Secret to Perfect Bang Bang Chicken Chinese-Style

There’s a way to make bang bang chicken that’s not only crispier but also more flavorful than any version you’ve tried before?

Forget about the typical breaded and deep-fried dishes you’ve seen. This isn’t your average bang bang chicken – it’s a game-changer.

If you’ve been struggling to get that crispy, juicy chicken with the perfect seasoning, you’re about to discover the ultimate recipe that will make your mouth water and keep your guests coming back for more. Stick around to learn how to recreate this irresistible Chinese-style dish right in your kitchen!

Bang bang chicken is a beloved dish that has taken over menus worldwide, offering that delicious combination of crispy chicken and creamy sauce.

However, what if we told you that there’s a way to elevate this classic dish? I am sharing this expert approach to bang bang chicken, and trust us, it’s unlike any recipe you’ve seen before.

If you’ve been searching for a way to make your chicken juicy, flavorful, and perfectly crispy, this recipe will be your new go-to.

The secret lies in the brining process, the unique batter, and this special Chinese-style frying technique.

In this article, we will break down each step, from preparing the chicken to making the irresistible bang bang sauce that will make your dish stand out.

We’ll also share tips and tricks to get that golden, crispy texture while keeping the chicken tender and juicy inside. So if you’re ready to take your bang bang chicken game to the next level, let’s dive in.

In this recipe, it focuses on maximizing flavor at every step. It all starts with a simple yet effective brine that infuses moisture into the chicken.

The brining technique is the key to achieving that tender, flavorful chicken. Then, instead of dredging the chicken in breadcrumbs, Rick uses a lighter batter that crisps up beautifully when deep-fried.

Finally, the bang bang sauce is added to give the dish that final punch of flavor, making it perfect for any occasion. Let’s explore this recipe and get cooking!

The Key to a Juicy, Tender Chicken: Brining Techniques

Brining is a technique that’s often overlooked, but it plays a crucial role in ensuring that your chicken turns out juicy and flavorful. This brine is simple but highly effective.

By soaking the chicken in a solution of water, sugar, salt, and garlic powder, you allow the chicken to absorb moisture, ensuring it remains tender even after cooking.

The brine also helps the chicken take on extra flavor, so when you bite into it, you’re met with a burst of savory goodness.

Brining doesn’t just add flavor to the surface of the chicken—it allows the seasoning to penetrate deep into the meat.

This is especially important in a dish like bang bang chicken, where the chicken needs to be flavorful on its own, even before adding the crispy batter or tangy sauce.

I recommend brining the chicken for at least an hour, but if you have the time, letting it sit for several hours or even overnight will yield the best results.

The process is simple: fill a bowl with about 1 liter of water and mix in a couple of tablespoons of sugar, salt, and garlic powder.

Once dissolved, place the chicken pieces into the brine, making sure they’re fully submerged. The longer you brine the chicken, the more flavor it absorbs. So, while 30 minutes will work in a pinch, going for an hour or more is highly recommended for maximum flavor absorption.

After brining, make sure to drain the chicken and dry it thoroughly before moving on to the next steps. Excess moisture on the chicken could affect the batter’s ability to crisp up properly during frying.

Crispy Chicken Batter: The Secret to a Perfect Crunch

When it comes to bang bang chicken, it’s all about the crunch. Traditional recipes often use breadcrumbs, but Rick takes a different approach by making a simple yet effective batter with self-raising flour and water.

This batter creates a thin, crispy coating that gives the chicken the perfect texture without being overly heavy or greasy. The result? Crispy fried chicken that’s full of flavor with each bite.

To make the batter, combine self-raising flour with water until the consistency is just right. It should be thick enough to coat the chicken, but not so thick that it creates a dense crust.

The beauty of this batter is that it’s light enough to allow the chicken’s natural juiciness to shine through, but crispy enough to create that satisfying crunch when you bite into it.

One of the most important aspects of this recipe is that you don’t season the batter itself. Instead, he seasons the chicken directly before dipping it into the batter.

This allows the chicken to soak up the flavors without overwhelming the crispiness of the coating. The seasoning

Using a balanced mix of spices that pairs perfectly with the sauce, bringing out the savory flavors without masking the chicken’s natural taste.

Once the chicken is coated in the batter, it’s ready for frying.

The oil temperature plays a key role here. If the oil is too cool, the batter will absorb too much oil, resulting in a soggy texture. If it’s too hot, the batter will burn before the chicken is cooked through.

The ideal temperature for frying is around 180°C (360°F)—just enough to achieve a golden, crispy exterior without compromising the juiciness inside.

Deep Frying: Achieving the Right Oil Temperature

Frying the battered chicken pieces is the moment where all your hard work comes together. I would emphasize the importance of frying in batches to avoid overcrowding the pan, which can lead to uneven cooking and a greasy texture.

Frying the chicken at the right temperature is crucial to achieving that perfect golden-brown color and crunchy exterior that everyone loves.

Heating the oil to around 180°C (360°F). If you don’t have a thermometer, you can test the temperature by dropping a small piece of batter into the oil.

If it sizzles and rises to the top quickly, you’re good to go. Avoid frying the chicken all at once—working in smaller batches ensures that the oil temperature stays consistent, allowing the chicken to cook evenly.

Once the chicken is fried, remove it from the oil and drain the excess oil on a rack or paper towels. This step is crucial to keep the chicken crispy and prevent it from becoming soggy.

After frying, I recommend seasoning the chicken again, just before serving, for an extra burst of flavor. It’s a small touch, but it makes a big difference.

Making perfect bang bang chicken is all about attention to detail.

From the brine to the batter, frying technique, and finishing touches, each step contributes to the final result: crispy, juicy chicken with layers of flavor.

This recipe stands out because it focuses on simplicity and quality, using a Chinese-style batter and frying method to bring out the best in every bite.

The brining process is the foundation of this recipe, ensuring that the chicken remains moist and flavorful. The batter is light yet crispy, and the frying technique results in a perfectly cooked piece of chicken every time.

Finally, the seasoning and bang bang sauce add that signature punch of flavor that makes the dish irresistible.

If you’ve been looking for a way to elevate your chicken dishes, this bang bang chicken recipe is a must-try. With its perfect combination of flavor and crunch, it’s sure to become a favorite in your kitchen. Whether you’re cooking for family, friends, or a special occasion, this recipe will impress everyone at the table.

Ready to cook up some delicious bang bang chicken? Follow these steps and enjoy a flavorful, crispy meal that’s perfect for any occasion. Don’t forget to share your cooking results with us!

Key Takeaways

• Brining is essential for juicy chicken: Soak the chicken in a mixture of water, salt, sugar, and garlic powder to infuse flavor and moisture.
• The batter should be light and crispy: Use self-raising flour and water to create a thin batter that enhances the chicken’s texture.
• Fry in batches to maintain the oil temperature: Keep the oil at 180°C (360°F) to ensure the chicken is fried evenly and remains crispy.
• Season the chicken after frying: Add an extra layer of flavor by seasoning the chicken again right before serving.
• Bang bang sauce adds the finishing touch: Serve with homemade sauce and green onions for a burst of flavor.

Actionable Step-by-Step Checklist

Category 1: Brining

• Fill a bowl with 1 liter of water.
• Add 2 tablespoons of sugar, 1 tablespoon of salt, and 1 teaspoon of garlic powder.
• Stir until fully dissolved and add the chicken pieces to the brine for at least 1 hour.

Category 2: Preparing the Chicken

• Remove the skin and bones from the chicken breasts.
• Cut the chicken into bite-sized pieces.
• Drain the chicken from the brine and pat dry.

Category 3: Batter and Frying

• Mix self-raising flour with water until it forms a smooth batter.
• Coat the chicken pieces with the batter.
• Heat oil to 180°C (360°F) and fry the chicken in batches until golden and crispy.
• Drain the fried chicken on a rack or paper towels.

Category 4: Seasoning and Serving

• Season the fried chicken with your preferred seasoning.
• Serve the chicken with bang bang sauce and green onions for garnish.

 

>>>>> Chinese Style Bang Bang Sauce: A Beginner’s Guide