Name: Bang Bang Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 cup buttermilk (or milk + 1 tbsp vinegar); 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste; Vegetable oil, for frying; 1/2 cup mayonnaise; 1/4 cup Thai sweet chili sauce; 1–2 tablespoons sriracha (adjust to taste); 1 tablespoon honey (optional, for added sweetness); Chopped green onions; Sesame seeds; Shredded cabbage or lettuce for serving

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Why You’ll Love This Recipe

I love Bang Bang Chicken because it’s quick to make and delivers restaurant-style flavor right at home. The chicken comes out perfectly crispy on the outside and juicy on the inside, and the sauce? It’s the star of the show. That signature bang bang sauce is creamy, tangy, and has just enough kick to keep me coming back for more. Plus, it’s versatile—I can serve it over rice, in wraps, or even tossed into a salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Cornstarch (for coating)
Salt and pepper
Garlic powder
Eggs
Oil (for frying)
Mayonnaise
Sweet chili sauce
Sriracha or hot sauce
Rice vinegar or lime juice (optional for extra tang)
Green onions or sesame seeds for garnish (optional)

Directions

I cut the chicken into bite-sized pieces and season them with salt, pepper, and garlic powder.
I dip the chicken pieces in beaten egg, then coat them in cornstarch until well-covered.
In a skillet or deep pan, I heat oil over medium-high heat and fry the chicken in batches until golden brown and crispy. I let them drain on a paper towel-lined plate.
In a small bowl, I whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. I sometimes add a splash of rice vinegar or lime juice for extra zing.
Once the chicken is done, I toss it with the sauce until fully coated, or drizzle the sauce over top right before serving.
I garnish with sliced green onions or sesame seeds if I want to dress it up a bit.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I bake the chicken instead of frying it for a lighter option—just coat it the same way and bake at 400°F for 20–25 minutes, flipping halfway through. I also like using shrimp instead of chicken for a bang bang shrimp version. For extra crunch, I’ve even tried tossing the chicken in panko before frying. And when I want a full meal, I serve it over rice or noodles with some steamed veggies on the side.

Storage/Reheating

I store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to get the chicken crispy again—about 10 minutes at 350°F. I keep the sauce separate when possible and add it after reheating to maintain texture.

FAQs

Can I make Bang Bang Chicken in the air fryer?

Yes, I often air fry the coated chicken at 375°F for about 15 minutes, shaking halfway through. It’s crispy without all the oil.

Is the bang bang sauce very spicy?

It’s mildly spicy. I can adjust the heat level by adding more or less sriracha depending on how hot I like it.

Can I make this dish ahead of time?

I recommend frying the chicken fresh, but I do prep the sauce and cut the chicken in advance to save time.

What can I use instead of mayonnaise?

I’ve used Greek yogurt or a mix of sour cream and a little oil as a substitute, though the taste will be slightly different.

How do I keep the chicken crispy after saucing?

To keep it crispy, I serve the sauce on the side for dipping or drizzle it just before eating. Tossing too early makes the coating soggy.

Conclusion

Bang Bang Chicken is one of those dishes I keep coming back to for its bold flavor, quick prep, and total crowd-pleasing appeal. It’s easy enough for a casual meal but impressive enough to serve to guests. Whether I’m frying it up for dinner or air frying it for a snack, it always brings the heat in the best way.