Bright, crisp, and downright irresistible, Bang Bang Chicken is an Asian-inspired dish that delivers the perfect blend of crunchy fried chicken and a zesty, creamy sauce that packs just the right amount of heat. With every bite, you get tender morsels wrapped in a golden crisp coating, smothered in that signature sweet, spicy, and tangy bang bang sauce — it’s the ultimate crowd-pleaser for weeknight dinners, game days, and gatherings with friends. If you love a dish that’s fast to pull together, deeply flavorful, and designed to be shared, this Bang Bang Chicken is about to become your new favorite.
Ingredients You’ll Need
What I absolutely love about this recipe is how each ingredient is thoughtfully chosen for its role in creating the crispy texture, rich flavor, and show-stopping finish that Bang Bang Chicken is known for. Nothing complicated here — just a handful of staples that work together like magic for a restaurant-quality result you’ll crave.
- Chicken Breasts: Opt for boneless, skinless chicken breast for lean, juicy bite-sized pieces that hold up perfectly in the fryer.
- Buttermilk: This tangy marinade tenderizes the chicken and helps the coating stick for exceptional crunch.
- All-Purpose Flour: The classic base for a golden, crisp coating.
- Cornstarch: Adds lightness and that extra shatteringly crisp texture to the crust.
- Salt: Essential for bringing out all the flavors in every bite.
- Black Pepper: A touch of earthy warmth balances the heat in the sauce.
- Garlic Powder: Gives the chicken subtle, savory depth that makes every piece pop.
- Paprika: Lends a dash of color and gentle smokiness that rounds out the coating.
- Vegetable Oil: Use for deep frying; peanut or canola oil also works for a neutral flavor.
- Mayonnaise: The creamy backbone of the bang bang sauce — lighter mayo can be used if you like.
- Sweet Chili Sauce: Adds a lovely sweet-and-spicy kick to the sauce.
- Sriracha: Adjust to your heat preference for a punchy spicy note.
- Honey: For mellow sweetness that ties the sauce together beautifully.
- Rice Vinegar: Brings essential brightness to balance all the richness.
- Chopped Green Onions: Sprinkle these on top for a fresh bite and vibrant color.
- Sesame Seeds: A subtle crunch and a nutty finish that’s almost addictive.
How to Make Bang Bang Chicken
Step 1: Marinate the Chicken
Place your bite-sized chicken pieces in a bowl and pour over the buttermilk. This quick marinade isn’t just for flavor — it tenderizes the chicken, helps keep it juicy, and creates a perfect base for the crispy coating. Give the chicken at least 30 minutes to really soak up that tangy buttermilk goodness.
Step 2: Prepare the Dredging Mixture
While the chicken marinates, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika in a separate bowl. This seasoned blend will coat the chicken in a thick, flavorful layer that turns extra crispy when fried.
Step 3: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot and bring it to 350°F. Hot oil is crucial for crispiness — use a thermometer if you have one, but a wooden spoon handle that bubbles when inserted is a good backup trick.
Step 4: Coat the Chicken
Remove the chicken pieces from the buttermilk, letting any excess drip off, then generously dredge them in the flour mixture. Gently press the coating to ensure every nook and cranny is covered — this guarantees that trademark Bang Bang Chicken crunch.
Step 5: Fry in Batches
Fry the chicken pieces in batches, taking care not to overcrowd the pot, for about 4 to 5 minutes each batch. When they’re golden brown and cooked through, transfer to a paper towel-lined plate so they stay crispy. Trust me — this is where all the magic happens.
Step 6: Make the Bang Bang Sauce
While the chicken drains, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. The result? A creamy, tangy, spicy sauce that you’ll want to drizzle over everything. Taste and tweak the sriracha to suit your heat level.
Step 7: Toss or Drizzle
You can wildly toss the chicken pieces in the bang bang sauce for fully coated bites, or just drizzle it over the top for a lighter touch. Either way, don’t be shy — this sauce is what makes Bang Bang Chicken, well, bangin’!
How to Serve Bang Bang Chicken
Garnishes
Nothing finishes off Bang Bang Chicken like a generous scattering of fresh chopped green onions and nutty sesame seeds. Both add a pop of color and a final layer of flavor that turns this dish into a feast for both the eyes and the palate.
Side Dishes
Bang Bang Chicken shines alongside simple steamed jasmine rice, a fresh cucumber salad, or crisp lettuce cups for wrapping. It pairs incredibly well with lightly sautéed veggies or even a crunchy Asian slaw to balance out the richness of the sauce.
Creative Ways to Present
Pile Bang Bang Chicken high on a platter for game day snacking, skewer pieces onto bamboo sticks for party bites, or load into a rice bowl with your favorite toppings for a hearty lunch. Don’t be afraid to get creative — this recipe is as fun as it is delicious!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Bang Bang Chicken in an airtight container in the fridge. While the coating is best fresh, the flavors hold up beautifully for up to 3 days, making for easy pack-and-go lunches or next-day snacking.
Freezing
If you want to freeze, cool the fried chicken pieces completely (before saucing them), then store in a zip-top bag or freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating for best results.
Reheating
To recapture that crispy magic, reheat Bang Bang Chicken in a 375°F oven or air fryer for 8–10 minutes until warmed through and re-crisped. Avoid microwaving — while convenient, it tends to make the coating soft.
FAQs
Can I make Bang Bang Chicken less spicy?
Absolutely! Simply scale back the sriracha in the sauce or omit it altogether. The sweet chili sauce keeps it flavorful, so you still get that addictive bang bang flavor without too much heat.
Is there a dairy-free option?
Yes — swap out the buttermilk for your favorite non-dairy milk mixed with a splash of lemon juice or vinegar. You can also use dairy-free mayonnaise in the sauce.
Can I bake or air-fry instead of deep-frying?
Definitely! For a lighter take, bake the coated chicken pieces on a wire rack over a baking sheet at 425°F for about 20–25 minutes, flipping once. Air-frying also works beautifully; spray with a little oil and cook until crisp and cooked through.
What’s the best way to make it ahead for a party?
Fry the chicken just before guests arrive, and keep the bang bang sauce separate until serving. Reheat the chicken in a hot oven to re-crisp, toss with the sauce, and top with fresh garnishes for best results!
Can I use other cuts of chicken?
Yes! Boneless, skinless chicken thighs make a juicier alternative and work just as well. You could even use the bang bang sauce with tofu or shrimp for a fun twist.
Final Thoughts
Give Bang Bang Chicken a try and watch it become an instant favorite with family and friends. With the irresistible mix of crispy coating and creamy, punchy sauce, there’s a reason this dish has a devoted following — it might just be the most addictive chicken you’ll ever make!
