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I've gotta tell you about my crazy-good bang bang chicken that my family begs for every week. There's something magical about the mix of crunchy chicken and that rich spicy cream sauce. After wanting my go-to restaurant's version, I tweaked this homemade take until it came out even tastier - with a golden-brown outer layer and sauce so yummy you'll want to clean your plate with your finger.
The Magic Behind This Dish
What makes it work is the sauce we make from scratch - no store-bought stuff here. It hits all the right notes: creamy, sweet and fiery, and you can tweak the spiciness however you want. I really like knowing exactly what goes in it, and trust me, it tastes way better than anything you'd get delivered. The chicken turns out super crunchy every time, and the sauce sticks to each bite perfectly.
Your Shopping List
- Chicken Breasts: Chop them into small chunks for extra juiciness.
- Egg and Milk: This combo helps the breading stick beautifully.
- Flour and Cornstarch: The magic duo that makes everything super crunchy.
- Pepper and Salt: Basic spices that bring out all the flavors.
- Vegetable Oil: For that perfect golden-brown finish.
- Mayonnaise: Forms the creamy foundation of your sauce.
- Honey: Gives that touch of sweetness we all love.
- Sweet Chili Sauce: Adds some zing and mild heat.
- Sriracha: Put in as much or little as you want for your heat preference.
- Sesame Seeds: They're not must-haves but they add such a nice crunch.
Let's Cook
- Step 1: Prepare Your Sauce
- Mix your sauce ingredients together first so the flavors can get friendly while you're dealing with the chicken. Just stir everything until it looks smooth.
- Step 2: Ready Your Chicken
- Set up your coating station with egg and milk in one bowl and your flour mixture in another. Every chicken piece needs to visit both bowls for that amazing coating.
- Step 3: Start Cooking
- Warm your oil until it's hot enough that a sprinkle of flour bubbles, then cook those chicken chunks until they turn golden-brown, around 3 minutes per side.
- Step 4: Mix With Sauce
- Throw your hot, crispy chicken pieces into the sauce and mix until every bit gets covered.
- Step 5: Ready to Serve
- Scatter some sesame seeds on top and start eating while everything's still warm and crunchy.
Custom Tweaks
- Bake Instead: Toss it in the oven for a lighter version.
- Use Your Air Fryer: Gets super crispy with barely any oil.
- Plant-Based Option: Cauliflower works amazingly well here.
- Heat Lovers: Dump in extra sriracha if you can handle it.
- No Gluten: Any gluten-free flour mix works great as a swap.
Storage Tips
- In The Fridge: Good for up to 3 days but tastes best right away.
- Reheating Tricks: The oven helps get some of that crunch back.
- For Later: Store plain chicken in the freezer and add fresh sauce when serving.
Pro Tips From My Kitchen
- Give Room: Don't stuff your pan or the chicken won't get crunchy.
- Watch Temperature: Chicken is done at 165°F inside.
- Super Crunch: Dip in flour twice for an extra crispy coating.
- Eat Fast: This tastes best straight from the pan while still hot.
- Play Around: Try adding a bit of lime juice or soy to the sauce.
Round Out Your Dinner
This tastes amazing on top of fluffy rice with some bright green veggies alongside. If you're making it for friends, put out some extra dipping sauce and watch everything vanish quickly. And don't skip the green onions sprinkled on top - they add just the right fresh kick.
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Common Questions
- → How do I know if the oil's hot enough?
- Heat oil on medium-high. Test it with a pinch of flour—if it sizzles, you're good to go. Too dark too fast? Lower the heat.
- → What if I want it less spicy?
- It's simple—just use less sriracha. Taste as you go and add more if you'd like it hotter.
- → Is it okay to make the sauce in advance?
- Yes! Prep the sauce and store it in the fridge in a sealed container. Stir it well before using later.
- → Why is the milk and egg soak important?
- It helps the flour stick better and makes the outer layer crisp while keeping the meat juicy inside.
- → Can I warm up leftovers?
- Leftovers are best reheated in the oven for crunch. Microwaving will warm them, but the crispiness might vanish.