Sweet Chili Chicken with Tartar Sauce (Bang Bang Chicken)
~ Crispy Fried Chicken with Sweet Chili & Tartar Sauce ~
Inspired by the Western-style “Bang Bang Chicken,” this voluminous dish features crispy fried chicken topped with two luscious sauces. The perfect balance of sweet, sour, and spicy in the homemade sweet chili sauce pairs incredibly well with the chunky, rich tartar sauce.
The Evolution of “Bang Bang Chicken”
Bang Bang Chicken is a beloved dish worldwide, known for its tender chicken and rich sauce. However, its style varies significantly between China, Japan, and the West.
1. China (Sichuan): The Artisan’s Technique
Originating from Leshan, Sichuan, the name comes from the traditional method of tenderizing the chicken with a wooden stick (bang).
- Method: Whole boiled chicken is beaten with a stick to loosen the fibers, then shredded by hand to better absorb the sauce.
- Flavor: A bold, complex “Mala” (numbing and spicy) flavor using chili oil, Sichuan peppercorns, and sesame paste.
2. Japan: The Healthy Salad Style
Adapted by Chen Kenmin (the father of Sichuan cuisine in Japan), the Japanese version is milder and more vegetable-focused.
- Method: Usually sliced or hand-shredded boiled chicken.
- Flavor: Sweet and creamy with a rich sesame base. It’s mild and loved by all ages.
- Ingredients: Often served as a substantial salad on a bed of cucumbers, tomatoes, and jellyfish.
3. The West: A Crispy Transformation
In the US and UK, “Bang Bang Chicken” has evolved into a completely different, popular appetizer.
- Style: Instead of boiled chicken, it features crispy fried chicken (popcorn chicken) tossed in sauce.
- Flavor: A creamy, spicy “Bang Bang Sauce” made with mayonnaise, sweet chili sauce, or Sriracha.
Comparison Summary
| Feature | China (Sichuan) | Japan | Western |
| Cooking Method | Beaten boiled chicken | Shredded/Sliced boiled chicken | Fried chicken |
| Flavor Profile | Mala (Spicy & Numbing) | Sweet Sesame / Vinegar | Creamy Mayo-Chili |
| Dish Type | Authentic meat dish | Healthy cold appetizer/Salad | Snack / Appetizer |
What Makes This Recipe Special?
While standard Western “Bang Bang Chicken” typically involves tossing fried chicken in a simple mixture of mayo and chili sauce, my version takes it to the next level. Instead of just one blended sauce, I’ve created a dual-layered experience:
- A Chunky, Rich Tartar Sauce: Adding texture with boiled eggs and pickles, reminiscent of a gourmet Japanese “Chicken Nanban.”
- A Tangy Homemade Sweet Chili Sauce: Crafted from scratch to ensure a clean flavor without unnecessary additives.
As a Registered Dietitian, I’ve also optimized this indulgent dish for your health. By using half-calorie mayonnaise and calculating a precise oil absorption rate of 7%, you can enjoy this crispy, filling meal with peace of mind. It’s a sophisticated, “nutritionist-approved” evolution of the classic comfort food!
🥗Nutritional Information : Sweet Chili Chicken with Tartar Sauce (Bang Bang Chicken)
Based on the calculations for 3 servings:
| Nutrient | Total | Per Serving (1/3) |
| Calories | 2,063 kcal | 688 kcal |
| Protein | 114.1 g | 38.0 g |
| Total Fat | 147.5 g | 49.2 g |
| Total Carbohydrate | 73.8 g | 24.6 g |
| Sodium | 14.0 g | 4.7 g |
Key Nutritional Notes
- Oil Absorption Rate (7%): This figure accounts for the oil absorbed during the cooking process, providing a highly accurate measurement of the final fat content.
🛒 Ingredients (3 Servings): Sweet Chili Chicken with Tartar Sauce (Bang Bang Chicken)
1. Chunky Tartar Sauce
- Boiled Eggs: 90g (Approx. 2 eggs)
- Onion: 45g
- Pickles: 20g
- ☆ Half-calorie mayonnaise: 45g
- ☆ White wine vinegar: 5g
- ☆ Lemon juice: 5g
- ☆ Salt: 3g
- ☆ Pepper: To taste
2. Homemade Sweet Chili Sauce
- Grain vinegar: 100g
- Sugar: 36g
- Doubanjiang (Chili bean paste): 8g
- Grated garlic: 3g
- Salt: 2g
3. Crispy Fried Chicken
- Chicken thighs: 600g
- Salt (for seasoning): 4g
- ☆ Potato starch: 15g
- ☆ All-purpose flour: 15g
- Frying oil: 40g
🍳 How to make Sweet Chili Chicken with Tartar Sauce (Bang Bang Chicken)
Step 1: Make the Tartar Sauce
- Prepare Eggs: Take cold eggs from the fridge and pierce the shells with a needle. Boil in bubbling water for 15 minutes. Immediately soak in ice-cold water, peel, and mash with a fork.
- Prepare Vegetables: Finely chop the onion and pickles. Place the onion in a heat-resistant container, cover loosely with plastic wrap, and microwave (600W) for 30 seconds. Once cooled, squeeze out any excess moisture.
- Mix: Combine the eggs, onions, pickles, and all “☆” seasonings.
Step 2: Make the Sweet Chili Sauce
- In a small pot, combine the vinegar, sugar, Doubanjiang, garlic, and salt.
- Heat over medium heat, stirring until the mixture thickens. Let it cool.
Step 3: Fry the Chicken
- Prep: Trim excess fat from the chicken thighs using kitchen scissors. Poke the chicken about 10 times with a fork and rub in the salt.
- Coat: Mix the potato starch and flour. Coat both sides of the chicken thoroughly.
- Fry: Heat oil to 170°C (340°F). Fry the chicken for about 15 minutes, turning until both sides are golden brown and crispy.
- Drain: Place on a wire rack to drain excess oil.
Step 4: Assembly
- Cut the fried chicken into bite-sized pieces and arrange on a plate.
- Generously drizzle with the tartar sauce and the sweet chili sauce. Enjoy!
📝 Cook’s Notes
- Storage: The homemade sweet chili sauce keeps well in the refrigerator for about one week.
- Versatility: This sauce also pairs perfectly with salads or Singaporean Chicken Rice (Hainanese Chicken Rice). Be sure to check it out. 👉 Easy to make Singapore Chicken Rice with Sweet Chili Sauce
📖Related Link: Read the Japanese version of this article here! [自家製タルタルソースを添えたクリスピースイートチリチキン]
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