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

Easy Bang Bang Chicken

This Bang Bang Chicken recipe delivers crispy, juicy chicken coated in a creamy, spicy, and slightly sweet sauce. It's an easy weeknight dinner that's better than takeout and will have everyone begging for seconds. Serve over rice or noodles for a complete meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: 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
  • 1/2 teaspoon paprika
  • Salt to taste
  • Pepper to taste
  • Vegetable oil, for frying
  • 1 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha or more, to taste
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • Chopped green onions, for garnish optional
  • Sesame seeds, for garnish optional

Equipment

  • mixing bowls
  • whisk
  • Large skillet or deep fryer
  • tongs
  • wire rack
  • paper towels
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. In a bowl, combine the chicken cubes and buttermilk. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
  2. In another bowl, whisk together the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. Remove the chicken from the buttermilk, letting any excess drip off.
  4. Dredge each piece of chicken in the cornstarch mixture, making sure it's fully coated. Pat the coating gently to help it adhere.
  5. Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
  6. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pan.
  7. Fry for 5-7 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  8. Remove the chicken with tongs and place it on a wire rack lined with paper towels to drain excess oil.
  9. While the chicken is frying, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a medium bowl until smooth. Taste and adjust the sriracha or honey to your preference.
  10. In a large bowl, toss the fried chicken with the Bang Bang sauce until evenly coated.
  11. Garnish with chopped green onions and sesame seeds, if desired.
  12. Serve immediately over rice, noodles, or as an appetizer.

Notes

For best results, store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days to prevent sogginess. Reheat the chicken in a skillet or oven and the sauce gently in a saucepan or microwave. The recipe can be customized by adjusting the amount of sriracha or honey to control the spiciness and sweetness. For a healthier version, bake the chicken instead of frying. Cauliflower or tofu can be used as a vegetarian substitute. Bang Bang Shrimp is another delicious variation.