Get Ready for a Flavor Explosion!
Ever bitten into a piece of chicken that makes you feel like you’ve just won the flavor lottery? Bang Bang Chicken is that dish! It’s creamy, spicy, and oh-so-crunchy, all while being quick and easy to whip up. Perfect for those nights when you want to impress friends, yet you have zero time. Trust me, once you try this, you’ll be a fan for life!
Why Make This Recipe
Why should you dive into making Bang Bang Chicken? Here’s the scoop:
- Quick Cleanup: One pan and you’re done! Less time cleaning means more time devouring!
- Affordable Ingredients: You don’t need to break the bank to impress your dinner guests.
- Family-Friendly: Kids love the crunch, and you’ll love that it’s a healthier alternative to fast food. Who says healthy can’t be tasty?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp Sriracha or hot sauce
- 1 tbsp lime juice
- Salt and pepper to taste
- Oil for frying
- Cooked rice or lettuce leaves for serving
Directions
- In a bowl, mix mayonnaise, sweet chili sauce, Sriracha, lime juice, salt, and pepper. Set aside.
- Dredge chicken pieces in cornstarch, shaking off excess.
- Heat oil in a pan over medium-high heat. Fry the chicken until golden and cooked through, about 5-7 minutes.
- Remove from heat and toss the chicken in the sauce mixture.
- Serve over rice or in lettuce wraps.
How to Make Bang Bang Chicken (Overview)
Making Bang Bang Chicken is as breezy as a summer afternoon! Start by prepping your sauce—it’s honestly the star of the show. While that’s happening, coat the chicken in cornstarch. Feel free to channel your inner chef and get a little messy! Frying the chicken is where it gets good: aim for a golden-brown hue, and you’ll be rewarded with that crucial crunch. Toss it all together, and voila! Dinner is served!
Pro Tip: Don’t skip the cornstarch! It’s the secret to that crispy texture everyone raves about.
How to Serve Bang Bang Chicken
Wondering how to make your Bang Bang Chicken look as good as it tastes? Serve it over fluffy white rice or nestle it in crisp lettuce wraps. Picture this: the vibrant colors of the chicken popping against the lush greens—an eye-catching feast! Add a squeeze of lime for an extra flavor kick, and let the savory aroma fill your kitchen. Your dinner table is about to become the talk of the town!
How to Store Bang Bang Chicken
Got leftovers? No worries! Store your Bang Bang Chicken in an airtight container in the fridge for about 3-4 days. For longer storage, pop it in the freezer, and it will last for about a month. When you’re ready to enjoy it again, just reheat in the oven or a skillet for that satisfying crunch!
Tips to Make Bang Bang Chicken
- Timing is Key: Don’t overcrowd the pan when frying! Work in batches to keep things crispy.
- Ingredient Swap: Use Greek yogurt instead of mayonnaise for a lighter version.
- Texture Tip: For extra crunch, let the coated chicken sit for 10 minutes before frying!
Variation
Want to spice things up? Consider tossing in some stir-fried veggies for added crunch and color! Going vegan? Swap the chicken for crispy tofu or cauliflower. Trust me, it’ll still pack a flavorful punch.
FAQs
1. Can I make Bang Bang Chicken ahead of time?
Absolutely! Prepare your chicken and sauce, then just fry it before serving.
2. What can I use instead of Sriracha?
Feel free to use any hot sauce you love—your taste buds will thank you!
3. Is it possible to freeze Bang Bang Chicken?
Yes! Just let it cool, pop it in a freezer bag, and enjoy it later.
📌 Pin this recipe for your next cozy dinner night!
Bang Bang Chicken
Ingredients
Method
- In a bowl, mix mayonnaise, sweet chili sauce, Sriracha, lime juice, salt, and pepper. Set aside.
- Dredge chicken pieces in cornstarch, shaking off excess.
- Heat oil in a pan over medium-high heat. Fry the chicken until golden and cooked through, about 5-7 minutes.
- Remove from heat and toss the chicken in the sauce mixture.
- Serve over rice or in lettuce wraps.