Bang Bang Chicken – Crispy 30-Minute Dinner Favorite

Bang Bang Chicken is the crispy, creamy, sweet-and-spicy chicken dish that turns a plain weeknight into something you actually look forward to. Bite-sized pieces of chicken get a light buttermilk-and-cornstarch coating, fry up shatteringly crisp, and then get tossed in a mayo-based chili sauce that clings to every single piece.

The magic is in the sauce-to-crunch ratio. Because the coating is thin and craggy rather than heavy and bready, it stays crisp long enough to get from pan to plate, and the sauce is punchy enough that you only need a few tablespoons per serving.

Serve it over steamed rice with a pile of quick-pickled cucumbers, or tuck it into lettuce cups for a lighter spin. Either way, it comes together in about 50 minutes start to finish with pantry ingredients you probably already own.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

Chicken thighs work beautifully here and stay juicier; look for breasts that feel firm and spring back when pressed.

1 cup (240ml) buttermilk

No buttermilk? Stir 1 tablespoon lemon juice into 1 cup whole milk and let sit 5 minutes.

3/4 cup (90g) cornstarch

Cornstarch gives the lightest, crispiest crust; potato starch is a great 1:1 swap if that is what you have.

1/2 cup (60g) all-purpose flour

A little flour helps the coating adhere; swap in rice flour for a gluten-free version.

1 teaspoon kosher salt, plus more for finishing

Use fine sea salt if kosher is unavailable, but reduce to 3/4 teaspoon since it is denser.

1/2 teaspoon freshly ground black pepper

Freshly ground makes a real difference; pre-ground works but use a scant 1/2 teaspoon.

1/2 cup (120g) mayonnaise

Full-fat mayo gives the creamiest sauce; Greek yogurt can replace half of it for a tangier, lighter version.

3 tablespoons Thai sweet chili sauce

Find it in the Asian aisle near the soy sauce; apricot preserves plus a pinch of chili flakes is a decent stand-in.

1 tablespoon sriracha

Adjust up or down for heat; chili-garlic sauce is a solid substitute with a slightly chunkier texture.

1 tablespoon honey

Maple syrup works as a 1:1 swap for a slightly different, warmer sweetness.

1 teaspoon rice vinegar

White wine vinegar or apple cider vinegar can stand in; avoid balsamic, which is too dark and sweet.

4 cups (960ml) neutral oil, such as canola or peanut, for frying

Peanut oil handles high heat best; canola is the most neutral and affordable option.

Tips & Tricks

Keep the oil at 350F (175C)

Too hot and the coating browns before the chicken cooks through; too cool and the pieces turn greasy and soggy.

Coat in two stages

Toss the chicken in the dry mixture right before frying, not ahead of time, so the coating does not turn gummy.

Fry in small batches

Crowding the pan drops the oil temperature fast, which is the number one cause of pale, oily chicken.

Sauce at the last second

Toss the chicken with the sauce just before serving so the crust stays crunchy instead of softening.

Step-by-Step Instructions

1. Make the sauce

Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth. Taste and adjust heat or sweetness, then set aside; it should taste a little sharper than you want, since it mellows against the chicken.

2. Marinate the chicken

Toss the chicken pieces with the buttermilk and 1/2 teaspoon of the salt in a bowl. Let sit 10 minutes at room temperature while you heat the oil; this tenderizes the meat and helps the coating stick.

3. Heat the oil

Pour the neutral oil into a heavy Dutch oven or deep skillet to a depth of about 1 1/2 inches and heat over medium-high to 350F (175C). A thermometer is your best friend here; if you do not have one, a pinch of flour should sizzle immediately and float.

4. Mix the coating

While the oil heats, stir together the cornstarch, flour, remaining 1/2 teaspoon salt, and pepper in a shallow dish. Keep it dry and lump-free.

5. Dredge the chicken

Lift a handful of chicken from the buttermilk, letting the excess drip off, and press it into the dry coating until fully covered. Shake off the loose bits and set the pieces on a rack; work in batches so the coating stays crisp.

6. Fry in batches

Lower the coated chicken into the 350F (175C) oil in batches of about 8 to 10 pieces and fry 4 to 5 minutes, turning once, until deep golden brown and the internal temperature reads 165F (74C) on an instant-read thermometer. The crust should look craggy and the bubbling around each piece should slow as it finishes.

7. Drain and season

Transfer the fried chicken to a wire rack set over a baking sheet and sprinkle lightly with salt while hot. Let it rest 2 minutes so the crust sets.

8. Toss and serve

Pile the hot chicken into a bowl, drizzle with the sauce, and toss gently to coat every piece. Serve immediately over rice with extra sauce on the side.

Delicious Variations

Air Fryer Bang Bang Chicken

Spray the coated pieces with oil and air fry at 400F (205C) for 12 to 14 minutes, shaking halfway, for a lighter version with 90 percent less oil.

Bang Bang Shrimp

Swap the chicken for 1 pound of peeled large shrimp and fry just 90 seconds per side until pink and curled.

Bang Bang Cauliflower

Replace the chicken with 1 head of cauliflower florets, roast at 425F (220C) for 25 minutes, then toss in the sauce for a vegetarian take.

How to Store Bang Bang Chicken

Frequently Asked Questions

If you make this Bang Bang Chicken, snap a photo and tag me, and leave a comment below telling me how spicy you like your sauce. Then pin it for your next busy weeknight.

Bang Bang Chicken

Bang Bang Chicken delivers crispy fried chicken bites tossed in a creamy sweet-heat chili sauce for a 30-minute dinner everyone begs for.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup (240ml) buttermilk
• 3/4 cup (90g) cornstarch
• 1/2 cup (60g) all-purpose flour
• 1 teaspoon kosher salt, plus more for finishing
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (120g) mayonnaise
• 3 tablespoons Thai sweet chili sauce
• 1 tablespoon sriracha
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 4 cups (960ml) neutral oil, such as canola or peanut, for frying

📋 Instructions

1. 1Make the sauce — Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth. Taste and adjust heat or sweetness, then set aside; it should taste a little sharper than you want, since it mellows against the chicken.
2. 2Marinate the chicken — Toss the chicken pieces with the buttermilk and 1/2 teaspoon of the salt in a bowl. Let sit 10 minutes at room temperature while you heat the oil; this tenderizes the meat and helps the coating stick.
3. 3Heat the oil — Pour the neutral oil into a heavy Dutch oven or deep skillet to a depth of about 1 1/2 inches and heat over medium-high to 350F (175C). A thermometer is your best friend here; if you do not have one, a pinch of flour should sizzle immediately and float.
4. 4Mix the coating — While the oil heats, stir together the cornstarch, flour, remaining 1/2 teaspoon salt, and pepper in a shallow dish. Keep it dry and lump-free.
5. 5Dredge the chicken — Lift a handful of chicken from the buttermilk, letting the excess drip off, and press it into the dry coating until fully covered. Shake off the loose bits and set the pieces on a rack; work in batches so the coating stays crisp.
6. 6Fry in batches — Lower the coated chicken into the 350F (175C) oil in batches of about 8 to 10 pieces and fry 4 to 5 minutes, turning once, until deep golden brown and the internal temperature reads 165F (74C) on an instant-read thermometer. The crust should look craggy and the bubbling around each piece should slow as it finishes.
7. 7Drain and season — Transfer the fried chicken to a wire rack set over a baking sheet and sprinkle lightly with salt while hot. Let it rest 2 minutes so the crust sets.
8. 8Toss and serve — Pile the hot chicken into a bowl, drizzle with the sauce, and toss gently to coat every piece. Serve immediately over rice with extra sauce on the side.

👨‍🍳 Chef's Note: The sauce can be made up to 3 days ahead and gets even better as it sits, so whisk a double batch and keep it for dipping fries and veggies.

Servings: 6

Cuisine: Asian-American

Course: Main Course

Nutrition (per serving): 485 kcal · 28g protein · 24g carbs · 30g fat