Bang-Bang Chicken: The Crispy, Saucy Dish You’ll Love!
Get ready to experience a flavor explosion with our irresistible Bang-Bang Chicken recipe! We start by cutting chicken breast into tender cubes and marinating them in a rich blend of milk, egg, salt, and pepper to keep them juicy and flavorful. While the chicken soaks up the goodness, we whip up the star of the show—our bang-bang sauce—a creamy, spicy combination of mayonnaise, sambal oelek, chili oil, salt, and pepper.
Ingredients
For the Marinade
- 1 cup 250 ml regular milk
- 2 eggs beaten
- Freshly cracked black pepper generous amount
- Salt a couple of pinches
For the Chicken
- 2 chicken breasts local or fresh preferred
- 1 cup All-purpose flour
- Panko breadcrumbs slightly more than 1 cup
- 1 tsp chili powder
- Freshly cracked black pepper
- Salt
For the Bang Bang Sauce
- 4 tbsp mayonnaise
- 1.5 tbsp sambal oelek or shacha sauce as an alternative
- 1 tbsp honey microwaved for 10 seconds to make it runny
- 1–1.5 tbsp rice vinegar
- Optional: Chili oil for added heat
For Finishing
- 2 tbsp roasted sesame oil
- Spring onions sliced
- Sesame seeds
Instructions
Prepare the Marinade
- In a bowl, mix milk and beaten eggs.
- Add a generous amount of freshly cracked pepper and a couple of pinches of salt. Whisk until combined.
Prepare the Chicken
- Clean the chicken breasts, removing fatty bits.
- Slice into bite-sized strips or pieces.
- Add chicken pieces to the marinade, ensuring they are fully coated. Cover with cling film and refrigerate for 30 minutes.
Make the Bang Bang Sauce
- Combine mayonnaise, sambal oelek, honey, and rice vinegar in a bowl.
- Taste and adjust for balance—add chili oil for more heat, if desired.
- Let the sauce rest for 10 minutes to meld flavors.
Set Up the Dredging Station
- In a bowl, mix flour, panko breadcrumbs, chili powder, black pepper, and salt. Combine thoroughly.
- Remove chicken from the marinade, shake off excess liquid, and coat each piece in the breadcrumb mixture.
Fry the Chicken
- Heat oil in a deep fryer to 180°C (356°F) or use a deep skillet with enough oil for frying.
- Lower the fryer basket into the oil (or heat oil in a pan).
- Fry chicken in batches until golden brown, about 4–6 minutes. Ensure the internal temperature reaches 68–69°C (155–156°F), as it will cook further later.
- Place fried chicken on a paper towel-lined tray to drain excess oil.
Cook the Bang Bang Chicken
- Heat 2 tbsp of roasted sesame oil in a wok or non-stick pan over medium-low heat.
- Add the prepared bang bang sauce to the pan. Simmer until slightly thickened.
- Add the fried chicken pieces, tossing to coat them evenly in the sauce.
- Increase heat slightly to stir-fry the chicken, but don’t overcook to maintain the crispy texture.
Finish and Garnish
- Add sliced spring onions and a generous sprinkle of sesame seeds to the pan. Toss lightly.
- Serve immediately while warm.
Optional Tips
- Serve over steamed rice or with a side of fresh vegetables for a complete meal.
- Adjust the heat of the sauce according to your preference by increasing or decreasing chili oil and sambal oelek.
- Enjoy your flavorful, crispy, and saucy Bang Bang Chicken!