Bang Bang Chicken is a dish that hits all the right notes—crispy, tender chicken, coated in a creamy, spicy, and slightly sweet sauce that’s completely addictive. Whether you’re serving it as an appetizer, over rice for a quick weeknight dinner, or even as a salad topping, Bang Bang Chicken is one of those dishes that you’ll find yourself making over and over again. The combination of the crispy chicken and the zingy sauce makes every bite a flavor explosion, and it’s super easy to make at home with just a few key ingredients.
I first had Bang Bang Chicken at a restaurant, and I was immediately hooked. The chicken was perfectly crispy, but it was the sauce that stole the show—creamy, with just the right amount of heat, and a sweetness that balanced everything out. After that meal, I knew I had to recreate it at home, and now it’s a regular in our household. It’s one of those dishes that feels like a treat but doesn’t take too much time or effort to put together, which is always a win in my book.
Why You’ll Love This Recipe:
- Crispy and flavorful: The chicken is fried to perfection, with a sauce that’s creamy, spicy, sweet, and tangy all at once.
- Simple ingredients: You probably already have most of these ingredients in your pantry.
- Perfect for meal prep: You can fry the chicken ahead of time and toss it in the sauce just before serving, making it great for busy nights.
- Versatile: Serve it as an appetizer, over rice or noodles, or in a sandwich or wrap.
Preparation Time and Servings:
Total Time: 30 minutes
Servings: 4
Calories per serving: 450
Protein: 28g
Carbs: 25g
Ingredients:
For the chicken:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk (or substitute with milk + 1 tbsp lemon juice)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Vegetable oil for frying
For the sauce:
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional, for extra tang)
Chicken: You can use boneless, skinless chicken breasts or thighs, depending on your preference. Cutting the chicken into bite-sized pieces ensures that they cook quickly and evenly.
Buttermilk: Helps tenderize the chicken and adds a slight tang to the coating. If you don’t have buttermilk, you can mix milk with lemon juice or vinegar for a quick substitute.
Flour and Cornstarch: The combination of flour and cornstarch gives the chicken its crispy exterior. Cornstarch is key to getting that light, crispy texture that stays crunchy even after the chicken is coated in the sauce.
Sweet Chili Sauce: This is the star of the Bang Bang sauce, giving it sweetness and heat.
Sriracha: Adds more heat to the sauce. You can adjust the amount depending on your spice tolerance.
Step-by-Step Instructions:
1. Marinate the chicken:
- In a medium bowl, combine the chicken pieces with the buttermilk. Let the chicken marinate in the fridge for at least 15 minutes, or up to 1 hour if you have time. This will help tenderize the chicken and make it extra juicy.
2. Prepare the breading:
- In a shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture until well coated. Press the coating onto the chicken to ensure it sticks.
3. Fry the chicken:
- Heat about 1 inch of vegetable oil in a large skillet or pot over medium-high heat until the oil reaches 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
4. Make the sauce:
- While the chicken is frying, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Taste the sauce and adjust the sweetness or spiciness to your liking by adding more honey or sriracha.
5. Toss the chicken in the sauce:
- Once all the chicken is cooked and drained, place it in a large bowl. Drizzle the sauce over the top and gently toss until each piece of chicken is well coated in the sauce. Alternatively, you can serve the sauce on the side for dipping if you prefer to keep the chicken extra crispy.
How to Serve:
- Serve the Bang Bang Chicken as an appetizer with extra sauce on the side for dipping.
- Toss the chicken with some cooked rice or noodles for a quick and easy meal.
- Use it as a filling for tacos, wraps, or even sandwiches—it pairs wonderfully with crunchy lettuce and a drizzle of extra sauce.
Additional Tips:
- Don’t overcrowd the pan when frying: Fry the chicken in batches to ensure that each piece cooks evenly and gets nice and crispy. Overcrowding can lower the temperature of the oil and result in soggy chicken.
- Double-fry for extra crispiness: If you want the chicken to be even crispier, you can fry it twice. After the first fry, let the chicken cool for a few minutes, then fry it again for 1-2 minutes until extra golden and crispy.
- Make it spicier: If you like your food extra spicy, feel free to add more sriracha or a pinch of cayenne pepper to the sauce.
Recipe Variations:
- Baked Bang Bang Chicken: For a lighter version, bake the chicken in the oven instead of frying. Coat the chicken as directed, then place it on a greased baking sheet. Spray the tops of the chicken with cooking spray and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Grilled Bang Bang Chicken: Marinate the chicken in a little bit of the sauce (without the mayo) and grill it for a healthier alternative. Drizzle the mayo-based sauce over the grilled chicken for that signature bang bang flavor.
- Shrimp Version: You can make Bang Bang Shrimp by following the same recipe but using peeled and deveined shrimp instead of chicken. Fry the shrimp for about 2-3 minutes per side until crispy.
- Vegan Option: Swap the chicken for cauliflower florets or tofu for a delicious plant-based twist. Coat them in the flour mixture and fry or bake until crispy, then toss in the sauce.
Serving Suggestions:
- Side Dishes: Serve Bang Bang Chicken with a side of steamed broccoli, cucumber salad, or coleslaw for a complete meal. For something heartier, pair it with garlic mashed potatoes or crispy fries.
- For kids: Serve smaller, bite-sized pieces with a side of mac and cheese or tater tots to keep it fun and easy to eat.
Freezing and Storage:
- Storage: Store any leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain the crispiness of the chicken when reheating.
- Reheating: Reheat the chicken in a 350°F (175°C) oven for 10-12 minutes to crisp it up again. You can also reheat it in the air fryer for a few minutes to maintain the crispiness.
- Freezing: You can freeze the fried chicken pieces before adding the sauce. Once cooled, place the fried chicken in a freezer-safe container or bag and freeze for up to 3 months. Reheat the chicken in the oven or air fryer before tossing it in the sauce.
Special Equipment:
- Deep-fry thermometer: To ensure the oil reaches and stays at the right frying temperature, a deep-fry thermometer is very helpful.
- Tongs: Use tongs for easy and safe handling of the chicken when frying.
FAQ:
- Can I make this ahead of time? Yes! You can fry the chicken ahead of time and store it in the fridge. Reheat the chicken in the oven before tossing it in the sauce.
- Can I air fry the chicken? Absolutely! Preheat your air fryer to 400°F (200°C). Spray the chicken pieces with cooking spray and air fry for 8-10 minutes, flipping halfway through.
- What if I don’t have cornstarch? You can substitute cornstarch with more flour, but the cornstarch helps make the chicken extra crispy, so it’s recommended for the best results.
- Can I use Greek yogurt instead of mayo? Yes, you can substitute Greek yogurt for mayonnaise to make the sauce lighter while still keeping it creamy.
- How do I make it gluten-free? Use a gluten-free flour blend and cornstarch for the coating, and make sure your sweet chili sauce is gluten-free.
Conclusion:
Bang Bang Chicken is an irresistible dish that’s perfect for so many occasions—from casual family dinners to game-day snacks. The combination of crispy chicken and the creamy, spicy, and slightly sweet sauce makes it a standout dish that everyone will love. Whether you fry, bake, or grill the chicken, you can’t go wrong with this flavorful and easy recipe. I can’t wait for you to give it a try and make it part of your regular rotation! Don’t forget to snap a picture and tag me on social media—I’d love to see your Bang Bang Chicken creations!
Print
Bang Bang Chicken
- Total Time: 30 minutes
Description
Bang Bang Chicken is a dish that’s quickly become a favorite in our household. The first time I made it, my family couldn’t stop raving about the combination of crispy chicken and the creamy, spicy bang bang sauce. It’s perfect for a weeknight dinner or as an appetizer for a gathering. Everyone loves the crunch of the chicken and the bold flavors of the sauce, and it’s surprisingly easy to prepare. Trust me, once you try it, you’ll want to make it again and again!
Ingredients
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 eggs, beaten
- 1 cup panko breadcrumbs (for extra crunch)
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha (or more, to taste)
- 1 tablespoon lime juice
- Salt, to taste
Instructions
- Prepare the Chicken: In a bowl, mix the flour, paprika, garlic powder, salt, and pepper. In a separate bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
- Coat the Chicken: Dip each piece of chicken first in the flour mixture, shaking off any excess, then into the beaten eggs, and finally coat with panko breadcrumbs. Ensure each piece is well-coated for maximum crunch.
- Fry the Chicken: In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- Make the Bang Bang Sauce: In a bowl, combine the mayonnaise, sweet chili sauce, Sriracha, lime juice, and salt. Mix until well combined. Adjust the spiciness by adding more Sriracha if desired.
- Toss and Serve: In a large bowl, add the fried chicken and drizzle with the bang bang sauce. Toss gently to coat the chicken evenly. Serve immediately, garnished with green onions or sesame seeds if desired.
Notes
- Double coat for extra crunch: For an even crunchier texture, dip the chicken in the egg mixture and then back into the flour mixture before coating with panko.
- Air fryer option: You can also make this dish in an air fryer! Cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through.
- Spice level: Adjust the amount of Sriracha in the bang bang sauce according to your preferred spice level.
- Use chicken thighs: For a juicier option, use boneless, skinless chicken thighs instead of breasts.
- Make ahead: You can prepare the chicken and sauce ahead of time. Just fry the chicken and toss it with the sauce when you’re ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 450
