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This bang bang chicken recipe delivers perfectly crispy chunks of juicy fried chicken bathed in a creamy sweet and spicy sauce that will have everyone reaching for seconds. What started as my attempt to recreate the popular restaurant appetizer at home has become one of my most requested party dishes. The combination of tender chicken with that addictive bang bang sauce creates an irresistible appetizer that disappears faster than I can make it.
I first discovered this recipe when trying to satisfy a craving for restaurant style bang bang shrimp but only had chicken in my freezer. After one bite of these golden crispy pieces coated in that incredible creamy spicy sauce my family declared it even better than the original. Now it's become our go to appetizer for every party and gathering.
Ingredients
- 1 pound chicken breast cut into bite sized pieces: provides lean protein that cooks quickly and stays tender
- 1/2 cup buttermilk: helps tenderize the chicken and creates better coating adhesion than regular milk
- 3/4 cup corn starch: gives the chicken its signature light crispy coating without being heavy
- 1 tablespoon cayenne pepper: adds heat and beautiful color though you can substitute smoked paprika for milder flavor
- Salt and pepper to taste: for basic seasoning
- Vegetable oil for frying: choose peanut oil for even better flavor and higher smoke point
- 1/2 cup mayonnaise: creates the creamy base for the signature bang bang sauce
- 1/4 cup chili garlic sauce: brings complex heat and umami depth to the sauce
- 2 teaspoons sriracha: adds extra kick and that distinctive tangy heat
- 1 tablespoon honey: balances the heat with natural sweetness
- 1 teaspoon lemon juice: brightens the entire sauce and cuts through the richness
- Fresh chopped parsley for garnish: adds color and fresh flavor
- Spicy chili flakes for extra heat and visual appeal
Step by Step Instructions
- Prepare the Bang Bang Sauce:
- Add the mayonnaise chili garlic sauce sriracha honey cayenne pepper and lemon juice to a small bowl. Whisk all ingredients together vigorously until the mixture is completely smooth and creamy with no lumps remaining. Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should have a perfect balance of creamy sweet heat and tang. Cover and refrigerate until ready to use as chilling helps the flavors meld together beautifully.
- Heat the Oil:
- Pour vegetable oil into a heavy bottomed pot to a depth of about 2 inches. Heat the oil over medium high heat until it reaches exactly 375 degrees F on a cooking thermometer. If you don't have a thermometer drop a tiny pinch of cornstarch into the oil and it should immediately sizzle and bubble vigorously when the temperature is right. Maintaining proper oil temperature is crucial for achieving crispy chicken that isn't greasy.
- Soak the Chicken:
- Place the chicken pieces and buttermilk in a large bowl and toss until every piece is well coated. Let the chicken soak in the buttermilk for at least 5 minutes while your oil heats up. This soaking time allows the buttermilk to tenderize the chicken and creates a better surface for the coating to adhere to during frying.
- Prepare the Coating:
- In a separate medium bowl whisk together the cornstarch cayenne pepper salt and pepper until evenly combined. The cornstarch creates an incredibly light and crispy coating while the seasonings ensure every bite is flavorful. Make sure there are no lumps in your coating mixture as this can create uneven browning.
- Coat and Fry the Chicken:
- Remove the chicken from the buttermilk allowing excess to drip off then immediately toss the pieces in the seasoned cornstarch mixture. Make sure each piece is completely coated on all sides. Carefully add the coated chicken pieces to the hot oil in small batches to avoid overcrowding. Fry for 2 to 3 minutes per side until the chicken is golden brown and cooked through with an internal temperature of 165 degrees F. Remove with a slotted spoon and drain on paper towels.
- Finish and Serve:
- Transfer the hot crispy chicken to a large serving bowl and immediately drizzle with the prepared bang bang sauce. Toss gently to coat every piece evenly with the creamy spicy sauce. Garnish with fresh chopped parsley and a sprinkle of chili flakes for extra heat and color. Serve immediately while the chicken is still warm and crispy with extra sauce on the side for dipping.
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The secret to perfect bang bang chicken lies in maintaining the right oil temperature throughout cooking and not overcrowding the pan which causes the temperature to drop and results in soggy chicken instead of crispy perfection. I learned this lesson the hard way during my first attempt when I tried to rush the process and ended up with disappointing results. Now I always fry in small batches and keep my thermometer handy to ensure consistently crispy results every single time.
Storage and Reheating Tips
Store any leftover bang bang chicken in an airtight container in the refrigerator for up to 3 days though it's best enjoyed fresh. To reheat place the chicken pieces on a baking sheet and warm in a 400 degree oven for 5 to 7 minutes until heated through and the coating becomes crispy again. Avoid microwaving as this will make the coating soggy. The bang bang sauce can be stored separately in the refrigerator for up to one week and actually improves in flavor as the ingredients meld together.
Creative Serving Suggestions
Transform this appetizer into a complete meal by serving the bang bang chicken over steamed rice or cauliflower rice for a low carb option. It makes incredible tacos when served in warm tortillas with fresh avocado slices and chopped tomatoes. For a quick pasta dinner toss the sauced chicken with your favorite cooked noodles and a handful of fresh vegetables. You can also serve it over a bed of crisp lettuce or spinach for a lighter approach that lets the chicken be the star of the show.
Sauce Variations and Heat Levels
The beauty of bang bang sauce lies in its adaptability to different taste preferences and heat tolerances. For a milder version substitute sweet chili sauce for the chili garlic sauce and omit the cayenne pepper completely. If you want to amp up the heat add your favorite hot sauce to the mix or include some finely minced jalapeños. I love adding a splash of rice vinegar for extra tang or a teaspoon of sesame oil for an Asian inspired twist that pairs beautifully with the chicken.
Alternative Cooking Methods
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While deep frying creates the ultimate crispy texture you can easily adapt this recipe for different cooking methods. For air fryer bang bang chicken heat your air fryer to 400 degrees F and cook the coated chicken pieces for 15 minutes flipping halfway through. Baked versions work well too by placing the coated chicken on a lightly oiled baking sheet and baking at 400 degrees F for 20 to 25 minutes until golden and cooked through. Even grilled chicken works beautifully when you season the pieces with salt and pepper then grill over medium heat before tossing with the sauce.
Frequently Asked Questions About Recipes
- → What is bang bang sauce made of?
Bang bang sauce is a creamy blend of mayonnaise, chili-garlic sauce, sriracha, honey, lemon juice, and cayenne pepper. It creates the perfect balance of sweet, spicy, and tangy flavors that coat the chicken beautifully.
- → Can I make bang bang chicken without frying?
Absolutely! You can air fry the chicken at 400°F for 15 minutes, bake at 350°F for 30 minutes, grill over medium heat, or sauté in a pan with oil. Each method will give you delicious results with different textures.
- → How spicy is bang bang chicken?
The spice level is moderate and customizable. You can reduce heat by using sweet chili sauce instead of chili-garlic sauce and omitting cayenne. For more heat, add extra sriracha or your favorite hot sauce to the bang bang sauce.
- → What can I serve with bang bang chicken?
Serve over rice or cauliflower rice for a meal, toss with pasta noodles, use in tacos with avocado, or serve over leafy greens as an appetizer. It's versatile enough for any occasion.
- → Can I use chicken thighs instead of breast?
Yes! Boneless chicken thighs work wonderfully and often stay more tender and juicy than breast meat. Cut them into similar bite-sized pieces and follow the same cooking method.
- → How long does the bang bang sauce keep?
Store the sauce covered in the refrigerator for up to one week. It's actually better when made ahead as the flavors have time to meld together, making it perfect for meal prep.