I’ve Got a Soft Spot for Bang Bang Chicken

So, Bang Bang Chicken, huh? Funny story—first time I tried this dish, my smoke alarm serenaded the whole block (don’t ask, I never get that pan temperature right on the first go). But, honestly, even with the occasional hiccup, this recipe’s rescued me more times than I can count. Whenever the week’s been a bit much and takeout menus start calling, this is the chicken that lures everyone back to the table—without grumbling. Even my picky nephew, who swore he’d never eat anything spicy again (until he did).

Why You’ll Want to Make This (All the Time)

I cook Bang Bang Chicken on those nights when I crave something crispy, saucy, but not a 2-hour kitchen marathon—because let’s be real, who has time for that except maybe on a rainy Sunday? My family practically hovers over the pan, and the sauce is so addictive, folks end up dipping chips (and, once, breadsticks?) straight into it. One thing—don’t try to half the sauce to “save calories.” Did that once, and nope, missing half the fun. Oh, and this is a total winner for picky eaters, provided you go easy on the chili flakes. Or just ignore them; up to you.

Here’s What You’ll Need (Mostly)

2 chicken breasts (about 500g)—or honestly, thighs are juicier but take just a pinch longer to cook
1/2 cup cornstarch, or sometimes I cheat and use plain flour (the texture changes, but it works in a pinch)
Salt and pepper, but if you only have seasoned salt, that’s fine (my gran used to swear by that pink Himalayan salt, but I can never tell the difference; maybe that’s just me)
1 cup buttermilk—full disclosure, I’ve used milk with a squeeze of lemon when buttermilk’s run out. Works… well enough
Oil for frying, something neutral and not too fancy (sunflower, veg oil, or whatever is cheap; olive oil is too dense, in my opinion)
For the sauce:
- 1/2 cup mayo (store or homemade—I just grab whatever’s in the fridge, personally)
- 2 tablespoons sweet chili sauce—sometimes I use sriracha mixed with a bit of honey if that’s all I have left
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar, or normal white vinegar if you can’t be bothered
- 1 teaspoon garlic powder (or smash a clove and chuck it in, why not)
- Chili flakes to taste—leave them out for the spice-intolerant among us
Handful of chopped scallions (green onions) to make it all look proper
Optional: A few toasted sesame seeds if you’re feeling fancy

How I Actually Make Bang Bang Chicken

Cut up the chicken. Cube up the chicken breasts (1 inch-ish pieces—precision is for baking, not this). Season generously with salt and pepper—or the mystery seasoned salt at the back of the cupboard. Toss the pieces in cornstarch until they’re all nicely coated. On second thought, use flour if it’s all you’ve got, just know it’ll be less crunchy but nobody’s counting crunches anyway.
Dunk in buttermilk. I just pour the buttermilk over the chicken in the bowl, then mix it with my hands (gets messy, but fun). Honestly, sometimes the chicken sticks to each other—just give ’em a wriggle. Let this sit for at least 10 minutes, or longer if you remember. (This is where I usually wash up a bit or scroll recipes I’ll probably never make.)
Heat up your oil. Get a pan going with about an inch of oil—medium high-ish heat. You’ll know it’s ready when you flick a crumb in it and it sizzles. If you have a deep fryer, go nuts! I just use my battered old skillet. If you’re short a proper frying pan, a wok works (did that at my mate’s house once, picture a chicken bits confetti party all over their stove—lucky for them, they’re not easy to offend).
Fry the chicken. Drop the chicken in, being careful not to crowd the pan. I do this in batches (patience, friend, or everything steams and gets weirdly soggy). Flip occasionally until golden and crisp—about 5-6 minutes. I tend to sneak a piece for “quality control” here—no shame, just don’t burn your taste buds off.
Drain and cool. Scoop them onto a plate lined with kitchen towel. They’ll crisp up a bit more as they sit. And try to keep wandering hands away until you finish the sauce—you might have to start swatting!
Sauce time. Honestly, just whisk all the sauce ingredients in a bowl. If you’re feeling gourmet, add a little grated ginger (not traditional, but zingy). Have a taste, adjust sweetness or spice. I sometimes nudge the chili up if the TV’s on and I want folks to notice the heat more than the dialogue.
Toss together. Now, with the chicken still warm, dump it in with HALF the sauce. I save the rest for drizzling and/or dipping—because someone will ask for more, mark my words. Gently toss, don’t mash.
Sprinkle scallions (and sesame seeds if you felt like toasting a handful) on top. High five yourself and serve immediately.

What I’ve Learned (Usually The Hard Way)

If you don’t let the chicken sit in the buttermilk long enough, the crust falls off. Not the end of the world, but it’ll look a bit like a chicken jigsaw puzzle.
The sauce is forgiving, so don’t panic if you’re missing an ingredient. I once swapped out mayo for Greek yogurt and nobody noticed—it’s possible my guests were just being polite, but hey.
Try to avoid piling the chicken all together when it’s piping hot; keeps the crunch alive (unlike my first batch, which steamed itself into limpness… sigh).
Don’t use extra virgin olive oil for frying; it smokes, and you’ll spend more time with the window open than actually eating—learned this the hard way. All the better to check the weather, I suppose.

Tinkered With It? Variations I’ve Attempted

I once replaced chicken with tofu cubes (coated in cornstarch first). It was surprisingly tasty—doesn’t fool anyone, but works for veggie pals.
Subbing the sauce with store-bought ranch and a squirt of hot sauce in a rush—kinda sad (my family noticed). Honestly, make the real sauce if you can.
Sometimes, I layer the chicken and sauce in a wrap with lettuce—like a quick lunch wrap type thing. My friend called it Bang Bang Burrito; I just call it Tuesday.

What If I Don’t Have All the Gadgets?

If you don’t have a deep fryer (nor do I, though I always eye them in shops), a regular frying pan does the trick. Or, bake the coated chicken pieces on a rack in a really hot oven (like 220C/425F), just spray them with oil first. It’s not as crispy, but honestly, who’s judging? And if you have a pair of kitchen tongs with a missing rubber tip, like me, just use a fork to flip.

How To Store Leftovers (If That Ever Happens…)

Pop leftovers in an airtight container and fridge them. Reheat in a hot oven so the chicken perks up a bit instead of going all sorry and soft. But in my house? Honestly, it vanishes the same day—if you try to hide a portion, expect to find only the empty container next time (sneaky, that lot).

My Favourite Ways To Serve Bang Bang Chicken

I love piling it all over steamed rice with extra sauce drizzled (never too much, right?). Sometimes, I set out lettuce leaves and let everyone make their own little parcels—kind of a build-your-own scenario. At family get-togethers, my cousin serves it over crunchy cabbage salad, which actually worked (who knew?). Chips on the side, though, is my personal tradition—don’t judge until you try.

Lessons the Kitchen Taught Me (AKA My “Pro” Tips)

I once dumped all the hot chicken into a cold metal bowl and the crust just… went sad. Actually, I find it works better if you let it cool on a rack instead. Crisper, tastier, less tears.
Don’t skip flattening thicker chicken pieces—a quick bash with a rolling pin evens them out for cooking. I always forget and then end up with slightly raw middles (bad for everyone).
Mixing sauce while the chicken fries is the most efficient thing I’ve ever discovered—it means everything hits the table hot, and I get credit for being organized (hah).

Real Questions I’ve Answered (No, Really)

Can you make this with frozen chicken? Oh, mate, don’t. Let it thaw first or it cooks weirdly and that’s just… no. Tried it, regretted it.
Is there a gluten free version? Yep, swap cornstarch for potato starch and double check your sauces. Easy win.
Can I make it less spicy for kids? Just ditch the chili flakes. My niece calls it “Bang Bang Not-Spicy Chicken” and devours it.
Does it work cold? Actually, yes—it’s not half bad tucked in a lunchbox. I tend to think it tastes even better the next day (if—big if—you have leftovers).
Where’d you learn this recipe? Bit of everywhere: bits from Serious Eats, and I always eyeball the homespun versions over at The Woks of Life.
What if the sauce is too thick? Just stir in a little water or more vinegar—and taste. It should be pourable but not runny. Trust your spoon.

Well, there you go—my imperfect, slightly rambling (okay, very rambling) guide to Bang Bang Chicken. If you find a better sauce combo, let me know (I’m always up for kitchen experiments, even if my fire extinguisher isn’t).