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American·Appetizer

Bang Bang Chicken Nuggets

A flavorful take on the classic Chinese-American dish, these homemade nuggets feature a custom ground chicken base for a superior texture and a creamy, sweet, and spicy 'boom boom' style sauce.

Prep

30m

Cook

10m

Total

40m

Serves

4

Method

  1. 01

    Cut chicken breast and thighs into 1 to 1.5-inch pieces. Place the chicken into a food processor along with bread crumbs, salt, pepper, paprika, cayenne, garlic powder, and a drizzle of oil. Pulse until the chicken is finely ground but not quite a puree.

    Step 1
    Watch · 0:20
  2. 02

    Portion the chicken mixture into roughly 2-tablespoon mounds on a sheet pan (aiming for about 24 portions). Cover and refrigerate for at least 30 minutes to chill and set.

    Step 2
    Watch · 2:00
  3. 03

    Whisk together cornstarch and self-rising flour in a large bowl or zip-top bag. Using damp hands to prevent sticking, roll each chilled portion of meat into a smooth ball and toss in the starch mixture until well-coated.

    Step 3
    Watch · 3:11
  4. 04

    Shake off excess starch and flatten the balls into oval nugget shapes. Place them back on the sheet pan and refrigerate uncovered for 1-2 hours to allow the coating to adhere properly.

    Step 4
    Watch · 3:38
  5. 05

    Prepare the bang bang sauce by whisking together mayonnaise, honey, sriracha, rice vinegar, soy sauce, sesame oil, and ground Sichuan peppercorns. Adjust the heat and sweetness to your preference and chill until needed.

    Step 5
    Watch · 4:11
  6. 06

    Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Shallow fry the nuggets in batches for about 2-3 minutes per side until deeply golden brown and cooked through. Drain on paper towels.

    Step 6
    Watch · 5:15
  7. 07

    Transfer the hot nuggets to a large mixing bowl. Add sliced green onions and enough bang bang sauce to coat thoroughly. Serve immediately with extra sauce on the side and a final drizzle of sriracha.

    Step 7
    Watch · 5:46

From Chef John

  • “As you well know, damp hands make smooth balls.”
  • “You are after all the pistol Pete of portioning your ground meat.”
  • “Whether you call this boom boom chicken or bang bang chicken... this would be a hit on any occasion.”