Next, I heat about an inch of oil in my frying pan over medium-high heat. I ensure the oil is hot enough by tossing in a small breadcrumb—if it sizzles, it’s ready! I carefully add chicken pieces to the hot oil, being careful not to overcrowd the pan. They fry for about 3-4 minutes on each side until they’re golden brown and delightfully crispy. As the chicken cooks, my kitchen fills with a mouthwatering aroma that makes my stomach rumble in anticipation.
While the chicken is frying, I whip up the Bang Bang sauce. In a mixing bowl, I combine mayonnaise, sweet chili sauce, and sriracha. I love to adjust the sriracha to my spice preference; it really makes the sauce personal. Once my chicken is done frying, I lift it out onto a paper towel-lined plate to drain off any excess oil before tossing it in the sauce. The first time I made this, I was amazed at how the sauce clung beautifully to each piece.
Finally, I’ll garnish my Bang Bang Chicken with chopped green onions, adding a pop of color and freshness. This step is so satisfying! I can’t wait to dig in and share it with my family. The combination of crispy, creamy, and that little kick from the sriracha is simply perfection.
Pro Tips for Best Results
One of the best tips I can give from my experience is to use panko breadcrumbs instead of regular breadcrumbs. They create that extra crunch that makes all the difference and hold up beautifully during frying. I tested this three ways—using regular breadcrumbs, panko, and even crushed cereal—and panko won hands down every time.
Another thing I recommend is to let the breaded chicken rest for about 10 minutes before frying. This helps the coating adhere better during the cooking process. I’ve found that when I’ve skipped this step, sometimes the coating falls off, which is definitely not what we want!
Lastly, keep an eye on your oil temperature. If it gets too hot, the chicken will burn on the outside but remain raw inside. Too low, and the chicken will absorb too much oil and become greasy. A cooking thermometer helps, but a simple test of dropping a breadcrumb works just as well. These little adjustments in my process have made all the difference in achieving that perfect crunch!
Common Mistakes to Avoid
One common mistake I see is not properly seasoning the flour. When I first started making Bang Bang Chicken, I underestimated how important that seasoning is. It’s the foundation for flavor in every bite, so don’t skip it and get creative! A pinch of garlic powder or paprika can elevate the taste significantly. (See the next page below to continue…)
Another mistake is overcrowding the frying pan. It can be tempting to fry everything at once, but trust me, it results in uneven cooking and a soggy mess. I learned this the hard way—now I fry in batches and it’s made my life so much easier!
Also, don’t rush the sauce. Experimenting with the balance of sweet and spicy is part of the fun. I initially used too much mayo and not enough sweet chili sauce, which made the sauce bland. Find that balance that suits your taste buds! Be fearless with the sriracha—you may find your ideal mix after a few tries.
Serving Suggestions
One of my favorite ways to serve Bang Bang Chicken is with a side of jasmine rice or on a bed of crispy lettuce. The refreshing crunch of the lettuce pairs beautifully with the chicken, making it a delightful meal. I often drizzle some of the extra Bang Bang sauce over the rice—after all, why not enjoy every last drop?
For a fun twist, I love to turn this dish into a bang bang wrap. With a tortilla, I lay down some sliced avocado, shredded carrots, and the crispy chicken, then drizzle on more sauce before wrapping it up. It’s a fun, portable option for lunch or a snack!
If I’m feeling fancy, I’ll present the Bang Bang Chicken on a platter, garnished with lime wedges and extra green onions. It always gets rave reviews when I have company over. The vibrant colors and tempting aroma make it hard for anyone to resist!
Variations & Customizations
You can totally switch things up with this recipe! If you want to make it healthier, consider air-frying the chicken instead of deep-frying. I’ve tried it this way and wasn’t disappointed at all! The chicken still comes out crispy on the outside, and it feels nice knowing I’m reducing some oil.
If you’re looking for extra flavor, marinating the chicken in buttermilk for a few hours before breading can elevate the taste even more. I find that this extra step adds so much tenderness to the chicken. Plus, it’s great for infusing flavors—herbs or spices you love can be added to the buttermilk marinade!
For those who love a vegan option, you can substitute the chicken with cauliflower or tofu, using the same breading process. I’ve made a bang bang cauliflower using small florets, and they turned out wonderfully crispy and tasty. It’s a fantastic way to enjoy the flavors while keeping it plant-based!
How to Store, Freeze & Reheat
If you happen to have leftovers (which is rare because it’s so delicious!), I recommend storing them in an airtight container in the fridge. They will keep well for about 3 days, but trust me—this dish is often best enjoyed fresh.
When it comes to freezing, I suggest freezing the breaded but uncooked chicken pieces. Lay them out on a baking sheet first to prevent them from sticking together, then transfer them to a freezer bag. You can fry them straight from the freezer later, which is incredibly convenient!
To reheat, I find the best method is to put the leftover chicken in a preheated oven at 375°F for about 10-15 minutes. This way, it stays crispy, unlike microwaving, which can make it soggy. The aroma of the chicken filling my kitchen again brings all the cozy feels!
Conclusion
I hope you feel inspired to try making Bang Bang Chicken in your kitchen soon. It’s one of those dishes that brings joy and warmth to every gathering, and I love sharing it with the people I care about. Each crunch, each dip in the spicy sauce takes me back to that first unforgettable restaurant experience. Happy cooking, and enjoy every delicious bite!