Bang Bang Chicken Recipe

I absolutely love this recipe because the crispy, golden chicken perfectly soaks up the spicy, tangy bang bang sauce, making each bite an explosion of flavor. Plus, the dish is super easy to whip up for a cozy night in, and the combination of sweet chili, sriracha, and honey is just the right kick I crave!

I love how Bang Bang Chicken delivers a taste that can’t be refused. It all starts with chicken.

Maryland country-style chicken, to be exact. The juicy pieces are marinated in buttermilk, then coated in a well-seasoned flour and cornstarch mixture.

The coating is so fine that it yields a texture that is both crispy and creamy. You get the crispiness first, and then the creaminess really comes forward in the next bite.

Zesty sauce takes the dish over the top.

Ingredients

• Chicken Breasts: High-protein, low-fat, versatile, tender, lean.
• Buttermilk: Acidic, tenderizes chicken, adds moisture, creamy texture.
• All-Purpose Flour: Carbohydrate, gives structure, crisp coating.
• Cornstarch: Gluten-free, adds crispiness, light texture.
• Sriracha Sauce: Spicy, adds heat, enhances flavor, bold, vibrant.
• Sweet Chili Sauce: Sweet, tangy, mild heat, enhances flavor, sticky glaze.
• Mayonnaise: Creamy, rich, emulsifies sauces, smooth texture.
• Honey (optional): Natural sweetness, rich flavor, sticky glaze.

Ingredient Quantities

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon honey (optional)
• Chopped green onions for garnish
• Sesame seeds for garnish (optional)

Instructions

1. In a big bowl, mix the buttermilk, garlic powder, onion powder, salt, and pepper. Put in the chicken pieces, making sure they are thoroughly coated. Cover and marinate in the refrigerator for a minimum of 30 minutes to 1 hour.

2. In a different bowl, combine the all-purpose flour, cornstarch, a dash of salt, and a dash of pepper.

3. Vegetable oil should be heated in a deep skillet or saucepan over medium-high heat, making sure it is sufficiently hot to fry with.

4. Take the chicken out of the marinade, let it drip a bit, and then dredge it in a well-mixed blend of flour and cornstarch. Make sure to coat every part of the chicken thoroughly.

5. Take care to lay each piece of chicken into the hot oil, working in batches to keep from overcrowding the pan. Fry the pieces for about 4 to 5 minutes per side, or until they are a deep golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and drain it on a platter lined with paper towels.

6. In a small bowl, whisk the mayonnaise, sweet chili sauce, sriracha sauce, and honey (if using) until smooth and well combined. This will be your bang bang sauce.

7. After frying and draining the chicken, put it into a large serving bowl.

8. Drizzle the bang bang sauce over the fried chicken and toss gently to ensure all the chicken is well coated.

9. If desired, top the bang bang chicken with sesame seeds and green onions to make it look even better.

10. Serve right away and relish the gratifying mixture of flavors that are spicy, tangy, and crispy!

Equipment Needed

1. Large bowl
2. Medium bowl
3. Small bowl
4. Whisk
5. Deep skillet or saucepan
6. Slotted spoon
7. Paper towels
8. Platter or large plate
9. Tongs or a fork (for handling chicken)
10. Measuring cups and spoons

FAQ

• What is Bang Bang Chicken?Bang Bang Chicken is a fried chicken dish that is crispy and crunchy and that has a coating of sauce that is
  tangy,
  spicy, and
  slightly sweet.
  The sauce is made from mayonnaise, sweet chili sauce, and sriracha, and it is served at Western chain restaurants with Asian-themed menus.

  Ingredients
  1 whole chicken, cut into pieces
  Salt, to taste
  Black pepper, to taste
  2 cups (120g) all-purpose flour
  Vegetable oil, for frying
  1 cup (236ml) mayonnaise
  1 cup (236ml) sweet chili sauce
  1 cup (236ml) sriracha
  Pepper flakes, to taste (if desired)

• Can I make Bang Bang Chicken in advance?Certainly! The chicken parts and sauce can be made ahead of time. For optimal texture, fry the chicken and coat it with the sauce right before serving.
• What can I use as a substitute for buttermilk?You can create a stand-in for buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Allow the milk mixture to thicken for 5-10 minutes, and then use it in the same way you would use buttermilk.
• Can this recipe be made gluten-free?You can substitute a gluten-free flour blend for all-purpose flour when frying. Make certain that any extra ingredients, like sauces, are also gluten-free.
• Is there a milder alternative to sriracha?To create a sauce that is milder, decrease the sriracha or switch it out for a hot sauce with which you are more comfortable.
• How can I make this dish healthier?For improved health, think about baking the chicken sections instead of frying them. Or, use an air fryer instead. That way, you can still achieve a crispy texture with a lower-calorie option.
• What can I serve with Bang Bang Chicken?Steamed rice, salad, or noodles complement Bang Bang Chicken well. It makes a superb appetizer or is right at home served on a fresh bed of greens.

Substitutions and Variations

Buttermilk: Replace with plain yogurt or a mix of 1 cup milk and 1 tablespoon lemon juice or vinegar.
You can use whole wheat flour or a gluten-free flour blend if needed.
If you don’t have cornstarch, you can use arrowroot powder or potato starch as a substitute.
Sweet chili sauce: Substitute with apricot preserves and a dash of hot sauce mixed together.
Sriracha sauce: Swap it with another hot sauce, like sambal oelek, or mix some cayenne pepper into ketchup.

Pro Tips

1. Double Dip for Extra Crunch: After the initial dredging in flour and cornstarch, let the chicken pieces rest for a few minutes, then dip them back into the buttermilk marinade and dredge again in the flour mixture. This double coating will create an extra crispy texture.