There’s something wildly addictive about the dance between crunch and cream when it comes to Bang Bang Chicken. From the moment you pick up that first golden bite, your taste buds are treated to a delightful symphony of textures: a satisfyingly crispy shell giving way to tender, juicy chicken, all drenched in a lusciously sweet-spicy sauce. This dish combines the best of Asian-fusion flair with the comfort-food vibes we all crave on any given night. You’ll find yourself grinning ear to ear as the flavors hit—you know, that perfect mingling of tangy mayonnaise, smoky sweet chili, and the cheeky kick of sriracha and cayenne. It’s like having a small party in your mouth, one that keeps you coming back for more.
What makes this recipe even better is that it’s totally approachable. You don’t need to be a professional chef to nail that golden fry or whip up the signature sauce. All you need is a little prep, some simple pantry staples, and about an hour from start to finish. Believe me, I’ve tested variations of this recipe in my own kitchen—perfecting the marinate time, tweaking the spice balance, even experimenting with oven-baking for a lighter twist. Whether you’re whipping this up for a cozy family dinner, a casual weeknight feast, or as an appetizer at your next gathering, Bang Bang Chicken has a way of stealing the show. So let’s chat about how you can bring this crispy, creamy wonder into your home and delight everyone lucky enough to taste it!
KEY INGREDIENTS IN BANG BANG CHICKEN
Before we roll up our sleeves and dive into frying, let’s take a peek at the stars of this show. Each ingredient has its own little job to make sure your Bang Bang Chicken is nothing short of spectacular—from the juicy meat to the irresistibly creamy sauce. Below you’ll find the key players and a quick note on why they’re essential.
- Boneless, skinless chicken breasts
Tender and lean, these are the heart of the recipe. Cutting them into uniform pieces ensures even cooking and maximum juiciness inside every bite.
- Buttermilk
Acidity in action! Buttermilk helps break down proteins on the chicken’s surface, resulting in a tender, flavorful bite while helping the coating stick better.
- All-purpose flour
The classic base for our crisp coating. This pantry staple pairs with cornstarch to give your chicken a light, crunchy shell that stays crisp.
- Cornstarch
Added to the flour, cornstarch guarantees extra crispiness by reducing the protein and starch interaction, delivering that coveted snap when you bite in.
- Salt
Enhances all the flavors and seasons the coating evenly. Don’t skimp—it’s a simple yet powerful taste booster.
- Black pepper
A subtle heat and aromatic edge. Freshly ground pepper brings a mild spice that balances the sweetness of the sauce.
- Paprika
Adds warmth and a mild smoky flavor, plus a beautiful amber hue to your fried chicken pieces.
- Cayenne pepper
For that signature kick. A little goes a long way in lifting the overall flavor profile and giving the sauce its gentle heat.
- Mayonnaise
The creamy backbone of the Bang Bang sauce. It provides a smooth texture and richness that carries the sweet and spicy notes.
- Sweet chili sauce
Balances sweet and tangy with a hint of garlic. This sauce brings the characteristic Asian-fusion flair to the dish.
- Honey
A natural sweetener that rounds out the sauce with floral notes, softening the heat from the sriracha and cayenne.
- Sriracha sauce
Delivers a garlicky, tangy spice. Adjust the amount to tailor the heat level to your preference.
- Vegetable oil for frying
A neutral oil with a high smoke point, perfect for achieving that deep-golden crust without burning.
- Chopped green onions
Fresh, crunchy, and bright. These garnishes add a pop of color and a mild onion flavor to finish the dish beautifully.
HOW TO MAKE BANG BANG CHICKEN
Ready to transform these ingredients into a crunchy, saucy delight? Follow the steps below carefully to make sure every piece of chicken is fried to perfection and generously coated in that dreamy Bang Bang sauce. Keep an eye on the details, and don’t rush the process—each stage builds on the next for maximum flavor and crunch.
1. Cut the chicken breasts into bite-sized pieces, about 1-inch cubes, using a sharp knife. Aim for uniform chunks so they cook evenly and develop a consistent golden crust.
2. Place the chicken pieces in a bowl and cover with buttermilk. Stir gently to coat each piece. Marinate for at least 30 minutes in the refrigerator—this tenderizes the meat and helps the coating cling better.
3. In a shallow dish, combine the flour, cornstarch, salt, black pepper, paprika, and cayenne pepper. Whisk thoroughly to distribute each spice and create an even dredging mixture.
4. Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece in the flour mixture. Press gently so the coating adheres well, then shake off any surplus flour for a light, crispy crust.
5. Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Use a digital thermometer to ensure accurate heat.
6. Carefully add the chicken pieces to the hot oil in batches to avoid overcrowding. Fry for about 4–5 minutes per batch, or until they turn golden brown and reach an internal temperature of 165°F (74°C).
7. Remove the cooked chicken from the oil with a slotted spoon and place on a paper towel–lined plate to drain off any excess oil, keeping each piece crisp.
8. In a separate bowl, combine the mayonnaise, sweet chili sauce, honey, and sriracha sauce. Whisk until the mixture is smooth and fully blended into a creamy Bang Bang sauce.
9. Transfer the drained chicken pieces into the sauce bowl. Toss gently until every morsel is evenly coated in that rich, sweet-spicy goodness.
10. Transfer the saucy chicken to a serving platter and garnish with chopped green onions for a fresh finish and vibrant color pop.
SERVING SUGGESTIONS FOR BANG BANG CHICKEN
Now comes the fun part—thinking about how to present and enjoy your Bang Bang Chicken at its absolute best! Whether you’re serving it as a hearty main or an irresistible appetizer, these ideas will elevate your crispy, saucy bites to party-perfect status. From playful twists to classic pairings, read on for four creative ways to serve.
- Serve on a bed of steamed jasmine rice
Fluffy white rice acts as the perfect canvas for those saucy, crunchy bites. Scoop the chicken over the top, letting the sauce mingle with the grains for a comforting, soul-satisfying meal.
- Pair with a refreshing vegetable slaw
A crisp slaw of shredded cabbage, carrot, and a light lime vinaigrette provides cool contrast. The brightness and crunch help balance the richness of the sauce.
- Build Asian-fusion lettuce wraps
Spoon chicken into crisp lettuce leaves, add a sprinkle of cilantro and some thinly sliced jalapeño. These handheld wraps make for a fun, interactive dish full of texture.
- Style as a party platter
Skewer individual chicken pieces on small bamboo sticks, arrange them on a large board with extra sauce in a dipping bowl. Guests can graze and mingle—perfect for casual entertaining.
HOW TO STORE BANG BANG CHICKEN
Whether you have leftovers or you’re meal-prepping for the week, knowing how to store Bang Bang Chicken properly will ensure every bite stays as delightful as the day you made it. The key is to maintain the crispiness of the coating while preserving the flavors in the sauce. Here are a few storage methods to keep in your back pocket.
- Refrigerate in an airtight container
Place cooled chicken and extra sauce in separate airtight containers. Store in the fridge for up to 3–4 days to retain freshness and crunch when reheated.
- Freeze in portioned packs
Lay the bundled chicken pieces in a single layer on a baking sheet, freeze until firm, then transfer to freezer-safe bags. Store for up to 1 month and thaw overnight in the fridge before reheating.
- Reheat in the oven
Preheat your oven to 375°F (190°C), spread chicken on a wire rack over a baking sheet, and heat for 8–10 minutes. This method restores crispiness without drying out the meat.
- Refresh in the air fryer
Preheat the air fryer to 350°F (175°C), place chicken in a single layer, and cook for 4–5 minutes. The circulating hot air crisps up the coating faster than the oven.
CONCLUSION
Bang Bang Chicken is so much more than just another fried chicken recipe—it’s a celebration of contrasting textures and bold flavors, wrapped up in a creamy sweet-spicy sauce that dances on your tongue. From the tender, marinated chicken cubes to the ultra-crispy coating and that signature Bang Bang sauce, every component plays an essential role in creating a dish that’s seriously addictive. We’ve walked through all the steps—from the humble ingredients you probably already have in your pantry to the detailed frying and saucing process—so you can tackle this Asian-fusion favorite with confidence in your own kitchen. This recipe is perfect as an appetizer, lunch, or a show-stopping dinner, and it pairs beautifully with simple sides like jasmine rice, fresh slaw, or even creative lettuce wraps.
Feel free to print this article or save it for later reference—you’ll want it handy the next time you’re craving crispy, creamy chicken bites with an irresistible kick. Below, you’ll find a FAQ section to answer any lingering questions and troubleshoot common cooking bumps. If you try this recipe, I’d love to hear how it turns out! Drop a comment with your feedback, share any tweaks you made, or let me know if you have questions about technique, spice levels, or storage tips. Your kitchen adventures and questions make the cooking community vibrant, so don’t hesitate to reach out—happy cooking!
Bang Bang Chicken
Description
Golden-fried chicken tossed in a creamy, sweet-spicy sauce with a hint of heat, garnished with fresh green onions for an irresistible crunch and vibrant kick.
Ingredients
Instructions
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Cut the chicken breasts into bite-sized pieces, about 1-inch cubes.
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Place the chicken pieces in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes in the refrigerator.
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In a shallow dish, combine the flour, cornstarch, salt, black pepper, paprika, and cayenne pepper.
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Remove the chicken pieces from the buttermilk, allowing any excess to drip off, and dredge them in the flour mixture until well coated. Shake off any excess flour.
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Heat the vegetable oil in a deep skillet or frying pan over medium-high heat to 350°F (175°C).
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Carefully add the chicken pieces to the hot oil, frying them in batches to avoid overcrowding the pan. Cook for about 4-5 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
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Remove the cooked chicken from the oil and place on a paper towel-lined plate to drain excess oil.
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In a separate bowl, combine the mayonnaise, sweet chili sauce, honey, and sriracha sauce to create the bang bang sauce.
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Toss the fried chicken pieces with the bang bang sauce until they are well coated.
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Transfer the chicken to a serving platter and garnish with chopped green onions.
Note
- Bang Bang Chicken is a dish popularized by several Asian-fusion restaurants.
- You can adjust the amount of sriracha or cayenne pepper to better match your spice preference.
- For a lighter version, the chicken can be baked instead of fried.
- This dish pairs well with steamed rice or a fresh vegetable salad.
