Bang Bang Chicken: crispy, juicy chicken bites tossed in a creamy, sweet and spicy sauce explosion!
This Bang Bang Chicken is bite sized chicken thighs in a soy, sake and ginger marinade, coated in potato starch, deep fried until golden, then tossed in a four ingredient sauce of mayo, Thai sweet chili, sriracha and lemon. Crunchy outside, juicy inside, sweet, spicy and creamy all at once. Give the chicken an hour in the marinade (or overnight) and the rest moves fast.
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Sichuan Bang Bang Chicken vs the Crispy Version
Bang bang chicken started in Sichuan, China, as shredded chicken with a spicy dressing. The name "bang bang" comes from the wooden stick traditionally used to tenderize the chicken. Over time the name moved on to the crispy chicken bites most people now picture when they search for it, and that is the version here: fried, saucy and very snackable.
The Marinade and the Bang Bang Sauce
Two jobs, two sets of ingredients. The marinade seasons the chicken from the inside, and the sauce is what makes it bang bang.
- Chicken thighs, bite sized: juicy and tender, and they soak up the marinade. Boneless breasts work too if you want it leaner.
- Soy sauce, sake and mirin: savory umami from the soy, sake to help tenderize, mirin for a touch of sweetness.
- Sesame oil, garlic and ginger: nutty, garlicky and warm. This is the Asian style base of the whole dish.
- Salt and white pepper: seasoning with a mild, gentle heat.
- Egg white, beaten: goes straight into the marinade and helps the starch coating stick.
- Potato starch and neutral oil: the starch makes the crispy coating and the oil fries it to a golden brown crust.
- Mayonnaise: the creamy base that ties the sauce together.
- Thai sweet chili sauce: sweetness with a slight kick.
- Sriracha or chili sauce: the signature heat.
- Lemon juice: a squeeze of tang so the sauce does not taste heavy.
Want to tweak the sauce? Roughly equal parts mayo and sweet chili is a good starting point, then add the hot sauce a little at a time until the heat is where you like it.
How to Make Bang Bang Chicken
Exact amounts are in the recipe card below. Marinate, mix the sauce, fry, toss.
- In a bowl, combine chicken with soy sauce, sake, mirin, sesame oil, garlic, ginger, white pepper, salt and egg white.
- Marinate in the fridge for 1 hour or overnight.
- In a bowl, combine mayo, Thai sweet chili sauce, sriracha and lemon juice. Set aside.
- Dredge the chicken in potato starch and deep fry for 5 to 6 minutes or until golden brown and crispy.
- Toss fried chicken with the sauce, serve with hot steamed rice and garnish with green onion or chives. Enjoy!
Getting the Coating Crispy (and Keeping It That Way)
- Oil temperature: fry at 350°F. Too cool and the coating soaks up oil, too hot and it browns before the chicken is cooked.
- Double fry: the first fry cooks the chicken, a quick second fry adds extra crunch. Optional, but it gives the crunchiest result.
- Do not overcook: 5 to 6 minutes for bite sized thigh pieces is plenty. Watch the time and the chicken stays juicy.
- Starch options: potato starch is what the recipe uses. Cornstarch also gives a light, crispy finish, and panko bread crumbs give extra crunch if you want a chunkier coating. For another crunchy classic with a crispy finish, try this hot honey butter chicken.
- Sauce at the last second: toss the chicken in the sauce right before serving and coat every piece well. The sauce is the heart of the dish, so do not hold back.
Baked, Air Fried or Bang Bang Shrimp
- Baked: skip the deep fryer and bake the coated chicken at 400°F until crispy. A lighter option if you are watching calories.
- Air fryer: 375°F for 15 minutes, flipping halfway. Quick, easy, and far less oil to deal with.
- Seafood swap: the same sauce works on shrimp for a party appetizer or a light dinner. Check out this bang bang shrimp, or go bigger with bang bang salmon.
Sides, Leftovers and Reheating
Serve it over hot steamed rice with green onion or chives on top. A fresh salad or some steamed or sautéed broccoli or green beans balances out all that crunch and creaminess.
Leftovers keep in an airtight container in the fridge for up to three days. Let the chicken cool before you seal it so steam does not soften the coating. Reheat in the oven or air fryer, not the microwave, which turns the crispy coating soggy.
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Breasts?
Definitely! Thighs are a great choice for their rich flavor and juiciness.
Is There a Dairy-Free Alternative for the Sauce?
Yes, you can use dairy-free mayonnaise without compromising taste.
How Can I Make the Dish Less Spicy?
Reduce or omit the hot sauce blend to tone down the heat. The sweet chili sauce and mayo will still deliver delicious flavor.
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PrintBang Bang Chicken - A Spicy Sichuan Delight
Bang Bang Chicken: Juicy shredded chicken drizzled with a creamy, spicy peanut sauce explosion!
- Prep Time: 10`
- Cook Time: 20
- Total Time: 0 hours
- Yield: 3 Servings 1x
- Category: Chicken
- Method: Easy
- Cuisine: Chinese
Ingredients
- 4 chicken thighs, cut into bite-sized pieces
- 2 tbsp of soy sauce
- 1 tbsp of sake
- 1 tbsp of mirin
- 1 tsp of sesame oil
- 4 cloves garlic, minced
- 2 tsp ginger, minced
- ½ tsp of salt
- ½ tsp of white pepper
- 1 egg white, beaten
- Potato starch, to coat
- Neutral oil for frying
Bang Bang Sauce
- ½ cup of mayo
- ¼ cup + 1 tbsp of Thai sweet chili sauce
- 3 tbsp of sriracha or chili sauce
- 1 tbsp of lemon juice
Instructions
- In a bowl, combine chicken with soy sauce, sake, mirin, sesame oil, garlic, ginger, white pepper, salt and egg white.
- Marinate in the fridge for 1 hour or overnight.
- In a bowl, combine mayo, Thai sweet chili sauce, sriracha and lemon juice. Set aside.
- Dredge the chicken in potato starch and deep fry for 5 to 6 minutes or until golden brown and crispy.
- Toss fried chicken with the sauce, serve with hot steamed rice and garnish with green onion or chives. Enjoy!
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