Description

Bang Bang Chicken is a crispy, juicy chicken dish tossed in a creamy, sweet, and spicy sauce that packs a punch. Inspired by the popular restaurant version, this homemade take is super easy and perfect for weeknight dinners, game day snacks, or party appetizers.

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Oil, for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey (optional, for extra sweetness)

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Instructions

Marinate the Chicken: Place chicken pieces in a bowl with buttermilk. Cover and refrigerate for 30 minutes.
Make the Sauce: In a small bowl, mix together mayo, sweet chili sauce, sriracha, and honey. Set aside.
Prep the Coating: In another bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
Coat the Chicken: Remove chicken from buttermilk and dredge in the flour mixture until fully coated.
Fry the Chicken: Heat oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches until golden brown and crispy, about 4–5 minutes per batch. Drain on paper towels.

Toss & Serve: Once all the chicken is cooked, toss it with the bang bang sauce just before serving. Garnish with chopped green onions or sesame seeds if desired.

Notes

For a lighter version, air fry or bake the chicken instead of deep frying.
Use Greek yogurt or sour cream in place of mayo for a tangier sauce.
Keep the sauce separate until just before serving to keep the chicken crispy.

Great served over rice, in lettuce wraps, or as sliders.