Bang Bang Chicken is a flavor explosion that combines crispy fried chicken with a creamy, slightly sweet, and spicy sauce that will have you coming back for more. Each bite delivers a satisfying crunch that gives way to tender, juicy chicken inside, all coated in a dreamy swirl of mayonnaise, sweet chili, and sriracha. It’s the ultimate fusion of textures and tastes, from the subtle heat of sriracha to the gentle tang of rice vinegar and honey. This dish hits all the right notes: crunchy, creamy, tangy, and just the right amount of spice. Whether you’re craving an appetizer for a dinner party or a weeknight meal that will impress the family, Bang Bang Chicken has got your back with its crowd-pleasing appeal and straightforward cooking process.
What really makes this recipe shine is how accessible it is. Even if you’re new to intermediate-level cooking, the golden-fried coating and luscious sauce come together with simple pantry staples. And the best part? It only requires about 20 minutes of prep, 15 minutes of cooking, and a short 5-minute rest before you dive in, making it perfect for both busy weeknights and laid-back weekends. You can easily adjust the spice level by tweaking the sriracha, so it’s as mild or as fiery as you want. Serve it as an appetizer, lunch, or dinner—Bang Bang Chicken plays all the roles!
KEY INGREDIENTS IN BANG BANG CHICKEN
Before you dive into frying and saucing, let’s break down the hero ingredients that make this dish so irresistible. Each component plays a specific role in creating that perfect balance of crunch, creaminess, and heat.
- Boneless, skinless chicken breasts or thighs: Provides tender, juicy meat that absorbs the bang bang sauce beautifully. Thighs add extra richness, while breasts keep it lean.
- Cornstarch: Creates a light, ultra-crispy exterior when fried, locking in moisture.
- All-purpose flour: Works with cornstarch to give structure to the coating and enhances that golden color.
- Garlic powder: Infuses savory depth and a touch of aromatic warmth to the coating mix.
- Onion powder: Adds subtle sweetness and rounds out the savory profile.
- Paprika: Lends a gentle smoky flavor and vibrant color to the crust.
- Black pepper: Brings a hint of sharpness and balances the richness.
- Salt: Essential for seasoning both the chicken and the coating, unlocking all other flavors.
- Egg: Acts as a binder, helping the coating adhere perfectly to each piece.
- Buttermilk: Tenderizes the chicken and adds a slight tang that brightens the overall taste.
- Vegetable oil: Provides a neutral frying medium for achieving that golden crisp.
- Mayonnaise: Forms the creamy base of the bang bang sauce, ensuring silky texture.
- Sweet chili sauce: Delivers a sweet-spicy kick and sticky gloss to the sauce.
- Sriracha sauce: Adds customizable heat and umami depth—adjust to your preference.
- Rice vinegar: Cuts through the richness with a mild acidic punch.
- Honey: Balances the spice with natural sweetness and helps the sauce cling to the chicken.
- Chopped green onions: Offer a fresh, sharp bite and pop of color on top.
- Sesame seeds (optional): Provide an extra nutty crunch and visual appeal when sprinkled over the finished dish.
HOW TO MAKE BANG BANG CHICKEN
Ready to transform those ingredients into a crunchy, saucy delight? Here’s how to pull it all together in a few easy steps that really bring out the best in this dish.
1. Begin by preparing the chicken. Use a sharp knife to cut the chicken into even bite-sized pieces or strips. Uniform shapes ensure everything cooks at the same pace.
2. In a shallow bowl, combine the cornstarch, flour, garlic powder, onion powder, paprika, black pepper, and salt. Whisk thoroughly so each seasoning is evenly distributed.
3. In another shallow bowl, whisk together the egg and buttermilk until fully blended and slightly frothy.
4. Dip each chicken piece into the egg-and-buttermilk mixture, ensuring it’s completely coated. Then dredge it in the flour-cornstarch mixture, pressing gently so the coating clings well.
5. Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle a breadcrumb on contact but not smoking. Adjust the temperature as needed.
6. Fry the chicken in batches to prevent overcrowding. Cook each batch for about 4–5 minutes, turning halfway through, until the crust is golden brown and the chicken is cooked through. Transfer to paper towels to drain excess oil.
7. While the chicken is frying, prepare the bang bang sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth and creamy.
8. Once all the chicken is fried and crispy, transfer the pieces to a large mixing bowl. Pour the bang bang sauce over the top and toss gently to coat every piece evenly.
9. Garnish with chopped green onions and sesame seeds for a final pop of freshness and crunch, then serve immediately.
SERVING SUGGESTIONS FOR BANG BANG CHICKEN
Now that your Bang Bang Chicken is saucy and golden, let’s talk about presenting it in ways that elevate every bite. Whether you’re plating for a casual family meal or impressing guests at a gathering, these ideas will help you serve it with style and complementary flavors.
- Over Jasmine Rice
Serve a generous helping of Bang Bang Chicken atop fluffy jasmine rice. The fragrant grains soak up extra sauce, turning each forkful into a perfect balance of crunchy chicken and tender rice.
- In Lettuce Cups
Spoon the saucy chicken into crisp lettuce leaves like butter or romaine. The cool, refreshing lettuce contrasts beautifully with the warm, creamy chicken, making each bite light and crunchy.
- With Steamed Vegetables
Pair with a side of lightly steamed broccoli, snow peas, or carrots. The vibrant veggies add color, nutrients, and a fresh snap that complements the rich sauce.
- As a Party Appetizer
Arrange bite-sized pieces on a large platter with extra sauce in a dipping bowl. Garnish the tray with lime wedges and cilantro sprigs so guests can customize each mouthful.
HOW TO STORE BANG BANG CHICKEN
If you have leftovers—or want to prep ahead—proper storage is key to maintaining that crisp texture and vibrant sauce flavor. Follow these methods to keep your Bang Bang Chicken tasting fresh and delicious for days to come.
- Refrigerate Separately
Place the chicken and sauce in airtight containers and store them in the refrigerator. Keeping them apart prevents the coating from becoming soggy. They’ll stay fresh for up to 3 days.
- Freeze for Longer Storage
If you plan to freeze, store only the plain fried chicken (without sauce) in a freezer-safe bag. Remove as much air as possible and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheat in Oven or Air Fryer
To revive the crispness, reheat chicken pieces on a baking sheet in a preheated 375°F oven for about 8–10 minutes, or pop them into an air fryer for 4–6 minutes. Once hot and crispy, toss with freshly made sauce.
- Sauce Storage
Store any leftover bang bang sauce in a small sealed jar in the fridge. It will keep for up to one week. Shake or stir before using and drizzle over reheated chicken for maximum flavor.
CONCLUSION
There you have it—a complete guide to making your very own Bang Bang Chicken that’s crispy, creamy, and packed with flavor. From the simple pantry staples in the coating to the homemade sauce that brings it all together, every step is designed to be easy to follow and endlessly customizable. Whether you’re a seasoned home cook or just dipping your toes into intermediate-level recipes, you’ll appreciate how quickly you can turn a handful of ingredients into a dish that wows. Don’t forget to print or save this article so you can revisit it whenever you need a weeknight winner or party pleaser.
Once you’ve had a chance to try out the recipe, be sure to check out the FAQ section below for answers to common questions about substitutions, spice adjustments, and more. I’d love to hear about your own Bang Bang Chicken adventures—did you double-coat for extra crunch? Did you add a special twist to the sauce? Drop your comments, questions, or feedback below. Your kitchen stories inspire new ideas, and I’m here to help with any tips or troubleshooting you might need. Enjoy every bite!
Bang Bang Chicken
Description
Tender fried chicken tossed in a creamy sweet chili sriracha sauce, topped with green onions and sesame seeds for an irresistible crunch and kick.
Ingredients
Instructions
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Begin by preparing the chicken. Cut the chicken into bite-sized pieces or strips, depending on your preference.
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In a shallow bowl, combine the cornstarch, flour, garlic powder, onion powder, paprika, black pepper, and salt. Mix well to combine.
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In another shallow bowl, whisk together the egg and buttermilk.
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Dip each piece of chicken into the egg and buttermilk mixture, ensuring it is well-coated. Then, dredge the chicken in the flour and cornstarch mixture, pressing gently to ensure an even coating.
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Heat vegetable oil in a large skillet over medium-high heat. You want the oil to be hot enough for frying but not smoking. To test, drop a small piece of chicken into the oil. If it sizzles immediately, it's ready.
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Fry the chicken in batches, ensuring not to overcrowd the pan. Cook each batch for 4-5 minutes or until golden brown and crispy, flipping halfway through for even cooking. Once done, transfer the chicken to a plate lined with paper towels to drain excess oil.
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While the chicken is frying, prepare the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth and creamy.
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Once all the chicken is fried and crispy, transfer the chicken pieces to a large mixing bowl. Pour the bang bang sauce over the chicken and toss gently to coat the chicken evenly in the sauce.
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Garnish with chopped green onions and sesame seeds, if using.
Note
- You can adjust the amount of sriracha based on your preferred spice level.
- For an extra crunchy texture, double coat the chicken by dipping it in the egg mixture and dredging it in the flour mixture twice before frying.
- This dish can be served over a bed of rice or with steamed vegetables for a complete meal.
- For a lighter version, you can bake the chicken at 400°F for 15-20 minutes or until golden brown and crispy.
