If you’ve ever found yourself craving that perfect bite of crispy, juicy chicken with just the right kick of heat and a touch of sweetness, you are absolutely in for a treat with Bang Bang Chicken. This dish has stolen my heart (and taste buds) from the very first time I whipped it up in my own kitchen. There’s just something so irresistible about those golden-brown morsels, each one coated in a creamy, sweet-and-spicy sauce that practically begs you to sneak an extra piece when nobody’s looking. As someone who loves experimenting with flavors, I can tell you this recipe walks that delightful line between total comfort food and playful adventure.
I still remember the first time I served this at a casual dinner party—my friends practically raved, passing plates around like wildfire. One buddy even called it “chicken crack,” which, honestly, is as good a nickname as any. It’s beginner-friendly too, so if you’re just dipping your toes into frying or want to impress without a ton of fuss, this is the perfect gateway recipe. With just simple pantry staples—flour, cornstarch, a handful of spices, and some good old mayonnaise—you’ll create a sauce so addictive you’ll find yourself scribbling notes on how to double the batch next time. Trust me, leftovers are a thing of beauty here: whether you reheat them gently in the oven or enjoy them cold over a crunchy salad, Bang Bang Chicken is life-proofed for every mood.
And here’s the best part: you can tailor every ounce of flavor to your personal spice tolerance. Love it fiery? Crank up the sriracha. Prefer it mellow with just a whisper of fire? Tone it down. From appetizers that disappear in minutes to a full dinner centerpiece served atop fluffy white rice, Bang Bang Chicken is your flavorful sidekick for weeknight dinners, game-day feasts, or mid-week pick-me-ups. Ready to get cooking? Let’s dive into everything you need to know!
KEY INGREDIENTS IN BANG BANG CHICKEN
Before we roll up our sleeves and get frying, let’s chat about the stars of the show. Each ingredient plays a pivotal role in making those chicken bites irresistibly crispy, tender, and coated in a sauce that’s creamy, spicy, and just the right amount of sweet.
- Boneless, Skinless Chicken Breast or Thighs
Provides the juicy, tender foundation for every bite. Thighs stay extra moist, while breasts deliver a leaner profile—choose your texture adventure.
- Cornstarch
Creates that signature ultra-crispy shell. It works hand in hand with flour to absorb moisture and give the chicken a satisfyingly crackly exterior.
- All-Purpose Flour
Forms the bulk of the dredging mixture, binding the cornstarch and spices to the chicken pieces for golden perfection.
- Garlic Powder
Infuses a subtle, savory depth that complements the sauce’s tang and sweetness, without any raw garlic bite.
- Onion Powder
Adds a faintly sweet, aromatic note that rounds out the seasoning blend, giving each crunchy nugget a hint of complexity.
- Paprika
Contributes a mild smokiness and a rosy hue to the coating, enhancing both flavor and visual appeal.
- Salt
Essential for bringing all the flavors together and ensuring the chicken tastes vibrant rather than flat.
- Black Pepper
Adds a gentle warmth and bite, balancing the sweetness of the sauce without stealing the spotlight.
- Egg
Creates the perfect egg wash to make the dry dredge stick, ensuring an even, sturdy coating on every piece.
- Buttermilk
Tenderizes the chicken and adds a subtle tang, which translates to extra-juicy bites once fried.
- Vegetable Oil
The frying medium that delivers consistent heat and helps achieve that coveted golden-brown crunch.
For the Bang Bang Sauce:
- Mayonnaise
Forms the creamy base that binds all the sweet, spicy, and tangy elements together.
- Sweet Chili Sauce
Offers a delightful jammy sweetness and gentle chili warmth.
- Sriracha Sauce
Packs the heat punch—adjustable to taste for mild to wild spice levels.
- Honey
Provides natural sweetness and a glossy finish to the sauce.
- Rice Vinegar
Brings a clean acidity that cuts through the richness for perfect balance.
HOW TO MAKE BANG BANG CHICKEN
Let’s walk through creating these crispy, saucy bites step by step. You’ll see how simple techniques and a few key tips turn everyday ingredients into a party-ready sensation.
1. Prepare the Chicken
Cut the chicken breasts or thighs into bite-sized pieces, about 1 to 1.5 inches wide. Uniform sizing ensures even frying and a consistent cook throughout.
2. Make the Dry Dredge
In a shallow dish, whisk together the cornstarch, flour, garlic powder, onion powder, paprika, salt, and black pepper. This mixture will coat the chicken and deliver maximum crunch.
3. Whisk the Egg Wash
In another shallow dish, beat the egg and buttermilk until smooth. This creamy wash helps the dry dredge adhere for a sturdy, golden crust.
4. Heat the Oil
Pour vegetable oil into a large skillet or deep fryer and heat over medium-high until it reaches 350°F. Use a thermometer for accuracy, ensuring the chicken cooks perfectly.
5. Dredge the Chicken
Dip each chicken piece first into the egg wash, then generously coat with the dry dredge, shaking off any excess. Thorough coating means every bite gets that signature crisp.
6. Fry in Batches
Carefully place the coated chicken into the hot oil without overcrowding. Frying in small batches keeps the temperature steady and yields an even golden crunch.
7. Cook Until Golden
Fry each side for 4–5 minutes, flipping once, until the chicken is deep golden brown and an internal thermometer reads 165°F. Adjust heat as needed to prevent burning.
8. Drain Excess Oil
Transfer the fried chicken to a paper towel-lined plate to remove any extra grease. This step keeps every piece delightfully crispy.
9. Whisk the Bang Bang Sauce
In a clean bowl, stir together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and tweak the spice level until it sings.
10. Toss in Sauce
Once drained, place the chicken in a large bowl and pour the sauce over it. Toss gently until each piece is liberally coated in creamy, sweet-heat goodness.
11. Garnish and Serve
Transfer to a serving platter and top with sliced green onions or fresh cilantro for a pop of color and fresh flavor.
SERVING SUGGESTIONS FOR BANG BANG CHICKEN
Once your Bang Bang Chicken is sauced to perfection, it’s time to think about presentation and pairings that will elevate the experience. Whether you’re feeding a crowd or enjoying a cozy meal solo, here are some fun ways to serve it up:
- Over a Bed of Fluffy Rice
Build a base of steamed jasmine or basmati rice to soak up every last drop of sauce. The mild grains balance the bold flavors and make for a filling meal.
- As Party-Friendly Sliders
Pile the saucy chicken into mini brioche buns with a crisp lettuce leaf and a drizzle of extra sauce. Perfect finger food for gatherings and game day snacking.
- With Crisp Veggie Slaw
Pair with a crunchy slaw of shredded cabbage, carrots, and a light lime vinaigrette. The refreshing crunch contrasts beautifully with the warm, coated chicken.
- On a Platter of Dipping Sauces
Offer extra sriracha mayo, hoisin sauce, or soy sauce on the side. Guests can customize each bite, making your Bang Bang Chicken spread a standout at any potluck.
HOW TO STORE BANG BANG CHICKEN
Whether you cook up a big batch for meal prep or find yourself with leftover nuggets of saucy joy, proper storage will keep your Bang Bang Chicken tasting its best. Follow these tips to maintain freshness, crispness, and flavor:
- Refrigerate in an Airtight Container
Allow the chicken to cool slightly before placing it in a sealed container. Store in the fridge for up to 3 days. Gently reheat in the oven at 350°F on a wire rack to restore crunch.
- Freeze Individual Portions
Spread cooled, sauced chicken pieces on a baking sheet and flash-freeze for about an hour. Transfer to a freezer bag, removing excess air. Keeps well for up to a month; thaw overnight in the fridge before reheating.
- Separate Sauce and Chicken
If you know you’ll be storing leftovers, keep the sauce in a separate container. Toss cold chicken with freshly whisked sauce just before serving to preserve the crispy coating.
- Revive in the Oven or Air Fryer
For best texture, avoid microwaving. Reheat frozen or refrigerated chicken in the oven at 375°F for 8–10 minutes or in an air fryer at 350°F for 5–7 minutes, just until heated through and crisp.
CONCLUSION
I hope this deep dive into Bang Bang Chicken has you buzzing with excitement to don that apron and get frying. From the golden, crackly crust to the lusciously creamy sauce, every component comes together in a symphony of sweet, spicy, and savory notes that’s hard to resist. As you’ve seen, this recipe is incredibly adaptable—tweak the heat with extra sriracha, swap out the rice for cauliflower rice to lighten things up, or serve it as shareable sliders at your next get-together. No matter how you plate it, you’re guaranteed a crowd-pleaser that feels special yet surprisingly easy to pull off.
Don’t forget to print or bookmark this article so you can revisit it whenever that snack craving hits or you need a quick dinner solution. You’ll also find a helpful FAQ section just below to troubleshoot any questions you might have about frying temperatures, sauce tweaks, or storage hacks. And hey, cooking is all about experimentation and community—if you give this Bang Bang Chicken a whirl, drop a comment sharing your experience. Did your family fall in love? Did you bump up the spice level? Any tips or variations you discovered along the way? I’d love to hear your feedback, answer questions, and cheer you on as you make this recipe your own. Happy cooking!
Bang Bang Chicken
Description
Experience juicy chicken pieces fried to golden perfection and tossed in a luscious blend of mayo, sweet chili, sriracha, and honey for irresistible sweet-heat flavor.
Ingredients
Instructions
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Start by preparing the chicken. Cut the chicken breasts or thighs into bite-sized pieces, around 1 to 1.5-inch cubes.
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In a shallow dish, whisk together the cornstarch, flour, garlic powder, onion powder, paprika, salt, and black pepper. This will be your dry dredging mixture.
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In another shallow dish, whisk the egg and buttermilk together to create an egg wash.
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Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. You want the oil to reach 350°F for frying.
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Dredge each piece of chicken first in the egg wash, then coat it well in the dry dredging mixture, making sure each piece is evenly coated.
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Once the oil is hot, carefully place the coated chicken pieces in the skillet, being careful not to overcrowd the pan. Fry in batches if necessary.
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Fry the chicken for about 4-5 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F).
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Once the chicken is fried, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.
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In a separate bowl, whisk together all of the ingredients for the Bang Bang Sauce: mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Taste and adjust the spice level to your liking.
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Once the chicken is drained, toss it in the Bang Bang Sauce until each piece is well coated.
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Serve immediately, garnished with sliced green onions or cilantro if desired.
Note
- For a lighter version, you can bake the chicken instead of frying it. Coat the chicken in the flour mixture, then bake at 400°F for 20-25 minutes, flipping halfway through.
- If you prefer extra heat, increase the amount of sriracha in the Bang Bang Sauce to taste.
- Serve the chicken over a bed of rice or alongside crispy vegetables for a full meal.
- This dish also makes a great appetizer or party snack!
