How to Make the Perfect Bang Bang Chicken at Home

If you’re craving a fiery fusion of crispy, creamy, and spicy flavors, look no further than bang bang chicken. This mouthwatering dish has taken the food scene by storm, blending bold Asian-inspired sauces with perfectly cooked chicken for an unforgettable bite. Curious what makes it so addictive? Keep reading to uncover its secret sauce and how you can make it at home.

Ingredients

• 2 boneless skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil for frying

For the Bang Bang Sauce

• 1 half cup mayonnaise
• 1 quarter cup sweet chili sauce
• 1 tablespoon sriracha
• 1 tablespoon honey
• 1 teaspoon rice vinegar

Equipment

• Large mixing bowl
• Tongs
• Deep skillet or frying pan
• Wire rack or paper towels for draining
• Small bowl for sauce
• Whisk
• Measuring cups and spoons

Instructions

1. Step 1: Cut the chicken into bite-sized chunks. I always recommend going for uniform pieces so they cook evenly. Place them in a mixing bowl and add the buttermilk. Cover and refrigerate for 30 minutes minimum. If you plan ahead, letting them soak overnight makes the chicken even more tender and flavorful.
2. Step 2: In a separate shallow dish, whisk together the flour, garlic powder, paprika, salt, and pepper. This seasoned coating is what gives each bite that crunchy magic. You could also add a little cayenne here for more heat.
3. Step 3: Heat about 1 inch of vegetable oil in your skillet over medium heat. You’ll want the oil temperature to reach about 350 degrees Fahrenheit before frying to get that beautiful golden crust without overcooking.
4. Step 4: Remove chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing gently so the coating really sticks. When that flour clings well, the outer layer fries up beautifully crisp.
5. Step 5: Working in batches, carefully place the chicken in the hot oil. Avoid crowding the skillet so the pieces crisp instead of steam. Fry about 3 to 4 minutes per side or until deeply golden and cooked through. Transfer to a wire rack or paper towel-lined plate to drain.
6. Step 6: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and vinegar until silky smooth. This sauce truly brings it all together—creamy, spicy, sweet, and punchy. Adjust the heat by adding more or less sriracha to your taste.
7. Step 7: Once the chicken is done, generously drizzle the sauce over it or serve it on the side as a dip. I love pouring it over when the chicken is warm—that way it clings perfectly and slightly melts into every crevice.
8. Step 8: Optionally, garnish with green onions or sesame seeds for visual flair and depth of flavor. Serve hot and enjoy the crunch-meets-creamy explosion.

Nutrition per serving

For a healthier option, bake or air fry the chicken instead of deep frying. Make a double batch of the sauce—it pairs wonderfully with shrimp, roasted vegetables, or sandwiches. If you are short on buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes. Prepare the sauce ahead of time and store in the fridge for a quick meal any night of the week.

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Bang Bang Chicken

Bang Bang Chicken is a crowd-pleasing comfort food classic—crispy, juicy chicken bites fried to golden perfection, then drizzled with a creamy, spicy, and slightly sweet Bang Bang sauce. Serve as an appetizer or party snack and watch it disappear fast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Asian American

Servings 4 servings

Calories 420 kcal

Ingredients

  

1x2x3x

• 2 boneless skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tablespoon sriracha
• 1 tablespoon honey
• 1 teaspoon rice vinegar

Instructions

 

• Cut the chicken breasts into bite-sized pieces. Place in a bowl and pour over the buttermilk. Cover and refrigerate for at least 30 minutes or up to overnight if prepping ahead.
• In a separate shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper.
• Heat about 1 inch of vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
• Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing lightly to coat well.
• Carefully place chicken pieces in hot oil, working in batches. Fry for about 3 to 4 minutes per side, until golden brown and cooked through. Remove and place on a wire rack or paper towel-lined plate to drain.
• In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy.
• Drizzle the bang bang sauce over the freshly fried chicken or serve on the side for dipping.
• Optional: Garnish with chopped green onions or sesame seeds for extra flavor and crunch. Serve hot.

Nutrition

Calories: 420kcalCarbohydrates: 26gProtein: 29gFat: 23gSodium: 690mgFiber: 1gSugar: 7g

Keyword bang bang chicken, crispy chicken, spicy sauce, comfort food, Asian American

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