Bang Bang Chicken | Crispy Recipe

If there is one dish that manages to hit every single pleasure point on your palate, it is Bang Bang Chicken. We are talking about bite-sized pieces of chicken that are fried to a golden, impossible crisp and then tossed in a sauce that is equal parts creamy, sweet, spicy, and tangy.

Table of Contents

What is Bang Bang Chicken?

It is important to make a quick distinction here. Originally, “Bang Bang Chicken” (or Bon Bon Chicken) refers to a classic Sichuan street food dish consisting of cold, poached chicken drizzled in a nutty, spicy chili oil vinaigrette. The name comes from the sound of wooden batons used to tenderize the meat.

However, the version that has taken the internet by storm—and the one we are making today—is the modern, Americanized crispy version. It relies on a cornstarch coating for crunch and a mayonnaise-based chili sauce. It is essentially the more flavorful, sophisticated cousin of the chicken nugget.

The Secret to the “Bang Bang” Sauce

The bang bang chicken is great, but let’s be honest: this recipe is all about the sauce. After analyzing the most popular variations online, I’ve found that the perfect sauce relies on a “Holy Trinity” of ingredients.

You don’t need to overcomplicate it. You just need the right balance of:

1. Mayonnaise: This provides the creamy base. (Use full-fat for the best richness).
2. Sweet Chili Sauce: This adds the sticky sweetness and the garlicky undertone.
3. Sriracha: This brings the heat. You can adjust this depending on your spice tolerance.

Pro-Tip: Some recipes call for a splash of honey or rice vinegar. I recommend tasting your mix first; usually, the sweet chili sauce provides enough sugar, but a dash of honey can help balance the heat if you went too heavy on the Sriracha.

Ingredients You’ll Need for Bang Bang Chicken

For the Chicken

• Chicken Breasts: 2 large breasts, cut into 1-inch bite-sized cubes. (You can also use thighs for extra juiciness).
• Buttermilk: 1 cup (This tenderizes the meat. If you don’t have it, use milk with a squeeze of lemon).
• Cornstarch: 1 cup (Do not swap this for flour! Cornstarch is what makes the coating light and airy rather than heavy and bready).
• Seasoning: Salt, pepper, garlic powder, and onion powder.
• Oil: Vegetable or canola oil for frying.

For the Sauce

• ½ cup high-quality Mayonnaise.
• ¼ cup Thai Sweet Chili Sauce.
• 1-2 tablespoons Sriracha (to taste).
• 1 teaspoon Honey (optional).

For Garnish

• Chopped green onions (scallions).
• Sesame seeds.

Bang Bang Chicken Step-by-Step Instructions

1. Marinate for Tenderness

Place your cubed chicken in a bowl and pour the buttermilk over it. Let it sit for at least 15-30 minutes. This step breaks down the proteins and ensures your chicken stays juicy inside the crispy shell.

2. Mix the Sauce

While the chicken marinates, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl. The color should be a beautiful pale sunset orange. Set this aside in the fridge—letting the flavors meld makes a difference.

3. The Double-Dredge Effect

In a shallow bowl, mix your cornstarch with the salt, pepper, garlic powder, and onion powder.
Take the chicken out of the buttermilk (let the excess drip off slightly) and toss it directly into the seasoned cornstarch. Press the chicken into the powder to ensure a thick, even coating.

4. Fry to Golden Perfection

Heat about an inch of oil in a skillet or wok to 350°F (175°C). Fry the chicken in batches—don’t overcrowd the pan, or the temperature will drop and the chicken will get greasy.
Fry for 3-5 minutes until the pieces are golden brown and crispy. Transfer them to a wire rack (not a paper towel!) to drain. Using a rack prevents the bottom from getting soggy.

5. The Toss

This is the best part. Place your hot, crispy chicken into a large mixing bowl. Pour about three-quarters of the sauce over the chicken. Toss gently until every nook and cranny is coated in that creamy glaze.

6. Serve Immediately

Plate the chicken, drizzle the remaining sauce over the top, and sprinkle generously with green onions and sesame seeds.

Can I Make This in an Air Fryer?

Absolutely! If you want to skip the deep fry, you can still get great results.

1. Preheat your Air Fryer to 400°F (200°C).
2. After coating the chicken in cornstarch, spray the pieces generously with cooking spray (this is vital to get rid of the powdery flour taste).
3. Air fry for 10-12 minutes, shaking the basket halfway through.
4. Once crispy, toss in the sauce as usual.

Serving Suggestions

Bang Bang Chicken is incredibly versatile. Here is how to turn it into a full meal:

• Rice Bowl: Serve over jasmine rice with steamed broccoli or cucumber slices.
• Tacos: Wrap the chicken in soft flour tortillas with coleslaw.
• Salad: Use it as a topper for a crunch salad with romaine lettuce and shredded carrots.

Storage and Reheating

Because this dish is sauce-heavy, it is best enjoyed immediately. If you have leftovers, the breading will soften in the fridge.

• To Reheat: Do not microwave it! Place the leftovers in an air fryer or oven at 350°F for 5-7 minutes. It won’t be quite as crispy as fresh, but it will still taste delicious.

Have you tried this Bang Bang Chicken recipe? Let me know in the comments below if you prefer it spicy or sweet! Don’t forget to pin this recipe for your next dinner party.