Bang Bang Chicken has a name that makes you stop for a second. You hear it, and your brain kinda jolts—like, bang bang? What’s exploding here? But the truth is softer. It’s a recipe that marries crisp fried chicken with a creamy, spicy, slightly sweet sauce that sticks to it like it was born there. It’s messy, bold, and ridiculously craveable.
Bang Bang Chicken has roots that spark a bit of debate. Some trace it back to Sichuan street food, where tender shredded chicken was served with a spicy sesame sauce and beaten with a stick to tenderize—hence the “bang.” Others tie the dish to Westernized Asian-fusion kitchens that popularized the saucy fried version you see in restaurants now. Doesn’t matter, really. What matters is the crunch, the sauce, the way one bite makes you chase another before your tongue even cools.
Bang Bang Chicken isn’t shy food. It’s food that punches you but hugs you right after. And that’s exactly why it’s special.
Ingredients & Substitutions
Bang Bang Chicken starts with chicken, obviously, but not all chicken is equal here. Boneless, skinless chicken breasts cut into bite-sized chunks give you quick cooking and tender results. Thighs though—oh, thighs—juicier, with fat that refuses to let the meat dry. If I’m honest, thighs usually win.
Bang Bang Chicken needs cornstarch and flour for dredging. Cornstarch isn’t optional if you want that crisp shatter when you bite. Flour gives body, cornstarch gives crackle. Swap with rice flour if gluten’s an issue—it makes the crunch even lighter, more delicate, like tempura whispering.
Bang Bang Chicken isn’t Bang Bang without the sauce. Mayo, sweet chili sauce, Sriracha, a touch of honey or sugar. That’s the holy mix. Don’t skimp on the mayo—it carries the sauce. Kewpie mayo makes it richer, creamier, almost too good. Greek yogurt works in a pinch if you’re going healthier, but the silkiness gets lost.
Bang Bang Chicken loves garnishes. Chopped scallions, sesame seeds, maybe even a sprinkle of crushed peanuts if you’re leaning toward the Sichuan side of things. Cilantro if you like it, though some folks swear it tastes like soap.
Step-by-Step Instructions
Bang Bang Chicken begins with the chicken cubes. Pat them dry. Moisture is the enemy of crisp. Dredge them first in seasoned flour, then a beaten egg, then cornstarch-flour mix. Double coating makes double crunch.
Bang Bang Chicken fries best in neutral oil—canola, peanut, sunflower. Heat it to about 350°F (175°C). Too low, chicken sucks up oil like a sponge. Too high, coating burns before the meat cooks. Work in small batches. Crowding drops oil temp, ruins everything.
Bang Bang Chicken should come out golden, not pale, not dark brown. Pale means soggy. Too brown means bitter. Pull them onto a wire rack, not paper towels—steam makes bottoms soggy. I’ve seen chefs ruin batches by skipping that rack.
Bang Bang Chicken sauce must be mixed separately. Mayo, chili sauce, Sriracha, sugar. Taste it before tossing—balance matters. Too sweet? Add lime juice. Too spicy? More mayo. Too flat? Pinch of salt wakes it up.
Bang Bang Chicken isn’t drowned in sauce. It’s coated, kissed, not drowned. Toss hot chicken gently with the sauce. If you pour sauce like soup, you’ll kill the crisp.
Bang Bang Chicken can be finished with scallions or sesame seeds. That little green pop isn’t just garnish, it’s freshness cutting through fat.
Cooking Techniques & Science
Bang Bang Chicken relies on dredging science. Flour proteins brown under heat, giving depth. Cornstarch lacks gluten, so it fries into brittle, glass-like crispness. Together, they’re a team—structure and crackle.
Bang Bang Chicken benefits from oil control. The Maillard reaction—the browning that makes food taste like food—needs about 300–350°F. Too cold, no reaction, just greasy starch. Too hot, proteins seize and dry. That golden zone is where magic lives.
Bang Bang Chicken sauce clings because mayo emulsifies. Fat molecules suspend, coat evenly, and stick like glue. That’s why yogurt versions sometimes slip off—they lack the same fat density.
Bang Bang Chicken is also cultural science. The original Sichuan “Bang Bang Ji” used sesame paste, soy, chili oil—spicier, nuttier. Western adaptations brought mayo and sweet chili sauce, turning it creamy and approachable. Two branches of the same tree, both valid, both delicious.
Serving & Pairing Suggestions
Bang Bang Chicken begs to be eaten with your fingers, straight from the bowl, sauce on your knuckles. But if you want proper plating, mound it in a shallow dish, sprinkle scallions, scatter sesame. Serve immediately—wait too long and crunch turns to sog.
Bang Bang Chicken pairs beautifully with steamed jasmine rice. The rice softens the heat, balances richness. Or toss it on top of crisp greens for a salad that doesn’t feel like a punishment. I’ve even seen chefs wrap it in tortillas with slaw, creating fusion tacos that disappear in minutes.
Bang Bang Chicken drinks best with something cold and sharp. A crisp lager, a dry Riesling, even sparkling water with lime. The bubbles cut the mayo, reset your palate for the next bite.
Bang Bang Chicken also works as a party plate. Small skewers, drizzle of extra sauce, people will fight for the last piece. I’ve watched it happen.
Conclusion
Bang Bang Chicken is more than fried chicken with sauce. It’s a play between crunch and cream, heat and sweet, East and West. It’s adaptable, forgiving, but still demanding enough that details matter—oil temp, sauce balance, the timing between fry and toss.
Bang Bang Chicken rewards cooks who pay attention. Use thighs if you want juicy. Keep that rack handy. Taste the sauce before you coat. The small moves make the dish.
Bang Bang Chicken isn’t fancy, but it is unforgettable. And sometimes, that’s better than fancy.
FAQs
Is Bang Bang Chicken the same as Sichuan Bang Bang Ji?
Not exactly. Traditional Sichuan Bang Bang Ji is cold shredded chicken with a spicy sesame sauce. The fried, creamy version is a Western twist.
Can I bake Bang Bang Chicken instead of frying?
Yes, though texture changes. Bake at 425°F, coat chicken in panko for crunch, spray lightly with oil. It won’t shatter like fried, but it’s lighter.
How spicy is Bang Bang Chicken?
It depends on sauce ratio. More Sriracha, more heat. Keep it balanced with mayo and sweet chili. Kids usually like a milder version.
Can I make Bang Bang Chicken ahead of time?
Not recommended. Fried chicken loses crunch fast. You can prep chicken and sauce separately, then fry and toss right before serving.
What’s the best oil for frying Bang Bang Chicken?
Peanut oil is king—clean flavor, high smoke point. Canola or sunflower also work. Olive oil isn’t right here, burns too easily.
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.