How To Make Bang Bang Chicken
Any dish comes alive with a good sauce and chicken fried until golden, crisp and crunchy is made to go with a great sauce. Think chicken and Blue Cheese Dressing or crumbed chicken schnitzel that’s topped with Creamy Mushroom Sauce and Garlic, can it get any better? Yes it can, as we have recently discovered How To Make Bang Bang Chicken and this is definitely a recipe for those amongst us who love to chow down on a great piece of fried chicken.
With a marinade that’s made in minutes and then doubles as a crisp coating that’s topped with panko crumbs for double crunch, your friends and family will soon be asking How To Make Bang Bang Chicken for themselves.
At a Glance This Is What You Need For How To Make Bang Bang Chicken
plain flour (all-purpose)
salt and ground black pepper
whole egg mayonnaise
sweet chilli sauce
fresh lime juice
Secret Ingredient to Make Super Crunchy Bang Bang Chicken
Tapioca flour is the secret ingredient that helps to keep your chicken crunchy long after most batters have gone soggy. Chicken that stays crunchy even after it’s dressed with a sauce is a must and in this case, it’s not just any sauce but our new favourite Bang Bang Sauce. Made with just four simple ingredients that when combined create a sauce that’s both savoury, sweet and oh so very morish.
So now we have a winning combination of crisp, golden fried chicken that’s made in less than an hour. Topped off with one of the most amazing sauces we’ve ever made with just four ingredients and you’re on the way to being the most popular kid on the block.
Start By Making The Batter
What Is Bang Bang Chicken
Over time, Bang Bang Chicken has morphed into a totally unrecognisable dish from whence it started.
Originally, Bang Bang Chicken was street food from the Hanyang district in China. Traditionally the chicken is poached, then shredded and served cold with a spicy and nutty sesame sauce.
Today there are countless Westernized versions of the sauce out there, but perhaps the most famous comes from Bonefish Grill an American seafood casual dining restaurant. Bonefish Grill’s Bang Bang Shrimp is ever popular but it’s their sauce that’s become so famous that it’s now their signature sauce.
Based on mayonnaise and spices then teamed with hot fried chicken or shrimp the Westernized version is a far cry from the original Chinese street food. Whatever it’s called it’s delicious!
Why Is It Called Bang Bang?
Bang Bang refers to the sound that is made when the chicken is tenderized and shredded by pounding with a heavy wooden stick. Shredding the chicken in this way breaks the fibres and opens up the flesh in a way that allows the meat to better absorb the sauce. So you see that the Westernized version couldn’t be more opposite to it’s namesake. No Banging required 😜
Making Bang Bang Sauce
Add A Kick To Any Dish
Try bang bang sauce as a
- salad dressing
- on steak with shrimp
- as a burger topping
- with a pasta salad
Crumbing And Frying The Bang Bang Chicken
How To Know When Chicken Is Cooked
- Checking with a thermometer is the most accurate method, achieved by inserting the probe into the thickest part of the chicken.
- Whole chicken should reach an internal temperature of at least 82c / 180f and for pieces off the bone the thermometer should read 74c / 175f
- If you don’t have a thermometer check by inserting a knife or fork into the thickest part of the chicken and ensure that the juices run clear and the meat shows no sign of pink.
- Chicken that is fully cooked should have a firm texture and spring back quickly when touched
- The leg joints should move around easily when pulled
Watch How To Make Bang Bang Chicken
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You need to know How To Make Bang Bang Chicken. With a marinade that's made in minutes and then doubles as a crisp coating that's topped with panko crumbs for double crunch and dressed with a sauce that's made with just four simple ingredients that when combined create a sauce that’s both savoury, sweet and oh so very morish.
Bang Bang Chicken Batter
- 75 gm plain flour ( all purpose ) / 2.5 oz
- 40 gm tapioca flour / 1.5 oz
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp each of salt and black pepper
- 250 ml buttermilk / 1 cup
- 1 egg large
Bang Bang Sauce
- 65 gm mayonnaise / 1/4 cup - we used Kewpie mayonnaise because it's not overly sweet
- 25 gm sriracha sauce / 1 tblsp
- 50 gm sweet chilli sauce / 2 tblsp
- fresh lime juice to taste - approximately 1 tblsp
- 1 kg chicken thighs cut into bite sized pieces / 2 lb
- oil for frying
- panko breadcrumbs
- chives for garnish / optional
- sift the dry ingredients together
- add the egg and buttermilk
- mix just until well combined
- stir in the chicken, cover and marinate for 30 minutes
Bang Bang Sauce
- to a small bowl add the mayonnaise, sriracha and sweet chilli sauce
- mix until combined
- add lime to the sauce, stir and set aside - add lime juice to your liking
Crumbing The Chicken and Frying
- pour the panko crumbs into a smallish tray with sides
- remove the chicken from the marinade piece by piece and place onto the panko crumbs, gently toss the chicken around with your hands until each piece is covered with crumbs.
- Remove chicken from the crumbing tray and store on a covered tray in the fridge until you're ready to fry. - don't crowd the chicken, keep each piece seperate to prevent sticking together.
- heat the oil to around 175c / 350f or until a cube of bread when placed in the oil takes around 10 seconds to turn a light golden brown
- add chicken and fry for three to four minutes or until golden, crisp and cooked
- drain for several minutes on absorbent paper
- serve by sprinkling with finely sliced chives and drizzle with the Bang Bang Sauce.
- don't waste any remaining sauce, pour the sauce into a bowl and use this as a dipping sauce