Elevate your snack or mealtime with these homemade Bang Bang Chicken Nuggets.
Ground from scratch using a blend of tender chicken breasts and thighs, infused with spices, coated for a crisp exterior, and tossed in a signature creamy, sweet, and spicy sauce, these nuggets offer a gourmet twist on a classic comfort food.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Additional Time: 1 hour 30 minutes
- Total Time: 2 hours 10 minutes
- Servings: 6
- Yield: 24 nuggets
Ingredients
Nuggets
- 1 ½ pounds skinless, boneless chicken breasts and/or thighs
- 2 tablespoons fine dry breadcrumbs
- 1 ½ teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil (for the meat mixture)
- ⅓ cup cornstarch
- ⅓ cup self-rising flour
- ⅓ cup sliced green onions (divided)
- 3 cups vegetable oil for frying (or as needed)
Bang Bang Sauce
- ¾ cup mayonnaise
- 2 tablespoons honey (adjusted to taste)
- 3 tablespoons Sriracha hot sauce (plus extra for garnish)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons rice vinegar
- ½ teaspoon ground Sichuan pepper (optional)
Step-by-Step Instructions
1. Prepare the Chicken Base
- Chop the chicken breasts and thighs into chunks roughly 1 to 1.5 inches in size.
- Transfer the chicken chunks into a food processor. Add the dry breadcrumbs, kosher salt, paprika, black pepper, cayenne pepper, garlic powder, and 1 tablespoon of vegetable oil.
- Pulse the machine intermittently until the mixture is finely minced and uniformly combined, taking care not to process it into a smooth paste.
2. Initial Shaping and Resting
- Scoop out portions using a 2-tablespoon measure, forming 24 individual mounds on a parchment- or sheet-pan.
- Cover the tray and place it in the refrigerator to chill for about 30 minutes to firm up.
- While the chicken chills, combine the self-rising flour and cornstarch in a mixing bag. (Note: If using all-purpose flour instead of self-rising, thoroughly mix in ½ teaspoon of baking powder).
3. Coating and Final Shaping
- Using slightly damp hands to prevent sticking, roll each chilled portion into a ball.
- Drop 5 to 6 balls at a time into the flour and cornstarch bag, toss gently to coat evenly, shake off any excess powder, and return them to the sheet pan.
- Gently press or shape the coated portions into your preferred nugget style (spheres work best for deep frying, while flattened discs work well for shallow pan-frying).
- Return the shaped nuggets to the refrigerator to chill for 1 to 2 hours. This step helps the coating adhere tightly during the cooking process.
4. Mix the Sauce
- In a mixing bowl, whisk together the mayonnaise, honey, Sriracha, soy sauce, sesame oil, rice vinegar, and ground Sichuan pepper until smooth.
- Cover the bowl and store it in the refrigerator until you are ready to assemble the dish.
5. Cook the Nuggets
- Heat 3 cups of vegetable oil in a deep-fryer or a heavy-bottomed saucepan until the thermometer registers 350°F (175°C).
- Carefully drop the nuggets into the hot oil in batches, frying them until they turn a deep golden brown, and the internal temperature reaches 165°F (74°C), which takes about 4 minutes. (Alternatively, shallow-fry them in a skillet over medium-high heat with enough oil, cooking for 2 to 3 minutes per side).
- Remove the cooked nuggets with a slotted spoon or spider strainer and let them drain briefly on a paper-towel-lined plate.
6. Toss and Serve
- Transfer the hot nuggets to a large mixing bowl. Add half of the sliced green onions and pour approximately half a cup of the prepared Bang Bang sauce over them.
- Toss gently until every nugget is thoroughly coated.
- Arrange the finished nuggets on a serving platter, garnish with the remaining green onions, and drizzle extra Sriracha on top if desired. Serve immediately with extra sauce on the side for dipping.
Chef’s Cooking Tips
Don’t Skip the Chill Time
Allowing the shaped nuggets to rest in the refrigerator is crucial. It dries out the outer layer slightly, ensuring a crispier crust that won’t fall apart in the hot oil.
Mix and Match Cuts
Using a 50/50 blend of chicken breasts and thighs provides the ideal balance of lean structure and juicy, flavorful moisture.
Control the Heat
Adjust the amount of Sriracha and cayenne pepper up or down depending on your preference for heat. Honey can be added in small increments if you prefer a sweeter profile.
Nutrition Facts (Per Serving)
| Nutrient | Amount per Serving | % Daily Value |
| Calories | 634 | — |
| Total Carbohydrate | 22g | 8% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 8g | — |
| Protein | 29g | 57% |
| Total Fat | 49g | 62% |
| Saturated Fat | 10g | 49% |
| Cholesterol | 157mg | 52% |
| Sodium | 1141mg | 50% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 4% |
| Iron | 2mg | 12% |
| Potassium | 386mg | 8% |
*Percent Daily Values are based on a 2,000-calorie diet. Nutrition figures account for the full amount of breading ingredients and factor in a standard 10% oil retention value from frying.
