Bang Bang Chicken Recipe
Reader Favorite Chicken.
Crispy bites of chicken drenched in a dreamy, creamy, sweet-and-spicy sauce. It's that simple, and honestly, that good.
I first had a version of this at a restaurant years ago and was instantly smitten. The name itself felt so fun and playful. I remember thinking, 'I have to try making this at home.' It took a few tries to get the sauce just right—that perfect balance of sweet, spicy, and tangy. Now, the scent of the sweet chili sauce and the sizzle of the chicken frying are part of our family's weeknight soundtrack. It feels like a small celebration, even on a Tuesday.
Why This Recipe Feels Like Home
- •**That Sauce!** It's creamy, sweet, and has just the right amount of kick. Honestly, it's addicting.
- •**The Perfect Crunch:** The cornstarch in the coating is the secret to getting that light, crispy texture that stays crunchy even after saucing.
- •**So Fast & Easy:** This feels like a special occasion meal, but it comes together in 30 minutes. Perfect for a busy weeknight.
- •**Kid-Approved:** It's a fun, flavorful dish that even my pickiest eaters get excited about.
Honestly, this is one of those recipes my family asks for again and again. My husband says it's better than takeout, which, wow, is the highest praise in our house! It's our go-to for a fun, easy dinner.
Essential Ingredient Guide
- Cornstarch: This is the magic ingredient for a truly crispy coating. Don't skip it! It creates a lighter, crunchier texture than flour alone.
- Sweet Chili Sauce: This brings the signature sweet and tangy flavor. Different brands have different levels of sweetness and spice, so feel free to adjust the sriracha to your liking.
- Buttermilk: Soaking the chicken in buttermilk, even for just 15 minutes, makes it so tender and juicy. It's a small step that makes a huge difference.
Complete Cooking Process
- Start by cutting your chicken into uniform, bite-sized pieces. This helps them cook evenly so you don't have some pieces that are dry while others are undercooked. The buttermilk soak is a non-negotiable for me; it gently tenderizes the meat for a really juicy result. When you're dredging, press the flour mixture firmly onto the chicken. A well-coated piece means a crispier finish.
- The beauty of this sauce is its simplicity. Just whisk everything together. The real art is in tasting as you go. Some sweet chili sauces are spicier than others, so you might need less sriracha. Or, maybe you love the heat and want more! This is your sauce, so make it perfect for you. For a thinner sauce, you can add a tiny splash of warm water until it reaches a consistency you love.
- The key to frying is making sure your oil is hot enough before you start. It should be shimmering. If it's too cool, the chicken will absorb a lot of oil and feel heavy. Don't overcrowd the pan—give each piece some space to get crispy on all sides. Finally, always place the cooked chicken on a wire rack. It lets the air circulate and prevents the bottoms from steaming and getting soggy. It's a small detail that makes a big difference.
Frequently Asked Questions
→Can I bake the chicken instead of frying?
You absolutely can! It won't be quite as crispy, but it's a great lighter option. Bake at 400°F (200°C) for about 20 minutes, flipping halfway through. Then, toss with the sauce.
→Can I make this ahead of time?
The sauce can be made up to 3 days in advance and stored in the fridge. The chicken is best served immediately after frying to keep its crispiness. If you have leftovers, they're best reheated in an air fryer or oven.
→Is this recipe very spicy?
You're in complete control! The heat comes from the sriracha. Start with a smaller amount, taste the sauce, and add more until it's perfect for you.
Bang Bang Chicken Recipe
Make bang bang chicken with this recipe! Crispy chicken tenderloins drizzled with a homemade bang bang sauce. Great for dinner.
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Crispy Chicken
- 011.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 021 cup buttermilk
- 031 cup all-purpose flour
- 041/2 cup cornstarch
- 051 tsp paprika
- 061 tsp garlic powder
- 071/2 tsp salt
- 081/2 tsp black pepper
- 09Vegetable or canola oil, for frying
For the Bang Bang Sauce
- 011 cup mayonnaise
- 021/2 cup sweet chili sauce
- 032-3 tsp sriracha, or to taste
- 041 tbsp honey or maple syrup
- 051 tsp fresh lime juice
Instructions
In a medium bowl, combine the chicken pieces and buttermilk. Let them sit and marinate for at least 15 minutes at room temperature. This little soak is what makes the chicken so tender.
While the chicken marinates, let's make the sauce. In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until it's perfectly smooth and creamy. Give it a taste and adjust the spiciness if you like. Set it aside.
In a shallow dish or a large zip-top bag, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper. Mix it all up. This is our crispy coating.
Remove the chicken pieces from the buttermilk, letting any excess drip off, and dredge them in the flour mixture. Make sure each piece is generously coated. I like to press the flour on a bit to help it stick.
Pour about 1-2 inches of oil into a large, heavy-bottomed skillet or Dutch oven. Heat it over medium-high heat to about 350°F (175°C). If you don't have a thermometer, a pinch of flour should sizzle immediately.
Carefully place the coated chicken pieces into the hot oil in a single layer. Don't overcrowd the pan; work in batches if you need to. Fry for about 4-6 minutes, turning occasionally, until they're a beautiful golden brown and cooked through.
Use tongs to transfer the cooked chicken to a wire rack to drain. This keeps them crispy all around. Ugh, that sound is the best.
Once all the chicken is cooked, place it in a large bowl. Drizzle that gorgeous bang bang sauce all over and gently toss to coat every single piece. Serve right away, maybe with a sprinkle of sliced green onions.
Notes & Tips
- 1If you don't have buttermilk, you can make your own! Just add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes.
- 2An instant-read thermometer is your best friend for frying. You're looking for an oil temperature of about 350°F (175°C).
Tools You'll Need
- •Use a wire rack to drain the fried chicken, not paper towels. This allows air to circulate and keeps the bottoms from getting soggy.
- •Don't toss the chicken in the sauce until you are absolutely ready to serve. This preserves that wonderful crispy texture for as long as possible.
- •Pat the chicken dry before the buttermilk soak. This helps the coating adhere better.
Love This Recipe?
Get more delicious recipes like this delivered to your inbox every week!