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Bang Bang Chicken brings together tender chicken bites coated in a creamy, spicy peanut-inspired sauce that is bursting with flavor. This dish delivers a satisfying combination of crispy texture and bold heat, perfect for a weeknight dinner that pleases both adults and kids alike.
I first made Bang Bang Chicken on a whim during a family game night and it instantly became a favorite. Now it is requested regularly because of its irresistible sauce and satisfying crunch.
Ingredients
- Chicken thighs: cut into bite-sized pieces, thighs stay juicy and tender when fried
- Soy sauce: umami richness and salt balance
- Sake: a subtle sweetness and depth, look for a good quality cooking sake
- Mirin: a gentle sweetness that balances the spice
- Sesame oil: a nutty, aromatic undertone
- Fresh garlic and ginger: minced finely to build a fragrant base
- Salt and white pepper: seasoning and a slight heat without overwhelming
- Egg white: beaten to help the coating stick and add crispness
- Potato starch: create the perfect crunchy crust
- Neutral oil like vegetable or canola oil: for frying to get a clean, non-overpowering flavor
For the Bang Bang Sauce
- Mayonnaise: creaminess and a mild tang
- Thai sweet chili sauce: a sweet and spicy flavor
- Sriracha or chili sauce: bold heat, adjust based on your spice tolerance
- Lemon juice: brightness and cuts through the richness
Step-by-Step Instructions
- Marinate the Chicken:
- Mix chicken pieces with soy sauce, sake, mirin, sesame oil, garlic, ginger, white pepper, salt, and beaten egg white in a bowl. Cover and refrigerate for at least one hour or overnight for best results. This allows the flavors to deeply penetrate the meat.
- Prepare the Bang Bang Sauce:
- Combine mayo, Thai sweet chili sauce, sriracha, and lemon juice in a bowl. Stir well and set aside to let the flavors meld.
- Coat the Chicken:
- Dredge the marinated chicken pieces thoroughly in potato starch to ensure every bite gets a nice crispy coating during frying.
- Fry Until Golden:
- Heat neutral oil in a deep pan or wok to 350 degrees Fahrenheit or hot enough so a drop of batter sizzles immediately. Fry chicken pieces in batches for 5 to 6 minutes until golden brown and crispy. Use a slotted spoon to transfer chicken to paper towels to drain excess oil.
- Toss and Serve:
- Place the fried chicken in a bowl and toss immediately with the prepared Bang Bang sauce until well coated. Serve hot over steamed white rice, garnished with chopped green onions or chives for freshness.
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My favorite part of this dish is the balance between the spicy tang from the sauce and the crunchy, juicy chicken bites. One family dinner I recall involved my kids sneaking extra sauce straight from the bowl because they said it was "That good."
Storage Tips
Store leftover chicken and sauce separately in airtight containers in the fridge for up to three days. Reheat chicken in a 350-degree oven for about 10 minutes to keep the crispiness. If mixed, the coating can become soggy.
Ingredient Substitutions
If you cannot find sake or mirin, a mix of rice vinegar with a small amount of sugar can mimic the flavor profile. Use cornstarch if potato starch is unavailable, but potato starch is preferred for the lightest crunch. Adjust the spice levels by adding more or less sriracha according to taste.
Serving Suggestions
Serve with steamed jasmine rice or fluffy white rice to soak up the sauce. Pair with stir-fried vegetables like bok choy or snap peas for a complete meal. Garnish with toasted sesame seeds to add extra texture and aroma.
Cultural Context
Bang Bang Chicken is a popular dish inspired by Sichuan cuisine, famous for its bold flavors combining spicy, sweet, and creamy elements. The name "Bang Bang" comes from the traditional preparation where the chicken was tenderized by pounding it, though modern versions focus more on the sauce that delivers the distinctive kick.
Recipe FAQs
- → What cut of chicken works best?
Chicken thighs are ideal for this dish due to their tender, juicy texture and ability to stay moist after frying.
- → How do I achieve a crispy coating on the chicken?
Coating chicken pieces in potato starch before deep frying helps create a light, crunchy exterior that holds the sauce well.
- → Can I adjust the spiciness level?
Yes, balance the sriracha and Thai sweet chili sauce amounts to control the heat according to your preference.
- → What sides complement this dish well?
Steamed white rice pairs perfectly, absorbing the rich peanut sauce and balancing the bold spices.
- → Is marinating overnight necessary?
Marinating for at least an hour infuses flavors deeply, but overnight marination enhances the taste even more.