
I like to put this on a pile of steamy rice and toss some green veggies on the side. For snacking, throw extra sauce out for dipping—watch how quick it goes. Chopped green onions on top add a burst of fresh flavor you don’t want to miss.
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Frequently Asked Questions
- → How can I tell if the oil's ready to fry?
- Heat it over medium-high. Toss a bit of flour in. If it sizzles instantly, you're good to go. If it burns fast, lower the heat.
- → Can I control how hot it is?
- Yep! Reduce or increase the sriracha till it fits your taste. Start slow and add as needed.
- → Can I prep the sauce before cooking?
- Absolutely. Whip it up, toss it in the fridge, and stir it before you pour it over the chicken.
- → What’s the point of the milk and egg soak?
- It lets the crispy coating cling to the chicken and makes the insides juicy and tender.
- → What's the best way to reheat leftovers?
- The oven keeps them crispy again post-reheat. Microwave works too, but the crunch softens quite a lot.