Hey There, Friend!
So, crispy Bang Bang Chicken. Oh boy, where do I start? The first time I made this dish, I had just moved into my new apartment and, let me tell you, my kitchen was a mess. I didn’t have all the fancy gadgets, but I did have the essentials – a trusty frying pan and a love for good food. I remember calling my mom (again) when the oil started to splatter everywhere; her advice was simply, ‘Welcome to cooking, kiddo!’
Why You’ll Love This Dish
I make this when I want something a bit special without too much fuss. Honestly, my family goes bonkers for it because it’s got that crunchy goodness combined with a spicy, sweet sauce that just makes you wanna dance around the kitchen. (No judgment here if you actually do!) Plus, doesn’t it feel fancy saying you’ve made Bang Bang Chicken? Even if, like me, you might accidentally knock over a spice jar or two in the process.
What You Need (Ingredients List)
- 500g chicken breast, cut into bite-sized pieces (sometimes I use thigh meat when I’m feeling rebellious)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch (or swap with more flour if you’re out)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying (vegetable, canola, whatever you have works!)
- 1/4 cup mayonnaise (I’ve tried low-fat, and it’s not too shabby)
- 2 tablespoons chili sauce (sweet or sriracha, your call)
- 1 tablespoon honey (or sugar, if the pantry’s bare)
- 2 teaspoons rice vinegar
How to Make It (Directions)
- First off, mix the flour, cornstarch, salt, and pepper in a bowl. Toss the chicken pieces in this mix until they’re nicely coated. And hey, don’t panic if they’re a bit uneven, mine usually are!
- Heat the oil in a pan over medium-high heat. When it’s hot enough (test with a breadcrumb if you’re unsure), fry the chicken pieces until golden brown, about 4-5 minutes per side. This is where I usually sneak a taste, shh!
- While the chicken is getting crispy, whisk together the mayo, chili sauce, honey, and rice vinegar in a bowl. Taste it, then taste it again just to be sure, you know?
- Once the chicken is done, drain it on paper towels (or an old newspaper if you’re feeling retro).
- Toss the chicken in the sauce until every piece is coated, like a little culinary hug.
My Little Discoveries (Notes)
Don’t crowd the pan when frying, or else you’ll end up steaming the chicken instead of crisping it. I learned this the hard way. Also, if you can, let the chicken rest a few minutes before tossing it in the sauce—it makes a difference!
Experiment Zone (Variations)
Once, I tried adding a dash of soy sauce to the mix. It wasn’t a home run, but hey, you live, you learn. Oh, and a sprinkle of sesame seeds at the end? Chef’s kiss!
Gadgets & Gizmos (Equipment)
Don’t worry if you don’t have a deep fryer, I’ve made do with just a regular old frying pan. A good pair of tongs is helpful, but a fork will do in a pinch!
Keeping It Fresh (Storage)
If there are any leftovers (big ‘if’ here), pop them in the fridge. They’re pretty good cold, though honestly, in my house, it never lasts more than a day!
Best Served With (Serving Suggestions)
I like to serve this with some steamed rice or noodles, but my kids swear it’s perfect between two pieces of bread as a sandwich. Who am I to argue?
Lessons Learned (Pro Tips)
I once tried rushing the marinating step and regretted it because the flavors just didn’t meld. So, if you can, give it a little time to sit—maybe grab a drink and chill?
Got Questions? (FAQ)
Can I bake these instead of frying? Absolutely! Just pop them in a preheated oven at 200°C (390°F) for about 25 minutes, turning halfway through. They won’t be as crispy, but still tasty!
What chili sauce should I use? Whatever floats your boat! Sweet chili for a milder kick, sriracha for something with zing.
Can I make it spicier? Heck yes! Throw in some extra chili flakes or a splash of hot sauce to the mix.