There’s something downright magical about the first crunchy bite of Bang Bang Chicken. Those golden-brown morsels, each cloaked in a lacy, crisp coating, practically sing with promise. Then comes that luscious bang bang sauce—a silky swirl of creamy mayo, sweet chili, sticky honey, and a cheeky hit of sriracha tang. Your taste buds do a happy dance as a sweet heat tiptoes across your tongue, followed by a bright zing of rice vinegar that keeps things balanced and fun. It’s the kind of dish that makes you feel like a kitchen rockstar, whether you’re hosting friends for game night or simply craving an escape from the ordinary weeknight dinner rut.
I remember the very first time I whipped up this recipe—it was a slightly chaotic Friday evening, and my kitchen counters were stacked with work files, overdue bills, and a desperate hope for something delicious. Thirty minutes later, the house smelled like a cozy fusion restaurant, and by the time I lifted that first piece to my lips, I knew I’d unlocked a new obsession. Every bite was juicy, savory, sweet, and spicy all at once—a symphony of flavors that had me grinning like a kid on a carnival ride. So grab your apron and get ready: Bang Bang Chicken Bliss is about to crash your menu in the best possible way.
KEY INGREDIENTS IN BANG BANG CHICKEN
Before diving into the fun of frying and saucing, let’s talk about what makes each bite so unforgettable. Every component—from the tender chicken core to the spark of sriracha in the sauce—plays its own role in building layers of flavor and texture. Here’s a closer look at the stars of the show:
- Chicken breasts
Boneless and skinless, these are cut into bite-sized pieces that stay juicy on the inside while crisping up beautifully on the outside.
- Buttermilk
Acts as a gentle tenderizer and binder, helping the flour mixture adhere while infusing subtle tanginess into the chicken.
- All-purpose flour
Forms the base of the coating, creating a sturdy crust that turns golden brown in the hot oil.
- Cornstarch
Adds an extra level of crunch, ensuring each piece shatters with a satisfying bite.
- Salt
Enhances all other flavors, making each mouthful pop with seasoning.
- Black pepper
Provides a mild, warming spice that complements the sweet and tangy sauce.
- Paprika
Imparts a gentle smokiness and an appetizing red hue to the coating.
- Garlic powder
Delivers a whisper of savory depth without overwhelming the other seasonings.
- Onion powder
Lends a sweet, aromatic note that bridges the flavors of garlic, paprika, and pepper.
- Vegetable oil
A neutral frying medium that reaches high temperatures without burning, resulting in perfectly crisp chicken.
- Mayonnaise
Forms the creamy backbone of the sauce, balancing the sweet and spicy components.
- Sweet chili sauce
Brings a sticky sweetness with little bursts of chili flavor, bridging the mayo and sriracha.
- Honey
Adds natural sweetness and helps the sauce cling to every nook and cranny of the chicken.
- Sriracha sauce
Kicks up the heat with a tangy, garlicky punch that keeps things lively.
- Rice vinegar
Cuts through the richness, injecting a bright, acidic note that rounds out the sauce.
HOW TO MAKE BANG BANG CHICKEN
This recipe guides you through each bite-worthy step so you can achieve that perfect balance of tender chicken, golden crust, and saucy sweetness with minimal fuss. Ready to roll up your sleeves?
1. Slice the chicken breasts into bite-sized pieces and place them in a bowl. Pour the buttermilk over the chicken, ensuring each piece is well coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Prepare the coating mixture by combining the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder in a shallow dish. Stir until the blend is uniform and aromatic.
3. Remove the marinated chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coat. Shake off any extra flour and arrange the coated pieces on a wire rack or plate.
4. In a large, deep skillet or frying pan, pour enough vegetable oil so it comes about 1 inch up the sides. Heat the oil over medium-high heat until it reaches 350°F (175°C)—you can test with a thermometer or drop in a pinch of flour to see if it sizzles immediately.
5. Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding the pan. Fry for about 3 to 4 minutes per side, or until the exterior is golden brown and the chicken is cooked through. Transfer the pieces to a paper towel-lined plate to drain any excess oil.
6. While the chicken is frying, prepare the Bang Bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha sauce, and rice vinegar until smooth and well combined.
7. Once all the chicken is cooked, place the hot pieces in a large bowl and pour the sauce over them. Gently toss to ensure each bite is thoroughly coated in that glossy, spicy-sweet mixture.
8. Serve the Bang Bang Chicken immediately, garnished with chopped green onions or cilantro if you like, and prepare for endless compliments on this eye-catching, flavor-packed dish.
SERVING SUGGESTIONS FOR BANG BANG CHICKEN
When it’s time to share your Bang Bang Chicken masterpiece, think beyond the plate. This dish shines in a variety of settings, and a few smart pairings can elevate your presentation from homey to unforgettable. Whether you’re hosting a casual gathering, serving a cozy family dinner, or looking for a crowd-pleasing appetizer, these suggestions will help you assemble a memorable spread.
- Serve alongside steamed jasmine rice to soak up every last drop of sauce. Fluff the rice with a fork just before serving so the grains remain light and separate.
- Accompany with a crisp garden salad tossed in a zesty lime vinaigrette. The fresh crunch of lettuce, cucumber ribbons, and shredded carrots offers a bright contrast to the saucy chicken.
- Build lettuce wraps for a light, hands-on experience. Spoon the chicken into crisp butter lettuce cups and top with thinly sliced red onion and shredded cilantro.
- Showcase on a party platter with colorful veggie sticks—celery, bell pepper, and carrot batons—and a side of extra sauce for dipping. Add toothpicks for effortless snacking.
HOW TO STORE BANG BANG CHICKEN
Leftovers are a gift—especially when it comes to Bang Bang Chicken. Proper storage ensures you preserve that crave-worthy texture and flavor for another meal. Whether you plan to enjoy your creation the next day or freeze portions for later, here are some tried-and-true approaches to keep your chicken tasting its best.
- Refrigerator storage: Place cooled chicken in an air-tight container, separating layers with parchment paper to maintain crispness. Store in the fridge for up to 2 days. Reheat gently in a skillet or oven to revive the crunch.
- Freezer storage: Arrange individual pieces on a parchment-lined baking sheet and freeze until solid, about 1 hour. Transfer to a freezer-safe bag, removing excess air. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.
- Oven reheating: Preheat to 375°F (190°C). Spread the chicken in a single layer on a baking sheet and bake for 8–10 minutes, flipping halfway through, until heated through and crisp.
- Air fryer reheating: Heat the air fryer to 350°F (175°C) for 3 minutes. Add the chicken in a single layer and cook for 4–5 minutes, shaking once, until piping hot and crunchy.
CONCLUSION
We’ve taken a delightful journey through every aspect of Bang Bang Chicken Bliss: from marinating juicy chicken in creamy buttermilk to dredging it in a seasoned flour-cornstarch blend and achieving that irresistible golden crunch. The crowning glory, of course, is the sweet chili-honey-sriracha sauce, brightened with a dash of rice vinegar, that clings to each piece like a flavor magnet. Whether you’re an intermediate cook honing your frying technique or a seasoned home chef seeking a crowd-pleasing appetizer, this recipe delivers a luscious balance of sweet, spicy, and tangy notes. With a total prep time of 15 minutes, cook time of 15 minutes, and about 30 minutes of marinating rest, you’ll be serving up these crispy bites in just over an hour. At roughly 450 kcal per serving and versatile enough for lunch, dinner, or party platters, it’s a recipe you’ll want to print, save, and revisit again and again.
Feel free to print this article and bookmark it for later—you’ll find everything from difficulty level to course type all in one place. And hey, don’t be shy: check out the FAQ below for common tips and troubleshooting. If you decide to try this Bang Bang Chicken recipe, drop a comment with your experience, questions, or any tweaks you made. I’d love to hear how it turned out for you and help with any culinary curveballs you encounter. Your feedback makes this cooking adventure even more fun!
Bang Bang Chicken
Description
These crispy, bite-sized chicken pieces are coated in a creamy, sweet chili-honey sauce with a kick of sriracha. Juicy inside and golden-brown outside, it's a perfect balance of sweet, spicy and tangy.
Ingredients
Instructions
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Begin by slicing the chicken breasts into bite-sized pieces and placing them in a bowl. Pour the buttermilk over the chicken pieces, ensuring they are well coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
-
Prepare the coating mixture by combining the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder in a shallow dish. Mix well.
-
Remove the marinated chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Shake off any extra flour and place the coated pieces on a wire rack or plate.
-
In a large, deep skillet or frying pan, pour enough vegetable oil to come about 1 inch up the sides. Heat the oil over medium-high heat until it reaches 350°F (175°C).
-
Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding the pan. Fry for about 3 to 4 minutes per side or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
-
While the chicken is frying, prepare the Bang Bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha sauce, and rice vinegar until smooth.
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Once all the chicken is cooked, place it in a large bowl and pour the sauce over it. Gently toss to ensure each piece is well coated with the sauce.
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Serve the Bang Bang Chicken immediately, garnished with chopped green onions or cilantro, if desired.
Note
- For a spicy kick, adjust the sriracha sauce to your preference.
- This dish pairs well with steamed rice or a fresh salad.
- Experiment with air frying the chicken for a healthier version.
- The name "Bang Bang Chicken" comes from its spicy, sweet, and tangy sauce.
