Name: Bang Bang Chicken
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup buttermilk; 1 cup all-purpose flour; ½ cup cornstarch; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon black pepper; Vegetable oil, for frying; ½ cup mayonnaise; ¼ cup sweet chili sauce; 1 tablespoon honey; 1–2 teaspoons sriracha (to taste); 1 tablespoon rice vinegar; Optional: Chopped green onions; Optional: Sesame seeds

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Bang Bang Chicken is the ultimate comfort food with a crispy coating and a bold, creamy, sweet-heat sauce. I like making it when I want something satisfying, flavorful, and a little indulgent. The chicken is marinated in buttermilk for tenderness, fried to a golden crisp, and then tossed in a mouthwatering bang bang sauce made with mayonnaise, chili sauce, honey, and sriracha. It’s perfect for game days, parties, or even as a main meal over rice.

Bang Bang Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

½ cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

Vegetable oil, for frying

For the Bang Bang Sauce:

½ cup mayonnaise

¼ cup sweet chili sauce

1 tablespoon honey

1–2 teaspoons sriracha (to taste)

1 tablespoon rice vinegar

Optional Garnish:

Chopped green onions

Sesame seeds

Directions

I start by marinating the chicken pieces in buttermilk for at least 30 minutes, or even overnight when I have the time—it makes them incredibly tender.

In a separate bowl, I whisk together the flour, cornstarch, and seasonings: garlic powder, onion powder, paprika, salt, and pepper.

After marinating, I remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture, pressing it on to get a thick, crispy coating.

I heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Then I fry the chicken in batches, cooking each for about 4–5 minutes until golden and cooked through. I avoid overcrowding the pan to keep the oil temperature consistent.

I remove the fried chicken with a slotted spoon and drain it on paper towels.

To make the sauce, I mix together mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until it’s creamy and smooth.

I toss the fried chicken in the sauce until fully coated or sometimes drizzle the sauce over the top if I want to keep the coating extra crispy.

I finish it off with a sprinkle of chopped green onions and sesame seeds if I have them on hand.

Servings and timing

Servings: 6 servings

Prep Time: 35 minutes (includes marinating)

Cooking Time: 20 minutes

Total Time: 55 minutes

Calories per serving: 410 kcal

Variations

I sometimes use boneless chicken thighs for a juicier texture.

For a lighter option, I bake the chicken at 425°F for 20–25 minutes or air fry it at 375°F for 15 minutes.

I adjust the heat level by adding more or less sriracha.

I make a low-carb version by using almond flour and Greek yogurt in place of buttermilk.

For a gluten-free version, I use rice flour or a gluten-free flour blend.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the oven or air fryer to bring back the crispiness—350°F for about 10 minutes works great. I keep the sauce separate if I’m planning on storing some, so the coating doesn’t get soggy.

FAQs

How spicy is Bang Bang Chicken?

The heat level depends on how much sriracha I use. I usually start with one teaspoon and taste the sauce before adding more. It's more sweet and creamy than intensely spicy.

Can I make Bang Bang Chicken ahead of time?

I can prep the chicken and the sauce ahead, but I recommend frying it fresh for the crispiest texture. If I need to save time, I marinate and dredge in advance, then fry just before serving.

What can I serve with Bang Bang Chicken?

I love serving it over steamed rice, in lettuce wraps, or alongside stir-fried veggies. It's also a hit with fries or as a party finger food.

Can I use store-bought bang bang sauce?

Yes, but I prefer making my own so I can control the flavor and spice. Homemade sauce tastes fresher and has better balance.

Is this dish freezer-friendly?

I don’t recommend freezing the finished dish with sauce, but I can freeze the fried chicken before saucing. Reheat it in the oven or air fryer, then toss with fresh sauce when ready to serve.

Conclusion

Bang Bang Chicken is everything I love in a dish—crunchy, saucy, sweet, spicy, and completely addictive. It’s easy to make at home and tastes even better than takeout. Whether I’m feeding a crowd or just craving something bold and comforting, this recipe always hits the spot.

Recipe:

Bang Bang Chicken

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Halal

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Description

Bang Bang Chicken is a crispy, golden-fried chicken dish coated in a creamy, sweet and spicy sauce made from mayonnaise, chili sauce, honey, and sriracha. It's the perfect crowd-pleaser for parties, game days, or a satisfying main dish served over rice.

Instructions

Marinate the chicken pieces in buttermilk for at least 30 minutes or overnight.
In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Remove the chicken from the buttermilk and dredge in the flour mixture, pressing to coat well.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the chicken in batches for 4–5 minutes each until golden brown and cooked through. Drain on paper towels.
In a separate bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar to make the sauce.
Toss the fried chicken in the sauce or drizzle over the top, depending on desired crispiness.
Garnish with chopped green onions and sesame seeds if desired.