Description
This crispy Bang Bang Chicken recipe is a knockout appetizer or dinner option with golden fried bites tossed in a creamy, spicy-sweet sauce made from mayo, chili sauce, sriracha, and honey. It’s bold, easy to make, and perfect for dipping, drizzling, or tossing.
Ingredients
1 ½ pounds chicken thighs or breasts, cut into bite-sized pieces
1 cup buttermilk
1 large egg
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Oil, for frying (canola or vegetable)
½ cup mayonnaise
¼ cup sweet chili sauce
1 tablespoon sriracha (more or less to taste)
1 tablespoon honey
Chopped chives or green onions, for garnish (optional)
Instructions
1. Cut the chicken into evenly sized chunks or strips.
2. In a bowl, whisk together buttermilk, egg, salt, and pepper. Add chicken and marinate for at least 30 minutes or overnight.
3. In a separate bowl, mix flour, cornstarch, garlic powder, paprika, and salt.
4. Dredge each chicken piece in the dry mix, pressing firmly so it sticks.
5. Heat oil in a deep skillet or fryer to 350°F (175°C).
6. Fry chicken in batches for 5–6 minutes until golden and fully cooked. Drain on a wire rack or paper towel.
7. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to create the bang bang sauce.
8. Toss chicken with sauce or serve it on the side for dipping.
9. Garnish with chopped chives or green onions if desired.
Notes
For extra crispiness, don’t overcrowd the pan when frying.
If using chicken breast, make sure pieces are not too thick to avoid drying out.
The sauce can be made ahead and stored for up to a week in the fridge.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 530
- Sugar: 6g
- Sodium: 610mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 125mg
Keywords: Bang bang chicken, fried chicken bites, spicy chicken