Bang Bang Chicken

I’ll be honest: few dishes get me as excited as Bang Bang Chicken. There’s just something utterly addictive about that crispy coating paired with a sweet, spicy, and creamy sauce that leaves you licking your fingers and wanting more.

Bang Bang Chicken has become one of my go-to recipes—not only because it’s delicious, but because it’s surprisingly simple to whip up at home. Whether you’re feeding a crowd, meal prepping for the week, or craving restaurant-style flavors without the price tag, this dish is an absolute winner.

Why It’s Called Bang Bang Chicken

The name “Bang Bang Chicken” often sparks curiosity. Traditionally, it originated in Chinese Sichuan cuisine where chicken was tenderized with a wooden stick (bang bang!) before being shredded and served cold with spicy sauce.

But the modern Western version—what we know as crispy Bang Bang Chicken—evolved into a hot appetizer popularized by restaurant chains like Bonefish Grill. It features battered, crispy chicken tossed in a sweet and spicy mayonnaise-based sauce. While it shares the same catchy name, the dish has become its own delicious creation.

Understanding Key Ingredients

Let’s clarify some of the most important terms and ingredients in Bang Bang Chicken:

• Bang Bang Sauce: A creamy, spicy sauce typically made from mayonnaise, sweet chili sauce, and Sriracha.
• Cornstarch: Used in the coating for crispiness.
• Dredge: The process of coating chicken in flour, cornstarch, or breadcrumbs before frying.
• Sriracha: A popular chili sauce that adds heat and tang.
• Buttermilk: Sometimes used for soaking chicken to enhance tenderness.

Bang Bang Chicken vs. Bang Bang Shrimp

Many people confuse Bang Bang Chicken with its seafood counterpart. Here’s how they differ:

The Perfect Bang Bang Sauce

The sauce is where the magic happens. My preferred bang bang sauce includes:

• Mayonnaise
• Thai sweet chili sauce
• Sriracha (for heat)
• Honey (optional, for added sweetness)
• Lime juice (for brightness)

How to Make Bang Bang Chicken

Here’s how I make my family’s favorite version from scratch:

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs
• ¾ cup buttermilk
• 1 cup cornstarch
• Salt & black pepper
• Oil for frying

Bang Bang Sauce:

• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1–2 tablespoons Sriracha
• 1 teaspoon honey
• Juice of half a lime

Step-by-Step Instructions

1. Marinate the Chicken

• Slice chicken into bite-sized pieces.
• Toss in buttermilk, salt, and pepper. Let marinate at least 30 minutes (or overnight for best tenderness).

2. Prepare the Sauce

• Whisk together all sauce ingredients in a bowl.
• Taste and adjust heat or sweetness as desired.

3. Coat the Chicken

• Drain excess buttermilk from chicken.
• Dredge chicken pieces in cornstarch until fully coated.

4. Fry the Chicken

• Heat oil in a deep skillet to 350°F.
• Fry chicken pieces in batches until golden and cooked through (about 3–4 minutes).
• Drain on a paper towel-lined plate.

5. Toss in Sauce

• Gently toss fried chicken in bang bang sauce until coated.

6. Serve

• Sprinkle with chopped green onions and sesame seeds.
• Serve over rice, in lettuce wraps, or alongside roasted veggies.

My Personal Tips for Success

• Don’t overcrowd the pan. Fry in batches for even crispiness.
• Adjust sauce heat. Add more or less Sriracha to suit your taste.
• Bake instead of fry. For a lighter version, bake coated chicken at 400°F until crisp.
• Use thighs for juicier results. Thigh meat stays tender and flavorful.
• Double the sauce. It’s perfect for drizzling over rice or veggies!

Serving Suggestions

Bang Bang Chicken is versatile and can be served in many ways:

• Over jasmine rice with steamed broccoli
• Wrapped in lettuce cups
• Stuffed into tacos
• On top of a salad
• In sliders or sandwiches
• With stir-fried noodles

Nutrition Snapshot

Here’s an approximate nutrition estimate (per serving):

Make-Ahead and Storage

• Make Ahead: Sauce can be made 3 days in advance.
• Fridge: Store leftovers in an airtight container for 3 days.
• Freezer: Freeze fried (unsauced) chicken for up to 2 months. Thaw and reheat in oven.
• Reheat: Reheat in oven to maintain crispiness rather than microwave.

Why I Love Bang Bang Chicken

I love how this dish brings restaurant-level excitement to my kitchen. It’s spicy, creamy, and just a little bit sweet—the perfect combo to satisfy cravings. And the best part? It comes together without fancy techniques or hard-to-find ingredients.

This recipe has saved me many times when I needed a quick crowd-pleaser for family dinners, potlucks, or game-day snacks.

Common Variations

• Substitute shrimp for chicken.
• Try Greek yogurt instead of mayo for a lighter sauce.
• Use gluten-free flour or breadcrumbs for gluten-free adaptation.
• Add chopped peanuts for crunch.

Q&A Section

Can I bake the chicken instead of frying?
Yes! Lay the cornstarch-coated chicken on a greased baking sheet. Lightly spray with oil and bake at 400°F for about 20 minutes, flipping halfway through.

Is Bang Bang Chicken very spicy?
Not necessarily. The heat comes from Sriracha, which you can adjust or omit. The sauce is meant to be mildly spicy and sweet.

Can I make this dish ahead for parties?
Definitely. You can fry the chicken earlier, then crisp it in the oven and toss in sauce right before serving.

What can I serve with Bang Bang Chicken?
I love it with jasmine rice, steamed veggies, or even tucked into a wrap for a quick lunch!

My Final Thoughts

Would you like a shorter version, more SEO focus, or any specific adaptations? Let me know how else I can help fine-tune this piece for you!