Name: Bang Bang Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; ½ cup buttermilk; ½ teaspoon garlic powder; ½ teaspoon paprika; 1 cup cornstarch (or a 50/50 mix of cornstarch and flour); Vegetable oil for frying; ½ cup mayonnaise; ¼ cup sweet chili sauce; 1 tablespoon Sriracha (or to taste); 1 tablespoon honey; 1 tablespoon rice vinegar; Chopped green onions and sesame seeds for garnish (optional)

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Bang Bang Chicken is the kind of dish that immediately wins hearts: it’s a golden, crunchy chicken that gets blanket-tossed in a luscious, creamy, spicy-sweet sauce that’s so finger-licking good, you’ll want to drizzle it on everything. With its irresistible texture and bold punch of flavor, this crowd-pleaser feels just as at home on a weeknight dinner table as it does at a lively gathering with friends. If you’re in the mood for something that delivers on both comfort and excitement, Bang Bang Chicken is about to become your new must-make recipe.

Ingredients You’ll Need

The ingredient list for Bang Bang Chicken is short but mighty—each item has a starring role, whether it’s turning the chicken perfectly crisp, adding richness, or balancing out the heat with a kiss of sweetness. Here’s what you’ll need and why each one matters:

Chicken (1.5 pounds, boneless and skinless): Go with breasts for leaner bites or thighs for more flavor—either way, cut into bite-sized pieces for maximum crispiness and sauce coverage.
Buttermilk (½ cup): It tenderizes the chicken and helps the cornstarch stick, giving you a juicier, more flavorful bite.
Garlic powder (½ teaspoon): Adds a savory, aromatic note that makes the marinade magic.
Paprika (½ teaspoon): Brings a hint of color and subtle smokiness.
Cornstarch (1 cup or half cornstarch, half flour): The secret to that signature light, shatteringly crisp crust. Mix with flour for a touch more chew, if you’d like.
Vegetable oil (for frying): Neutral and perfect for getting that deep, golden color.
Mayonnaise (½ cup): The creamy backbone of the Bang Bang sauce—don’t skip it!
Sweet chili sauce (¼ cup): Brings sweetness, tang, and just a little heat.
Sriracha (1 tablespoon or to taste): For just the right kick; adjust as you please for mild or fiery flavor.
Honey (1 tablespoon): Softens the sauce and balances spice with a mellow sweetness.
Rice vinegar (1 tablespoon): Adds brightness, keeping the sauce fresh and lively.
Chopped green onions and sesame seeds (for garnish): Optional, but highly recommended for a pop of color and extra crunch.

How to Make Bang Bang Chicken

Step 1: Marinate the Chicken

First things first—let’s get those chicken pieces bathing in flavor. In a mixing bowl, combine your bite-sized chicken with the buttermilk, garlic powder, and paprika. This quick marinade works wonders: it starts tenderizing and infusing the meat, and the buttermilk ensures every piece fries up moist and juicy. Give it at least 20 minutes, or up to 2 hours in the fridge if you have the time.

Step 2: Dredge in Cornstarch

Once your chicken has soaked up all that goodness, it’s time for the magic coating. Set out a shallow bowl with the cornstarch (or your cornstarch-flour mix), and one by one, shake off any excess marinade from each chicken piece, then coat generously in the starch. This is what gives Bang Bang Chicken its signature crispy shell, so no skimping here!

Step 3: Fry to Golden Perfection

Heat up about an inch of vegetable oil in a large skillet over medium-high—it should shimmer but not smoke. Add the chicken pieces in small batches; overcrowding will make them soggy. Fry for about 3 to 4 minutes per side, flipping as needed, until they’re uniformly golden brown and cooked through. Transfer each piece to a paper towel-lined plate so they stay crisp while you work through the rest.

Step 4: Make the Bang Bang Sauce

While your kitchen smells outrageously good, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a bowl until smooth and gloriously pink. Taste and adjust for heat or sweetness—this sauce is your flavor fireworks!

Step 5: Toss and Serve

Now for the best part: pile the crispy chicken into a large bowl and either toss gently with the Bang Bang sauce, or arrange on a platter and drizzle the sauce generously over the top. Sprinkle with chopped green onions and sesame seeds if you’re feeling fancy. Serve immediately and watch everyone dive in!

How to Serve Bang Bang Chicken

Garnishes

A final sprinkle of something fresh takes Bang Bang Chicken over the top. I love chopped green onions for a burst of color and zing, along with a scattering of sesame seeds for a little nutty crunch. You can even add a dusting of extra paprika or cracked black pepper for an extra oomph.

Side Dishes

This dish absolutely shines over a bowl of warm jasmine rice, but it’s also fantastic with fluffy steamed noodles or piled onto a crunchy lettuce bed for a lighter spin. For a full meal, pair Bang Bang Chicken with crisp cucumber salad, sautéed greens, or roasted veggies on the side to balance out the richness.

Creative Ways to Present

Thinking outside the (lunch)box? Try stuffing Bang Bang Chicken into lettuce wraps, tucking it into steamed bao buns, or even topping a fresh salad for a spicy-sweet protein punch. Kids love it in sliders or tucked in a wrap with slaw—and at a party, toothpicks make them the ultimate finger food.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Place any cooled Bang Bang Chicken in an airtight container in the fridge. It’s best eaten within 2 to 3 days for top-notch texture and flavor. Keep the sauce and chicken separate if you want to maintain the crispiness for reheating.

Freezing

To freeze Bang Bang Chicken, skip the sauce and focus on the cooked, undressed chicken bites. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container for up to 2 months. The sauce doesn’t freeze as well, but it comes together in a flash when you’re ready.

Reheating

For the crispiest leftovers, reheat the chicken in a 375°F oven or air fryer for about 8–10 minutes, just until hot and sizzling again. Microwave works in a pinch, but you’ll lose some crunch. Warm (or freshly make) the Bang Bang sauce separately and toss with the hot chicken to serve.

FAQs

Can I bake or air fry instead of deep frying?

Absolutely! If you’d like to lighten it up, arrange the coated chicken pieces on a parchment-lined baking sheet or in your air fryer basket. Mist with a bit of oil and bake or air fry at 400°F until crispy and cooked through, about 15–18 minutes depending on size.

Is Bang Bang Chicken very spicy?

The heat level is totally customizable—it all depends on how much Sriracha you use. As written, there’s a pleasant kick that won’t overwhelm most palates. If you’re sensitive to spice, just use a little less. For true heat seekers, double up!

Can I use a different protein?

Definitely! Shrimp, tofu, or even cauliflower make delicious swaps in this recipe. Each soaks up the Bang Bang sauce beautifully and gives you fun ways to change things up depending on your crowd or dietary needs.

What’s the best way to meal prep Bang Bang Chicken?

Cook the chicken ahead and keep it separate from the sauce. Store both in the fridge, and just before serving, give the chicken a quick re-crisp in the oven or air fryer, then toss with freshly whisked sauce. This way you get all the crunch and none of the sogginess.

Can I make it gluten free?

Yes! Stick to 100% cornstarch for coating (skip any flour), and check that your chili sauce, mayonnaise, and Sriracha are gluten-free brands. With these easy swaps, Bang Bang Chicken fits right into a gluten-free menu.

Final Thoughts

If you’re searching for a new, flavor-packed favorite to impress your friends or just jazz up your weeknight dinner, give Bang Bang Chicken a whirl. The combination of crispy chicken and creamy, bold sauce is honestly irresistible. Don’t be surprised if it becomes the most-requested dish in your kitchen!

Bang Bang Chicken Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Bang Bang Chicken is a popular Asian-inspired dish featuring crispy, spicy chicken bites coated in a sweet and tangy sauce. This recipe balances the heat of Sriracha with the sweetness of honey and chili sauce for a flavorful experience.

Ingredients

Scale

For the Chicken:

1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
½ cup buttermilk
½ teaspoon garlic powder
½ teaspoon paprika
1 cup cornstarch (or a 50/50 mix of cornstarch and flour)
Vegetable oil for frying

For the Sauce:

½ cup mayonnaise
¼ cup sweet chili sauce
1 tablespoon Sriracha (or to taste)
1 tablespoon honey
1 tablespoon rice vinegar
Chopped green onions and sesame seeds for garnish (optional)

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Instructions

Marinate the Chicken: Combine chicken, buttermilk, garlic powder, and paprika. Marinate for 20 minutes to 2 hours.
Coat and Fry: Coat marinated chicken in cornstarch. Fry in oil until golden and crispy.
Prepare the Sauce: Mix mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar.
Toss and Garnish: Toss fried chicken in the sauce. Garnish with green onions and sesame seeds.