Bang Bang Chicken is a fusion dish combining crispy fried chicken thighs with a sweet and fiery sauce. This handheld favorite originated in Korean food culture but has gained global popularity for its bold flavor contrast. Perfect for spicy fried chicken lovers, the dish balances heat and tangy sweetness with every bite.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 1 hour |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Korean Fusion |
Why This Recipe Works
This version of Bang Bang Chicken delivers perfect crackle without overwhelming spice. The buttermilk soak tenderizes the chicken while cornstarch creates light, airy textures. When paired with the mayo-based sauce, the result is a flavor explosion that melts into the crispy exterior. Unlike traditional recipes using flour dredges, cornstarch prevents sogginess during sauce coating, maintaining its crunch for hours.
I first experimented with this recipe to recreate the bistro version without excess grease. By using skinless thighs cut into cubes, the chicken absorbs more sauce while minimizing fat content. The sweet chili mayo sauce’s viscosity coats each piece evenly, while the sriracha punch intensifies the flavor without masking the chicken’s subtle richness.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| skinless boneless chicken thighs | 1 lb | Cubed into 1.5-inch pieces |
| buttermilk | 1 cup | Use soy-milk yogurt blend if lactose-free |
| cornstarch | 1½ cups | Substitute potato starch for lighter crisp |
| vegetable oil | 1 cup | Use canola or avocado oil for neutral flavor |
| salt | 1½ teaspoons | Sea salt preferred for even distribution |
| garlic powder | 1 teaspoon | Or 2 garlic cloves, minced |
| black pepper | 1 teaspoon | Freshly ground pepper enhances aroma |
| green onion | 1 stem, finely chopped | Garnish for visual contrast |
| Japanese mayo | ½ cup | Kewpie is ideal for creaminess |
| sweet chili sauce | ½ cup | Use store-brand reduced-sodium version |
| sriracha | 2 tablespoons | Adjust to 1-2 tsp for milder heat |
Step-by-Step Instructions
Preparing the Chicken
- Combine 1 cup buttermilk with cubed chicken in large bowl
- Let marinate 10-12 minutes at room temperature
- Prepare dredge by mixing 1½ cups cornstarch, 1½ tsp salt, 1 tsp garlic powder, and 1 tsp black pepper
- Coat chicken pieces one by one, shaking off excess powder
- Heat 1 cup neutral oil in large cast iron skillet over medium heat
- Work in batches to fry 3-4 minutes per side until golden brown
- Transfer to wire rack to drain excess oil completely
Building the Bang Bang Sauce
- In medium bowl, whisk ½ cup mayo until smooth
- Add ½ cup sweet chili sauce, blending fully
- Stir in 2 tablespoons sriracha, adjusting to taste
- Set sauce aside at room temperature
Combining Elements
- Transfer fried chicken to clean dish while warm
- Drizzle with fresh bang bang sauce using spoon
- Toss gently until all pieces show visible sauce
- Top with finely chopped green onions
Chef Tips for Perfect Results
- Chill dredge bowl for 10 minutes before coating – cold dry mixture adheres better
- Use chicken pieces at room temperature for even cooking; cold chicken promotes moisture loss
- Measure oil temperature at 350°F using candy thermometer to prevent greasy texture
- Let chicken sit on rack post-frying (not paper towels) – maintains crispiness for serving
- Make sauce first while chicken marinates – efficient timing for home chefs
- Reserve 2 tbsp cornstarch for thinning excess sauce before coating – prevents clumping
Common Mistakes to Avoid
- Overcrowding pan: High chicken density lowers oil temperature. Fry in 2-3 batches for optimal crispiness
- Underseasoning dredge: Salt integrates during mixing. Pre-mix cornstarch with seasonings before coating
- Adding sauce while chicken hot: Mayo curdles at high temps. Toss with sauce after cooling to room temperature
- Using liquid seasonings: Sriracha can make dredge wet. Add liquids to sauce, not coating, for better breading retention
- Skipping uniform sizing: Even cubes fry consistently. Dice chicken precisely to 1.5 inches before marinating
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Japanese mayo | Greek yogurt | Provides creamy tang; use ⅔ cup for dairy-free option |
| Sweet chili sauce | Gochujang | Delivers fermented depth; reduce to ⅓ cup then add 2 tbsp honey |
| Cornstarch | Arrowroot powder | Creates lighter crunch; works best with chicken breast |
| Vegetable oil | Clarified butter | Adds subtle nuttiness; monitor temp closely to avoid burning |
| Green onions | Scallions | Contributes similar brightness with slight variance in texture |
Serving Suggestions and Pairings
Traditionally, Bang Bang Chicken pairs with steamed jasmine rice and kimchi. Modern variations serve it in lettuce wraps with gochujang glaze. For casual dining, load into brioche buns with kimchi slaw. The dish shines at potlucks with Korean-style side dishes like pickled radish or spinach with garlic dressing.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigeration | 3 days | Store chicken and sauce separately in airtight containers |
| Freezing | Up to 2 months | Wrap cooled chicken in foil then freeze in rigid containers |
| Oven reheat | 30 minutes | Reheat at 375°F on wire rack over baking sheet |
| Stovetop | 20 minutes | Warm chicken over medium heat, add sauce in last 5 minutes |
| Freezer sauce | 1 month | Store refrigerated sauce in sealed glass jars; whisk before use |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 650 |
| Protein | Approximately 35g |
| Fat | Approximately 38g |
| Carbohydrates | Approximately 22g |
| Fiber | Approximately 1g |
| Sugar | Approximately 6g |
| Sodium | Approximately 240mg |
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, substitute skinless breast but increase cooking time by 1 minute per side. Thighs retain moisture better for the dish’s texture requirements.
How to check doneness without thermometer?
Press chicken with fork – it should feel dense with clear juice. Overcooked chicken becomes rubbery; undercooked lacks juiciness. Flip pieces after 3 minutes for even cooking.
Why does my sauce thicken clumps?
Overmixing dredge creates flour clumps. Sift cornstarch mix before coating. If sauce clumps, whisk in 1 tbsp reserved dredge to smooth texture.
Can I prepare ahead of time?
Marinate chicken up to 24 hours refrigerated. Make sauce up to 3 days in advance. Fry chicken just before tossing with sauce to maintain crispness.
What sides complement this dish?
Opt for cooling pairings like cucumber salad, fermented soybean paste, or steamed rice to balance spice. Avoid creamy sauces that mask the sauce coating. Serve with lime wedges for fresh contrast.
Conclusion
Bang Bang Chicken redefines fried comfort with its addictive sauce and texture. This version streamlines the process while honoring the dish’s bold flavor profile. Master the technique once and adapt the spice intensity as your taste evolves – crispy chicken with perfect sauce is a surefire crowd-pleaser that delivers in every bite.
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Bang Bang Chicken Recipe for Spicy Crispy Comfort
- Total Time: 60
- Yield: 4 servings 1x
Description
Enjoy this Korean fusion dish featuring crispy fried chicken thighs tossed in a tangy sweet-chili sriracha sauce. The cornstarch coating ensures a light, long-lasting crunch while balancing flavors of heat, sweetness, and umami with every bite.
Ingredients
skinless boneless chicken thighs
buttermilk
1½ cups cornstarch
1 cup vegetable oil
1½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 green onion, finely chopped
½ cup Japanese mayo
½ cup sweet chili sauce
2 tablespoons sriracha
Instructions
Combine 1 cup buttermilk with cubed chicken in a large bowl
Let marinate for 10-12 minutes at room temperature
Prepare dredge by mixing 1½ cups cornstarch, 1½ tsp salt, 1 tsp garlic powder, and 1 tsp black pepper
Dredge chicken pieces in the cornstarch mixture until fully coated
Heat ½ inch of vegetable oil in a skillet to 350°F (175°C)
Fry chicken in batches until golden and crispy, about 4-5 minutes per batch
Drain on paper towels
Mix ½ cup Japanese mayo, ½ cup sweet chili sauce, and 2 tbsp sriracha in a bowl
Add fried chicken to the sauce and toss until evenly coated
Garnish with chopped green onion before serving
Notes
Kewpie mayo works best for creaminess
Use canola or avocado oil for neutral flavor
Adjust sriracha amount for spiciness
Cooked chicken can be refrigerated for up to 24 hours
- Prep Time: 15
- Cook Time: 25
- Category: Easy Chicken Recipes
- Method: Frying, Sauce
- Cuisine: Korean Fusion
Nutrition
- Serving Size: per serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 100mg