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You’ll love the flavors in this Bang Bang Chicken! Tender, crispy chicken coated with the signature sauce, it’s mouthwatering and totally unforgettable. It’s also pretty easy to make!
Chicken is tenderized with buttermilk, coated in seasoned flour, fried until crispy, and then tossed in a homemade Bang Bang sauce.
A wonderful meal that the entire family will love.
Step by step photos and instructions below!
Crispy chicken bites tossed in a creamy, sweet, and spicy Bang Bang sauce, this recipe tastes even better than takeout!
Don’t get me wrong, I do love grabbing Chinese takeout every so often for weeknight dinners. However, it’s becoming far less frequent now that I know how to make so many of my family’s favorites at home.
Bang Bang chicken is just one of the most recent recipes that allows me to control the ingredients, without skimping on taste. Plus, if it saves me some money too, that’s always a win!
The flavorful finger-licking sauce is wildly addicting. If it was socially appropriate to eat over a bucket of finger-licking bang bang chicken in all its glorious sauciness, I think we’d all consider doing that once in a while!
Whipping up this Asian-inspired dish is an easy weeknight dinner that will have everyone skipping to the dinner table.
Why you’ll love this recipe:
- It’s a budget-friendly restaurant-quality dinner made in the comfort of your kitchen. No need for takeout!
- Sweet and spicy, glossy and sticky is what this amazing Bang Bang sauce delivers.
- This quick and easy weeknight dinner can be completed with a side of rice and veggies and dinner is served in just 40 minutes.
- This Bang Bang Chicken Recipe is the chicken version on the all popular Bang Bang Shrimp, and can easily be modified to make it shrimp if you prefer!
Frequently Asked Questions
We can trace its roots back to Sichuan China in the Hanyang district, where it was originally sold by street vendors. The u0022bang bangu0022 refers to the way the meat was prepared with batons that hammered the cleaver blades as it was banged to tenderize it to make it easy to shred.
It was then shredded, brined in buttermilk, coated and fried, and drizzled with a spicy sauce.
This recipe takes its inspiration from the Bonefish Grill or even the Cheesecake Factory. Combining its roots in Sichuan cuisine with an American flare.
The best way to know for sure is to use a digital thermometer. Cooked chicken is safe to eat once it reaches an internal temperature of 165°F.
Absolutely! Place the flour-coated chicken pieces on a foil-lined baking sheet in an even layer. Bake in a preheated 400°F oven for 20-25 minutes, flipping halfway. Then, toss in that delicious Bang Bang sauce!
You can use thighs instead. They’re dark meat so naturally they will have more flavor and will be juicier, however, I find that breasts give more uniform chunks and deliver a meatier nugget. It’s totally up to you!
The Best Side Dishes for Bang Bang Chicken
Then again, you can always keep it simple with an easy tossed salad for a lighter side for dinner.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
You’ll be hard-pressed to find yourself with any, but if you do, keep them stored in an airtight container for up to 3 days.
It will lose some of its super crispy texture over time, so if you want to try and get some of that back, reheat it in the oven or the air fryer.
If you don’t care about that and just want to eat them sooner rather than later, reheat leftovers in the microwave. Super easy!
Use Greek yogurt instead of mayonnaise in the sauce.
You can swap the chicken breasts with thighs if preferred.
Save yourself a trip back to the store. You can make a buttermilk substitute by using any milk and an acid such as white vinegar, lemon juice, or cream of tartar.
Grab a 1 cup measuring cup and pour in 1 Tablespoon of either vinegar or lemon juice (not both). Continue filling the cup with your choice of milk until the measuring cup is full. Allow it to sit until the milk begins to curdle. Now, it’s ready to use!
Chicken is cooked when the internal temperature reaches 165 degrees F when tested with a digital meat thermometer in the thickest part.
The full list of ingredients and quantities is found in the printable recipe card below.
- Chicken breasts. Cut into 1-inch chunks.
- Buttermilk. If none on hand you can use 3/4 milk and 1 egg in its place.
- Cornstarch. Absorbs the moisture on the surface of the meat to allow for a nice crispy exterior.
- Flour. Once fried, the flour provides the crisp and crunch.
- Salt & Pepper
- Garlic powder, Onion powder
- Vegetable oil for frying. You can also use canola oil or whatever oil you prefer that has a high smoke point.
For the Bang Bang Sauce
- Mayonnaise. Mayo combines the sauce together into a creamy consistency.
- Sweet chili sauce. Adds heat and sweet.
- Honey. Enhances the sweetness and the glossy coating.
- Hot sauce. Franks, Sriracha sauce or Tabasco are popular choices.
- Lime juice. Brighten it up with a bit of citrus! The acid cuts through the creaminess and it makes the sauce pourable.
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How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cut the chicken into bite-sized pieces. Trim any excess fat.
Add the flour, cornstarch, and spices to a large bowl and mix well.
Pour the buttermilk into a separate bowl.
- Make the Bang Bang sauce
Whisk together the sauce ingredients. Transfer to a large bowl and set it aside.
- Coat the chicken
Add the chicken to the buttermilk and allow it to sit for a few minutes.
Use tongs to lift each piece of chicken out of the buttermilk and set it on a wire rack on top of a baking sheet to allow excess buttermilk to drain off.
- Cook the chicken
Heat the oil in a large Dutch oven or skillet, over medium-high heat.
Cook the chicken in the hot oil in batches, until chicken pieces are golden brown and fully cooked to 165°F.
Place each batch on paper towel-lined plate while you cook the rest, and keep warm.
- Make it Bang Bang
Add the cooked chicken to the Bang Bang sauce and toss to coat evenly.
- Garnish and serve
Sprinkle with sesame seeds and sliced green onions.
Serve with rice on the side, decorated with some more sliced green onions
More delicious Asian-inspired recipes:
- Chicken broccoli stir fry. Everyone’s favorite quick and easy dinner idea that comes together in minutes! Chunks of juicy chicken and tender broccoli in a tasty sauce.
- Chicken satay skewers with peanut sauce. Marinated in the flavors of ginger, garlic, curry powder, honey, and soy, then grilled for a tasty char. These skewers are best served with peanut sauce for dipping.
- Thai style sweet potato soup. Smooth, velvety, rich, and thick, this sweet potato soup is served with a spicy kick!
- Asian style chicken rice soup. A comforting bowl of chicken soup made with creamed corn, soy sauce, and ginger for an utterly delicious depth of flavor.
- Honey soy beef and broccoli. Sweet and savory, with an option of spice, this classic beef and broccoli has it all. And it could be on your table in 25 minutes!
Bang Bang Chicken
- Sesame seeds
- green onions (Sliced )
Bang Bang Sauce
- 1/2 Cup mayonnaise (can use Greek yogurt)
- 1/4 Cup sweet chili sauce
- 1 tablespoon honey
- 2 tsp hot sauce (franks or sriracha)
- lime juice (mix in enough to make the sauce pourable – start with 1 tsp)
- Cut the chicken into bite sized pieces.
- Add the flour, cornstarch and spices to a large bowl and mix well.
- In another bowl, add the buttermilk.
Make the Bang Bang Sauce
- Whisk together sauce ingredients. Transfer to a large bowl, ready to coat the cooked chicken.
Coat the chicken
- Add the chicken to the buttermilk and allow to sit a few minutes.
- Remove the chicken from the buttermilk and set on a rack to allow excess buttermilk to drain off.
- In small batches, add the chicken to the seasoned flour, and mix well.
Cook the Chicken
- Heat the oil in a large dutch oven or skillet, over medium high heat.
- Cook the chicken in batches, until chicken pieces are golden brown and fully cooked to 165°F
- Drain on paper towels.
Make it Bang Bang
- Add the cooked chicken to the Bang Bang sauce and toss to coat evenly.
- Serve sprinkled with sesame seeds and sliced green onions.
- Serve with rice on the side, decorated up with some sliced green onions
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.