If you have ever taken one bite of something and immediately thought, “I need to make this at home,” bang bang chicken is that dish.
Golden, crispy chicken bites drenched in a creamy, sweet, and spicy sauce that hits every single note your taste buds are looking for.
It is bold, it is satisfying, and it comes together in about 30 minutes.
What more could you ask for on a weeknight?
This recipe has become a staple in so many home kitchens, and honestly, it deserves every bit of the hype.
Whether you are making it as a crowd-pleasing appetizer or a full-on dinner, bang bang chicken never fails to impress.
What Makes This Bang Bang Chicken the Best?
A few smart techniques make all the difference here.
The sauce is everything. Mayo, sweet chili sauce, honey, and sriracha come together in seconds into something creamy, sweet, and just the right amount of spicy.
You can dial the heat up or down depending on who is eating.
Cornstarch gives you that crunch. It lightens the coating and delivers that restaurant-style crispiness that holds up even after the sauce goes on.
Buttermilk keeps the chicken juicy. It breaks down the muscle fibers so you get tender, moist chicken inside with a crispy shell outside. Do not skip this step.
Hot oil and an uncrowded pan are non-negotiable. Fry at 350°F in small batches.
Crowding the pan drops the temperature and gives you steamed, soggy chicken instead of golden, crispy bites.
Toss the sauce at the last minute. I learned this the slightly soggy way the first time I made it.
Toss right before serving and the crunch stays intact.
Quick Stats
| Detail | Info |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Calories | ~450 per serving |
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Vegetable oil, for frying (enough for a 1-inch depth in the pan)
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp honey
- 1 to 2 tsp sriracha (adjust to your heat preference)
For Garnish
- Sliced green onions
- Sesame seeds
- Fresh chopped parsley or cilantro
Instructions
Step 1: Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, and sriracha until smooth and creamy.
Taste it and adjust the heat or sweetness as you like.
Cover and refrigerate until ready to use. (This can be made up to 3 days ahead, which is a huge time-saver.)
Step 2: Marinate the Chicken
Place the chicken pieces in a bowl and pour the buttermilk over them.
Let the chicken sit for at least 10 minutes while you prepare the coating.
If you have 30 minutes to spare, even better.
The buttermilk works its magic and keeps the meat tender.
Step 3: Prepare the Coating
In a wide, shallow bowl, combine the cornstarch, flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
Mix well. The combination of cornstarch and flour is what gives you that light, crispy coating that holds up beautifully against the sauce.
Step 4: Coat the Chicken
Remove the chicken pieces from the buttermilk, letting any excess drip off.
This is important because too much buttermilk causes the coating to clump.
Dredge each piece in the cornstarch-flour mixture, pressing gently so the coating sticks evenly.
Step 5: Heat the Oil
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to about 1 inch deep.
Heat over medium-high heat until it reaches 350°F. If you do not have a thermometer, drop a small pinch of flour into the oil.
If it sizzles immediately, you are good to go.
Step 6: Fry the Chicken
Working in small batches, carefully add the coated chicken to the hot oil.
Do not overcrowd the pan. Fry for 3 to 4 minutes per side until the chicken is golden brown and cooked through (internal temperature of 165°F).
Transfer to a wire rack or a plate lined with paper towels. Repeat with the remaining chicken.
Step 7: Toss and Serve
Once all the chicken is fried, transfer it to a large bowl and drizzle generously with the bang bang sauce.
Toss to coat just before serving.
Garnish with green onions, sesame seeds, and fresh herbs. Serve immediately and watch it disappear.
Serving Suggestions
Bang bang chicken is incredibly versatile and pairs well with so many things. Here are some ideas:
- Serve over steamed jasmine rice or coconut rice to soak up all that delicious sauce
- Stuff into warm flour tortillas with shredded cabbage and avocado for bang bang chicken tacos
- Pile onto a bed of mixed greens with a drizzle of extra sauce for a satisfying salad
- Serve alongside fried rice or cauliflower rice for a lower-carb option
- Offer as a party appetizer with extra bang bang sauce on the side for dipping
- Add to grain bowls with quinoa, cucumber, and edamame for a fresh, filling meal
- Tuck into a wrap or pita with lettuce and sliced tomatoes for a quick lunch
Storage Tips
Refrigerator: Store chicken and sauce separately in airtight containers for up to 3 to 4 days. Keeping them apart prevents the coating from going soggy.
Freezer: Not recommended. The mayo-based sauce separates when thawed.
Reheating: Use a skillet over medium-high heat or an air fryer at 375°F for 5 to 6 minutes to bring back the crunch.
Sauce: Keeps in the fridge for up to 5 days. Stir before using.
Variations
One of the best things about bang bang chicken is how easy it is to customize. Try these fun twists:
- Air fryer version: Spray the coated chicken pieces with cooking spray and air fry at 400°F for 12 to 14 minutes, flipping halfway through. You get great crispiness with less oil
- Bang bang shrimp: You can make this recipe with shrimp instead of chicken for a classic Bonefish Grill-inspired twist
- Baked option: Arrange coated chicken on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 20 to 25 minutes
- Spicier version: Add a tablespoon of gochujang or extra sriracha to the sauce for a serious kick
- Milder version: Skip the sriracha entirely or use a mild sweet chili sauce for kids or spice-averse guests
- Lighter sauce: Swap half the mayo for Greek yogurt to reduce calories without losing creaminess
- Gluten-free: Use all cornstarch in the coating and ensure your sweet chili sauce is gluten-free
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Thighs stay juicier during frying. Just make sure they hit an internal temperature of 165°F.
What if I do not have buttermilk?
Mix 1/2 cup regular milk with 1/2 tbsp white vinegar or lemon juice. Let it sit for 5 minutes and use as normal.
Can I make the bang bang sauce ahead of time?
Absolutely. It keeps in the fridge for up to 5 days and actually tastes better after the flavors have had time to meld.
How do I know the oil is hot enough without a thermometer?
Drop a pinch of the coating into the oil. If it sizzles and floats right away, you are ready to fry.
Conclusion
Bang bang chicken is one of those recipes that genuinely earns its reputation.
Crispy coating, juicy chicken, and that creamy sweet-spicy sauce come together into something that tastes like far more effort than it actually is.
Use cornstarch for crunch, buttermilk for tenderness, hot oil for that golden finish, and toss the sauce at the very last minute.
Bang Bang Chicken
Ingredients
Equipment
Method
- Whisk mayonnaise, sweet chili sauce, honey, and sriracha together in a small bowl until smooth. Refrigerate until needed.
- Place chicken pieces in a bowl with the buttermilk and let sit for 10 to 15 minutes.
- Combine cornstarch, flour, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour-cornstarch mixture, pressing to coat evenly.
- Heat vegetable oil in a skillet over medium-high heat to 350°F.
- Fry chicken in small batches for 3 to 4 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
- Transfer fried chicken to a wire rack. Repeat with remaining chicken.
- Place all fried chicken in a large bowl and toss with bang bang sauce just before serving.
- Garnish with green onions, sesame seeds, and fresh herbs. Serve immediately.
Notes
- Chicken thighs can be used instead of breasts for a juicier result.
- No buttermilk? Mix 1/2 cup milk with 1/2 tbsp lemon juice or white vinegar, let sit 5 minutes.
- For a lighter option, substitute half the mayo with Greek yogurt.
- For the air fryer: spray coated chicken with oil and air fry at 400°F for 12 to 14 minutes, flipping halfway.
- Store leftover chicken and sauce separately in the fridge for up to 3 to 4 days. Reheat in an air fryer or skillet.
- Do not freeze, as the mayo-based sauce separates when thawed.
- Make the sauce up to 5 days ahead and store in the refrigerator.
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