Fried until light and crispy then tossed with a spicy sweet chili mayo sauce, this Bang Bang Chicken recipe is quick, easy, and better than anything you’d order at a restaurant. Serve over rice with a side of veggies.
Easy Bang Bang Chicken
Bang bang shrimp quickly became one of our favorite meals, so I decided to switch it up a bit by swapping the shrimp for pieces of chicken breast.
Bang bang chicken features tender, juicy pieces of chicken coated in a sriracha buttermilk batter then tossed with panko breadcrumbs and fried to golden perfection. The crispy chicken is topped with bang bang sauce – a spicy sauce made with mayo, sriracha, sweet chili sauce, and honey.
The end result is absolutely delectable and makes a great appetizer or entree! This bang bang chicken recipe is a huge hit in our family and I bet it will be in yours too.
Why You’ll Love This Bang Bang Chicken Recipe
Here are a few reasons why we love this recipe.
- Quick and easy. It takes just 35 minutes to prepare this chicken recipe, making it perfect for weeknights.
- Just the right amount of heat. Bang bang chicken has a bit of a kick to it, thanks to the sriracha and the sweet chili sauce, but it’s not overpowering. The mayo in the sauce helps to balance out the heat.
- Appetizer or entree. You can enjoy this dish as an appetizer to your dinner or as dinner itself. It’s perfect served with rice and a veggie!
What You’ll Need
You’ll need just 5 ingredients for the bang bang sauce plus chicken, spices, and a few pantry staples for the chicken. See the recipe card below for measurements.
For the sauce:
- Mayonnaise – The creamy base of the bang bang chicken sauce.
- Thai sweet chili sauce & sriracha sauce – Add the spicy flavor and red color to the sauce.
- Honey – Helps to sweeten the sauce.
- Lemon juice – Adds a bit of acidity to balance the other flavors.
For the chicken:
- Chicken – I used boneless skinless chicken breasts. Thighs would also work.
- Flour – For coating the chicken.
- Cornstarch – Helps the chicken fry up nice and crispy.
- Spices – Garlic powder, onion powder, paprika, salt, and pepper season the chicken.
- Buttermilk – Helps the breadcrumbs stick to the chicken.
- Sriracha sauce – Adds a bit of spice to the chicken itself.
- Egg – Added to the batter with the buttermilk.
- Panko breadcrumbs – Panko breadcrumbs produce a lighter, crispier texture than traditional breadcrumbs.
- Vegetable oil – For frying the chicken.
How to Make Bang Bang Chicken
Here’s an overview of how to make this bang bang chicken recipe. Scroll down to the recipe card for more detailed instructions.
- Make the bang bang chicken sauce. Whisk the sauce ingredients together in a bowl. Set aside.
- Make the batter. Combine the flour, cornstarch, and spices then add in the buttermilk, sriracha, and egg. Whisk until a smooth batter forms. Pour the breadcrumbs into a separate bowl.
- Coat the chicken. Toss the chicken pieces in the batter then coat in the breadcrumbs.
- Fry. Fry the chicken in batches, about 5-6 minutes per batch. Transfer to a paper towel-lined plate.
- Serve with the sauce. Drizzle or coat the chicken with the bang bang sauce. Enjoy!
Tips for Success
Here are a few helpful tips in making this bang bang chicken recipe.
- Cut the chicken into equal-sized pieces. This helps ensure that each piece finishes cooking at the same time.
- Thin the batter. If the batter is too thick, add a tablespoon of buttermilk at a time to reach the desired consistency.
- Fry in batches. To ensure each piece is nice and crispy, you’ll want to fry the chicken in several batches so that the pieces do not touch.
- Preheat the oil. The oil should be hot when you add the first batch of chicken, so that it immediately begins to fry and get crispy. Try to maintain a temperature of 350F.
You can either coat your bang bang chicken in the sauce, drizzle it over the top, or serve it on the side for dipping. The choice is yours!
How to Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Note that it’s best to store the bang bang sauce separately, to prevent the breading from softening too much.
- Reheat. Reheat bang bang chicken in the oven. Just spread the chicken on a baking sheet and bake at 350F until heated. This will help maintain some of the crispiness. You can also reheat it in the microwave.
More Easy Chicken Recipes
Bang Bang Chicken
For the sauce:
For the chicken:
For the bang bang sauce:
- In a small mixing bowl, whisk together the mayonnaise, thai sweet chili sauce, sriracha sauce, lemon, and honey. Set aside for later.
For the chicken:
- In a medium sized bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Whisk to combine. To the same bowl, add the buttermilk, sriracha sauce, and egg. Whisk until a smooth batter forms. If the batter is too thick, add 1 tablespoon of buttermilk at a time until a smooth consistency is achieved.
- In a shallow dish, add the panko bread crumbs.
- Toss the chicken pieces into the batter, making sure each piece is completely coated into the batter.
- Coat the chicken pieces in the panko breadcrumbs a few at a time, adding more breadcrumbs if needed.
- In a large skillet, or deep fryer, heat vegetable oil to about 350°F (175°C). Carefully add the breaded chicken in batches, making sure not to overcrowd the pan. Fry for about 5-6 minutes, or until golden brown and cooked through. Remove from the oil and drain on a paper towel-lined plate.
- Drizzle or coat the crispy chicken in the prepared bang bang sauce and serve. Garnish with fresh parsley or green onions if desired. Enjoy