Description

Bang Bang Chicken is crispy, juicy chicken tossed in a creamy, spicy-sweet sauce that’s totally addicting. Inspired by the popular restaurant dish, this version is easy to make at home with simple ingredients. Perfect as an appetizer, main dish, or party snack!

Ingredients

For the chicken:

1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
1 cup buttermilk (or milk with 1 tbsp vinegar)
1 cup cornstarch
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Vegetable oil (for frying)

For the Bang Bang sauce:

1/3 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp honey or sugar
1 tsp rice vinegar or lime juice (optional, for a little tang)

Optional garnish:

Chopped green onions
Sesame seeds

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Instructions

Marinate the chicken: Place chicken pieces in a bowl with buttermilk. Let it marinate for at least 15–30 minutes (or up to overnight in the fridge).
Prepare the coating: In a separate bowl, mix cornstarch, flour, garlic powder, salt, and black pepper.
Heat oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat (350°F/175°C).
Coat the chicken: Remove chicken from the buttermilk, shake off excess, and dredge in the flour mixture until fully coated.
Fry the chicken: Fry the chicken in batches for 4–5 minutes or until golden brown and crispy. Drain on paper towels.
Make the sauce: In a bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and vinegar (if using).
Toss and serve: Toss the crispy chicken in the sauce until well coated. Top with green onions and sesame seeds if desired. Serve immediately.

Notes

Want it less spicy? Cut back on the sriracha.
To make it lighter, you can air fry or bake the chicken instead of deep frying.
Serve over rice, lettuce cups, or even in tacos or sliders!