Crispy Bang Bang Chicken

This crispy bite-sized chicken coated in a sweet-spicy bang bang sauce transforms ordinary chicken breast into a restaurant-quality dish that's addictively good. The buttermilk marinade keeps the meat juicy inside while the special coating creates that perfect crunch factor we all crave.

I first made this bang bang chicken for a game night with friends and it disappeared faster than any dish I've ever served. Now it's my go-to recipe whenever I need to impress without spending hours in the kitchen.

• Boneless chicken breast ensures tender juicy bites that cook quickly and evenly
• Buttermilk tenderizes the meat while adding tanginess that balances the sweet sauce
• All purpose flour creates the base for our crispy exterior
• Cornstarch is the secret ingredient that makes the coating extra crispy and light
• Mayonnaise forms the creamy base of our bang bang sauce
• Sweet chili sauce adds complexity with its perfect blend of sweetness and mild heat
• Sriracha sauce brings that signature kick without overwhelming the other flavors
• Liquid honey balances the heat and helps the sauce cling beautifully to the chicken

How To Make Crispy Juicy Bang Bang Chicken

Marinate the chicken

Place your bite-sized chicken pieces in a bowl with buttermilk salt and pepper making sure every piece is submerged. Let this mixture rest in the refrigerator for at least 30 minutes though I find 2 hours creates even more tender results. The buttermilk acids break down protein fibers making the chicken incredibly juicy.

Prepare the coating

While the chicken marinates combine all-purpose flour cornstarch and seasonings in a large shallow bowl. This mixture creates the perfect crispy exterior. The cornstarch is crucial as it prevents gluten formation which would make the coating tough instead of crispy.

Coat the chicken

Working one piece at a time remove chicken from the buttermilk allowing excess to drip off then thoroughly coat in the flour mixture. Press the coating onto the chicken ensuring every surface is completely covered. For extra crispiness let the coated pieces rest for 5 minutes before frying.

Fry to perfection

Heat vegetable oil to 350°F in a deep skillet or pot. The oil should reach about 2.5cm deep. Fry the chicken in small batches avoiding overcrowding which would lower the oil temperature and result in soggy coating. Each batch needs about 5-7 minutes to reach golden brown perfection.

Create the bang bang sauce

While the chicken drains on paper towels whisk together mayonnaise sweet chili sauce sriracha and honey until completely smooth. Taste and adjust the sweet-heat balance according to your preference. The sauce should be thick enough to coat the chicken but still pourable.

Toss and serve

Place the fried chicken in a large bowl drizzle with the bang bang sauce and gently toss until every piece is evenly coated. Serve immediately while still hot and crispy. The contrast between the crunchy exterior and the sauce is what makes this dish extraordinary.

The sweet chili sauce is truly the unsung hero of this recipe. I discovered its magic while traveling through Thailand where street vendors use it on everything from grilled meats to spring rolls. Its complex flavor profile elevates simple ingredients like chicken to something truly special reminding me of warm evenings exploring Bangkok food markets.

Make-Ahead Options

The buttermilk-marinated chicken can be prepared up to 24 hours in advance and kept refrigerated. This not only saves time on cooking day but actually improves the tenderness of the meat. The dry coating mixture can also be prepared ahead and stored in an airtight container. The bang bang sauce can be made up to three days in advance and refrigerated making this perfect for planning party menus or busy weeknight dinners.

Serving Suggestions

While delicious on its own this bang bang chicken pairs beautifully with simple sides that complement without competing. Serve over fluffy jasmine rice to soak up the extra sauce or alongside a crisp Asian-inspired slaw with rice vinegar dressing. For a complete meal I often add steamed broccoli or snap peas. The chicken also makes incredible lettuce wraps when paired with butter lettuce leaves thinly sliced cucumbers and shredded carrots.

Flavor Variations

This recipe creates the perfect foundation for endless variations. For a tropical twist add a tablespoon of pineapple juice and diced pineapple to the sauce. Craving more heat? Add a teaspoon of gochujang or red pepper flakes to the sauce. For an extra dimension of flavor sprinkle toasted sesame seeds green onions or cilantro over the finished dish. Substitute panko breadcrumbs for part of the flour mixture to create an even crunchier exterior that stands up to the sauce longer.

Recipe FAQs

→ Can I bake this Bang Bang Chicken instead of frying?

Yes! For a healthier alternative, bake the coated chicken pieces on a parchment-lined baking sheet at 400°F (200°C) for about 20-25 minutes, turning halfway through. Spray or brush with oil before baking for extra crispiness.

→ What can I substitute for buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. Alternatively, thinned yogurt or sour cream can work well too.

→ How spicy is this Bang Bang Chicken?

This dish has a moderate heat level from the combination of sweet chili sauce and sriracha. You can adjust the spiciness by reducing or increasing the amount of sriracha to suit your taste preferences.

→ What sides pair well with Bang Bang Chicken?

Bang Bang Chicken pairs wonderfully with steamed rice, Asian-style slaw, cucumber salad, or stir-fried vegetables. For appetizer portions, serve with celery sticks and a cooling dip.

→ Can I prepare any parts of this dish ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance. The Bang Bang sauce can also be prepared up to 3 days ahead and stored in the refrigerator. Just fry the chicken and toss with sauce right before serving for the best texture.

→ Why use cornstarch in the coating?

Cornstarch helps create an extra crispy exterior when fried. The combination of flour and cornstarch provides the perfect balance of structure and crispiness that stands up well to the sauce coating.