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This crispy bang bang chicken delivers all the restaurant-quality flavor without ever leaving your kitchen. The juicy chicken bites with their golden, crunchy coating become absolutely irresistible when drizzled with that sweet-spicy sauce that clings to every piece. I've been making this dish for years, and it never fails to disappear within minutes at my dinner table.
I first created this recipe when trying to recreate my husband's favorite restaurant appetizer. Now he actually prefers my homemade version, and I love that I can adjust the heat level to suit everyone at our table.
Ingredients
- Boneless skinless chicken breasts adds lean protein that becomes incredibly tender when properly prepared
- Buttermilk creates an acidic marinade that tenderizes the chicken while adding tanginess
- All purpose flour provides the base for our crispy coating that browns beautifully
- Cornstarch is the secret to extra crispiness as it creates a lighter coating than flour alone
- Salt enhances all the flavors throughout the chicken and coating
- Black pepper adds a subtle heat that complements the bang bang sauce
- Garlic powder infuses the coating with savory notes without the risk of burning like fresh garlic
- Paprika contributes a subtle smoky sweetness and gorgeous color
- Cayenne pepper brings customizable heat level for those who enjoy spice
- Vegetable oil with its high smoke point allows for perfect frying temperature
- Mayonnaise creates the creamy base that coats the chicken perfectly
- Sweet chili sauce brings that signature tang with bits of chili and garlic
- Honey balances the heat with natural sweetness that caramelizes slightly when tossed with hot chicken
- Sriracha delivers that signature bang bang heat that can be adjusted to your preference
- Lime juice brightens the entire sauce with citrus notes that cut through the richness
Step-by-Step Instructions
- Marinate the Chicken
- Place chicken pieces in a large bowl and pour buttermilk over them. Gently stir to ensure every piece is coated. Allow chicken to soak for at least 15 minutes but no longer than 30 minutes. The buttermilk works its magic during this time, breaking down proteins and infusing moisture into the meat. For extra flavor, I sometimes add a pinch of garlic powder directly to the buttermilk.
- Prepare the Coating
- In a shallow dish or bowl, combine flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne if using. Whisk thoroughly to ensure spices are evenly distributed throughout the dry mixture. This step is crucial for consistent flavor in every bite. The cornstarch is what gives that restaurant quality crispiness, so dont skimp on it.
- Heat the Oil
- Pour vegetable oil into a heavy bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium high heat until oil reaches 350°F on a cooking thermometer. The exact temperature matters here. Too hot and the coating burns before the chicken cooks through. Too cool and the chicken absorbs excess oil and becomes soggy.
- Coat and Fry the Chicken
- Working with a few pieces at a time, lift chicken from buttermilk allowing excess to drip off. Dredge thoroughly in the flour mixture, pressing gently to ensure coating adheres well. Carefully lower coated pieces into hot oil without crowding the pan. Fry for 4 to 5 minutes, turning occasionally until deeply golden and internal temperature reaches 165°F. Transfer to paper towel lined plate to drain excess oil.
- Make the Bang Bang Sauce
- In a medium bowl, combine mayonnaise, sweet chili sauce, honey, sriracha, and lime juice. Whisk until completely smooth and all ingredients are fully incorporated. Taste and adjust seasoning if needed, adding more sriracha for heat or honey for sweetness. The sauce should have a beautiful orange pink hue and coat the back of a spoon.
- Toss and Serve
- For maximum flavor, toss the crispy chicken in the bang bang sauce while still warm but not hot enough to break down the crispiness. Alternatively, drizzle sauce over plated chicken for those who prefer maximum crunch. Garnish with sliced green onions and sesame seeds before serving immediately.
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The sweet chili sauce is my secret weapon in this recipe. I discovered its magic when I accidentally ran out of sriracha one night and had to improvise. The resulting sauce was so much better that it became my standard version, with its perfect balance of sweet, tangy and spicy notes.
Make Ahead Options
The coating mixture can be prepared up to 3 days in advance and stored in an airtight container at room temperature. For even quicker preparation, you can cut the chicken into bite sized pieces up to 24 hours ahead and store in the refrigerator in an airtight container. The bang bang sauce actually improves with time as the flavors meld, so feel free to make it up to 3 days ahead and store refrigerated. Just give it a good stir before using.
Serving Suggestions
This versatile chicken shines in multiple presentations. For an impressive appetizer, serve it on small skewers with the sauce on the side for dipping. As a main course, pile it over steamed rice with stir fried vegetables for a complete meal. My family's favorite way to enjoy it is tucked into warm flour tortillas with crunchy cabbage slaw and extra bang bang sauce drizzled on top. For a lower carb option, serve in butter lettuce cups with julienned vegetables and a squeeze of lime.
Adjusting the Heat Level
One of the beauties of this recipe is how easily you can customize the spice level. For a kid friendly version, omit the cayenne from the coating and use just 1 teaspoon of sriracha in the sauce. For heat lovers, double the cayenne in the coating and increase sriracha to 2 tablespoons in the sauce. You can also add a few drops of your favorite hot sauce to individual portions after cooking to satisfy different preferences at the same table.
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Common Recipe Questions
- → Can I make bang bang chicken in an air fryer?
Yes! For a healthier version, spray the coated chicken pieces with cooking oil and air fry at 375°F for about 10-12 minutes, flipping halfway through. The coating won't be quite as crispy as deep-fried, but still delivers great texture and flavor.
- → How spicy is the bang bang sauce?
The spice level is moderate and customizable. For a milder version, reduce the sriracha or substitute with a less spicy hot sauce. For extra heat, increase the sriracha or add more cayenne pepper to both the chicken coating and sauce.
- → Can I prepare any components ahead of time?
Yes! The bang bang sauce can be made up to 3 days in advance and stored in the refrigerator. The flour mixture can be prepared a day ahead. For best results, however, the chicken should be fried just before serving to maintain maximum crispiness.
- → What can I serve with bang bang chicken?
Bang bang chicken pairs wonderfully with steamed rice, Asian-style vegetables like bok choy or broccoli, a simple cucumber salad, or inside lettuce wraps. It's also delicious in tacos with slaw or as part of a larger Asian-inspired meal.
- → Is there a way to make this dish gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just be sure to check that your other ingredients like the sweet chili sauce are also gluten-free, as some brands may contain hidden gluten.