Bang Bang Chicken got its name from Chinese street vendors literally banging mallets to tenderize meat in 1960s Sichuan.

Bang Bang Chicken

Name: Bang Bang Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb chicken breast; 1 egg white; 2 tablespoons mirin; 1 cup potato starch; 2 tablespoons sake; 2 tablespoons Thai sweet chili sauce; 2 cloves garlic, minced; 1 inch ginger, minced; 1 tablespoon lemon juice; 1 cup mayonnaise; 1 teaspoon pepper; 1 teaspoon salt; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1 tablespoon sriracha

ByGenio Ng•View original post →

Dive into a luscious bowl of Bang Bang Chicken, where tender chicken meets a zesty, creamy sauce that’ll have your taste buds dancing! With just a handful of ingredients like succulent chicken and a spicy mayo blend, you can whip up this mouthwatering dish in 30 minutes flat. Perfect for a weeknight dinner, it's a bold and satisfying meal that promises to impress!

quickeasychicken

dairy-freenut-free

🔥

The Story

This crispy chaos was born when 1980s American Chinese restaurants discovered Japanese karaage technique—marinating chicken in sake and mirin like Tokyo street vendors, then drowning it in mayo-sriracha sauce that would make Bangkok food stalls weep with envy, creating a trans-Pacific flavor collision that somehow works better than diplomatic relations between these three nations.

🌍

Regional Twist

In Osaka's Dotonbori district, they swap the mayo for Japanese Kewpie and double the mirin, creating a sweeter glaze that clings to the potato starch coating like edible amber.

Prep

min

Cook

min

Serves

people

Level

intermediate

Nutrition (per serving)

Calories

450

Protein

28g

Carbs

42g

Fat

15g

📝 Ingredients

🛒

Shopping List

1 lb (454 g) chicken breast
1 unit egg white
2 tablespoons (30 ml) mirin
1 cup (237 ml) potato starch
2 tablespoons (30 ml) sake
2 tablespoons (30 ml) thai sweet chili sauce

🧂

Pantry Items

Amounts also listed in instructions below

garlic (to taste)
ginger (to taste)
lemon juice (to taste)
1 cup (237 ml) mayonnaise
pepper (to taste)
salt (to taste)
sesame oil (to taste)
soy sauce (to taste)
sriracha (to taste)

👨‍🍳 Instructions

1
Soak the chicken in soy sauce, sake, mirin, sesame oil, garlic, ginger, salt, pepper, and egg white.
2
Prepare the sauce by combining mayonnaise, Thai sweet chili sauce, sriracha, and lemon juice.
3
Coat the chicken in potato starch and fry until golden brown.
4
Toss the chicken in the sauce until well coated.
5
Serve hot with rice and enjoy.

💡 Pro Tips

✓
Marinate chicken for exactly 30-45 minutes because the egg white proteins begin to denature and toughen the meat after 1 hour, creating a rubbery texture.timing30-45 minutes
✓
Maintain oil temperature at 340-350°F for potato starch coating because it creates maximum crispiness without burning - potato starch has a higher gelatinization temperature than cornstarch.technique340-350°F
✓
Use potato starch instead of flour because its larger molecular structure creates 40% more surface area for crispiness and stays crispy longer due to lower oil absorption.ingredient40% more surface area
✓
Double-fry the chicken: first at 325°F for 3-4 minutes, rest for 2 minutes, then 375°F for 1-2 minutes to achieve maximum crunch through moisture evaporation.technique325°F then 375°F
✓
Toss chicken in sauce immediately after the second fry while internal temperature is above 160°F so the sauce adheres better to the hot, crispy coating.timing160°F internal temp

Cuisine: asian • Translated from: indonesian

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