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The Ultimate Crispy Bang Bang Chicken: Easy Weeknight Dinner

Close-up of crispy, glazed pieces of Bang Bang Chicken piled on a white plate.
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Make restaurant-style Bang Bang Chicken at home! This recipe delivers incredibly crispy chicken tenders tossed in a creamy, sweet, and spicy sauce. It is perfect for a quick weeknight meal or as a delicious appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 cup buttermilk (for soaking)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying (or cooking spray for air fryer)
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to your spice preference)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • For Serving (Optional):
  • Cooked white rice
  • Steamed broccoli or sliced green onions

Instructions

  1. Prepare the chicken: Place the chicken pieces in a bowl and cover them completely with buttermilk. Let the chicken soak for at least 15 minutes, or up to 4 hours in the refrigerator. This step helps tenderize the meat.
  2. Set up the dredging station: In a shallow dish, whisk together the flour, cornstarch, salt, pepper, and garlic powder. This mixture creates the coating for your crispy chicken.
  3. Coat the chicken: Remove the chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to make sure the coating adheres well.
  4. Cook the chicken: For pan-frying, heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Fry the chicken in batches, turning occasionally, until golden brown and cooked through (about 4-6 minutes). Drain on a wire rack lined with paper towels. For an air fryer, spray the coated chicken lightly with oil and cook at 380°F for 10-12 minutes, flipping halfway, until golden and crisp.
  5. Make the Bang Bang Sauce: While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil in a medium bowl until smooth and creamy. Taste and adjust the spice or sweetness as desired.
  6. Toss and serve: Place the hot, crispy chicken pieces in a large bowl. Pour about two-thirds of the sauce over the chicken and gently toss until every piece is coated in the creamy, sweet and spicy sauce.
  7. Assemble your meal: Serve the Bang Bang Chicken immediately over cooked rice with steamed vegetables for a complete chicken bowl, or serve the sauced pieces alone as a spicy chicken appetizer.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free 1-to-1 baking blend or use rice flour for the coating.
  • If you prefer a milder flavor, reduce the sriracha in the sauce to 1 tablespoon.
  • To make this dish into skewers or spicy bites, use boneless, skinless chicken thighs cut into cubes before marinating.
  • Save extra sauce for dipping or drizzle it over your finished chicken and rice bowls.

Nutrition

Find it online: https://blissbatter.com/crispy-bang-bang-chicken-recipe-sauce/