Bang Bang Chicken Crispy, Spicy, and Irresistibly Delicious

[@BackyardChef]

The actual origins of Bang Bang Chicken (also known as Bon Bon Chicken) trace back to Sichuan cuisine in China, where it's traditionally known as "Bang Bang Ji" (棒棒鸡). The dish gets its name from the bamboo stick or mallet (bang) used to pound and shred the boiled or poached chicken into bite-sized pieces before serving. The original dish is cold, shredded chicken served with a spicy, nutty Sichuan-style sesame sauce or peanut sauce, often with chili oil, soy sauce, and garlic. It’s popular as a street food in China and has a rich, savory flavor profile typical of Sichuan cuisine. How Did It Evolve to the Western "Bang Bang" Chicken and Shrimp? The Western version of Bang Bang Chicken or Shrimp is heavily Americanised and influenced by Southeast Asian flavours. It emerged in the U.S. fusion food scene, popularized by restaurants like Bonefish Grill, which serves Bang Bang Shrimp as a signature appetiser. The Western take swaps the original nutty sauce for a creamy, sweet, and spicy sauce made from mayonnaise, sweet chili sauce, and Sriracha, creating a dish that's crispy, indulgent, and more suited to Western palates. The modern Bang Bang sauce is more of a fusion creation with Thai and American influences, blending sweet chili sauce and mayonnaise for a crowd-pleasing, creamy dip Hope this helps, Best, Rik

[@ramblinroam]

Thanks!

[@BackyardChef]

@@ramblinroam Thank You. Best, Rik

[@davidmurphy816]

🙏👌👍

[@liserjones8465]

I love that you separated the 3 videos from powder mix - to paste - to meal... We will end up with an entire video library without having to go through full videos just to get a base recipe! Thanks for taking the fear out of cooking Chef, much appreciated! x

[@BackyardChef]

Yes that is the thought behind this channel. Thank You. Best, Rik

[@davidhuggan6315]

Agreed, it's a brilliant idea

[@jimtewa8096]

Hi Rik, Thank you for another fantastic recipe, my wife and I enjoy your videos so much I hit the like button before I see the show cause I know it's going to be great. Thank you Sir and God Bless you.

[@BackyardChef]

Thank you for the kind words, I appreciate you watching, glad you enjoy it! Best, Rik

[@BobG127]

I have been cooking (for family and professionally) for a long, long time. I only occasionally run across chefs who grab my attention with their knowledge as well as their ability to tease my palate with only a demonstration. Rik, you are one of those chefs. I can't remember the last time a YT video literally had my mouth watering as it is now. I can hardly wait to try this recipe. Thank you for sharing!

[@BackyardChef]

That is so kind of you to say. I appreciate it 😊Thank You. Best, Rik

[@Kelly-ro6xx]

❤❤❤Less Cheyenne for me, but sounds like a must do recipe!! Thanks Rik❤

[@BackyardChef]

You can always adjust the recipe to your liking! Thank You. Best, Rik

[@lilliankeane5731]

Well that is certainly ‘bang-on’ for me! They look delicious, they passed the crunch test too! Thank you Rik! ♥️🙌🏼.

[@BackyardChef]

Glad you loved the crunch! A tad different from everyone else using breadcrumbs. Thank You. Best, Rik

[@Behind_the_Wall_of_Sleep]

Yum Yum Bang Bang Chicken! 🐔 🍗 🍗

[@BackyardChef]

Thank You. Best, Rik

[@dannettepeters1507]

Now we're talking!! Yesterday, I was so curious about bang bang sauce, but wondered what to put it on and walla, this is IT! I missed the seasoning video, so off to find that. The family are going to love this one! This looks so yummy!! Thank you!!!

[@BackyardChef]

Hope you and your family enjoy it! Best, Rik

[@shadowkatbinga5894]

This is a must try. Thanks Chef 😊

[@BackyardChef]

My pleasure 😊Thank You. Best, Rik

[@darryldraper9708]

This is on the top of list to make! I love learning the history of the dish. This dish is banging! Thank you, Rik!

[@BackyardChef]

My pleasure. You got this 😊Thank You. Best, Rik

[@darryldraper9708]

Can you use chicken thighs? Also could you use pork?

[@BackyardChef]

@@darryldraper9708 Chicken thighs no probs. Pork might blanch tough. The more common way is to egg dip and breadcrumb. Thank You. Best, Rik

[@darryldraper9708]

@ thank you!

[@joniangelsrreal6262]

‘Look at that “……Stellar Chef

[@BackyardChef]

Thank You. Best, Rik

[@aeroplane_jellie]

Another absolutely great video Rik! I’ll be making this next week! Love from Australia mate! Warm regards,

[@BackyardChef]

Thank You, hope you enjoy it! Best, Rik

[@trinitywright7122]

Oh!!! Excited 🎉🎉

[@BackyardChef]

Thank You. Best, Rik

[@jebjeb1498]

Fantastic! Looks incredibly appetising .I ll have to make it .Thank you, Rik.

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@davidmurphy816]

😍 Your Bang Bang Chicken looks absolutely banging Rik, can’t wait to give this a go, the crunch on that batter sounds so appetising, & your seasoning blend & accompanying sauce sound really delicious. Thanks 🙏 for sharing this trifecta of Recipies Rik, & your advice on brining the chicken for full flavour intensity. You never fail to deliver 👍👌, hope you’re all having a great weekend - take care. xx 👨‍🍳👌😋💖

[@BackyardChef]

Thanks, David very kind of you to say. Thank You. Best, Rik

[@vonnie4762]

They look definitely better then the Chinese takeaway I used to use .love the stick methods with coated chicken in batter then into fryer that’s brilliant 👍🏻 Thank you so much for sharing Rick🫶🏻

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@donnalembo4243]

Looks really good. I can’t wait to try to make this myself.

[@BackyardChef]

Please do! you got this. Thank You. Best, Rik

[@pinkmarshmallow352]

Oh yes. My mouth is watering! Another one saved along with sauce and seasoning recipes. Thank you Rik. 💕

[@BackyardChef]

You are so welcome. Thank You. Best, Rik

[@DutchJoan]

Niiiiiice! 😃👍🏻♥️ I rarely deep fry, but I will do these.

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@johnbaldwin143]

Nice and simple will make this tomorrow as an appetiser I think!

[@BackyardChef]

Sounds great, mate! Thank You. Best, Rik

[@sheilaaguon-hs5gf]

Yummmm can’t wait to try. Thank you

[@BackyardChef]

You’re welcome 😊Thank You. Best, Rik

[@sue5488]

My mouth is watering ❤

[@BackyardChef]

Thank You. Best, Rik

[@Master_Petes_Theater]

Oh, Rik! That's a winner, for sure! Yum!! 😋😋 Thank you! 😍

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@KathrynRose-schultz-qs6qw]

I would love a cook book with your amazing recipes and a few stories? You could hear the satisfying crunch on this chicken.

[@BackyardChef]

One day! Thank You. Best, Rik

[@johngibson3837]

Nice one Rik looks well worth trying thank you

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@brendarigdonsbrensden.8350]

I’m off to the shop now😂😘😍

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@susan_elizabeth]

Thank you so much, Rik! You really simplified this process for me, and I can't wait to cook the chicken with this method! I'm so excited!!! 💜

[@BackyardChef]

You are so welcome. Look forward to hearing how you get on. Thank You. Best, Rik

[@maryrecupero4803]

Crispy, crunchy, juicy! Not waiting to make this fabulous dish! Thank you so much, Chef Rik❤

[@BackyardChef]

My pleasure! Thank You. Best, Rik

[@heidid5275]

I’m definitely going to make this! My son is a “chicken finger/nugget” fanatic! Love it!

[@BackyardChef]

You’re welcome 😊 Thank You. Best, Rik

[@MarkPearce-u7m]

Well impressed with this recipe Rik. 👍

[@BackyardChef]

Thank You. Best, Rik

[@skippyalbrite2431]

Wow!Thank you Rik!❤

[@BackyardChef]

You are very welcome. Thank You. Best, Rik

[@Derek-r2t]

Nice easy one Rik. Thanks fir sharing.

[@BackyardChef]

@@Derek-r2t Thank You. Best, Rik

[@kirsiselei8703]

Yesss❤. Will be makeing this soon and needles to say, going to my todo list 🥰 Thx for this recipe(and sauce and the spice mix❤)

[@BackyardChef]

My pleasure 😊Hope you enjoy. Thank You. Best, Rik

[@samanthafox2664]

Oh YES please! I absolutely LOVE fried chicken and this is going on my (sooner rather than later) list of recipes to try. Many thanks as always Chef x

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@topcat1746]

Ding Dong! Love it.

[@BackyardChef]

Thank You. Best, Rik

[@lazygardens]

Your batter and the skewer method to get it in the hot oil is so much easier than dredging in flour and crumbs.

[@BackyardChef]

Thank You. Just a different way. Best, Rik

[@jennyt966]

They look so delicious and crunchy. Looking forward to trying these. Thanks, Rik.

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@FIRE161WIRE]

That's a treat for tomorrow ❤

[@BackyardChef]

Thank You. Best, Rik

[@chiccabay9911]

This is a must try...Thank you.Looking forward to making it.

[@BackyardChef]

Thank You. Best, Rik

[@belindagreen3870]

That looks absolutely banging. (Pardon the pun). I will be making this fabulous recipe. Another winning dish.🎉❤😊

[@BackyardChef]

I look forward to your version. Thank You. Best, Rik

[@RichardNewell-gr8ow]

So simple but so wonderful, thanks rik, Richie south wales UK

[@BackyardChef]

Cheers, mate. Thank You. Best, Rik

[@carolhieter3916]

This looks wonderful! I'll need to find the seasoning & sauce videos now.

[@BackyardChef]

Follow the links in the description. Thank You. Best, Rik

[@carolhieter3916]

@BackyardChef thank you, I found them, & this is what we are having for supper tonight. Thanks!

[@carolhieter3916]

Rik, we really enjoyed this dish! Thank you for sharing it with us. ❤️

[@En_Marche]

I'll take a couple orders to go, please, Rik!

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@jayfromtexas6718]

Looks marvelous! Ultimate comfort food. Would be easy to "overindulge". Thanks Chef!

[@BackyardChef]

Yes indeed - this works with salad. Thank You. Best, Rik

[@PamHaynes-oo3ck]

Hi Rik, this is 😂 one of my favorites. Thank you

[@BackyardChef]

Lovely! Thank You. Best, Rik

[@audreycasassa1683]

Going to have to try this one for sure!

[@BackyardChef]

Good choice! Thank You. Best, Rik

[@DLiberator78]

Thanks for the Bang Bang recipe Rik. I love how simple the batter mix is. I'm gonna be making this.

[@Gennifer-c1f]

Perfect recipe for Chinese new year, 29 January in the West. Year of the snake. Hope to see more before the 15 days of celebrations.🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉 Thank you Chef Rik.once again given ideas and nohow.🎉🎉🎉🎉🎉🎉

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@felipestevens2719]

i need to eat at place every day Rik, cracking meals thanx for sharing

[@BackyardChef]

Thank You. Best, Rik

[@carolvenables3970]

I've bought a pressure king pro now just waiting for a uk recipe book to cook love this recipe

[@BackyardChef]

Thank You. Best, Rik

[@danburrett5480]

Oh my word the sound of the crunch another lovely dish😂❤

[@BackyardChef]

Thank You. Best, Rik

[@kerrypocock1075]

216 K now ❤congratulations 🎉 Ric you are the top best chef teacher on KZbin.

[@BackyardChef]

Thank you so much 😀I'm not sure KZbin think that. No copied recipes on this channel. Appreciated by me though. Thank You. Best, Rik

[@Oz_GQ]

The skewer is a great tip. Will be remembering that one!

[@BackyardChef]

Glad it's helpful. Thank You. Best, Rik

[@allenbrown8158]

nice one Rik

[@BackyardChef]

Cheers, mate. Thank You. Best, Rik

[@AlineCohen-r2z]

My mouth is watering!

[@BackyardChef]

Thank You. Best, Rik

[@philcleaver2703]

That ripper is spot on I do the same but instead of water use dry ginger ale only 1 teaspoon of corn flour and the batter is super puffy. Obviously, you have been around a few kitchens Also love how you avoid cross-contamination Geez mate you are creating monsters down here in rge Antipodes

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@loricampbell4174]

hungry now :)

[@BackyardChef]

Thank You. Best, Rik

[@johntrishstrange7378]

I made this tonight, couldn't find the Chinese 5 spice, so I skipped it, but this was absolutely amazing!!!!!! Paired it with stir fry rice. Definitely will be in our dinner rotation going forward. Thanks Chef!

[@BackyardChef]

Cheers. Glad you enjoyed it. Thank You. Best, Rik

[@marcusrichards6588]

looks so mouthwatering-could it be done in air fryer instead of in oil?

[@BackyardChef]

Not with this batter - breaded no problems - or cheat and use chicken nuggets - then air fryer no probs. Thank You. Best, Rik

[@pjf1957]

Proper scran Rik. Liked to have seen you make the sauce. Keep em, comin mate.

[@BackyardChef]

Its the video before and all linked in the description. Thank You. Best, Rik

[@sgtmark8844]

You got my attention with this one. Was satisfied with my taco dinner until I saw this. Cheers

[@BackyardChef]

Glad it caught your eye. Best, Rik

[@BarlowSmith]

😋😋😋

[@BackyardChef]

Thank You. Best, Rik

[@lisarct1012]

Thanks Rik. Hey, how come we never see you cooking out in the backyard? 🙃

[@BackyardChef]

Maybe one day. Thank You. Best, Rik

[@mkfurr60]

Rik, how do I make the seasoning that you use? Looking forward to doing the chicken and shrimp!

[@BackyardChef]

Follow the link in the description - the sauce is there too however the list of ingredients are there. Thank You. Best, Rik

[@mkfurr60]

@ thank you.

[@trishosullivan4857]

Looks amazing Rik can’t wait to try . Can you reheat in air fryer ? Thanks. X

[@BackyardChef]

Yes, absolutely. Freezers too. Thank You. Best, Rik

[@JanetBrown-px2jn]

You made that look simple, I think I would like to try the original Chinese dish, with the sesame. Have you made Chinese red cooked meats,with pork shoulder,or beef,love that dish, but difficult to find,and really too much meat for me to cook for myself.😊

[@BackyardChef]

Yes I have. When I worked in the Takeaway/restaurant Wednesday, Sang the owner and I would go to a big basement type restaurant. It was like going to Hong Kong. It was the day all the restaurants went for something to eat together. There was a huge Chinese supermarket - really a market selling all the ingredients. That was the first time I had 3 meats and rice. That was 3 types of pork including red. Thank You. Best, Rik

[@lisashort1770]

I have been cooking a lot of your recipies ecently and all go down a treat. Could you make a video for Hot Cross Buns ?

[@BackyardChef]

On the channel already! Thank You. Best, Rik

[@cindychristie6314]

Looks delicious, i have seen this recipe written many different ways, kind of reminds me of sweet and sour! Your version looks good! Do you reuse your oil when deep frying, if so do you keep in the fridge?

[@BackyardChef]

Yes and no - we cook here all the time - it gets used sieved and used no more than twice. Bottled and given to the recycle guy. He probably make bio diesel out of it. Thank You. Best, Rik

[@patmitchell2389]

Gorgeous ❤❤❤❤❤❤❤❤❤❤❤

[@BackyardChef]

Thank You. Best, Rik

[@chucky2316]

That looks good bang bang on youre taste buds. Is that a thai dish rik

[@BackyardChef]

No not really its Chinese and actually Americanised. However Thai influence with the use of Sweet Chilli Sauce. I will shove a comment up and pin it. Thank You. Best, Rik

[@sue5488]

Rik, can I do this in the Hysapientia, or does it have to be deep fried? My son suggested air fry if possible?

[@BackyardChef]

You would probably have to a different batter - Thank You. Best, Rik

[@sue5488]

I'll give it a whirl. 😊

[@bonnieobrien1478]

😋👍🏻👏👏👏

[@BackyardChef]

Thank You. Best, Rik

[@mrdangiles90]

Rikmeister!!! I will never get a six pack cause of your lovely recipes...oh well f**k it😂

[@BackyardChef]

Get the six pack to accompany it. Thank You, mate. Best, Rik

[@mrdangiles90]

@BackyardChef haha😂, what I'd give for a few of those bang bang chicken pieces right now mate! sorry for swearing as well I know it's a family friendly show

[@BackyardChef]

@mrdangiles90 No kids on here mate, no worries! Thank You. Best, Rik

[@lilalabom6393]

🙋‍♀️💖

[@BackyardChef]

Thank You. Best, Rik

[@eddie1330]

Yet another triumph Risk lol 🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧

[@BackyardChef]

Thank You. Best, Rik

[@michaelpierce3264]

that’s a. Bang!

[@BackyardChef]

Thank You. Best, Rik

[@sharonwilliams2757]

YUMMY IN MY TUMMY 😋 CHEF RIK YOU SPOILING US WITH 3 TUTORIALS 👌 I JUST LOVE YOUR WAY OF COOKING AND BAKING NO WASTING♥️ HAVE LEARNT SO MUCH THROUGH YOUR TUTORIALS 🙏 CHEF RIK DON'T FORGET YOU ARE THE BEST ❤❤❤🌹🌹

[@BackyardChef]

Thank you so much for the kind words! 🙏Thank You. Best, Rik

[@DameTremonti]

bang bang on.

[@BackyardChef]

Thank You. Best, Rik

[@davidstorton910]

I'm from Barnsley and I'm 70 years old and it takes someone my age to remember getting SCRAPS at the chippy mate

[@BackyardChef]

Aye - always got scraps doused n salt and vinegar. Loved em. Thank You. Best, Rik

[@fredlenz4743]

Can you do the same with pork?

[@BackyardChef]

Pork has to be cooked really not blanched - you have the problem of blanching makes it tough. Thank You. Best, Rik

[@prubroughton1864]

You have a big bite😅😅

[@BackyardChef]

Thank You. Best, Rik

[@merlytecq7875]

What's the recipe pls

[@BackyardChef]

In the description. Thank You. Best, Rik

[@_SurferGeek_]

Love Bang Bang Chicken! I wish we could get boneless skin-on chicken breasts here in the US.

[@BackyardChef]

Thank You. Best, Rik

[@Blessings8241]

Why is it called bang bang chicken?

[@BackyardChef]

Read the pinned comment at the top of this. Thank You. Best, Rik

[@Blessings8241]

@BackyardChef thank you I read it make sense thanks

[@debbiegardner8317]

Your wife is a lucky lady rik. Delicious!

[@BackyardChef]

I'm the lucky one! Thank You. Best, Rik