Bang Bang Chicken Recipe

Prepare and Marinate

Trim excess fat from chicken thighs and pat dry with paper towels. Place chicken in a bowl or resealable bag. Add sake, soy sauce, grated ginger, minced garlic, 1 tbsp neutral oil, kosher salt, and black pepper. Massage to coat, cover or seal, and refrigerate for at least 30 minutes and up to 3 hours.

Bring to Room Temperature

About 15 minutes before cooking, remove the chicken from the refrigerator to take the chill off so it cooks evenly.

Make Quick Pickles

In a small heatproof jar or bowl, combine 1/2 cup rice vinegar, 1/4 cup water, 1 tbsp sugar, and 1/2 tsp kosher salt. Stir until sugar and salt dissolve. Add the thinly sliced Fresnos and the sliced watermelon radish. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (best if 1 hour) to develop brightness.

Cook and Emulsify Sauce

In a small saucepan over low heat, warm 1 tsp neutral oil and 1 tsp minced garlic for 20–30 seconds until fragrant (do not brown). Add gochujang, honey, rice vinegar, brown sugar, 1 tsp soy sauce, and 2 tbsp water. Stir continuously and bring to a gentle simmer. Cook for 2–3 minutes until glossy and slightly thickened into a caramel-like consistency. Remove from heat and whisk in 1/2 tsp sesame oil. Taste and adjust: add 1–2 tsp water if too thick, or a pinch of salt if needed. Keep warm.

Make Creamy Bang Bang (optional mix)

In a small bowl, combine 1/2 cup mayonnaise with 2 tbsp of the prepared chili caramel to create a creamy bang bang drizzle. Adjust ratio to taste — more caramel for heat and sweetness, more mayo for creaminess. Stir in 1 tsp lime juice to brighten.

Sear or Grill

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbsp neutral oil and swirl. Remove chicken from marinade (discard marinade) and place thighs in the skillet, presentation side down if applicable. Sear without moving for 4–5 minutes until deeply browned and caramelized. Flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). For thinner pieces, reduce time accordingly. Alternatively, cook on a hot grill over medium-high heat about 4–6 minutes per side.

Rest and Slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice into bite-sized strips or cubes.

Toss with Sauce

Place sliced chicken in a bowl and spoon 2–3 tbsp of the Korean chili caramel over it, tossing to coat. Add additional sauce to taste. For a creamier version, toss with the mayo-chili mixture prepared earlier or drizzle that on top when plating.

Arrange sauced chicken on a platter or individual plates. Spoon pickled Fresnos and watermelon radish over and around the chicken to add bright acidity and crunch.

Garnish with toasted sesame seeds, thinly sliced scallions, and cilantro leaves if using. Serve with lime wedges on the side. Optionally, serve over steamed rice, cold noodle salad, or lettuce cups.