Bang Bang Chicken Recipe Spicy Creamy Dish

The Buttermilk Bath Secret

Let me tell you about the buttermilk bath. It’s my favorite step. You mix it all up in a big, cozy bowl. That tangy buttermilk makes the chicken so tender.

It whispers flavor right into every bite. I add a good splash of hot sauce, too. It doesn’t make it spicy, just happy. Doesn’t that smell amazing already? What’s your favorite way to make chicken extra tender?

Getting That Perfect Crunch

The crunch is everything. After the bath, you press each piece into Panko. Press firmly, now. You want a good, even coat. This gives you that light, crispy shell.

My grandson once tried to skip the pressing. His chicken was sadly bare in spots. We still laugh at that. The “why” here matters. That crispy shell keeps the chicken inside juicy and soft. It’s like a delicious suit of armor.

A Sauce with a Bang

Now for the “bang bang” part! The sauce is pure magic. You just stir four things in a little bowl. Sweet chili, mayo, honey, and a kick of hot sauce.

It’s sweet, creamy, and has a little zing. *Fun fact: the name “bang bang” might come from the sound of a pestle pounding spices!* Do you like your sauces more sweet, or more spicy?

Frying with Love (and Care)

Frying can feel scary. But it’s just about being careful. Use a big pot so the oil doesn’t splash. Get the oil nice and hot before you start.

Drop in a few pieces at a time. Don’t crowd them. They need room to dance and get golden. This matters because cooking in batches makes everything crisp, not soggy. Listen for that gentle sizzle. It’s the sound of dinner coming together.

Gather Round the Table

Serve this chicken right away. The crunch is best when it’s fresh. Drizzle that gorgeous sauce all over. A little parsley on top makes it pretty.

This isn’t just food. It’s a reason to gather. Sharing a fun, messy, crunchy meal makes memories. That’s the real “bang” – the joy it brings. What’s a meal that always gets your family talking and laughing?

Ingredients:

Ingredient	Amount	Notes
buttermilk	1 cup
plain flour	¾ cup
cornstarch	0.5 cup
large egg	1
hot sauce	1 tablespoon
Kosher salt and black pepper	To taste	seasoned to your preference
boneless, skinless chicken breasts	1 pound	cut into 1-inch chunks
Panko breadcrumbs	1 cup
vegetable oil	3 cups	for frying
freshly chopped parsley leaves	2 tablespoons
For Sweet Chili Sauce
mayonnaise	¼ cup
sweet chili sauce	2 tablespoons
honey	1 tablespoon
Frank’s RedHot Sauce	2 teaspoons

My Bang Bang Chicken: A Crispy, Creamy Story

Hello, my dear! Come sit. Let me tell you about Bang Bang Chicken. My grandson Sam named it that. He said the flavor “bangs” twice. First comes the crispy crunch. Then comes the sweet, spicy sauce. I still laugh at that. It’s our favorite Friday night treat. Doesn’t that smell amazing? Let’s make some together.

First, we get our chicken ready. Cut it into little, bite-sized pieces. This makes sure every piece cooks just right. Now, for the magic bath. We mix buttermilk, flour, and a few other things in a big bowl. That hot sauce gives it a little secret kick. Drop all the chicken pieces in. Let them swim for a minute. This makes the coating stick beautifully later. (My hard-learned tip: let the chicken sit in the buttermilk mix for 5 minutes. It makes it extra tender!)

• Step 1: Make your buttermilk mixture. Grab a big bowl. Whisk the buttermilk, flour, cornstarch, egg, and hot sauce. Add a good pinch of salt and pepper. It will look a bit lumpy. That is perfectly fine. It makes the best crispy shell. I use my trusty wooden spoon for this.
• Step 2: Coat your chicken. Take a piece from the buttermilk. Let the extra drip off. Now, press it into the Panko breadcrumbs. Press firmly so they stick. Lay each piece on a clean plate. I think this part is fun. It’s like giving the chicken a crunchy jacket.
• Step 3: Heat your oil carefully. Pour vegetable oil into a heavy pot. You need about 3 cups. Heat it on medium-high. Use a thermometer if you have one. We want it at 360°F. A little piece of bread should sizzle nicely. What’s your favorite thing to fry? Share below!
• Step 4: Fry in small batches. Do not crowd the pot. Gently add a few chicken pieces. Fry for 2-3 minutes until golden brown. They will sound happy and sizzly. Remove them with a slotted spoon. Let them drain on paper towels. This keeps them crispy, not greasy.
• Step 5: Make the famous sauce. This is the “bang” part. In a small bowl, mix mayo, sweet chili sauce, honey, and hot sauce. Stir until it’s smooth and creamy. Taste it. You can add more honey if you like it sweeter. Drizzle it over your hot chicken. Sprinkle with parsley for a fresh touch.

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Appetizer

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit. Here are some fun ideas for next time. They are all delicious in their own way. Cooking should be an adventure, don’t you think?

• Sweet & Smoky: Add a teaspoon of smoked paprika to the Panko. It gives a campfire warmth.
• Extra Crunchy: Mix crushed cornflakes with the Panko breadcrumbs. The texture is incredible.
• Zesty Lemon: Add the zest of one lemon to the sweet chili sauce. It’s so bright and fresh.

Which one would you try first? Comment below!

Serving It Up Just Right

This chicken is the star. But it needs a good supporting cast. I love it on a bed of fluffy white rice. The sauce drips down into it. A simple cucumber salad on the side is perfect. It cools your mouth from the spice. For a real treat, serve it in little paper cones. It feels like a fair at home!

For drinks, a frosty glass of lemonade is classic. It cuts right through the richness. For the grown-ups, a crisp lager beer works wonderfully. It washes everything down nicely. We often have both on the table. Everyone is happy then.

Which would you choose tonight?

Keeping Your Bang Bang Chicken Crispy

Let’s talk about keeping that wonderful crunch. First, never store it with sauce on top. Keep the chicken and sauce separate in the fridge. It will stay good for three days.

You can freeze the cooked, unsauced chicken for a month. Lay the pieces on a baking sheet first. Once frozen, pop them into a bag. This stops them from sticking together.

To reheat, use your oven. I once used a microwave and got soggy chicken. The oven at 400 degrees brings back the crisp. It takes about 10 minutes.

Batch cooking saves busy nights. Double the chicken and freeze half. Having a homemade meal ready matters. It turns a stressful evening into a happy one. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your coating not sticking? Pat the chicken dry first. Damp chicken makes the coating slide right off. I remember when I learned this trick. It changed everything.

Is the oil temperature wrong? Use a thermometer. If the oil is too cool, the chicken gets greasy. If it’s too hot, it burns outside. Getting it right matters for perfect texture.

Is the sauce too spicy or too sweet? You are the boss of your sauce. Start with less hot sauce. You can always add more. Tasting as you go builds your cooking confidence. Which of these problems have you run into before?

Your Bang Bang Chicken Questions

Q: Can I make this gluten-free?
A: Yes! Use gluten-free flour and breadcrumbs. Check your hot sauce label too.

Q: Can I make parts ahead?
A: The sauce can be made two days early. Coat the chicken an hour before cooking.

Q: What’s a good honey swap?
A: Maple syrup works beautifully. It gives a lovely, deep sweetness.

Q: Can I double the recipe?
A: Absolutely. Just fry in more batches. Do not crowd the pot.

Q: Is the parsley needed?
A: It’s just for a fresh, pretty finish. You can skip it. Fun fact: parsley is a natural breath freshener after garlicky meals! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this dish. The sizzle of chicken in oil is a happy sound. It means a delicious meal is coming. I would love to see your creation.

Share a photo of your golden, crispy chicken. Tell me how your family liked it. Cooking is about sharing joy and full bellies. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Chloe Hartwell.