Want to create restaurant-quality bang bang chicken recipe in just 30 minutes?
Home cooks love this protein-rich dish with 27g per serving. The recipe uses simple ingredients and adapts well to different cooking styles. You can stick to traditional frying, choose oven-baking for a cleaner result, or pick your air fryer for a healthier option. Each method gives you the same delicious outcome.
The signature sauce stands out as the star ingredient that you can prepare 5 days ahead. This versatile dish pairs beautifully with rice and fresh vegetables. You could also create an impressive bowl topped with avocado and sesame seeds. Let’s tuck into these restaurant secrets that make this 404-calorie dish extraordinary.
Table of contents
What is Bang Bang Chicken
Bang bang chicken comes from the bustling street food scene of Sichuan, China. The dish gets its name from the Chinese word “bàng” (棒), which means stick or cudgel. This beloved dish first appeared in the town of Hang Yang Ba during the early 20th century.
Origin of the Famous Dish
The dish started as a simple snack among locals and later found its way into Sichuan restaurants. Street vendors made it popular by selling pieces one at a time. Customers would place their coins on the counter for each serving.
Vendors prepare the dish by poaching or steaming chicken and then tenderizing it. They use wooden batons to shred the meat, which creates the signature tender texture of authentic bang bang chicken. Some people think the name comes from the sound of tenderizing meat, but food historians don’t agree.
Key Ingredients That Make It Special
The dish’s star is its unique sauce, known as “guài wèi” (怪味) in Sichuan cuisine. This sauce means “strange flavor” in translation and brings together many taste dimensions. Here are the main ingredients:
- Sesame paste (zhima jiang) – Made from toasted whole sesame seeds that pack more flavor than regular tahini
- Chili oil – Adds a smooth, mellow heat that lifts the overall taste
- Sichuan peppercorns – Brings a unique tingly, sherbet-like acidity
- Black vinegar – Adds the right amount of tang
- Soy sauce – Creates depth with umami flavors
The classic recipe combines shredded chicken with this rich sauce and julienned cucumbers. Fresh herbs round out the dish and create a perfect mix of textures and flavors. The sauce balances spicy, savory, sour, nutty, and sweet notes beautifully.
Real bang bang chicken needs plenty of chili oil – enough to cover half the plate of chicken (about 1/4 to 1/3 cup). This generous amount coats each piece of chicken perfectly and creates an amazing aroma. The tenderizing method helps the chicken soak up the sauce, much like how Italian pasta shapes work with specific sauces.
Essential Restaurant Secrets
Professional chefs have special techniques to make perfect bang bang chicken. These culinary secrets help create restaurant-quality dishes that stand out.
The Perfect Chicken Cut
Boneless chicken thighs give you better results than breasts because they stay juicier and more tender while cooking. You can still use chicken breasts, but make sure to pound them to an even thickness for consistent cooking. The meat should be cut into uniform, bite-sized pieces about 1-inch in size for the best outcome.
Special Coating Technique
Restaurant-style crispiness comes from a three-step coating process. Start by dredging the chicken in cornflour, then coat it in seasoned buttermilk, and finish by rolling it in panko breadcrumbs. The process works better when you mix olive oil directly into the panko mixture instead of applying oil before cooking.
Temperature Control Tips
The final texture depends a lot on getting the temperature right. Your oil should be exactly 375°F for deep frying. Here’s a handy tip: stick a wooden chopstick in the oil – if tiny bubbles form right away, you’ve got the right temperature.
Professional Sauce Ratios
You’ll need these exact measurements for the authentic sauce:
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha sauce
The sauce keeps well in the fridge for up to 5 days. Greek yogurt makes a great healthy substitute for regular mayonnaise and still gives you that creamy texture.
A chef’s secret: double-frying makes the chicken extra crispy. Your first fry cooks the meat through, then the second fry creates that golden-brown crust everyone loves. Potato starch works as a great alternative to cornstarch and gives you a silkier texture with a neutral flavor.
Making the Classic Bang Bang Sauce
The authentic bang bang chicken’s magic comes from its signature sauce. You can whip up this creamy, sweet, and spicy condiment in just 5 minutes.
Core Sauce Ingredients
High-quality mayonnaise forms the base of this iconic sauce. Full-fat mayonnaise creates the creamiest texture. Here’s what you’ll need:
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1-2 teaspoons sriracha sauce
- 2 teaspoons honey
Mae Ploy Sweet Chili Sauce delivers the authentic flavor profile that professional kitchens use. Greek yogurt makes a great healthy substitute for mayonnaise while keeping the creamy texture intact.
Balancing Sweet and Heat
The perfect bang bang sauce needs just the right balance of sweetness and spiciness. Thai sweet chili sauce brings the main sweetness, and honey adds a refined sweetness that goes together with the heat beautifully.
Start with mayonnaise and Thai sweet chili sauce if you want a milder version. You can add sriracha gradually until you reach your preferred heat level. A splash of rice vinegar or fresh lime juice helps tame any overwhelming spiciness.
Professional chefs suggest these tasty tweaks:
- A pinch of garlic powder adds depth
- Smoked paprika creates complexity
- A dash of rice vinegar brings brightness
The sauce should flow easily – not too thick or runny. Store it in an airtight container in your fridge where it stays fresh up to 10 days.
Here are some dietary options:
- Vegan: Use eggless mayonnaise
- Keto: Switch to garlic chili sauce instead of sweet chili sauce
- Low-fat: Mix half mayonnaise and half Greek yogurt
Step-by-Step Cooking Guide
Let’s make an amazing bang bang chicken dish from basic ingredients. These steps will give you restaurant-quality results every time.
Preparing the Chicken
Cut your chicken into uniform 1.5-inch pieces. The meat should marinate in buttermilk for 10-12 minutes. This significant step will tenderize the chicken well.
Coating Process
Mix cornstarch, garlic powder, salt, and black pepper in a medium bowl to create a seasoned coating mixture. Take another bowl to whisk milk, flour, cornstarch, egg, hot sauce, and garlic powder until you get a thick batter. Your batter should stick to the chicken – add more flour gradually if it seems too runny.
Frying Method
Get your oil to exactly 350°F (175°C) in a large skillet. First-time fryers should use a tall pot to stay safe. Note that you should:
- Never add water to hot oil – it will explode
- Keep a tight-fitting lid close to smother any fires
- Don’t overcrowd the pan
Cook the chicken pieces for 3-4 minutes on each side until they turn golden-brown. You can get extra crispiness with double-frying: first at 325°F (165°C) for 90 seconds, then at 350°F (175°C) for another 90 seconds.
Adding the Sauce
Put the fried chicken on a wire rack or paper towel-lined plate to drain excess oil. Move the crispy pieces to a large bowl and add the prepared bang bang sauce. Toss everything gently until each piece gets really coated.
You can make and refrigerate the sauce up to a week ahead. Add fresh chopped green onions when serving. This dish goes great with jasmine rice or you can turn it into Asian-inspired burritos, tacos, or loaded fries.
Conclusion
You can definitely make restaurant-quality bang bang chicken with attention to detail. This beloved dish is achievable at home. These authentic techniques and secrets will help you create crispy, flavorful chicken that rivals any restaurant version.
The dish’s exceptional quality comes from three essential elements: precise temperature control during frying, perfectly balanced sauce ratios, and proper chicken preparation techniques. The coating process needs practice to transform good results into outstanding ones.
Bang bang chicken’s versatility makes it perfect for many meals. You can serve it traditionally over rice or create modern fusion dishes. The recipe works great for busy weeknight dinner prep and delivers consistent, delicious results. These professional tips and time-tested methods will give you the confidence to create this Sichuan-inspired favorite whenever cravings hit.
FAQs
Q1. What is the key to making crispy bang bang chicken? The secret to achieving crispy bang bang chicken lies in a three-step coating process. First, dredge the chicken in cornflour, then coat it in seasoned buttermilk, and finally roll it in panko breadcrumbs. For extra crispiness, you can also try the double-frying technique.
Q2. How do you make the classic bang bang sauce? The classic bang bang sauce is made by combining 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 1-2 teaspoons sriracha sauce, and 2 teaspoons honey. Mix these ingredients well to achieve the perfect balance of sweet and spicy flavors.
Q3. What type of chicken is best for bang bang chicken? Boneless chicken thighs are preferred for bang bang chicken as they remain juicier and more tender throughout cooking. However, if using chicken breasts, pound them to an even thickness and cut them into uniform, bite-sized pieces approximately 1-inch in size for optimal results.
Q4. Can I prepare bang bang sauce in advance? Yes, you can prepare bang bang sauce up to 5 days in advance. Store it in an airtight container in the refrigerator, where it can remain fresh for up to 10 days. This makes it convenient for meal prep or busy weeknight dinners.
Q5. What makes a dish “bang bang”? A “bang bang” dish typically features a protein like chicken or shrimp that is lightly breaded and fried until crispy, then served with a signature sauce. The sauce is usually creamy and spicy, made with ingredients like mayonnaise, sweet chili sauce, and sriracha, creating a perfect balance of flavors.