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Featured image of delicious Bang Bang Chicken, a spicy and flavorful Asian-inspired dish.

Bang Bang Chicken

This Bang Bang Chicken recipe delivers crispy, succulent chicken coated in a creamy, sweet, and spicy sauce. It's an easy and customizable dish perfect for a weeknight meal or a crowd-pleasing appetizer. Ditch the takeout menu and master this homemade version!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • 1 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha adjust to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish

Equipment

  • mixing bowls
  • whisk
  • Large skillet or pot
  • Thermometer (optional)
  • wire rack
  • paper towels
  • Plate or baking sheet
  • tongs

Method
 

  1. In a bowl, combine the chicken cubes and buttermilk. Make sure all the chicken is well coated.
  2. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  3. In a separate bowl, whisk together the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper.
  4. Remove the chicken from the buttermilk, letting any excess drip off.
  5. One piece at a time, dredge the chicken in the cornstarch mixture, making sure it’s fully coated. Press the mixture onto the chicken to ensure it adheres well.
  6. Place the breaded chicken on a plate or baking sheet.
  7. Pour vegetable oil into a large skillet or pot, about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  8. Carefully add the breaded chicken to the hot oil in batches, being careful not to overcrowd the pan.
  9. Fry for 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  10. Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
  11. While the chicken is frying, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder.
  12. Taste and adjust the amount of sriracha to your preference.
  13. Place the fried chicken in a large bowl.
  14. Pour the Bang Bang sauce over the chicken and toss to coat evenly.
  15. Garnish with chopped green onions and sesame seeds, if desired.
  16. Serve immediately and enjoy!

Notes

For maximum crispiness, use cornstarch in the breading, don't overcrowd the pan, and use a wire rack to drain excess oil. For an extra crispy texture, double fry the chicken. Adjust the sauce consistency by adding rice vinegar or water if too thick, or mayonnaise if too thin. Adjust the spice level by adding more or less sriracha. Store leftovers in an airtight container in the refrigerator for up to 3 days.