Bang Bang Chicken: Crispy, Spicy & Creamy Takeout-Style Recipe

Bang Bang Chicken is absolutely irresistible—think ultra-crispy chicken bites, tossed in a creamy, sweet-and-spicy sauce that packs a flavor explosion in every bite! With juicy chicken, a golden crunchy coating, and a signature zingy sauce, this recipe transforms simple ingredients into pure magic.

It’s a must-try for anyone who loves takeout classics you can whip up in your own kitchen. You only need a handful of pantry staples and less than an hour to bring this restaurant favorite to life.

Whether you serve it as a fun appetizer, a crowd-pleasing party snack, or as the main dish for a weeknight dinner, Bang Bang Chicken delivers big-time flavor and crave-worthy crunch. I fell in love with this dish at a popular Asian fusion spot, and after countless batches at home, I’m convinced this homemade version is even better!

Why You'll Love This Recipe

• Crunchy, juicy perfection every time. Each piece is coated for maximum crispiness and stays tender inside.
• Signature creamy-spicy sauce. The bang bang sauce is a crave-worthy blend of heat, sweet, and tangy.
• Quick and easy. Ready in about 40 minutes with simple steps—perfect for busy weeknights.
• Versatile for any occasion. Serve as an appetizer, over rice, or in lettuce wraps for a fresh twist.

Key Ingredients for Bang Bang Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breast

Chicken breast is the star here, providing lean, tender bites that hold up well to frying. Cut them into even, bite-sized pieces for quick, uniform cooking. You can also use boneless, skinless chicken thighs if you prefer extra juiciness—just trim off excess fat for best results.

Cornstarch

Cornstarch is the secret to that ultra-crispy coating. It creates a light, shatteringly crisp crust when fried. If you’re out of cornstarch, potato starch or arrowroot powder can be substituted with similar results.

Buttermilk

Buttermilk adds subtle tang and tenderizes the chicken, ensuring every bite is flavorful and moist. If you don’t have buttermilk, stir 1 tablespoon of lemon juice or vinegar into regular milk and let it sit for a few minutes as a quick substitute.

Sriracha

Sriracha brings the essential heat to the bang bang sauce. Adjust the amount to your spice preference—it’s easy to make it milder or hotter! Other hot sauces, like sambal oelek or chili-garlic sauce, work as well, but may change the flavor profile a bit.

Mayonnaise

Mayonnaise forms the creamy base of the sauce, balancing the spiciness and adding a rich texture. For a lighter option, use light mayo or even Greek yogurt (the sauce will be tangier and a bit less rich).

Instructions for Bang Bang Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Marinate the Chicken

Place the chicken pieces in a bowl and pour over the buttermilk. Toss to coat well, cover, and chill for at least 15 minutes (or up to 2 hours for extra tenderness). This step ensures juicy, flavorful bites.

Make the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust the heat level to your liking—add more Sriracha for a spicier kick!

Prepare the Coating

In a large, shallow dish, combine cornstarch, flour, salt, black pepper, and garlic powder. Mix well. Working in batches, remove chicken pieces from the buttermilk, letting excess drip off, and dredge in the coating mixture until thoroughly coated.

Fry the Chicken

Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches, careful not to crowd the pan, for 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain. For tips on safe frying, you can check guides like Serious Eats’ frying basics.

Toss in Bang Bang Sauce

While the chicken is still hot, place it in a large bowl and drizzle generously with the bang bang sauce. Toss gently to coat every piece. You can also serve the sauce on the side for dipping.

Garnish and Serve

Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice, in lettuce cups, or as an appetizer platter.

Recipe Variations

Make It Gluten-Free

Use a gluten-free all-purpose flour blend in place of regular flour for a totally gluten-free version. Double-check that your sauces are certified gluten-free too.

Oven-Baked Bang Bang Chicken

Skip the frying and bake the coated chicken pieces on a greased baking rack at 425°F (220°C) for 20–25 minutes, flipping halfway. They’ll be golden and crispy with less oil.

Air Fryer Method

Arrange the coated chicken in a single layer in your air fryer basket, spray lightly with oil, and air fry at 400°F (200°C) for 10–12 minutes, shaking once halfway through. Super easy and lighter!

Dairy-Free Swap

Make it dairy-free by marinating the chicken in unsweetened almond milk with a splash of vinegar instead of buttermilk, and use a vegan mayo in the sauce. The flavor still shines!

Add Extra Crunch

Try tossing the chicken in panko breadcrumbs after dredging for a double-crunch exterior. You can also sprinkle crushed peanuts or cashews over the finished dish for added texture.

Serving Suggestions

Serve Bang Bang Chicken as a main dish over steamed jasmine or coconut rice, or tuck it into crisp lettuce wraps for a lighter bite. It also pairs well with a fresh Asian cucumber salad, quick pickled veggies, or steamed broccoli for a balanced meal. Don’t forget to add a generous sprinkle of scallions and sesame seeds for color and flavor! For more Asian-inspired sides, check out these classic recipes from Just One Cookbook.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and keep the coating crispy, bake chicken pieces at 350°F (175°C) for 8–10 minutes or until hot. Avoid microwaving, as it can make them soggy. If you want to freeze, freeze the cooked, un-sauced chicken pieces in a single layer, then reheat from frozen and toss with fresh sauce before serving.

Frequently Asked Questions About Bang Bang Chicken (FAQ)

Q: Can I make Bang Bang Chicken ahead of time?
A: Yes! Fry the chicken and keep it separate from the sauce. Store both in the fridge. Toss together just before serving for the best texture.

Q: Is Bang Bang Chicken very spicy?
A: It’s mildly spicy with a touch of sweetness, but you can easily adjust the heat by adding more or less Sriracha in the sauce.

Q: What oil is best for frying Bang Bang Chicken?
A: Use a neutral, high-heat oil like vegetable, canola, or peanut oil. This ensures even frying without imparting strong flavors.

Q: Can I use chicken thighs instead of breast?
A: Absolutely! Chicken thighs will be even juicier and more flavorful—just trim off any extra fat before cutting into pieces.

Bang Bang Chicken is a guaranteed crowd-pleaser—crispy, bold, and packed with flavor. I hope you love making (and eating!) this dish as much as I do. Let me know how it turns out by leaving a comment or rating below!