Get ready to fall in love with Bang Bang Chicken: the irresistibly crispy, juicy chicken bites smothered in a creamy, spicy-sweet sauce that’s downright addictive! This dish is my go-to when I’m craving something with a little kick and a lot of personality—everyone from kids to spice-lovers dive right in. Every bite is packed with crunch and flavor, thanks to a special marinade, a crisp coating, and that famous Bang Bang sauce. Whether you’re serving it over rice, tucked into lettuce, or just eating it straight from the platter (guilty as charged!), this recipe is destined to become a favorite in your household too.

Ingredients You’ll Need

Ingredients You’ll Need

It’s amazing how just a handful of essentials can come together to make a dish as bold as Bang Bang Chicken. Each ingredient here does heavy lifting: from marinating the chicken to building that craveable, zesty sauce, every item counts for flavor and texture.

Chicken breasts: Boneless, skinless, and cut into bite-sized pieces for the perfect crispy-to-juicy ratio.
Buttermilk: Tenderizes the chicken and infuses it with subtle tang; don’t skip the marinade time!
Cornstarch: Gives your chicken maximum crunchiness, so each bite is light and crisp.
All-purpose flour: Helps bring the coating together for that beautifully golden finish.
Salt and black pepper: Simple seasonings that wake up every other flavor in the mix.
Vegetable oil: Neutral and perfect for frying, giving the chicken that classic crispy coating.
Mayonnaise (for sauce): The base of that luscious Bang Bang sauce; creamy heaven in every dollop.
Sweet chili sauce: Adds just the right amount of tangy sweetness with a touch of heat.
Sriracha: Brings the spice—add more or less depending on your heat preference.
Honey: Balances out the heat with just a touch of floral sweetness.
Rice vinegar: Boosts the sauce with a gentle, zippy flavor that ties it all together.

How to Make Bang Bang Chicken

Step 1: Marinate the Chicken

Start by placing your chicken pieces into a bowl and pouring the buttermilk right over them. This bath of buttermilk does two magical things: it tenderizes every morsel and infuses them with subtle flavor. Let the chicken soak for at least 30 minutes, but if you have time to let it chill overnight, your chicken will be supremely tender and juicy once cooked.

Step 2: Prepare the Coating

While the chicken is soaking up all that goodness, grab a second bowl and stir together the cornstarch, flour, salt, and black pepper. This is your crispy secret weapon! The combination of cornstarch and flour ensures every piece will come out shatteringly crisp and delicately seasoned.

Step 3: Heat the Oil

Pour enough vegetable oil into a deep skillet or heavy pot, aiming for about two inches of depth. Heat it to 350°F—if you don’t have a thermometer, drop in a little bit of the coating and look for energetic bubbling. The right temperature means golden crispy, not greasy, chicken!

Step 4: Dredge the Chicken

Working in batches to keep things tidy, take each piece of marinated chicken and press it firmly into the dry mixture, making sure every side is well coated. A thorough dredge is the trick to that extra crunchy finish when frying.

Step 5: Fry Until Golden

Carefully lower your coated chicken pieces into the hot oil, in batches to avoid crowding. Fry for about 4–5 minutes, turning if needed, until each bite is crunchy and golden brown. As they finish, transfer them to a plate lined with paper towels to drain excess oil, keeping that crust perfectly crisp.

Step 6: Whisk the Bang Bang Sauce

While your kitchen fills with the aroma of freshly fried chicken, whisk up the Bang Bang sauce in a small bowl: mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. This sauce is creamy, spicy, sweet, and oh-so-satisfying. Taste and adjust the Sriracha to your personal spice level.

Step 7: Sauce and Serve

Now for the fun part—toss the hot, crispy chicken in the Bang Bang sauce until well coated, or simply drizzle the sauce generously over the top for a dramatic presentation. Serve it immediately while the crust is still singing with crunch!

How to Serve Bang Bang Chicken

Garnishes

Finish your Bang Bang Chicken with a sprinkle of sliced green onions or toasted sesame seeds for a pop of color and added texture. A bit of chopped cilantro adds freshness if that’s your thing, and some extra Sriracha on the side makes spice-lovers happy.

Side Dishes

Bang Bang Chicken sits beautifully on a bed of steamed rice to soak up every last drop of sauce. For a lighter touch, spoon it over crisp lettuce leaves, or try it with a simple cucumber salad or Asian slaw—the cool crunch is a perfect complement to the spicy sauce.

Creative Ways to Present

Want to shake things up? Tuck your Bang Bang Chicken into tacos for a playful handheld option, or build a rice bowl with toppings like sliced avocado, shredded carrots, and spicy mayo drizzle. It’s also fantastic party food served on skewers with a little sauce for dipping.

Make Ahead and Storage

Storing Leftovers

Leftover Bang Bang Chicken holds up surprisingly well! Store it in an airtight container in the fridge for up to 3 days. Just keep the sauce separate, if possible, until you’re ready to reheat and eat to keep the coating crunchy.

Freezing

For longer storage, freeze the cooked, unsauced chicken pieces on a baking sheet until solid, then transfer to a zip-top bag or container. They’ll keep nicely for up to a month. When the craving hits, just bake or air fry from frozen until hot and crispy, then toss with fresh sauce.

Reheating

To keep that crust crispy, reheat Bang Bang Chicken in a hot oven (400°F for about 10 minutes) or in an air fryer. Avoid microwaving, which tends to make the coating soggy. Add fresh sauce just before serving for best results.

FAQs

Can I make Bang Bang Chicken without deep frying?

Absolutely! For a lighter version, air-fry your coated chicken bites at 400°F for 10–12 minutes or bake on a wire rack at the same temperature until golden and cooked through. You’ll still get fantastic crunch with less oil.

What’s the best way to get extra-crispy chicken?

Double-dredging the chicken in the flour mixture and making sure your oil is nice and hot (350°F) are key steps. Also, fry in small batches—crowding the pan lowers the oil temperature and can make the coating soggy.

Can I make Bang Bang Chicken ahead of time for a party?

Yes, you can fry the chicken a few hours ahead and keep it warm in the oven on a wire rack set over a baking sheet. Just wait to toss in the sauce until you’re ready to serve, so the coating stays crisp.

Is Bang Bang Chicken very spicy?

It’s got a nice, gentle heat from the Sriracha and sweet chili sauce, but you can easily turn the spice up or down to taste. Start with less Sriracha and add more as you go, especially if you’re cooking for kids or spice-sensitive friends.

What are some good protein substitutes for this recipe?

If you’re looking to switch things up, try using shrimp, tofu, or even cauliflower florets instead of chicken. Just follow the same marinating, coating, and cooking steps, and whip up a fresh batch of Bang Bang sauce to finish.

Final Thoughts

There you have it—Bang Bang Chicken is a guaranteed crowd-pleaser that brings big flavors and smiles to the table, every single time. Don’t be surprised if you find yourself making it again and again, experimenting with sides and serving styles. Trust me, once you try it, your dinner routine will never be the same!

Bang Bang Chicken Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Crispy, flavorful Bang Bang Chicken made with tender chicken bites coated in a crunchy crust and tossed in a creamy, spicy sauce. This Asian-inspired dish is perfect for a delicious dinner or as a crowd-pleasing appetizer.

Ingredients

Scale

Main Ingredients:

1 pound boneless, skinless chicken breasts cut into bite-sized pieces
1 cup buttermilk
1 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable oil for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon Sriracha (adjust to taste)
1 tablespoon honey
1 teaspoon rice vinegar

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Instructions

Marinate the Chicken: Place chicken in buttermilk; marinate for at least 30 minutes.
Prepare Coating: Mix cornstarch, flour, salt, and pepper in a bowl.
Fry the Chicken: Dredge marinated chicken in the coating; fry until golden and crispy.
Make the Bang Bang Sauce: Whisk together mayo, chili sauce, Sriracha, honey, and vinegar.
Toss and Serve: Coat fried chicken in sauce; garnish with green onions or sesame seeds.