Crispy Bang Bang Chicken with a creamy, sweet, and spicy sauce. A modern twist on the classic Sichuan dish, perfect for sharing or as a main course. Crispy, saucy, and utterly irresistible—this Bang Bang Chicken is a flavour explosion you won’t forget. Perfect for sharing or indulging solo. #BangBangChicken
When I first heard the name Bang Bang Chicken, I immediately thought of the crispy, saucy shrimp dish I’d tried at a Japanese teppanyaki restaurant. Little did I know, the dish has its roots in Chinese cuisine, specifically from the Sichuan region. After some research, I discovered that Bang Bang Chicken (棒棒鸡, bàng bàng jī) is a traditional Chinese dish with a fascinating history and a unique preparation method. Today, I’m excited to share this delicious recipe with you, along with its rich cultural background.
The Origins of Bang Bang Chicken
Bang Bang Chicken hails from the vibrant street food culture of Sichuan, China. It’s believed to have originated in the early 20th century in the town of Han Yang Ba. The name “Bang Bang” comes from the Chinese word for stick, bàng (棒), referring to the wooden stick traditionally used to tenderize the chicken. The dish was created as a way to make tough cuts of meat more palatable by pounding them into tender shreds.
Traditionally, the chicken is poached or steamed until cooked, then pounded with a wooden stick to shred it into bite-sized pieces. The shredded chicken is then tossed in a bold, flavourful sauce made with sesame paste, chilli oil, Sichuan pepper, and black vinegar. Fresh herbs like cilantro and green onions are often added to enhance the dish’s aroma and flavour.
A Modern Twist on a Classic
While the traditional version of Bang Bang Chicken is still beloved, the dish has evolved over time, especially in Westernised versions. In American Chinese cuisine, Bang Bang Chicken often features breaded and fried chicken tenders coated in a creamy, spicy sauce. This variation has become incredibly popular as an appetiser or party dish, and it’s easy to see why—it’s crispy, saucy, and packed with flavour.
My recipe today is a nod to this modern interpretation. It features tender chicken tenders coated in a crispy panko crust, fried to golden perfection, and tossed in a creamy, sweet, and spicy Bang Bang Sauce. It’s a dish that’s perfect for sharing, whether you’re hosting a party or simply craving something indulgent.
The Star of the Show: Bang Bang Sauce
The sauce is what truly sets this dish apart. Made with mayonnaise, Thai sweet chilli sauce, Sriracha, and a touch of honey, it’s a perfect balance of creamy, sweet, and spicy. It clings to the crispy chicken tenders, ensuring every bite is bursting with flavour. You can adjust the amount of Sriracha to suit your spice tolerance, making it as mild or as fiery as you like.
Why You’ll Love This Dish
This Bang Bang Chicken is more than just a meal—it’s an experience. The contrast between the crispy chicken and the creamy sauce is irresistible, and the flavours are bold and satisfying. It’s a dish that’s sure to impress, whether you’re serving it as an appetiser, a main course, or even as a party snack.
What I love most about this recipe is its versatility. You can serve it with steamed rice for a hearty meal, pair it with a fresh salad for a lighter option, or even enjoy it on its own as a finger food. It’s a dish that brings people together, and it’s always a hit at gatherings.
A Dish with a Story
Bang Bang Chicken is more than just a delicious recipe—it’s a dish with a story. From its humble beginnings in Sichuan Street food culture to its modern adaptations, it’s a testament to the power of food to evolve and adapt while staying true to its roots. Whether you’re a fan of traditional Chinese cuisine or looking for a new crowd-pleaser, this dish is sure to delight.
In a large bowl, whisk together the milk and egg until well combined. Add the chicken pieces, stirring to coat them, and let the mixture marinate for 15 minutes. After marinating, drain and discard the egg mixture.
In a medium bowl, combine all the crispy coating ingredients together. Pour the mixture into a large resealable plastic bag. Add the marinated chicken pieces, seal the bag, and shake well to ensure the chicken is thoroughly coated.
Heat enough oil for deep frying in a wok over medium heat, bringing it to 165°C. Working in small batches, cook the chicken in the hot oil for about 2 minutes. Remove each batch to a paper towel-lined plate, keeping the batches separate.
Increase the oil temperature to 175°C and ensure the has the constant temperature. Carefully re-add the first batch of chicken to the hot oil and fry for another 2 minutes. Remove the chicken to another paper towel-lined plate. Repeat this process with the remaining batches.
In a large serving bowl, mix together the sauce ingredients together until well combined.
Toss the fried chicken pieces in the sauce to coat them evenly. Serve and enjoy!
Sounds wonderful. I just don’t deep fry anything. It’s too messy!
One of the favourites! I have to keto them though.
I do love street food favorites, and Bang Bang Chicken definitely falls into that category. This is making my mouth water, Raymund!
What a delicious and hearty dish! Even I, not a huge fan of spicy recipe, find this so inviting and appetizing.
I do like your modern adaptation. I can’t wait to try the sauce!
Such a tasty dish. And so easy to make, too. I’ll need to try this at home.
I have not had bang bang chicken but it sure looks super delicious! Will have to give the sauce a try!
You can’t miss with creamy, crunchy, spicy, and savory! Definitely an instant crowd-pleaser.