Forget bland chicken nights! If you’re craving a meal that delivers crispiness, tender bites, and a lightning bolt of flavor, this Bang Bang Chicken is about to earn a starring role in your kitchen. With its irresistibly crunchy coating and creamy, sweet-spicy sauce, this restaurant-inspired favorite turns simple chicken into a celebration of textures and tastes. Toss in the zesty sauce, sprinkle those fresh green onions, and get ready for a dish that’s bold, playful, and truly crave-worthy.
Ingredients You’ll Need
The magic of Bang Bang Chicken starts with a handful of pantry staples that work in harmony to create every irresistible bite. Each component plays a role, whether it’s locking in juiciness, adding bold spice, or providing that unforgettable saucy finish.
- Chicken breasts: Boneless, skinless pieces make the perfect, tender base for soaking up all those wonderful flavors.
- Buttermilk: Don’t skip the marinade—this ingredient transforms chicken into juicy, melt-in-your-mouth nuggets.
- Cornstarch: Key to that extra crispy, shatteringly light crust everyone raves about.
- All-purpose flour: Balances the cornstarch, adding substance and golden color to every bite.
- Garlic powder: Adds savory depth, making the chicken deliciously seasoned from the inside out.
- Paprika: Gives a gentle warmth and appetizing color to the coating.
- Salt: Brings the flavors together and ensures the chicken is perfectly savory.
- Black pepper: Lends a gentle punch without overpowering the other spices.
- Vegetable oil: Pick a neutral oil for frying, so your chicken comes out crisp and clean-tasting.
- Mayonnaise: The creamy backbone of that signature Bang Bang sauce—don’t worry, it blends right in!
- Sweet chili sauce: Sweet, tangy, and a little bit spicy; the ingredient that gives the sauce its unmistakable pop.
- Honey: Just a touch of natural sweetness that tames the heat.
- Sriracha: For serious zing—add more or less depending on your love of spice.
- Lime juice: A squeeze of brightness that wakes up the whole dish.
- Green onions: The fresh, colorful finish that makes every plate irresistible.
How to Make Bang Bang Chicken
Step 1: Marinate the Chicken
Start by placing your chicken pieces into a roomy bowl, then pour over the buttermilk until every morsel is well-coated. Pop it into the refrigerator for at least 30 minutes. This quick soak is the secret to ultra-tender, juicy Bang Bang Chicken, so let that magic happen while you prep everything else!
Step 2: Prepare the Coating
In a shallow dish, whisk together cornstarch, flour, garlic powder, paprika, salt, and black pepper. This isn’t just any breading—it creates a crust that puffs, crunches, and clings beautifully to the chicken, locking in flavor and crispness at every turn.
Step 3: Dredge the Chicken
Remove the marinated chicken from the buttermilk, then dredge each piece generously in your prepared flour mixture. Shake off any excess—each nugget should be just thickly coated, not weighed down, for the ultimate Bang Bang Chicken crunch!
Step 4: Fry Until Golden
Heat about two inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (a thermometer is handy here!). Working in batches, fry your coated chicken for 4 to 5 minutes, turning if needed, until crispy, golden brown, and cooked through. Drain on a wire rack or paper towel-lined plate to keep every piece super crisp.
Step 5: Make the Bang Bang Sauce
While your chicken rests, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and lime juice until completely smooth. This sauce is creamy with just the right amount of kick—perfect for tossing or drizzling over the freshly fried chicken bites.
Step 6: Toss and Serve
Add the hot fried chicken to a large bowl and pour over the sauce. Gently toss until every piece is glistening and fully coated in that addictive Bang Bang Chicken flavor. Sprinkle generously with sliced green onions and bring it straight to the table—don’t be surprised if it disappears faster than you expect!
How to Serve Bang Bang Chicken
Garnishes
Take Bang Bang Chicken over the top by showering it with sliced green onions for a welcome pop of color and a fresh crunch. For a little extra flair, you can add a sprinkle of toasted sesame seeds or even some chopped cilantro for brightness.
Side Dishes
This dish is perfectly versatile—pair Bang Bang Chicken with fluffy steamed rice, your favorite Asian-style noodles, or even wrap it in crisp lettuce leaves for a light twist. The juicy, saucy bites are fantastic alongside a cool cucumber salad or simple stir-fried vegetables to balance all that bold flavor.
Creative Ways to Present
For a show-stopping snack or party platter, thread Bang Bang Chicken bites onto skewers, serve on lettuce cups, or heap onto a big platter with toothpicks for easy crowd-pleasing eats. It even works beautifully tucked into wraps or slider buns with extra sauce and crunchy slaw for a jaw-dropping sandwich!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare with Bang Bang Chicken!), stash them in an airtight container in the refrigerator for up to 3 days. Store chicken and sauce separately if possible to keep the coating as crispy as possible before reheating.
Freezing
Fried chicken pieces freeze surprisingly well! Lay out the cooked, unsauced chicken bites on a baking sheet, freeze until solid, then transfer them to a freezer bag or container for up to two months. Hold off on adding the sauce until you’re ready to eat for the freshest bite.
Reheating
To bring back that irresistible crunch, reheat Bang Bang Chicken in a 400°F oven or air fryer for several minutes until the coating is hot and crisp again. Then toss freshly heated chicken with the sauce, drizzle, and garnish just before serving for best results.
FAQs
Can I make Bang Bang Chicken less spicy?
Absolutely! Just reduce or omit the sriracha in the sauce to dial back the heat while keeping all the creamy, tangy sweetness. You can always taste and adjust before fully coating the chicken.
What can I use instead of buttermilk?
No buttermilk in the fridge? No worries—simply stir together 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using as your marinade base.
Is there a way to make Bang Bang Chicken gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free blend and make sure your cornstarch and accompanying sauces are certified gluten-free. The flavor and texture remain impressive!
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs offer even more juiciness and a slightly richer flavor, making them an excellent choice for your Bang Bang Chicken—just be sure to trim any excess fat and cut into bite-sized pieces.
Is Bang Bang Chicken good for meal prep?
It can be! Although it’s at peak crispness straight out of the fryer, you can prep the chicken and sauce ahead of time. Store them separately and combine just before eating for a quick, delicious meal.
Final Thoughts
Bang Bang Chicken is that irresistible, crowd-pleasing recipe you’ll turn to again and again whenever you want a punchy, playful meal that’s equal parts fun and flavorful. Give it a try—your taste buds (and possibly your friends and family) will thank you!
Print
Bang Bang Chicken Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Bang Bang Chicken is a popular Asian-American dish featuring crispy, spicy chicken bites coated in a sweet and tangy sauce. This recipe yields perfectly fried chicken pieces tossed in a flavorful mayo-based sauce, creating a delicious balance of textures and flavors.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon lime juice
For Garnish:
- 2 green onions, sliced
Instructions
- Marinate the Chicken: Place chicken pieces in a bowl, cover with buttermilk, and refrigerate for at least 30 minutes.
- Prepare the Coating: In a shallow dish, mix cornstarch, flour, garlic powder, paprika, salt, and black pepper.
- Fry the Chicken: Heat oil to 350°F, dredge chicken in flour mixture, and fry until golden brown and cooked through.
- Make the Sauce: Whisk together mayo, sweet chili sauce, honey, sriracha, and lime juice until smooth.
- Coat the Chicken: Toss fried chicken in the sauce until evenly coated.
- Serve: Garnish with green onions and enjoy!
Notes
- Adjust spice level by varying sriracha.
- For a lighter option, air fry or bake the chicken.
- Pairs well with rice, noodles, or lettuce wraps.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 cup chicken
- Calories: 520
- Sugar: 14 g
- Sodium: 810 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
