Bang Bang Chicken

Name: Bang Bang Chicken
Prep time: 70 min
Total time: 70 min
Yield: 4 servings servings
Cuisine: dinner
Ingredients: 🐔 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 🥛 1/2 cup buttermilk; 🌽 1 cup cornstarch (or flour for a softer coating); 🧄 1/2 tsp garlic powder; 🌶️ 1/2 tsp paprika; 🧂 Salt and pepper, to taste; 🛢️ Oil for frying

10 November 2025

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10 November 2025

3.8 (68)

total time

4 servings

servings

450 kcal

calories

Introduction: What Is Bang Bang Chicken?

Bang Bang Chicken is a modern, popular Asian-inspired dish that blends tender chicken with a creamy, sweet-spicy sauce and crisp vegetables. The name “Bang Bang” (bang bang ji) has roots in Chinese cuisine, though the version many people know today evolved through regional adaptations and restaurant innovations. This accessible recipe highlights the textures and flavor contrasts that make Bang Bang Chicken a crowd-pleaser: soft shredded or sliced chicken, crunchy cucumbers or scallions, and a glossy sauce that’s at once spicy, slightly sweet, and savory. The dish is versatile — it can be served chilled as a salad on hot days or warm as a comforting entrée. It works equally well with poached, roasted, or lightly battered and fried chicken, depending on how much time and effort you want to invest. From a home cook’s perspective, Bang Bang Chicken is ideal for weeknight dinners, potlucks, and meal prep because it’s quick to make, stores well, and reheats without losing much of its character. This recipe emphasizes balance: reducing oil and sugar where possible while keeping the bright chili and creamy notes that define the sauce. You’ll find tips on ingredient substitutions, prep shortcuts, and ways to adapt this recipe for dietary needs later in the article. Whether you’re aiming for a classic restaurant-style plate or a lighter, healthier version, this guide walks you through the process and offers serving suggestions and troubleshooting to help you nail Bang Bang Chicken on your first attempt.

History and Origin: How Bang Bang Chicken Evolved

Tracing the origin of Bang Bang Chicken brings together culinary history and modern adaptation. The dish’s name likely stems from Chinese regional preparations, where pounding or tenderizing meat — sometimes with a wooden mallet or a similar tool — is part of the technique. One plausible origin story refers to the sound made while tenderizing chicken, while another links the name to a sauce that was traditionally slapped or mixed vigorously. Over time, as Chinese cuisine spread and fused with other Asian culinary influences, Bang Bang Chicken evolved into different forms. The contemporary, restaurant-popular version often features a creamy, mayonnaise- or sesame-based sauce with chili oil, sugar, and sometimes peanut or sesame paste. In the United States and other Western countries, chefs and home cooks adapted the recipe for local palates, boosting sweetness or adding fried chicken textures. Regional Chinese variations can include Sichuan-style chili paste or a lighter soy-sesame dressing. The dish’s popularity in fusion cuisine stems from its highly satisfying contrasts: creamy yet spicy, cool yet fiery, and soft chicken against crisp vegetables. Food writers also point to the dish’s adaptability — it can be prepared in 15–30 minutes if you choose poached chicken and simple chopping, making it perfect for modern busy lifestyles. This evolution reflects broader trends in global food culture: classic techniques meeting new ingredients and preferences, creating dishes that feel both authentic and contemporary. As you make this recipe, you’re participating in that ongoing story of culinary exchange.

Gathering Ingredients: What You’ll Need

Before you start, gather everything for the Bang Bang Chicken sauce, the chicken, and the accompanying vegetables. For the chicken, choose boneless, skinless chicken breasts or thighs. Breasts shred easily after poaching, while thighs stay moister and more flavorful if you prefer richness. For crisp contrast, plan to use cucumber, shredded carrots, scallions, and optionally napa cabbage or shredded romaine. Fresh cilantro and toasted sesame seeds are great garnish options. The signature sauce typically combines mayonnaise or a light yogurt for creaminess, chili oil or Sriracha for heat, a touch of honey or sugar to balance spice, soy sauce for umami and salt, rice vinegar for acidity, and either peanut butter or tahini for depth and nuttiness if desired. If you need a peanut-free version, use sunflower seed butter or tahini; if you prefer a lighter sauce, swap part of the mayo for Greek yogurt. Flavor boosters include toasted sesame oil, grated garlic, and a splash of lime juice. Pantry staples to check: salt, ground white or black pepper, cornstarch (if you’re frying or making a thicker glaze), and neutral oil for cooking. For texture, panko crumbs are optional if you want a crispy fried chicken variant. Make sure your produce is very fresh: crisp cucumbers and bright herbs make a big difference. Assemble small bowls for each ingredient (mise en place) so the cooking and assembly flows quickly. Having all elements ready helps keep the sauce balanced and ensures the chicken doesn’t overcook while you’re chopping vegetables. This step saves time and prevents the common home-cook mistake of scrambling to finish components simultaneously, which can lead to uneven texture or flavor.

Preparation and Mise en Place

Preparation makes a major difference in how quickly and successfully you can prepare Bang Bang Chicken. Start by trimming any excess fat from chicken and decide whether you’ll poach, roast, or fry. If poaching, bring a pot of water with aromatics—garlic, ginger slices, scallion ends, and a splash of rice wine—to a low simmer, add the chicken, and gently poach until internal temperature reaches 165°F (74°C). This yields moist, shreddable chicken in 12–15 minutes for breasts. If roasting, season lightly and roast at 400°F (200°C) until cooked through; this takes about 20–25 minutes for breasts, but thickness varies cooking time. For a crispy texture, you can dredge in seasoned flour, dip in beaten egg, coat with panko, and shallow or deep-fry until golden—this increases time and cleanup but produces a restaurant-style crunch. While the chicken cooks, finely slice cucumbers on a bias to increase surface area and maximize crunch; julienne carrots and slice scallions thinly. If using peanuts, toast them briefly in a dry skillet to amplify aroma, then roughly chop. Prepare the sauce in a medium bowl by whisking together mayonnaise, chili oil or Sriracha, soy sauce, rice vinegar, honey or sugar, minced garlic, and peanut butter or tahini if using. Taste and adjust immediately—if the sauce is too thick, thin with a teaspoon of water or lime juice; too spicy, add more mayo or a sweetener. Keep dressing balanced: it should coat but not drown the vegetables. Shred or slice the cooked chicken and allow it to cool slightly if serving chilled. Organize everything on the counter so assembly is rapid: vegetables in one area, chicken in another, sauce nearby, and garnishes ready. Good mise en place reduces stress and helps maintain the intended texture contrasts of the dish.

Cooking Process: Step-by-Step

Now that everything is prepped, proceed with the cooking and assembly steps in a controlled sequence to retain texture and flavor. If you poached the chicken, remove it from the poaching liquid and let it rest five minutes before shredding with two forks or slicing thinly. For roasted chicken, rest 5–10 minutes to let juices redistribute; then slice against the grain. If you’re frying, drain on a wire rack to keep crust crisp, and season lightly after frying. Combine the shredded or sliced chicken and vegetables gently in a large mixing bowl to avoid breaking the cucumber pieces. Add approximately half of the sauce and toss to coat; you want enough dressing to flavor but not saturate. Taste and add more sauce gradually — this helps prevent a soggy salad. For a plated entree, place a bed of shredded lettuce or thinly sliced cabbage on the plate, arrange chicken on top, then spoon additional sauce over the chicken, finishing with a drizzle of chili oil for a bright pop of color and heat. Garnish with toasted peanuts, sesame seeds, and chopped cilantro. If serving cold, chill for 10–20 minutes to allow flavors to marry; if serving warm, plate immediately to preserve contrast between warm chicken and cool vegetables. Timing is essential: toss just before serving for the crispiest experience. For meal prep portions, keep sauce separate and dress individual servings right before eating. Note on consistency: sauce thickens as it cools, so if your dressing tightens up, whisk in a teaspoon or two of warm water or a squeeze of lime to loosen it before tossing. This step-by-step approach helps ensure consistent results and the signature balance that defines Bang Bang Chicken.

Plating and Final Presentation

Presentation elevates Bang Bang Chicken from a simple salad to an appealing dish worth photographing and serving to guests. Start with a clean plate or shallow bowl—white or neutral tones help the sauce and vegetables pop. If serving as an appetizer or shared plate, lay down a small bed of shredded napa cabbage or thin lettuce to create a fresh base. Arrange the chicken in a tidy mound or fanned slices atop the greens. For visual contrast, place cucumber ribbons or diagonal cucumber slices around the chicken, and add a small pile of bright shredded carrots for color. Spoon any remaining sauce in a controlled zigzag or dot pattern—too much sauce pooled around the edges can make the dish look messy. Garnish strategically: scatter toasted peanuts or crushed peanuts for texture, sprinkle toasted sesame seeds for shine, and finish with a few sprigs of cilantro and thinly sliced scallion curls for height. For extra visual interest, use a small drizzle of chili oil around the plate’s edge to create a vibrant red accent. If serving family-style, place sauce in a small bowl on the side for guests to add more as desired. Temperature considerations also affect presentation: if the chicken is warm, serve immediately so the contrast between warm protein and cool veggies is clear. If chilled, ensure no condensation forms on the plate by patting ingredients dry before assembling. Good lighting and careful plating will showcase the dish’s textures and invite diners to dig in. A well-plated Bang Bang Chicken highlights the creamy sauce, crunchy vegetables, and roasted or crispy chicken elements in a balanced and appetizing way.

Variations and Dietary Substitutions

Bang Bang Chicken is inherently flexible, and there are many ways to adapt the dish to suit dietary needs, flavor preferences, or ingredient availability. For a gluten-free option, use tamari or a gluten-free soy sauce and ensure any panko or dredge is substituted with gluten-free breadcrumbs or crushed rice cereal for the fried version. To make the sauce peanut-free, replace peanuts or peanut butter with tahini or sunflower seed butter; these alternatives retain a nutty richness without the allergen. For a lighter version, replace or reduce mayonnaise with plain Greek yogurt or a combination of yogurt and a touch of olive oil — this lowers calories while maintaining creaminess. Vegetarians and vegans can swap chicken for grilled tofu, tempeh, or seared portobello mushrooms. Tofu works especially well when pressed, marinated briefly in soy and sesame, then pan-seared for texture. Spice levels are easy to modify: reduce or omit chili oil or Sriracha for a milder sauce, or add extra chili crisp, gochujang, or fresh chopped chiles for more heat and complexity. For a low-FODMAP version, skip garlic and use garlic-infused oil to maintain flavor without high-FODMAP ingredients. You can also experiment with regional flavors: add a spoonful of fermented chili bean paste for a Sichuan twist, or incorporate lime zest and fish sauce for a Thai-inspired variation. Swap vegetables seasonally — thinly sliced radish or jicama gives great crunch in colder months, while bell peppers and snap peas work well in spring and summer. The core idea is keeping balance among creaminess, heat, acidity, and crunch; as long as you maintain those elements, the dish will remain recognizably Bang Bang Chicken.

Serving Suggestions and Pairings

Bang Bang Chicken pairs beautifully with a variety of sides and beverages, making it a flexible choice for dinners, lunches, and gatherings. For a light meal, serve it over steamed jasmine rice or a bed of mixed greens for a hearty salad. Coconut rice or lightly seasoned fried rice complements the sweet-spicy sauce by adding a mellow backdrop. If you prefer noodle pairings, chilled sesame noodles or soba tossed in a light soy-sesame dressing harmonize with the dish’s flavors and add a satisfying base. For sides, simple vegetable dishes work well: steamed broccoli with a lemon-sesame dressing, stir-fried snap peas with garlic, or pickled cucumbers for a bright counterpoint. For a complete Asian-inspired spread, include small plates such as edamame, miso soup, and scallion pancakes. Beverage pairings range depending on the spice level: a crisp, slightly off-dry Riesling or a fruity Gewürztraminer can stand up to the heat while providing pleasant acidity. Light lagers and wheat beers offer refreshing, effervescent balance. Non-alcoholic options like iced green tea, cucumber-lime agua fresca, or sparkling water with a squeeze of lime are excellent for cooling the palate. For presentation at a gathering, serve Bang Bang Chicken in a large bowl with garnishes and a small pitcher of extra sauce so guests can customize heat and creaminess. If you plan to serve it chilled, consider plating on chilled dishes to maintain coolness throughout the meal. Thoughtful pairings and side dishes enhance the meal’s texture contrasts and round out the dining experience, letting Bang Bang Chicken shine as the centerpiece.

Storage, Meal Prep, and Reheating

Bang Bang Chicken is well-suited for meal prep, but proper storage helps preserve texture and flavor. Store components separately when possible: keep the cooked chicken in an airtight container, store fresh vegetables in a separate container or zip-top bag with paper towel to absorb moisture, and refrigerate the sauce in a small jar with a tight lid. When assembled, the vegetables can release water and the sauce may thicken, so keeping ingredients separate prevents sogginess and preserves crunch. Refrigerated, cooked chicken lasts 3–4 days; the sauce will keep at least a week if it contains mayonnaise and is kept cold, though flavors may mellow over time. For freezing, cooked chicken can be frozen but the texture may change; freezing is not recommended for the assembled salad. To reheat chicken, gently warm in a low oven (300°F/150°C) for a few minutes or microwave briefly in short bursts to avoid drying it out. If reheating shredded poached chicken, add a splash of water or chicken stock and cover to retain moisture. If you used a crispy fried version, reheat in a 350°F (175°C) oven on a wire rack to revive some crispness — microwaving will make the coating soggy. When ready to serve, refresh vegetables with a quick rinse and dry, then dress just before eating. If the sauce thickened in the fridge, bring it to room temperature and whisk in a teaspoon or two of warm water or lemon/lime juice to loosen it. For packed lunches, keep sauce in a small container and assemble the salad at lunchtime so ingredients stay fresh and crunchy. With these storage and reheating tips, Bang Bang Chicken can be an easy, make-ahead dinner option that still tastes fresh.

Tips, Troubleshooting, and Final Notes

Mastering Bang Bang Chicken is about balancing texture and flavor; these practical tips and troubleshooting suggestions will help you avoid common pitfalls. If your sauce tastes flat, check for missing elements: acidity (rice vinegar or lime juice), salt (soy sauce or a pinch of salt), sweetness (a little honey or sugar), creaminess (mayo or yogurt), and heat (chili oil or Sriracha). Adjust in small increments and taste as you go. If the sauce is too thick, thin with warm water, chicken broth, or lime juice; if too thin, add more mayo or a teaspoon of peanut butter. To prevent watery salad: salt cucumber slices lightly and let them sit in a colander for 10–15 minutes, then pat dry. This draws out excess water so the final dish stays crisp. If chicken is dry, use shredded rotisserie chicken or add a small amount of reserved poaching liquid or stock back into the shredded meat to restore moisture. For overly spicy sauce, mellow it with extra mayonnaise, yogurt, or a touch of sugar. If the dish lacks crunch, add fresh toasted peanuts, fried shallots, or crispy wonton strips at the end. For presentation, wipe the plate rim clean before serving and add a small garnish of microgreens or cilantro for color. Time-saving hacks: use store-bought rotisserie chicken, pre-shredded carrots, or bottled chili oil to reduce hands-on time. For best flavor development, allow dressed Bang Bang Chicken to rest 10–15 minutes so flavors meld, but avoid resting too long if you want to preserve crunch. Experiment with small tweaks until you find the balance you love; once you do, Bang Bang Chicken becomes a quick, repeatable favorite for weeknights and entertaining alike. Enjoy experimenting and making the recipe your own.