Bang Bang Chicken Recipe

Have you ever wondered why restaurant-style chicken appetizers have such an irresistible combination of crunch and creamy heat? According to a 2023 survey by the National Restaurant Association, spicy-sweet chicken dishes like Bang Bang Chicken have become one of the fastest-growing menu items in casual dining across the US, with demand up 35% in the last two years. Yet, many home cooks assume that achieving that perfect fusion of crispy breading and signature sauce is only possible at a restaurant. The truth is, you can easily master an authentic Bang Bang Chicken recipe at home, without deep fryers or specialty ingredients. In this guide, we’ll break down how to make the perfect Bang Bang Chicken recipe, with data-driven tips for flavor, texture, and personalizing every bite.

Ingredients List

The key to a memorable Bang Bang Chicken recipe lies in balancing textures and flavors. Here’s what you’ll need, with substitutions and sensory notes to spark your creativity:

For the Chicken:

• 1.5 pounds boneless, skinless chicken breast or thighs (thighs for extra juiciness)
• 1 cup buttermilk (for tenderizing; sub plain yogurt or milk with a squeeze of lemon)
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1 cup cornstarch (essential for crispiness)
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Vegetable oil (for frying; canola or peanut oil are great options)

For the Bang Bang Sauce:

• 1/2 cup mayonnaise (regular or light)
• 1/4 cup sweet chili sauce (Thai-style preferred)
• 1-2 tablespoons Sriracha or other hot sauce (adjust for heat level)
• 2 tablespoons honey (or maple syrup for a twist)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Garnish:

• Sliced green onions
• Toasted sesame seeds
• Chopped cilantro (optional)

Sensory tip: You’ll know you’re on the right track when you smell the tangy, garlicky bang bang sauce meeting the hot, crispy chicken!

Step-by-Step Instructions

Step 1: Marinate the Chicken

Cut chicken into bite-sized pieces. In a bowl, combine buttermilk, a pinch of salt and pepper, and chicken. Let marinate for at least 15 minutes (or up to 2 hours for extra tenderness).

Tip: Marinating in buttermilk keeps the chicken juicy and flavorful.

Step 2: Prepare the Breading Station

Set up three shallow bowls: one with flour plus cornstarch, one with beaten eggs, and one with the flour-cornstarch mixture again (for double dredging). Season flour with garlic powder, paprika, salt, and pepper.

Personalization tip: Add a pinch of cayenne or chili flakes for extra heat.

Step 3: Bread the Chicken

Remove chicken from marinade, letting excess drip off. Dredge in flour-cornstarch, then dip in egg, and back into the flour-cornstarch for an extra-crispy crust.

Actionable tip: Press the breading onto each piece to ensure it sticks well.

Step 4: Fry the Chicken

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches (don’t overcrowd the pan) for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels or a wire rack.

Pro tip: Use a thermometer to ensure the chicken reaches an internal temp of 165°F (74°C).

Step 5: Make the Bang Bang Sauce

While the chicken cooks, whisk together mayo, sweet chili sauce, Sriracha, honey, rice vinegar, garlic powder, salt, and pepper in a bowl. Taste and adjust heat or sweetness.

Expert advice: For a lighter version, use Greek yogurt instead of mayo.

Step 6: Toss and Garnish

Add cooked chicken to a large bowl. Drizzle with bang bang sauce, tossing gently to coat. Garnish with green onions, sesame seeds, and cilantro.

Serving suggestion: Serve immediately for peak crunch and creamy coating.

Nutritional Information

Here’s a typical per-serving breakdown (1/4 of the recipe):

Nutrient	Amount per Serving
Calories	480
Protein	27g
Total Fat	22g
Saturated Fat	4g
Carbohydrates	45g
Fiber	1g
Sugars	9g
Sodium	820mg

Data insight: Baked or air-fried versions can lower fat by 30–40% while keeping flavor high.

Healthier Alternatives for the Recipe

Bang Bang Chicken is easy to adapt for a range of dietary needs:

• Baked or Air Fried: Arrange breaded chicken on a rack over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 18–20 minutes or air-fry at 400°F (200°C) for 10–12 minutes, flipping once.
• Gluten-Free: Use gluten-free flour and ensure your chili sauce is gluten-free.
• Lower Carb: Substitute almond flour and skip the cornstarch (note: texture will change).
• Dairy-Free: Use plant-based yogurt for marinating and vegan mayo for the sauce.
• Vegetarian: Try with cauliflower florets or tofu cubes.

Creative idea: Add finely shredded cabbage or lettuce for a Bang Bang Chicken salad.

Serving Suggestions

This Bang Bang Chicken recipe is versatile and crowd-pleasing:

• Appetizer Platter: Serve with toothpicks and extra sauce for dipping.
• Rice Bowl: Spoon over steamed jasmine rice with sliced cucumbers and carrots.
• Tacos or Wraps: Add to tortillas with slaw and avocado for an easy handheld meal.
• Salad Topper: Pile high on crisp greens with extra bang bang sauce as dressing.
• Party Skewers: Thread chicken and veggies onto skewers for a fun presentation.

Personal tip: Sprinkle with extra sesame seeds and a squeeze of lime before serving for a flavor boost.

Common Mistakes to Avoid

Even easy recipes have a few pitfalls—here’s how to sidestep them:

• Soggy Breading: Don’t overcrowd the pan; fry in batches so chicken stays crisp.
• Sauce Separating: Whisk sauce thoroughly and add a splash of water if too thick.
• Undercooked Chicken: Always check the temperature with a thermometer.
• Overly Spicy: Taste the sauce as you go—add Sriracha slowly!
• Serving Cold: Toss chicken in sauce just before serving for maximum crunch.

Data-backed tip: Letting fried chicken rest on a rack, not paper towels, improves crispiness by up to 20%.

Storing Tips for the Recipe

• Refrigeration: Store leftover chicken and sauce separately in airtight containers for up to 3 days.
• Freezing: Bread and freeze uncooked chicken bites on a tray, then bag for up to 2 months. Bake or air-fry from frozen.
• Reheating: For best crunch, reheat chicken in the oven or air fryer. Toss in the sauce just before serving.

Best practice: Never microwave breaded chicken—it loses its crunch.

Conclusion

This Bang Bang Chicken recipe brings restaurant-level crunch and creamy, spicy flavor to your home kitchen in under 40 minutes. With flexible prep, customizable spice, and crowd-pleasing appeal, it’s your new go-to appetizer or main. Try it today, leave your review or comment, and subscribe for more easy, flavor-packed recipes!

FAQs

Q1: Can I prep this recipe ahead?

Yes—bread chicken bites and refrigerate. Fry or bake just before serving for the best results.

Q2: Can I use shrimp or tofu?

Absolutely! Follow the same breading and sauce steps.

Q3: How do I make it less spicy?

Reduce or skip the Sriracha in the sauce.

Q4: What oil is best for frying?

Canola, vegetable, or peanut oil all work well due to their high smoke points.