Bang Bang Chicken Sauce is a delightful and tantalizing addition to any meal, known for its creamy texture and spicy kick that leaves taste buds dancing with joy. This sauce has its roots in Asian cuisine, where it has become a beloved staple, often served with crispy chicken or as a zesty dip for fresh vegetables. The combination of sweet, spicy, and savory flavors makes Bang Bang Chicken Sauce a favorite among food enthusiasts, who appreciate its versatility and ease of preparation.
People love this dish not only for its bold taste but also for its convenience; it can elevate a simple weeknight dinner or impress guests at a gathering. Whether drizzled over grilled chicken or used as a dipping sauce for appetizers, Bang Bang Chicken Sauce is sure to become a go-to recipe in your culinary repertoire. Join us as we explore the delightful world of this irresistible sauce and learn how to make it at home!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup buttermilk
- 1 large egg
- Vegetable oil (for frying)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon honey (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Preparation Phase
- Prepare the Chicken: Start by cutting the chicken breasts into bite-sized pieces, approximately 1 to 2 inches in size. This will ensure they cook evenly and are easy to eat.
- Marinate the Chicken: In a medium bowl, combine the buttermilk and egg. Whisk until well blended. Add the chicken pieces to the bowl, ensuring they are fully submerged in the mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preparing the Coating
- Mix the Dry Ingredients: In a large mixing bowl, combine the cornstarch, all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk together until the mixture is uniform and free of lumps.
- Prepare for Frying: Set up a frying station by placing a large, deep skillet or a Dutch oven on the stove. Fill it with about 2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the coating mixture into the oil; if it sizzles and bubbles, its ready.
Coating the Chicken
- Coat the Chicken: Remove the marinated chicken from the refrigerator. Using tongs, take each piece of chicken and let the excess buttermilk drip off. Then, dredge the chicken in the dry coating mixture, ensuring each piece is fully coated. Shake off any excess flour mixture and place the coated chicken on a plate. Repeat until all chicken pieces are coated.
- Fry the Chicken: Carefully place a few pieces of coated chicken into the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken pieces.
Making the Bang Bang Sauce
- Combine Ingredients: In a medium bowl, add the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey (if using), garlic powder, and onion powder. Whisk together until smooth and well combined. Taste the sauce and adjust the sriracha for heat or honey for sweetness according to your preference.
- Serve the Sauce: Transfer the Bang Bang sauce to a serving bowl. You can serve it on the side for dipping or drizzle it over the fried chicken pieces for a more integrated flavor.
Assembling the Dish
- Plate the Chicken: Arrange the fried chicken pieces on a serving platter. If you drizzled the sauce over the chicken, make sure to coat them evenly for a beautiful presentation.
- Garnish (
Conclusion:
In summary, the Bang Bang Chicken Sauce recipe is a must-try for anyone looking to elevate their culinary repertoire with a burst of flavor and a touch of spice. This sauce not only complements chicken beautifully but can also be drizzled over grilled vegetables, shrimp, or even tofu for a delightful twist. The creamy, tangy, and slightly spicy profile makes it versatile enough to enhance a variety of dishes, ensuring that every meal is a memorable one. For those looking to customize their experience, consider adding a hint of lime juice for an extra zing or incorporating some chopped herbs like cilantro or green onions for a fresh finish. You can also adjust the heat level by varying the amount of sriracha or adding a pinch of cayenne pepper for those who enjoy a little more kick. We encourage you to try this Bang Bang Chicken Sauce recipe and make it your own! Whether you’re hosting a dinner party or simply enjoying a cozy night in, this sauce is sure to impress. Dont forget to share your experience and any creative variations you come up with on social media or in the comments below. Your feedback not only inspires others but also helps build a community of food lovers eager to explore new flavors together. Happy cooking! Print
Bang Bang Chicken Sauce: A Delicious Recipe to Elevate Your Dishes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Crispy fried chicken bites tossed in a zesty Bang Bang sauce, perfect for dipping or drizzling. This crowd-pleasing dish is great for parties or a tasty weeknight meal.
Ingredients
Scale- 1 pound boneless, skinless chicken breasts
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup buttermilk
- 1 large egg
- Vegetable oil (for frying)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon honey (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, approximately 1 to 2 inches in size.
- Marinate the Chicken: In a medium bowl, combine the buttermilk and egg. Whisk until blended. Add chicken pieces, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- Mix the Dry Ingredients: In a large bowl, combine cornstarch, flour, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk until uniform.
- Prepare for Frying: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Coat the Chicken: Remove marinated chicken, let excess buttermilk drip off, dredge in the dry mixture, and place on a plate.
- Fry the Chicken: Fry chicken pieces in hot oil for 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
- Combine Ingredients for Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey (if using), garlic powder, and onion powder until smooth.
- Serve the Sauce: Transfer Bang Bang sauce to a serving bowl for dipping or drizzle over fried chicken.
- Plate the Chicken: Arrange fried chicken on a platter and garnish if desired.
Notes
- For extra crunch, you can double-dip the chicken by dipping it back into the buttermilk and then into the dry mixture again before frying.
- Adjust the spiciness of the Bang Bang sauce by adding more or less sriracha based on your preference.
- This recipe can be easily doubled for larger gatherings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
