how make bang bang: 7 Incredible Ideas to Make

Growing up in the heart of Chicago, my kitchen was always a bustling hub of activity. The aroma of my Babcia’s legendary apple cake often mingled with the savory scents of hearty Polish dishes. But it was during one of those typical family gatherings that I first stumbled upon the delightful fusion dish that would later become a favorite in my household: Bang Bang Chicken. The name itself is enough to catch your attention, and the taste? Well, it’s a party in your mouth. My husband, Tom, and our kids, Ella and Peter, can’t get enough of it! This dish combines the comforting crunch of fried chicken with a sweet and spicy sauce that dances on your taste buds. It’s a little bit of my Polish roots meeting the vibrant flavors of Asian cuisine, and I’m excited to share how to make Bang Bang Chicken with you today.

Why You’ll Love This Recipe

This Bang Bang Chicken recipe is a delightful blend of crispy, juicy chicken coated in a creamy, spicy sauce that’s sure to become a family favorite. It’s quick to prepare, making it perfect for busy weeknights. Plus, it’s versatile enough to serve as an appetizer or a main dish. The best part? It’s a healthier alternative to takeout, with the option to bake instead of fry. If you’re watching your diet, you can easily make it gluten-free by using gluten-free breadcrumbs. This dish is high in protein, thanks to the chicken, and the sauce can be adjusted to your preferred level of spiciness.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon honey
• Vegetable oil for frying

Step-by-Step Instructions

1. In a large bowl, marinate the chicken pieces in buttermilk for at least 30 minutes. This will tenderize the chicken and add moisture.
2. In another bowl, combine the flour, panko breadcrumbs, salt, pepper, garlic powder, and onion powder.
3. Remove the chicken from the buttermilk, letting the excess drip off, and coat each piece in the breadcrumb mixture.
4. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
5. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
6. Toss the fried chicken pieces in the sauce until evenly coated.
7. Serve immediately, garnished with chopped green onions or sesame seeds if desired.

Expert Tips for Success

• For extra crispy chicken, double coat the pieces by dipping them back in the buttermilk and breadcrumb mixture before frying.
• If you prefer baking over frying, preheat your oven to 400°F (200°C) and bake the coated chicken pieces on a wire rack over a baking sheet for 20-25 minutes.
• Adjust the spice level by adding more or less sriracha to the sauce.
• Ensure the oil is hot enough before frying by testing with a small piece of bread; it should sizzle immediately.

Amazon Affiliate Cooking Tools

When I make this recipe, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for cutting the chicken into perfect bite-sized pieces. For frying, I rely on a 4.2 Quart Cast Iron Dutch Oven to maintain a consistent temperature. And when it comes to mixing that delicious sauce, the Silicone Utensils Set is perfect for whisking everything together smoothly.

Variations and Substitutions

This recipe is wonderfully adaptable. For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. If you’re looking for a lower-carb option, try using almond flour and crushed pork rinds instead. For a vegetarian twist, swap the chicken for cauliflower florets, following the same coating and cooking process.

Serving Suggestions

Bang Bang Chicken is incredibly versatile when it comes to serving. Pair it with a fresh green salad for a light meal, or serve it over a bed of steamed jasmine rice for a more filling option. It also makes a fantastic appetizer for parties, served with toothpicks for easy snacking. A crisp, chilled glass of Riesling or a cold beer complements the spicy flavors beautifully.

FAQs

Can I make the sauce ahead of time?

Yes, the sauce can be made up to two days in advance and stored in the refrigerator. Just give it a good stir before using.

How do I store leftovers?

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

What if I don’t have buttermilk?

No worries! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Final Thoughts

Making Bang Bang Chicken is like bringing a little piece of my family’s culinary journey to your table. It’s a dish that’s both comforting and exciting, with every bite offering a burst of flavor. I hope you enjoy making it as much as I do, and that it becomes a beloved staple in your home. Remember, cooking is all about love and fun, so don’t be afraid to get creative and make it your own!

Dynamic Related Recipe Section

I hope you loved making this Bang Bang Chicken—it’s a dish that’s sure to spice up your dinner routine! If you’re in the mood for more delicious recipes, why not try my Spicy Garlic Shrimp for a seafood twist, or dive into a comforting bowl of Creamy Chicken Soup? For dessert, nothing beats my Babcia’s classic Apple Cake. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!