Bang Bang Chicken
Crispy, golden fried chicken tossed in a creamy, sweet, and spicy bang bang sauce that's utterly irresistible. This crowd-pleasing recipe comes together in under 40 minutes and delivers bold flavor in every single bite.
The Saucy, Crispy Chicken Dish That Disappears Every Single Time
If you have never made Bang Bang Chicken at home, let me tell you: you are in for a treat. This recipe delivers everything you want from a great weeknight dinner. Shatteringly crispy fried chicken, tossed in a creamy, sweet, and fiery bang bang sauce that clings to every golden nook and cranny. It is bold, it is satisfying, and it is the kind of dish that has people scraping the bowl.
This is the version that lands on repeat in my kitchen. It is faster than takeout, infinitely more satisfying, and the sauce takes about 60 seconds to pull together.
What Makes Bang Bang Chicken So Good
The magic here is a two-part formula: the crust and the sauce.
For the crust, the secret is combining flour and cornstarch in the dredge. The cornstarch is what takes the crispiness from good to extraordinary. It reduces gluten formation and fries up to a light, lacquer-like shell that stays crunchy even after you toss the chicken in sauce.
For the sauce, it is a simple four-ingredient combination that punches way above its weight:
- Mayonnaise for a rich, creamy base
- Sweet chili sauce for that signature sticky sweetness
- Sriracha for a clean, vinegary heat
- Honey to round everything out and help it coat the chicken beautifully
The balance between sweet, creamy, and spicy is what makes it completely addictive. You can dial the sriracha up or down depending on your crowd.
Having the right equipment makes a real difference when frying at home. A reliable instant-read thermometer keeps your oil at the perfect temperature, and a sturdy Dutch oven holds heat evenly so every batch comes out golden instead of greasy.
Tools & Ingredients We Recommend
Tips for the Crispiest Results
Chef's Tip: Do not skip the buttermilk soak. Even 10 minutes makes the chicken more tender and gives the dredge something to grip onto. If you have an extra hour, marinate it in the fridge for even better results.
A few other things that make a big difference:
- Fry in batches. Crowding the pan drops the oil temperature and leads to soggy, pale chicken. Give each piece room to breathe.
- Use a wire rack, not paper towels. Resting fried chicken on paper towels traps steam and softens the crust. A rack keeps air circulating underneath.
- Sauce it right before serving. Toss the chicken in sauce at the last possible moment to preserve as much crunch as you can.
How to Serve Bang Bang Chicken
This dish is incredibly versatile. Here are a few ways to serve it:
- Over steamed jasmine rice with extra sauce drizzled on top
- In lettuce wraps with shredded cabbage and a squeeze of lime
- As a party appetizer on a big platter with toothpicks and dipping sauce on the side
- Over a rice bowl with cucumber, avocado, and pickled onions for a full meal
However you serve it, finish with a shower of sliced green onions and sesame seeds. It makes the whole plate look as good as it tastes.
Ready to dig in? Here is the full recipe:
Bang Bang Chicken
Crispy, golden fried chicken tossed in a creamy, sweet, and spicy bang bang sauce that's utterly irresistible. This crowd-pleasing recipe comes together in under 40 minutes and delivers bold flavor in every single bite.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into 1.5-inch bite-sized pieces
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha, adjust to taste
- 1 tbsp honey
- 1 tsp rice vinegar
- 3 green onions, thinly sliced, for garnish
- 1 tbsp sesame seeds, for garnish
Instruction
In a large bowl, combine the chicken pieces and buttermilk. Toss to coat, then let marinate for at least 10 minutes at room temperature (or up to 4 hours in the refrigerator).
In a shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper until well combined.
Make the bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Set aside.
Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350 degrees F (175 degrees C).
Working in batches, lift the chicken pieces from the buttermilk, letting the excess drip off, then dredge each piece thoroughly in the flour mixture, pressing to adhere.
Carefully lower the coated chicken into the hot oil and fry for 4 to 5 minutes per batch, turning once, until deep golden brown and cooked through (internal temperature of 165 degrees F / 74 degrees C). Do not crowd the pan.
Transfer the fried chicken to a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
Place all the fried chicken in a large bowl and drizzle the bang bang sauce over the top. Toss gently until every piece is generously coated.
Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately.
Equipment
- Large mixing bowl
- Shallow dredging dish
- Large heavy-bottomed skillet or Dutch oven
- Instant-read meat thermometer
- Wire rack
- Baking sheet
- Slotted spoon or spider strainer
- Small whisk
Notes
Storing and Reheating
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To bring the crunch back, reheat on a wire rack in a 375 degree F oven for 8 to 10 minutes. Skip the microwave if you can. It works in a pinch, but the crust will soften significantly.
The bang bang sauce can be made up to a week ahead and stored separately, which makes this a great recipe for meal prep or entertaining.
