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Bang Bang Chicken featured image showcasing a delicious and vibrant dish.

Bang Bang Chicken Easy Recipe

This recipe delivers restaurant-quality Bang Bang Chicken with crispy fried chicken coated in a creamy, spicy, and sweet sauce. It's easy to customize the spice level and sweetness to your liking, making it a perfect weeknight dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breast, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 large eggs
  • Vegetable oil for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon garlic powder
  • 2 green onions, chopped optional
  • 1 teaspoon sesame seeds optional
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • mixing bowls
  • whisk
  • Shallow dishes
  • Large pot or deep fryer
  • Slotted spoon
  • wire rack
  • measuring cups and spoons
  • Thermometer

Method
 

  1. In a bowl, combine the chicken pieces with buttermilk. Make sure all the chicken is coated in buttermilk.
  2. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  3. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Mix well.
  4. In another shallow dish, whisk together the eggs.
  5. In a third shallow dish, place the cornstarch.
  6. Remove the chicken from the buttermilk, letting any excess drip off.
  7. Dredge each piece of chicken in the flour mixture, making sure it's fully coated. Shake off any excess flour.
  8. Dip the floured chicken into the egg mixture, then immediately dredge it in the cornstarch, pressing gently to help it adhere.
  9. Place the dredged chicken on a plate or baking sheet.
  10. Heat the oil in a large pot or deep fryer to 350°F (175°C).
  11. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot.
  12. Fry for 3-5 minutes per batch, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
  13. Remove the chicken with a slotted spoon and place it on a wire rack to drain excess oil.
  14. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.
  15. Taste and adjust the seasonings to your liking. Add more sriracha for heat, honey for sweetness, or rice vinegar for tang.
  16. Place the fried chicken in a large bowl and pour the Bang Bang sauce over it.
  17. Toss gently until the chicken is evenly coated in the sauce.
  18. Garnish with green onions, sesame seeds, and red pepper flakes (if desired).
  19. Serve immediately and enjoy!

Notes

For the crispiest chicken, don't skip the buttermilk marinade, use cornstarch, double dredge the chicken, avoid overcrowding the pot, and use a wire rack to drain excess oil. Leftovers can be stored in the refrigerator for up to 3 days, but the chicken will lose some crispiness. You can also bake the chicken at 400°F (200°C) for 20-25 minutes for a healthier alternative. For variations, try chicken thighs, adding vegetables, or making it gluten-free.