Bang Bang Chicken 🌶🍤🍗 — Crispy, Creamy & Sweet-Chili Sauce Favorite
This Bang Bang chicken recipe is the perfect appetizer with chunks of juicy fried chicken tossed in a creamy, sweet, and spicy sauce. So easy to make!
We're cooking up some fun appetizers in the Chili Pepper Madness kitchen today, my friends. Chicken is the star, and I think you're going to love this one. It's really a riff off of the very popular homemade Bang Bang shrimp from Bonefish Grill, only we're using bite-sized pieces of chicken to make it.
We're talking Bang Bang Chicken, and it's crazy delicious!
Real, authentic Bang Bang chicken is actually a Chinese dish of chicken tossed in a spicy sauce. This is different from an Americanized version popularly served in American restaurants.
It's pretty easy to make, with the chunks of chicken coated in a corn starch mixture, then lightly fried. Toss them in a homemade Bang Bang sauce you can whip together in seconds, and boom! Or should I say BANG!
Super Crispy Bang Bang Chicken | Cheat Meal Recipe
Hey Foodies! This easy Bang Bang Chicken is out of this world delicious! A crispy breaded chicken coated in a sweet and spicy Asian-inspired sauce with a flavorful kick. You’ll love these crispy chicken chops as an appetizer or simple dinner idea! A perfect cheat meal recipe!
Bang Bang Chicken 🌶🍤🍗
Crispy bite-sized chicken tossed in the iconic creamy sweet-heat Bang Bang sauce. Serve as an appetizer or over rice with veggies for dinner.
Prep: 15 mins
Cook: 10–15 mins
Total: ~30 mins
Yield: 4 (appetizer) or 2–3 (meal)
Ingredients
- 1.25 lbs boneless skinless chicken breasts, cut in 1-inch pieces
- 1 large egg, beaten
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
- 1 cup cornstarch (or 1/2 cup cornstarch + 1/2 cup all-purpose flour)
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1/2 tsp garlic powder; 1/4 tsp paprika
- Neutral oil for frying (or spray for air fryer)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 1–2 tbsp sriracha (to taste)
- 1 tbsp honey (optional for extra gloss)
- 1 tsp rice vinegar or lime juice
- Pinch salt
Serve With
Steamed jasmine rice, shredded cabbage, green onions, sesame seeds.
Instructions
- Make sauce: Whisk mayonnaise, sweet chili sauce, sriracha, honey, and vinegar; season with a pinch of salt. Set aside.
- Set up dredge: In one bowl, whisk egg and buttermilk. In another, mix cornstarch, salt, pepper, garlic powder, and paprika.
- Coat: Pat chicken dry. Dip in egg mixture, then dredge in cornstarch mixture, pressing to adhere. Place on a rack 5 minutes (helps crisp).
- Fry (stovetop): Heat 1/2 inch oil to 350°F (175°C). Fry chicken in batches 3–4 minutes per side until golden and 165°F internal. Drain on rack.
- Air fry (option): Spray basket. Air fry at 390°F (200°C) 10–12 minutes, shaking/spraying halfway, until crisp and cooked through.
- Toss & serve: Toss warm chicken with sauce (or drizzle to keep extra crisp). Garnish with green onions and sesame seeds.
Tips & Swaps
- Extra-crispy: Double-dredge (egg → starch → egg → starch).
- Lighter: Bake on parchment at 425°F (220°C) 15–18 mins; broil 1–2 mins to finish.
- No mayo: Use plain Greek yogurt + 1–2 tsp oil for body.
Nutrition (est., per 1/4)
~480 kcal • Protein 29g • Fat 24g • Carbs 38g.
Bang Bang Chicken FAQ
Can I make the sauce ahead?
Yes—refrigerate up to 1 week. Stir before using.
How do I keep the coating from falling off?
Pat chicken very dry, press the starch on firmly, and rest the coated pieces 5–10 minutes before cooking.
Is there a gluten-free option?
Use 100% cornstarch (or rice flour) for dredging and a GF sweet chili sauce.
How spicy is it?
Mild–medium. Adjust heat by adding or reducing sriracha; a squeeze of lime balances heat.
Storage & reheating?
Refrigerate chicken and sauce separately up to 3 days. Re-crisp chicken at 400°F (205°C) for 5–7 minutes, then toss with sauce.