If you are craving a dish that is bursting with flavor, texture, and just the right amount of heat, this Bang Bang Chicken Recipe is an absolute must-try. It features crispy, golden-brown chicken bites coated in a perfectly balanced sauce combining creamy, sweet, tangy, and spicy notes. Whether you are looking to impress at a dinner party or simply want a comforting meal that feels special, this recipe delivers that irresistible combination of crunch and saucy goodness that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward but incredibly important to achieving the delicious texture and bright flavors of this Bang Bang Chicken Recipe. Each element plays a role in making the chicken tender, crunchy, and saucy in the best possible way.
- Boneless skinless chicken breasts (1 1/2 pounds): Cut into bite-sized pieces to ensure quick and even cooking.
- Buttermilk (1 cup): This tenderizes the chicken, keeping it juicy inside the crispy coating.
- All-purpose flour (1 cup): Forms the base of the crispy coating.
- Cornstarch (1/2 cup): Adds an extra crunch and lightness to the coating.
- Garlic powder (1 teaspoon): Infuses savory depth into the coating mix.
- Onion powder (1 teaspoon): Enhances flavor with a subtle hint of sweetness.
- Paprika (1/2 teaspoon): Adds vibrant color and a smoky note.
- Salt (1/2 teaspoon) & black pepper (1/4 teaspoon): Essential seasoning that brings all the flavors together.
- Vegetable oil (about 3 cups): For frying the chicken to golden perfection.
- Mayonnaise (1/2 cup): Provides creaminess to the signature Bang Bang sauce.
- Sweet chili sauce (1/4 cup): Adds sweetness and gentle spiciness to the sauce.
- Sriracha sauce (1 to 2 tablespoons): Adjust to taste for the perfect spicy kick.
- Honey (1 tablespoon): Balances heat with natural sweetness.
- Lime juice (1 tablespoon): Brightens and lifts the sauce with a citrus zing.
- Green onions (2, thinly sliced): Fresh garnish that adds crunch and color.
How to Make Bang Bang Chicken Recipe
Step 1: Marinate the Chicken
Start by placing your bite-sized chicken pieces into a bowl and pouring the buttermilk over them. This step is crucial because the acidity and fat in the buttermilk tenderize the chicken, resulting in juicy bites that contrast perfectly with the crispy exterior. Let the chicken marinate for at least 20 minutes, but for deeper flavor and tenderness, you can leave it in the fridge for up to 2 hours.
Step 2: Prepare the Coating
While your chicken marinates, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper in a separate bowl. This mixture is the secret behind the irresistibly crispy and flavorful crust that your chicken will wear. The cornstarch lightens the coating, helping it stay crunchy even after saucing.
Step 3: Fry the Chicken
Heat about 3 cups of vegetable oil in a deep skillet or heavy pot to 350 degrees Fahrenheit, which is the perfect frying temperature to ensure crispiness without absorbing too much oil. Remove the chicken pieces from the buttermilk, letting the excess drip off before dredging them fully in the flour mixture. Fry the chicken in batches for about 4 to 5 minutes until every piece is golden and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain the excess oil.
Step 4: Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. This creamy, spicy, tangy, and slightly sweet sauce is truly what makes this Bang Bang Chicken Recipe unforgettable. Adjust the amount of sriracha to hit the spice level that suits your palate perfectly.
Step 5: Toss Chicken in Sauce
Place the fried chicken into a large bowl and drizzle the luscious sauce all over. Gently toss the chicken pieces to coat them evenly so every bite will be bursting with that signature Bang Bang flavor. Be careful not to overmix or the coating might soften too much before serving.
How to Serve Bang Bang Chicken Recipe
Garnishes
For that beautiful finishing touch, sprinkle thinly sliced green onions over the sauced chicken. They not only add a pop of color but also contribute a fresh, mild onion flavor that complements the richness of the dish.
Side Dishes
This Bang Bang Chicken Recipe pairs wonderfully with steamed jasmine rice or fluffy quinoa to soak up the sauce. Crisp vegetables like cucumber ribbons or a simple Asian slaw can provide a refreshing contrast that balances the richness of the fried chicken.
Creative Ways to Present
Take your presentation up a notch by serving the Bang Bang Chicken on a bed of lettuce leaves for a fun, hand-held style meal or create lettuce wraps topped with crunchy peanuts and fresh cilantro. Alternatively, pile it over a noodle bowl with a drizzle of extra sauce and a squeeze of lime for a colorful, satisfying feast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the Bang Bang Chicken in an airtight container and refrigerate. The chicken will keep well for up to 3 days, but note that the coating won’t remain as crispy once refrigerated and sauced.
Freezing
For freezing, it’s best to keep the cooked fried chicken and the sauce separate. Freeze the chicken pieces on a baking sheet first to keep them from sticking together, then transfer to a sealed freezer bag. The sauce can be stored in a smaller container. Both will keep for up to 1 month. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat and revive some of that crispiness, place the chicken pieces on a baking sheet and warm them in a 375 degree Fahrenheit oven for 8 to 10 minutes. Add the sauce afterward or warm it gently on the stovetop. Avoid microwaving as it makes the coating soggy.
FAQs
Can I make this Bang Bang Chicken Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure the cornstarch you use is gluten-free. Double-check your sauces to make sure they don’t contain gluten ingredients.
How spicy is this Bang Bang Chicken Recipe?
The spice level is adjustable. The recipe calls for 1 to 2 tablespoons of sriracha, so start with less if you prefer milder heat and add more as desired for a fiery kick.
Is it possible to bake instead of fry the chicken?
Yes, for a lighter version, bake the coated chicken at 425°F for 18 to 22 minutes or air fry at 400°F for 12 to 15 minutes, flipping halfway through. The coating will be less oily but still delicious.
Can this dish be made ahead of time for a party?
You can prepare the chicken and sauce separately and assemble just before serving to maintain crispiness. The sauce can be made a day in advance and stored in the fridge.
What are good alternatives to mayonnaise in the sauce?
If you prefer or need an alternative, Greek yogurt or a vegan mayo work well to maintain the creamy texture in the Bang Bang sauce.
Final Thoughts
This Bang Bang Chicken Recipe is truly a crowd-pleaser that balances crispy texture with a flavorful sauce that’s sweet, spicy, and tangy. It’s easy to prepare yet impressive in taste, making it an ideal go-to for weeknight dinners or when entertaining friends. Give it a try and bring some exciting flavor into your kitchen—you won’t regret it!
Print
Bang Bang Chicken Recipe
- Prep Time: 20 minutes plus 20 minutes to 2 hours marinating
- Cook Time: 15 minutes
- Total Time: 35 minutes plus marinating
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Description
Bang Bang Chicken is a crispy, flavorful Asian-inspired dish featuring tender bite-sized chicken pieces coated in a seasoned flour mixture, fried to golden perfection, and tossed in a spicy-sweet creamy sauce made with mayonnaise, sweet chili, sriracha, honey, and lime juice. Garnished with fresh green onions, this recipe offers a perfect balance of heat, sweetness, and tang, making it a crowd-pleasing main course that’s quick and easy to prepare.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying, about 3 cups
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
Garnish
- 2 green onions, thinly sliced
Instructions
- Marinate the Chicken: Place the bite-sized chicken pieces in a bowl and pour the buttermilk over them. Stir to coat evenly, then cover and refrigerate for at least 20 minutes or up to 2 hours to tenderize and flavor the chicken.
- Prepare the Flour Mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. This dry coating adds a crispy texture and subtle seasoning to the chicken.
- Heat the Oil: In a deep skillet or heavy pot, heat about 3 cups of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil maintains the correct temperature for frying, which is crucial for achieving a golden, crispy crust without absorbing excess oil.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour mixture until well coated on all sides.
- Fry the Chicken: Working in batches, carefully place the coated chicken pieces into the hot oil. Fry for 4 to 5 minutes per batch until the coating is golden brown and the internal temperature reaches 165°F, indicating they are cooked through. Drain each batch on paper towels to remove excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until you have a smooth, creamy sauce balanced with heat, sweetness, and tang.
- Toss Chicken with Sauce: Transfer the fried chicken to a large bowl and drizzle the bang bang sauce over it. Gently toss the chicken to coat every piece evenly with the flavorful sauce.
- Garnish and Serve: Sprinkle the chopped green onions over the coated chicken for a fresh, mild onion flavor and a pop of color. Serve immediately for the crispiest and most flavorful experience.
Notes
- For a lighter version, bake the coated chicken at 425°F for 18 to 22 minutes or air fry at 400°F for 12 to 15 minutes, flipping halfway through.
- Adjust the amount of sriracha in the sauce to control the spice level to your preference.
- Ensure the oil stays at 350°F during frying for optimal crispiness and to prevent greasy chicken.
