Why I Keep Coming Back to This Bang Bang Chicken

Alright, so Bang Bang Chicken—where do I even start? The first time I made it, I was honestly just trying to get dinner on the table before my kids staged a snack-related mutiny. But, you know that feeling when you wing something and it just lands? That was this. Plus, my neighbor still reminds me of the time I brought a tray over and her husband wouldn’t stop asking for “that spicy, creamy chicken thing” for weeks. It’s one of those recipes that sticks with you, in a good way. Oh, and if you’re wondering about the name, no, there’s no actual “bang” involved, unless you count the dance my youngest does when he sees me making the sauce.

So, What Makes This a Winner?

I make this when I want something that’s not fussy but feels a bit special (especially on a Wednesday when I’m running on fumes). My family goes a bit wild for it because you get the crunch, a little kick, and that creamy sauce—it’s like fried chicken from your favorite spot but with a personality. Sometimes I swear the only downside is when the sauce disappears faster than the chicken, but hey, that’s a good problem to have. If you, like me, have ever overcooked chicken or ended up with soggy breading, this is way more forgiving. And it’s just as good cold (if you’re into that, and honestly, I am).

What You’ll Need (and What I Sometimes Swap)

2-3 chicken breasts (or a handful of thighs—thighs stay juicy, but breasts are what I usually have; my aunt swears by thighs though)
1 cup buttermilk (sometimes I just use milk with a squeeze of lemon, works fine)
1 cup all-purpose flour (honestly, gluten-free flour works here too if you need)
1/2 cup cornstarch (makes it crispier, but if I run out, just use more flour)
1 teaspoon salt and a good pinch of pepper
1 teaspoon smoked paprika (optional, but I like the hint of smokiness)
Vegetable oil for frying (I use sunflower, but canola is fine, or whatever’s on hand)
For the sauce:
1/2 cup mayonnaise (I use Kewpie if I have it, but Hellmann’s is grand too)
2-3 tablespoons sweet chili sauce (sometimes I use sriracha and honey if I’m out)
1-2 tablespoons hot sauce (Frank’s, Cholula, or whatever’s lurking in the fridge)
1 tablespoon honey
1 teaspoon rice vinegar (or a squeeze of lime, or honestly, leave it out if you must)
Chopped scallions and sesame seeds for sprinkling (optional, but looks nice)

How I Actually Make Bang Bang Chicken (And You Can Too)

Slice the chicken. I cut mine into bite-sized pieces—maybe the size of a good chicken nugget. Try to keep them sort of even, but don’t stress. If you’re in a rush, just go a bit bigger and cook longer.
Marinate. Soak chicken in buttermilk with a sprinkle of salt and pepper. I let it hang out for at least 20 minutes (sometimes overnight if I remember—rarely happens). Actually, I’ve tried skipping this step, but it really does help with tenderness.
Coat. Mix flour, cornstarch, paprika, salt, and pepper in a big bowl. Toss the chicken in there (I usually shake off the excess buttermilk first). I use my hands, but a fork works if you’re not into the slime.
Fry. Heat oil in a deep pan—enough to float the chicken. I don’t bother with a thermometer, just drop a little flour in and when it sizzles, it’s ready. Fry in batches, don’t overcrowd. Should take about 3 minutes a side. This is where I usually sneak a taste, just to, you know, check for quality control.
Drain and cool. I put the fried chicken on a wire rack over a baking sheet (old trick from my gran), but paper towel works—don’t let it sit in oil though or it’ll go soggy, and that’s disappointing.
Sauce time! Mix all the sauce ingredients in a bowl. Taste, add more hot sauce if you’re feeling spicy. I sometimes double the sauce because, well, I just like it that much.
Toss and serve. Some folks toss all the chicken in the sauce, I usually serve it on the side—keeps things crispy. Sprinkle with scallions and sesame seeds if you’re feeling fancy.

Notes: Things I Learned the Hard Way

Don’t skip the cornstarch unless you’re desperate. Tried it once, chicken wasn’t quite as crunchy. Still edible, but…
I once left the chicken in the oil too long hoping for “extra crisp”—ended up more like “extra chewy.” So, yeah, watch it!
Actually, I find this tastes better the next day, cold, straight form the fridge. Not everyone agrees, but that’s me.
Oh, and if your sauce seems too thick, just splash in a bit more vinegar or water. No harm done.

Variations I’ve Tried (Some Winners, Some… Not So Much)

Subbing tofu for chicken—surprisingly good if you fry it hard. My vegetarian cousin was impressed. Not as crunchy, but still tasty.
I tried it with shrimp once—honestly, not my favorite. Maybe I overcooked them, who knows. But you could add them if you’re feeling wild.
If you’re into heat, a bit of gochujang in the sauce is brill.
Once, I tried baking instead of frying—eh. It just didn’t hit the same way, but if you’re really avoiding oil, crank the oven and use a rack.

Equipment—Or What I Make Do With

I use a big-ish frying pan, but I’ve also made this in my ancient wok (my mum’s, actually). No wire rack? Just use a spare oven rack over a tray, or even an upside-down muffin tin. And if you don’t have a deep pan, just do shallow frying—takes a bit longer, but it works. If you want to get all “techy” about it, Serious Eats has a good breakdown on frying. But, honestly, you don’t need fancy kit.

Keeping Leftovers (If You Have Any…)

If you somehow don’t finish this in one sitting (props to you), stash it in an airtight container in the fridge—it’s good for up to two days. The coating softens a bit, but the flavor sticks around. I rarely get to this part, though, since my lot gobble it up. You can reheat in the oven to crisp it up a touch, or just eat cold. I kind of prefer it that way, like I said earlier.

I plonk it in a big bowl with the sauce on the side, and everyone just grabs what they want. Sometimes I’ll pile it over rice (weirdly good), or tuck it into lettuce wraps—kids love that. Once for a party I made slider buns and stuffed them with the chicken and sauce, bit messy but worth it. And if you want to get all cheffy, a sprinkle of chopped cilantro never hurt.

My Top Bang Bang Chicken Learnings (A Few Oopsies Included)

Don’t crowd the pan—seriously, I tried to rush it once and all the breading fell off. Not my best move.
Let the chicken rest a bit before tossing in sauce. If you go too soon, it gets soggy. Learned that one the hard way.
Actually, tasting the sauce as you go is essential. Sometimes the hot sauce is way punchier than expected.

Bang Bang Chicken Q&A—Stuff People Have Actually Asked Me

Can I make this ahead? Yeah, sorta. Fry the chicken and keep it in the fridge, then reheat in the oven. Sauce just before serving (so it stays crunchy). Or eat it cold, honestly.
Is there a less messy way to coat the chicken? Hmm, not really. You could use a big zip bag, but I find stuff sticks to the bag more than my hands. Embrace the mess—it washes off!
What if I don’t like mayo? You could try Greek yogurt instead—makes it a bit tangier. Or check out this Bon Appetit version that uses sesame paste.
Can I freeze it? I wouldn’t. The coating goes weird. But, hey, it’s your kitchen.
Why does my coating fall off? Usually too much moisture or crowding the pan. Or sometimes I just have an off day—happens!

So there it is—my slightly rambling guide to Bang Bang Chicken. If you try it, let me know how it goes (or if you discover an even better sauce combo, I want to hear about it!)