A crispy, flavorful chicken dish coated in a creamy, sweet and slightly spicy sauce that delivers the perfect balance of crunch and bold taste. Bang Bang Chicken is popular for its golden fried chicken bites tossed or drizzled with a rich sauce made from mayonnaise, sweet chili sauce, and a hint of heat.
Why You’ll Love This Recipe
Crispy, juicy chicken with an irresistible crunchy coating
A creamy sweet-spicy sauce that perfectly complements the chicken
Easy to make at home with simple ingredients
Great as an appetizer, snack, or main dish
Perfect for serving at gatherings, family dinners, or game nights
The sauce can easily be adjusted to make it milder or spicier
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
2 large boneless skinless chicken breasts, cut into bite-size pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable oil for frying
For the bang bang sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon honey
1 teaspoon sriracha sauce (adjust to taste)
1 teaspoon rice vinegar or lemon juice
Optional garnish
2 tablespoons chopped green onions
1 tablespoon sesame seeds
Directions
Prepare the chicken by cutting the chicken breasts into bite-sized pieces. Place them in a bowl and pour the buttermilk over the chicken. Let it marinate for about 15 minutes.
In another bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Remove the chicken pieces from the buttermilk and coat them thoroughly in the flour mixture. Shake off excess flour.
Fry the chicken in batches for about 4–5 minutes or until golden brown and cooked through. Avoid overcrowding the pan.
Transfer the fried chicken to a plate lined with paper towels to remove excess oil.
In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until smooth.
Drizzle the bang bang sauce over the crispy chicken or toss the chicken pieces gently in the sauce.
Garnish with chopped green onions and sesame seeds before serving.
Baked Bang Bang Chicken
Instead of frying, place coated chicken pieces on a lined baking sheet and bake at 400°F (200°C) for about 20–25 minutes until crispy.
Air Fryer Version
Cook the coated chicken in an air fryer at 380°F (193°C) for 12–15 minutes, shaking halfway through.
Bang Bang Chicken Tacos
Serve the crispy chicken in soft tortillas with shredded lettuce, sliced cucumbers, and extra sauce.
Bang Bang Chicken Salad
Add the crispy chicken on top of a fresh salad with cabbage, carrots, cucumbers, and drizzle with bang bang sauce.
Extra Spicy Version
Increase the amount of sriracha or add chili flakes for a stronger heat level.
Storage/Reheating
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain crispiness.
Freezing
Fried chicken pieces can be frozen for up to 2 months. Freeze them in a sealed container or freezer bag.
Reheating
Reheat in an oven at 375°F (190°C) for 10–12 minutes until crispy again. An air fryer also works well for reheating. Avoid microwaving as it can make the chicken soggy.
FAQs
What is Bang Bang Chicken?
Bang Bang Chicken is a crispy chicken dish served with a creamy sweet and spicy sauce made from mayonnaise, sweet chili sauce, and chili paste.
Can I make Bang Bang Chicken less spicy?
Yes. Simply reduce or remove the sriracha from the sauce to make it milder.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless chicken thighs work very well and often provide even juicier results.
Can I bake the chicken instead of frying it?
Yes. Baking is a healthier alternative and still produces a delicious result, though it may be slightly less crispy.
What oil is best for frying?
Neutral oils such as vegetable oil, canola oil, or sunflower oil work best for frying.
Can I prepare the sauce in advance?
Yes. The sauce can be made up to 3 days in advance and stored in the refrigerator.
How do I keep the chicken crispy?
Serve the sauce on the side or drizzle it just before serving to maintain the crunch.
Is Bang Bang Chicken very spicy?
It usually has mild heat. The sweetness of the sauce balances the spice.
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with gluten-free flour and ensure your sauces are gluten-free.
What can I serve with Bang Bang Chicken?
It pairs well with steamed rice, noodles, fresh salads, or roasted vegetables.
Conclusion
Bang Bang Chicken is a delicious combination of crispy fried chicken and creamy sweet-spicy sauce that makes every bite flavorful and satisfying. It is easy to prepare, customizable to your preferred spice level, and perfect for serving as an appetizer or main dish. Once you try this homemade version, it will quickly become a favorite recipe in your kitchen.
Crispy fried chicken bites tossed or drizzled with a creamy sweet and spicy bang bang sauce made with mayonnaise, sweet chili sauce, and a touch of heat.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 large boneless skinless chicken breasts, cut into bite-size pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon honey
1 teaspoon sriracha sauce (adjust to taste)
1 teaspoon rice vinegar or lemon juice
2 tablespoons chopped green onions (optional garnish)
1 tablespoon sesame seeds (optional garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a bowl.
Pour the buttermilk over the chicken and let it marinate for about 15 minutes.
In another bowl combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Remove the chicken pieces from the buttermilk and coat them thoroughly in the flour mixture.
Shake off excess flour and carefully place the chicken into the hot oil.
Fry the chicken in batches for 4–5 minutes until golden brown and fully cooked.
Transfer the fried chicken to a plate lined with paper towels to remove excess oil.
In a small bowl whisk together mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until smooth.
Drizzle the sauce over the crispy chicken or toss the chicken pieces gently in the sauce.
Garnish with chopped green onions and sesame seeds before serving.
Notes
Marinating the chicken in buttermilk helps keep it tender and juicy.
Fry the chicken in batches to avoid overcrowding the pan.
Adjust the amount of sriracha to control the spice level.
Serve the sauce on the side if you want to keep the chicken extra crispy.
The sauce can be prepared up to three days in advance and refrigerated.
Chicken thighs can be used instead of chicken breasts for a juicier texture.
