Bang Bang Chicken, known as “Bàng Bàng Jī” in Mandarin, is a popular dish from the Sichuan province in China, a region renowned for its bold and spicy culinary traditions.
The name “Bang Bang” is derived from the sound made by a wooden stick traditionally used to tenderize the chicken.
This recipe doesn’t use a traditional wooden stick to tenderize the meat, but rather uses buttermilk for tenderizing.
Sichuan cuisine is famous for incorporating heat into their recipes using Sichuan peppercorns (despite the name, there is no relation to the peppercorns in a grinder on your kitchen table) which provide a unique, tingling spice that excites the taste buds without being overwhelming.
Honey of sugar is added for a hint of sweetness to balance the spiciness of the Sichuan peppercorns.
This dish is perfect as an appetizer or a main course and can be served over rice or with a side of vegetables or Asian style salad. Like this Asian Salad with Sesame Ginger Dressing.
Where To Find Sichuan Peppercorns
Visit your local Asian market or specialty herb and spice shops, both online and local. They may be sold under different names, such as dried prickly ash, flower pepper, or hua jiao.
If you are unable to find Sichuan peppercorns, no problem. This recipe incorporates sweet chili sauce and sriracha for the heat needed in this dish.
Chinese-Style Szechuan Chicken – Bang Bang Chicken
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Vegetable oil, for frying
Bang Bang Sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1-2 tablespoons sriracha (adjust to taste)
1 tablespoon honey (optional, for added sweetness – worth adding)
1 tablespoon rice vinegar (optional, for tanginess)
Chopped cilantro and sesame seeds for garnishing
Marinate the Chicken
In a bowl, combine the chicken pieces and buttermilk. Let it marinate for at least 30 minutes in the refrigerator to tenderize the chicken.
Prepare the Dredge
In another bowl, whisk together the flour, cornstarch, salt, black pepper, and garlic powder.
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken pieces in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
Heat about 2-inches of a neutral oil in a deep skillet or pot over medium-high heat until it reaches 350 degrees.
Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook until golden brown and cooked through, about 4-5 minutes per side.
Remove the chicken with a slotted spoon and drain on paper towels.
Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Adjust the spice level by adding more or less sriracha to taste.
In a large bowl, gently toss the fried chicken pieces with the bang bang sauce until well coated.
Serve the your Bang Bang Chicken with chopped cilantro and sesame seeds if desired.
Bang Bang Chicken pairs well with rice, noodles, or a fresh salad.
Try These Asian Favorites
- Spicy Glass Noodles With Ground Pork
- Southeast Asian Chicken Salad With Cashews And Coconut
- Vietnamese Chicken Salad Lettuce Boats With A Honey Chili Dipping Sauce
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Love Bang, Bang Chicken!
I do as well, now that I have made 🤓👍🏼🍻