Bang Bang Chicken

The sizzle of sesame oil, the sweet and spicy aroma – Bang Bang Chicken has become a weeknight staple in our house. Ever since I first stumbled upon a version of this recipe, I’ve been tweaking and perfecting it, Texas-style! My kids, bless their hearts, used to turn their noses up at anything remotely spicy. But now? They practically fight over the last piece. After making this at least a dozen times in my own kitchen, I promise you this recipe will deliver a delicious, easy, and family-friendly meal that’s on the table in under 30 minutes.

Why This Recipe Works

Between school drop-offs, soccer practice, and trying to keep up with the endless laundry, quick and easy is the name of the game in our house. That’s why I love this Bang Bang Chicken recipe. Here’s why it’ll work for you too:

• It’s Fast: From start to finish, you’re looking at about 30 minutes. Perfect for those crazy weeknights.
• Kid-Approved: The sweetness of the sauce balances out the spice, making it surprisingly palatable for even the pickiest eaters. You can always adjust the sriracha to suit your family’s taste!
• Versatile: Serve it over rice, noodles, or even a salad. It’s great for meal prepping lunches, too!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup vegetable oil

For the Bang Bang Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha (or more, to taste)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder

For Garnish:

• Sesame seeds
• Chopped green onions

Ingredient Notes:

Mayonnaise: Full-fat mayonnaise is key for that creamy texture we all crave. I’ve tried it with light mayo, and it just doesn’t have the same richness. If you’re feeling adventurous, you can even use Japanese mayo (Kewpie) for an extra tangy flavor!

Sweet Chili Sauce: You can find this in the Asian aisle of most grocery stores. If you can’t find it, a mix of honey and a pinch of red pepper flakes can work in a pinch, but it won’t have the same depth of flavor.

Sriracha: This adds the heat! Start with 2 tablespoons and adjust to your liking. For a milder version, you can even use a chili garlic sauce.

Rice Vinegar: Don’t substitute with white vinegar! Rice vinegar has a milder, slightly sweet flavor that’s essential for the sauce.

Step-by-Step Instructions

Step 1: Prepare the Chicken.
Cut the chicken breasts into 1-inch cubes. In a medium bowl, toss the chicken with the cornstarch until it’s evenly coated. This helps the chicken get nice and crispy when you cook it.

Step 2: Cook the Chicken.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in a single layer. Be careful not to overcrowd the pan, or the chicken will steam instead of fry. Cook for about 5-7 minutes, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Step 3: Make the Bang Bang Sauce.
While the chicken is cooking, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, sesame oil, and garlic powder in a small bowl. Taste and adjust the seasonings as needed. Remember, you can always add more sriracha for extra heat!

Step 4: Combine and Serve.
Once the chicken is cooked, remove it from the skillet and place it in a large bowl. Pour the Bang Bang sauce over the chicken and toss to coat evenly. Garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles.

Expert Tips from My Kitchen

• Don’t Overcrowd the Pan: This is crucial for getting crispy chicken. Cook the chicken in batches if necessary.
• Adjust the Spice Level: Start with less sriracha and add more to taste. Remember, you can always add more, but you can’t take it away!
• Make it Kid-Friendly: For younger children, consider using a milder chili garlic sauce instead of sriracha.
• Crispy Chicken Secret: Make sure the oil is hot before adding the chicken. This helps to seal in the juices and prevent the chicken from sticking to the pan.
• Prep Ahead: You can cut the chicken and whisk together the sauce ahead of time. Store them separately in the refrigerator until you’re ready to cook.
• Reheating: If you have leftovers, reheat them gently in a skillet over medium heat or in the microwave. Be careful not to overheat, or the sauce will become watery.

Storage & Meal Prep

Storage: Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water or chicken broth if the sauce seems too thick.

Meal Prep: This recipe is great for meal prepping! Cook the chicken and sauce separately and store them in the refrigerator. When you’re ready to eat, simply reheat and combine.

Substitutions & Variations

Gluten-Free: Use tamari instead of soy sauce. Also, double-check that your sweet chili sauce is gluten-free, as some brands contain wheat.

Dairy-Free: Use a dairy-free mayonnaise alternative. There are some great vegan options available now!

Chicken Alternatives: Try this recipe with shrimp or tofu for a vegetarian option. Adjust the cooking time accordingly.

Extra Veggies: Add some chopped bell peppers, broccoli florets, or snap peas to the skillet along with the chicken for a more complete meal. My family loves it with broccoli!

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. You can also cut the chicken into cubes ahead of time and store it in the refrigerator for up to 24 hours. I wouldn’t recommend cooking the chicken too far in advance, as it will lose its crispiness.

How do I know when the chicken is done?

The chicken is done when it’s no longer pink inside and the internal temperature reaches 165°F (74°C). Using a meat thermometer is the best way to ensure that it’s cooked through.

Can I use a different type of chili sauce?

Yes! If you don’t have sweet chili sauce, you can use a mix of honey and red pepper flakes. You can also use chili garlic sauce or gochujang for a different flavor profile. Just be mindful of the spice level!

Is this recipe kid-friendly?

Yes, but you may need to adjust the amount of sriracha to suit your child’s taste. You can also use a milder chili garlic sauce or omit the chili sauce altogether and add a little extra honey.

How long does Bang Bang Chicken last in the fridge?

Bang Bang Chicken will last in the fridge for up to 3 days when stored in an airtight container. Make sure to reheat it properly before eating.

Serving Suggestions (Optional)

Serve Bang Bang Chicken over white rice, brown rice, or noodles. It’s also delicious served over a bed of lettuce with some chopped vegetables for a lighter meal. Garnish with sesame seeds and chopped green onions for a pop of flavor and color. A side of steamed broccoli or green beans complements the dish nicely.

And there you have it – my go-to Bang Bang Chicken recipe that’s sure to be a hit with your family too! This recipe is more than just a quick dinner; it’s about creating those little moments around the table where everyone can come together and enjoy a delicious meal. So, give it a try and let me know what you think in the comments below! And while you’re at it, be sure to check out some of my other family-favorite recipes on FamiliesRecipes.com. Don’t forget to sign up for my newsletter to get even more delicious recipes delivered straight to your inbox!

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