Bang Bang Chicken Recipe: Crispy, Creamy, Spicy Perfection in 30 Minutes

The first time I made bang bang chicken at home, I burned through an entire bottle of sriracha trying to get the sauce ratio right — turns out the trick isn’t more heat, it’s balancing sweet chili sauce with just enough mayo to mellow it out. This bang bang chicken recipe is the version I’ve made every week since: crispy, juicy chicken bites tossed in a creamy-spicy sauce that tastes like your favorite takeout order, but better, and ready in about half an hour.

Quick-Answer Summary Box

Total time: 30 minutes | Servings: 4 | Difficulty: Easy Key tip: Double-coat the chicken in cornstarch (not flour) for the shatter-crisp texture that holds up under the sauce.

Why You’ll Love This Bang Bang Chicken

• It comes together faster than delivery — 30 minutes start to finish.
• The sauce is sweet, spicy, and creamy all at once, with a flavor that’s genuinely addictive.
• You control the heat level, so it works for spice-lovers and picky eaters alike.
• No deep fryer needed — a shallow pan of oil gets the same crispy result.
• It reheats beautifully, so leftovers (if you have any) taste just as good the next day.

Step-by-Step Instructions

1. Marinate the chicken. Place the chicken pieces in a bowl with the buttermilk. Let it sit for at least 15 minutes (or up to overnight in the fridge) — this step is what keeps the chicken tender instead of dry once it’s fried.

2. Make the bang bang sauce. While the chicken marinates, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey in a small bowl. Taste and adjust: more sriracha for heat, more honey if you want it sweeter. Set aside.

Process tip: Make the sauce ahead — it actually tastes better after sitting in the fridge for 10-15 minutes, letting the flavors meld.

3. Coat the chicken. In a separate bowl, mix the cornstarch, salt, pepper, and garlic powder. Remove chicken pieces from the buttermilk one at a time, letting excess drip off, then toss thoroughly in the cornstarch mixture until fully coated.

4. Fry until golden. Heat about 1/2 inch of oil in a large skillet over medium-high heat (350°F). Fry the chicken in batches for 3-4 minutes per side, until deeply golden and cooked through (internal temp of 165°F). Transfer to a paper-towel-lined plate.

Process tip: Don’t crowd the pan — overcrowding drops the oil temperature and leads to soggy, not crispy, chicken.

5. Toss in the sauce. Once all the chicken is fried, place it in a large bowl and pour the bang bang sauce over the top. Toss gently until every piece is evenly coated.

6. Garnish and serve. Transfer to a serving plate, sprinkle with sliced green onions and sesame seeds, and serve immediately while the chicken is still hot and crisp.

Wondering if you can make this ahead of time? You can prep the sauce and marinate the chicken up to a day in advance, but for the best texture, fry and toss the chicken right before serving — the crispiness fades once the sauce sits on it for too long.

Recipe Card

Bang Bang Chicken

• Prep time: 15 minutes (plus marinating)
• Cook time: 15 minutes
• Total time: 30 minutes
• Yield: 4 servings
• Ingredients: See full list above
• Nutrition (per serving, approximate): 420 calories, 26g protein, 24g fat, 28g carbohydrates, 2g fiber, 8g sugar, 610mg sodium

Frequently Asked Questions

Is bang bang chicken very spicy? Bang bang chicken has a mild-to-moderate heat level that comes primarily from sriracha, and you can easily adjust it by using less sriracha or swapping in a milder chili sauce. Most versions balance the heat with a good amount of sweetness and creaminess from the mayo.

Can I bake or air-fry bang bang chicken instead of pan-frying? Yes, you can air-fry the cornstarch-coated chicken at 400°F for about 12-14 minutes, flipping halfway, for a lighter version with a similar crisp texture. Baking works too, though it won’t get quite as crunchy as frying or air-frying.

What can I serve with bang bang chicken? Bang bang chicken pairs well with steamed white rice, a simple cucumber salad, or stir-fried vegetables to balance the richness of the sauce. It also works well as a topping for rice bowls, lettuce wraps, or even tacos.

How do I store and reheat leftover bang bang chicken? Store leftover bang bang chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for a few minutes to help restore some crispiness, since microwaving tends to make the coating soft.

Can I make bang bang chicken without mayonnaise? Yes, you can substitute Greek yogurt for the mayonnaise in the bang bang sauce for a lighter, tangier version with a similar creamy texture. The flavor will be slightly different but still delicious.

Storage, Reheating & Variations

Store any leftover chicken separately from the sauce if you’re meal-prepping, and toss them together right before eating to keep the coating crisp. For a shrimp version, swap the chicken for peeled, deveined shrimp and reduce the fry time to about 2 minutes per side. Want it extra tangy? A splash of lime juice in the sauce brightens the whole dish.

Did this bang bang chicken recipe earn a spot in your dinner rotation? Save this recipe for your next takeout craving, and let me know in the comments how you customized your sauce!