Bang Bang Chicken with Peanut Sauce and Cucumber Salad

Chef’s secret time: I tucked this Bang Bang Chicken into my weeknight repertoire after a tired Tuesday service at a tiny restaurant where the chef sneakily handed me the sauce recipe and winked. I’ve kept that secret because it turns ordinary chicken into something snackable, saucy, and just a touch addictive. The trick? A simple peanut-forward sauce that clings to crispy chicken and a quick cucumber salad that brightens every bite. You’ll hear the sizzle, smell that toasted peanut aroma, and watch the sauce go glossy and thick — it feels like cheating, but it’s just good technique. Try it when you want something playful, crunchy, and saucy without a lot of fuss.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This recipe hits all the joyful textures: crunchy, creamy, tangy, and a little spicy. The chicken gets a golden, thin crust that snaps when you bite it, while the peanut sauce stays glossy and clingy — like a delicious little coat of flavor. Add the crisp, cool cucumber salad, and you balance richness with brightness. It’s easy enough for weeknights and playful enough for guests. Honestly, it’s so approachable even your takeout cravings will apologize.

Ingredients

For the Main Dish:

• 1 1/2 lb boneless skinless chicken breasts or tenders (about 4 breasts or 1 lb tenders)
• 1/2 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil (vegetable or canola) for frying
• 1 tbsp sesame oil (optional, for finishing)

For the Sauce / Garnish:

• 1/2 cup creamy peanut butter
• 1/3 cup mayonnaise (use full-fat for best mouthfeel)
• 2 tbsp sweet chili sauce (store-bought)
• 1–2 tbsp Sriracha (adjust for heat)
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar or lime juice
• 1 tbsp honey or maple syrup
• 2–3 tbsp warm water (to thin)
• 2 green onions, thinly sliced, plus sesame seeds for garnish

For the Cucumber Salad:

• 2 English cucumbers, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)

How I Make It

Step 1:

Cut the chicken into bite-sized strips or use tenders. Pat the chicken dry with paper towels (dry chicken fries crisp). Toss the pieces in a bowl with 1/2 cup cornstarch, 1 tsp kosher salt, and 1/2 tsp black pepper until coated. Heat a large skillet over medium-high heat with 2 tbsp neutral oil — you want the oil shimmering but not smoking.

Step 2:

Add the chicken in a single layer and let it sizzle. Don’t crowd the pan; work in batches if needed. Cook the chicken for about 3–4 minutes per side until the edges go golden and you hear that satisfying crisp. Transfer to a paper towel-lined plate to rest a minute.

Step 3:

Make the sauce while the chicken rests: whisk 1/2 cup peanut butter, 1/3 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Add 1–2 tbsp Sriracha depending on your heat love. Stir in warm water, one tablespoon at a time, until the sauce loosens to a creamy, pourable consistency. Taste and adjust — more vinegar for brightness, more honey for sweetness.

Step 4:

Toss the hot chicken with most of the sauce in a warm bowl so the sauce clings and gets glossy. You’ll smell toasted peanuts and chile; the sauce will thicken slightly and coat each strip. Reserve some sauce for drizzling. If you prefer less saucy, serve the sauce on the side for dipping.

Step 5:

Make the cucumber salad: toss thin cucumber slices with 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp salt, 1 tsp toasted sesame oil, and a pinch of red pepper flakes. Plate the chicken over rice or greens, spoon extra sauce on top, and finish with sliced green onions, sesame seeds, and a drizzle of 1 tbsp sesame oil if you like extra nuttiness. Serve the cool cucumber salad alongside to cut through the richness.

Pro Tips

• Pat chicken very dry before coating — moisture kills crispiness.
• Use room-temperature peanut butter for smoother whisking; if it’s thick, microwave 10–15 seconds to loosen.
• To keep chicken extra crispy, place cooked pieces on a wire rack instead of paper towels so steam escapes.
• If you’re short on time, use store-bought roasted peanuts (chopped) sprinkled on top for crunch and aroma.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken → firm tofu: press and slice tofu, dredge lightly, and pan-fry until golden. Texture becomes chewier and soaks up sauce nicely.
• Peanut butter → almond or sunflower seed butter: use sunflower for a nut-free option; flavor shifts nuttier or earthier.
• Mayonnaise → Greek yogurt: gives tang and lightness but loses a bit of richness.
• Soy sauce → tamari for gluten-free; use low-sodium soy if watching salt.

Variations & Tips

• Spicy: add an extra tablespoon of Sriracha or a pinch of cayenne to the sauce.
• Kid-friendly: reduce chili and serve sauce on the side as a dip.
• Crunch upgrade: toss in crushed peanuts and fried shallots for extra texture.
• Low-carb: serve over a bed of mixed greens or cauliflower rice.
• Creative twist: swap the cucumber salad for quick pickled carrots and daikon for a bright, tangy crunch.
• Grill option: thread chicken on skewers and grill for smoky flavor — brush with sauce at the end.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Keep the sauce in an airtight container in the fridge for up to 3 days and store cooked chicken separately on a wire rack in the fridge for up to 2 days. Reheat chicken in a hot oven at 400°F for 6–8 minutes to revive crispness, then toss with sauce just before serving.

Can I double the recipe?

Sure thing. Cook the chicken in batches to avoid overcrowding the pan. Double the sauce ingredients in one bowl and whisk well — you might need an extra splash of warm water if it feels too thick.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden edges and an internal temperature of 165°F in thicker pieces. The chicken should feel firm but juicy, not rubbery.

What if I don’t have ingredient X?

If you don’t have sweet chili sauce, mix 2 tbsp ketchup with 1 tbsp honey and a splash of vinegar. No rice vinegar? Use fresh lime juice.

How I Like to Serve It

I love this on a bed of steamed jasmine rice with a few lime wedges and extra chopped peanuts for crunch. For lighter meals, pile the chicken on crisp lettuce and add a drizzle of sauce for a crunchy salad. It shines at casual dinner parties — people love the sticky, nutty sauce and the cool cucumber salad. This dish suits summer cookouts and cozy winter nights alike; it just depends whether you serve it chilled or piping hot.

Notes

• Store leftovers in separate containers: sauce and chicken. Reheat chicken in a hot oven to keep it crispy. Store cucumber salad up to 24 hours for best texture.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!