Bang Bang Chicken Recipe: Bang Bang Chicken is one of those dishes that grabs your attention with its name and seals the deal with its flavor. This crispy, juicy chicken is coated in a creamy, tangy, and slightly spicy sauce that’s nothing short of addictive. Originating from Asian-American fusion cuisine, it’s a popular appetizer in many restaurants, particularly at chains like Bonefish Grill, where it became famous as Bang Bang Shrimp before evolving into variations like chicken.
What makes this dish a fan favorite is its perfect balance: the crunch of well-fried chicken paired with a smooth, spicy mayo-based sauce that delivers just the right amount of heat and sweetness. You’ll often see it served over lettuce, with rice, or in tacos and wraps. And the best part? You can easily whip it up at home using everyday ingredients.
Origins and Popularity of the Dish
Though Bang Bang Chicken has Chinese roots—originally a Sichuan dish with shredded chicken and a spicy sesame sauce—what we’re talking about here is its Westernized counterpart. The American version swaps shredded chicken for fried chicken pieces and adds a creamy, spicy sauce made with mayonnaise and chili sauce, making it more indulgent and snack-friendly.
The popularity skyrocketed thanks to its presence on restaurant menus, social media food trends, and its viral potential. People love how versatile and quick it is—great for a dinner party or a casual weeknight meal. Now that you know what it is and why it’s a hit, let’s move on to what you’ll need to bring this recipe to life.
Ingredients Needed
For the Chicken
Let’s start with the essentials. Here’s what you’ll need to prepare the chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
The chicken breast is the star here—tender, juicy, and easy to cook. Buttermilk helps tenderize and flavor the chicken, while the mix of flour and cornstarch gives it that irresistible crunch.
For the Bang Bang Sauce
This is what takes the dish from good to great:
- 1/2 cup mayonnaise (use full-fat for best results)
- 1/4 cup Thai sweet chili sauce
- 1 tbsp Sriracha (adjust based on heat preference)
- 1 tbsp honey or sugar (optional, for sweetness)
- 1 tsp rice vinegar (for tang)
The sauce should be creamy with a kick. Feel free to adjust the sriracha if you prefer it spicier or milder. The sweet chili sauce gives it that glossy, sticky texture and signature flavor.
Optional Garnishes and Sides
- Chopped green onions
- Sesame seeds
- Lettuce or cabbage (for serving)
- Steamed rice or noodles
- Tortillas or wraps
These are optional but recommended for a full experience. Lettuce adds crunch, green onions provide a fresh bite, and rice or noodles make it a hearty meal.
Step-by-Step Instructions
Step 1: Preparing the Chicken
Start by cutting your chicken into even, bite-sized chunks. This ensures they cook evenly and are easy to eat. Place them in a bowl with the buttermilk, cover, and let them marinate in the fridge for at least 30 minutes—or up to overnight if you’ve got time. This step makes your chicken juicy and flavorful from the inside out.
Once marinated, remove the chicken from the buttermilk and let the excess drip off. In a separate bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper. This is your dry coating mixture. Coat each piece of chicken thoroughly, pressing gently to help the coating stick.
Step 2: Coating and Frying the Chicken
Heat about 2 inches of oil in a heavy-bottomed pan over medium-high heat. You want the oil hot but not smoking—around 350°F (175°C) is ideal. Carefully add the chicken pieces in batches, being sure not to overcrowd the pan.
Fry the chicken until golden brown and crispy, about 3-5 minutes per batch depending on size. Use a slotted spoon to remove them and drain on a paper towel-lined plate. Repeat until all chicken is fried.
This step is key. Don’t rush it. Frying in batches keeps the oil temperature stable and ensures every piece is evenly crispy.
Step 3: Making the Bang Bang Sauce
While the chicken rests, it’s time to whip up that bangin’ sauce. In a mixing bowl, combine the mayonnaise, sweet chili sauce, sriracha, and rice vinegar. Whisk until smooth and creamy. Taste it—add more heat if you like it spicy, or a dash of honey if you want it sweeter.
The sauce should be silky and cling well to the chicken without being too runny. If it’s too thick, add a teaspoon of water or vinegar to loosen it slightly.
Step 4: Tossing Chicken in Sauce
Now comes the fun part—getting that delicious fried chicken coated in your homemade Bang Bang sauce. Make sure your chicken has cooled just a bit so the sauce doesn’t slide off or get too oily. You can toss the chicken in the sauce in a large mixing bowl, or you can drizzle the sauce over the top if you prefer to keep the coating extra crispy.
If you’re tossing: add your fried chicken pieces into the bowl of sauce and gently fold them in until every piece is beautifully coated. Do this in small batches if needed, so you don’t crush the chicken or lose that precious crunch.
If you want to control how saucy each piece is, drizzle the sauce over the chicken on the serving plate. This method works well if you’re meal-prepping or want leftovers to stay crispy.
Either way, the creamy, spicy, sweet coating turns your crispy chicken into an explosion of flavor. Trust me, one bite and you’ll be hooked.
Step 5: Serving Suggestions
You’ve got your crispy, saucy Bang Bang Chicken—now how are you going to serve it? Here are a few winning options:
- Over lettuce or cabbage – Make a simple salad base with shredded lettuce or cabbage. Place your chicken on top, sprinkle some sesame seeds and chopped green onions, and you’ve got a restaurant-style starter.
- With rice or noodles – Want a full meal? Serve your Bang Bang Chicken over jasmine rice, coconut rice, or stir-fried noodles. The sauce soaks into the grains, making every bite incredible.
- In tacos or wraps – For something handheld, stuff the chicken into flour tortillas with slaw and avocado for an Asian-fusion taco that’s off the charts.
- Skewer-style appetizers – If you’re hosting a party, skewer the sauced chicken pieces and serve them as appetizers or finger food.
Don’t forget the garnishes—chopped green onions add freshness, while sesame seeds provide texture. A wedge of lime or a splash of sriracha can boost flavor even more. However you plate it, Bang Bang Chicken is a guaranteed crowd-pleaser.
Tips for the Perfect Bang Bang Chicken
Ingredient Substitutions
Running low on ingredients? No problem! Here are a few handy swaps:
- Buttermilk – Use regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
- Cornstarch – Substitute with potato starch or just use extra flour if you don’t have it.
- Sweet chili sauce – You can mix a bit of honey, chili flakes, and vinegar if you’re in a pinch.
- Sriracha – Any hot sauce will work, but sriracha adds that specific sweet heat flavor.
These changes won’t drastically affect the final result, but if you’re aiming for authenticity, stick to the original ingredients.
Making it Healthier
Want to enjoy Bang Bang Chicken with fewer calories? Try these healthy tweaks:
- Bake instead of fry – Coat your chicken and bake it at 425°F (220°C) for 20-25 minutes. Use a wire rack so the heat circulates and keeps the bottom crispy.
- Air fryer method – Cook the coated chicken in an air fryer at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Greek yogurt sauce – Swap mayonnaise with plain Greek yogurt in the sauce for a lighter, protein-packed version.
You’ll still get that crave-worthy crunch and flavor but with a little less guilt.
Common Mistakes to Avoid
To make sure your Bang Bang Chicken is a success every time, avoid these rookie errors:
- Overcrowding the pan – This drops the oil temperature and results in soggy, greasy chicken.
- Skipping the marinade – Buttermilk is essential for tender chicken. Don’t skip it or rush it.
- Using too much sauce – Drenching the chicken in sauce can make it soggy. Use just enough to coat evenly.
- Serving immediately after frying without resting – Let the chicken drain and rest for a few minutes before saucing to keep it crisp.
Follow these tips, and you’ll be plating up restaurant-worthy Bang Bang Chicken at home like a pro.
FAQs about Bang Bang Chicken Recipe
Can I bake the chicken instead of frying?
Yes! Baking is a healthier alternative. Coat the chicken in the flour mix, place it on a baking rack, spray with oil, and bake at 425°F for 20-25 minutes until crispy.
Is Bang Bang Chicken spicy?
It can be, depending on how much Sriracha or chili you use. The base recipe has a mild kick, but you can always adjust the heat level to your taste.
What goes well with Bang Bang Chicken?
Rice, noodles, wraps, or even salads pair beautifully with Bang Bang Chicken. It’s versatile and works well in many meals.
Can I make it ahead of time?
Yes, but keep the sauce and chicken separate. Reheat the chicken in the oven or air fryer for crispiness, then toss it with sauce right before serving.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results. Avoid microwaving if you want to keep the chicken crispy.
Conclusion
Bang Bang Chicken is the ultimate comfort food with an irresistible mix of crispy texture and bold flavors. Whether you’re making it for a quick dinner, party snack, or meal prep staple, it’s easy to see why this dish is a viral favorite. With its simple ingredients, customizable spice levels, and crowd-pleasing appeal, this is one recipe you’ll want to make over and over again. Ready to turn up the heat in your kitchen? Get that chicken marinated, that oil sizzling, and your taste buds ready for a bangin’ ride!
