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Bang Bang Chicken Recipe

Bang Bang Chicken Recipe

Make Bang Bang Chicken Recipe tonight: crispy fried chicken tossed in a glossy sweet-spicy sauce for an easy, crowd-pleasing meal.

Ingredients

Instructions

Step 1: Marinate the chicken

In a large matte charcoal-grey ceramic mixing bowl, whisk cold buttermilk with half the kosher salt, half the black pepper, half the garlic powder, half the onion powder, and half the paprika until the seasonings are evenly dispersed and the liquid looks faintly speckled. Add the trimmed, bite-size chicken pieces and stir gently to coat every piece so they are suspended in a thin, creamy marinade. Cover the bowl and let the chicken rest for at least 20–30 minutes at room temperature or up to 4 hours in the refrigerator; when ready to proceed bring it toward room temperature for about 15 minutes.

Step 2: Whisk the bang bang sauce to a glossy emulsion

In the same matte charcoal-grey bowl (or a medium glass mixing bowl if preferred for visual contrast), combine mayonnaise, Thai sweet chili sauce, sriracha, rice vinegar, honey, and a pinch of salt. Whisk vigorously until completely smooth and emulsified — the sauce should be homogenous with a satiny, slightly thick sheen and no streaks. Thin with a tablespoon of warm water, then adjust texture by adding up to one more tablespoon in tiny increments until it is thick but pourable, like heavy cream; taste and add more sriracha if you like it spicier. Cover and chill the sauce while you finish the coating.

Step 3: Build a uniform dry coating for extra-crisp texture

In a shallow, wide light-grey ceramic dish, whisk together the cornstarch, all-purpose flour, baking powder, the remaining kosher salt, black pepper, garlic powder, onion powder, and paprika until the powder looks completely uniform — no streaks, no clumps. The surface should read as a single pale, fine mound with a faint dusty sheen and tiny specs of red paprika dispersed evenly. This dry mix is intentionally higher in cornstarch for a crunchy, shatter-ready crust.

Step 4: Set up the frying and draining station (no stove shown)

Position a heavy-bottomed deep pot (lid and thermometer clipped but no stove visible) on the marble surface and a lined baking sheet with a wire rack beside it for draining. Fill a clear measuring cup with the neutral oil to show quantity, and have tongs and a slotted spoon resting nearby. This step is about readiness: the oil will reach 350°F when heated, and the drain station must be ready so fried pieces can rest on the rack to crisp. Keep the work area minimal and tidy.

Step 5: Coat the chicken into a shaggy, crunchy exterior

Working in batches, lift chicken pieces from the marinade letting excess drip, then toss and press them into the dry coating until every face is completely covered and the exterior looks rough, shaggy, and slightly textured — the coating should cling in irregular ridges and small floury islands that promise deep crunch after frying. Place coated pieces on a tray and let rest 5–7 minutes; this brief rest helps the crust adhere and prevents shedding in the oil.

Step 6: Fry until deeply golden, drain and rest briefly

Fry the coated pieces in batches (no stove shown) until the crust is a deep golden-brown and the chicken reaches at least 165°F internally. Transfer hot pieces to the prepared wire rack to drain for 3–5 minutes; the coating will firm up, the surface showing a mix of dark amber ridges, airy pockets, and a very light oil sheen. Keep the fried chicken warm between batches and return oil to the target temperature before adding more.

Step 7: Toss with sauce, build the platter and garnish

Place the hot fried chicken into a large clean matte charcoal-grey mixing bowl, drizzle two-thirds to three-quarters of the glossy bang bang sauce over the pieces, and gently fold until each nugget is evenly coated and gleaming with sauce — reserve the remainder for drizzling. Arrange a thin bed of finely shredded crisp lettuce (and hot cooked white rice, if using) on a shallow matte white oval platter, mound the sauced chicken over the bed, then finish with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while the contrast between the crisp coating and silky sauce is at its peak.

Notes