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Bang Bang Chicken (1)
Nisrine Idrissii

Bang Bang Chicken

Crispy golden chicken bites tossed in a creamy, sweet, and spicy four-ingredient bang bang sauce.
Ready in 30 minutes and endlessly versatile, this recipe works as a quick weeknight dinner or a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 29 minutes
Servings: 4
Calories: 450
Ingredients Equipment Method Notes

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
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil for frying about 2 cups, enough for 1-inch depth
For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp honey
  • 1 to 2 tsp sriracha adjust to taste
For Garnish:
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds
  • Handful of fresh parsley or cilantro chopped

Equipment

  • large heavy-bottomed skillet or Dutch oven
  • wire rack (for draining fried chicken)
  • 2 shallow bowls or plates (for buttermilk and coating
  • small bowl (for sauce)
  • large mixing bowl (for tossing)
  • pair of kitchen tongs
  • Instant-read thermometer

Method
 

  1. Whisk mayonnaise, sweet chili sauce, honey, and sriracha together in a small bowl until smooth. Refrigerate until needed.
  2. Place chicken pieces in a bowl with the buttermilk and let sit for 10 to 15 minutes.
  3. Combine cornstarch, flour, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl.
  4. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour-cornstarch mixture, pressing to coat evenly.
  5. Heat vegetable oil in a skillet over medium-high heat to 350°F.
  6. Fry chicken in small batches for 3 to 4 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
  7. Transfer fried chicken to a wire rack. Repeat with remaining chicken.
  8. Place all fried chicken in a large bowl and toss with bang bang sauce just before serving.
  9. 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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