Bang bang chicken is crispy fried chicken bites drizzled in a creamy, spicy-sweet sauce that hits every flavor note at once. The combination of crunchy buttermilk-battered chicken and that bold bang bang sauce makes it impossible to stop at just one piece. I made this for a casual Friday dinner and it was gone before I even sat down — it is that kind of recipe.
The first time I put this together, I was not expecting the sauce to be the real star of the show. But that blend of mayo, sweet chili sauce, and sriracha creates something genuinely addictive. Bang bang chicken has that crowd-pleasing quality that works for game nights, family dinners, or whenever you want something a little more exciting than a standard weeknight meal. The chicken is juicy inside, golden and crispy outside, and every bite coated in that sauce feels like a treat.
Table of Contents
Ingredients for Bang Bang Chicken
The sauce is where this recipe really shines, so I always use a good quality sweet chili sauce as the base. My preference is a Thai-style sweet chili sauce for that perfect balance of sweetness and subtle heat before the sriracha kicks in.
For the Chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup buttermilk — in my experience, the buttermilk soak is what makes the chicken stay tender and juicy inside even after frying
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise — I recommend full-fat mayo for the creamiest, most stable sauce
- ¼ cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste) — pro tip: start with 1 tablespoon and add more after tasting, the heat builds more than you expect
- 1 tsp fresh lime juice
- 1 tsp honey (optional, for a touch more sweetness)
For Garnish:
- Chopped green onions or sesame seeds
Step-by-Step Instructions
I recommend setting up all three stations before you start — buttermilk bowl, flour mixture bowl, and wire rack — so the process flows smoothly from marinating to frying without any scrambling.
Step 1: Cut the chicken breasts into bite-sized pieces, roughly 1 to 1.5 inches each for even cooking. Place them in a medium bowl, pour the buttermilk over the top, and press the pieces down to submerge fully. Cover with plastic wrap and refrigerate for at least 30 minutes. Do not skip this step.
Step 2: While the chicken marinates, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl until fully combined.
Step 3: In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Taste and adjust sriracha level to your preference. Set the bang bang sauce aside.
Step 4: Remove the chicken from the refrigerator. Lift each piece out of the buttermilk, letting the excess drip off, then press firmly into the flour mixture on all sides. Place the coated pieces on a wire rack and let them rest for 10 minutes. This rest time is important because it helps the coating stick during frying and prevents it from falling off in the oil.
Step 5: Pour about ½ inch of vegetable oil into a large skillet or deep frying pan. Heat over medium-high until the oil reaches 350 degrees F. Test readiness by dropping a small pinch of flour into the oil. If it sizzles immediately, the oil is ready.
Step 6: Working in batches, carefully add the chicken pieces to the hot oil without crowding the pan. Fry for 4 to 5 minutes per side until deep golden brown and cooked through to an internal temperature of 165 degrees F. Crowding the pan drops the oil temperature and makes the coating soggy rather than crispy.
Step 7: Transfer the cooked chicken to a paper towel-lined plate to drain. Repeat with remaining pieces, allowing the oil to return to temperature between batches.
Step 8: Arrange the bang bang chicken on a platter, drizzle the sauce generously over the top, or serve it on the side for dipping. Garnish with chopped green onions or sesame seeds and serve immediately while hot and crispy.
What to Serve with Bang Bang Chicken
The bold, spicy-sweet sauce in this dish pairs best with sides that are either neutral and starchy or light and fresh to balance the richness.
Steamed Jasmine or White Rice: A bowl of fluffy rice is the most natural pairing for bang bang chicken. It soaks up any extra sauce beautifully and turns the dish into a complete, satisfying meal without adding any competing flavors.
Sticky Chicken Bowls: If you love building saucy chicken rice bowls, this recipe is a great companion piece to bookmark alongside bang bang chicken for your next bowl night rotation.
Honey Garlic Crispy Chicken: Another crispy chicken recipe that uses a bold sweet sauce, this one is worth keeping in your weekly rotation if you enjoy the texture and flavor profile of bang bang chicken.
Light Coleslaw: A simple creamy or vinegar-based coleslaw adds a cool, crunchy contrast to the hot, crispy chicken. The freshness cuts through the richness of the mayo-based bang bang sauce perfectly.
Caramelised Soy Chicken in Garlic Ginger Broth with Rice: A great Asian-inspired companion dish for nights when you want to serve a full spread with similar bold flavor profiles.
Chicken Lo Mein: Soft, savory noodles make an excellent side to serve alongside crispy bang bang chicken for a full Asian-inspired dinner that feels like a takeout feast at home.
Fresh Cucumber and Avocado Salad: A simple salad with sliced cucumber, avocado, red onion, and a light sesame dressing adds freshness and a cool counterpoint to the heat of the sriracha sauce.
Healthy Chicken and Broccoli Stir Fry: Stir-fried vegetables are a natural side for bang bang chicken, adding nutritional balance and a pop of color to the plate without competing with the bold sauce.
Keeping and Serving Your Bang Bang Chicken
Store leftover bang bang chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce stored separately in a sealed container so the coating stays as crispy as possible during storage.
To reheat, I recommend using an oven or air fryer rather than the microwave. Place the chicken on a baking sheet and warm at 375 degrees F for 8 to 10 minutes until heated through and the coating crisps back up. The microwave softens the coating significantly and is best avoided if you want to preserve the crunch.
Pro tip: leftover bang bang chicken works great chopped over a rice bowl or tucked into a wrap with fresh vegetables and extra sauce the next day. It is one of those versatile leftovers that transforms easily into a completely different but equally delicious meal.
Frequently Asked Questions
Can I bake or air fry the chicken instead of deep frying?
Yes, both work well as lighter alternatives. For the air fryer, spray the coated pieces lightly with oil and cook at 400 degrees F for 12 to 15 minutes, flipping halfway. For the oven, place on a wire rack over a baking sheet and bake at 425 degrees F for 20 to 25 minutes. The coating will be slightly less crunchy than deep frying but still very good.
Can I make the bang bang sauce ahead of time?
Yes, the sauce keeps well in a sealed container in the refrigerator for up to 5 days. The flavors actually develop a little more overnight, so making it ahead is a great time-saving option. Give it a quick stir before serving.
What if my coating is falling off during frying?
The most common cause is skipping the 10-minute rest on the wire rack after coating. That rest period helps the flour absorb moisture from the buttermilk and form a more adhesive crust. Also make sure the oil is at 350 degrees F before adding the chicken. Oil that is too cool causes the coating to absorb oil and separate rather than crisping up quickly.
Conclusion
Bang bang chicken delivers that satisfying combination of crispy, creamy, and spicy that makes everyone at the table reach for more. It is straightforward to make, works for weeknights and entertaining alike, and that sauce alone is worth the effort. Give it a try and do not be surprised when it becomes a regular request in your home.
Bang Bang Chicken
Ingredients
Equipment
Method
- 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.
- Whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl.
- 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.
- 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.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees F.
- 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.
- Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken, allowing oil to return to temperature between batches.
- 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.
