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Bang Bang Chicken

Crispy buttermilk-battered fried chicken bites drizzled in a creamy, spicy-sweet bang bang sauce made with mayo, sweet chili sauce, and sriracha. Bold, satisfying, and perfect for weeknight dinners or entertaining.
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Prep Time 40 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings: 5 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • vegetable oil for frying, about 1/2 inch depth in pan
  • 1/2 cup mayonnaise full-fat recommended
  • 1/4 cup sweet chili sauce
  • 1 tbsp sriracha adjust to taste
  • 1 tsp fresh lime juice
  • 1 tsp honey optional
  • chopped green onions or sesame seeds for garnish

Equipment

  • Large skillet or deep frying pan
  • Medium mixing bowl
  • Large mixing bowl
  • Wire rack
  • Instant read meat thermometer
  • Paper towels
  • Small bowl for sauce

Method
 

  1. Cut the chicken into bite-sized pieces. Place in a bowl, pour buttermilk over the top, press to submerge, cover and refrigerate for at least 30 minutes.
  2. Whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl.
  3. In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Adjust sriracha to taste and set aside.
  4. Remove chicken from buttermilk, letting excess drip off. Press each piece firmly into the flour mixture to coat fully. Place on a wire rack and rest for 10 minutes.
  5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees F.
  6. Fry chicken in batches for 4 to 5 minutes per side until deep golden brown and internal temperature reaches 165 degrees F. Do not crowd the pan.
  7. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken, allowing oil to return to temperature between batches.
  8. Arrange on a platter, drizzle bang bang sauce generously over the top or serve on the side. Garnish with chopped green onions or sesame seeds and serve immediately.

Notes

Rest the coated chicken on a wire rack for 10 minutes before frying to help the coating adhere. Fry in batches at 350 degrees F to maintain oil temperature and keep the coating crispy. Store chicken and sauce separately in the refrigerator for up to 3 days. Reheat in oven or air fryer at 375 degrees F for best texture.