It is 6pm on a busy Tuesday. You are tired and the kids are hungry. You need a dinner that feels like a special treat without the effort.
This Bang Bang Chicken is the perfect solution for your family. It is crispy, creamy, and ready in just 30 minutes. You get restaurant-quality flavor right in your own kitchen.
Why This Recipe Is a Winner
This dish is a favorite because it is incredibly fast to make. You likely have most of the ingredients in your pantry right now. It is much cheaper than ordering takeout for four people.
The texture is what makes it truly stand out. The chicken stays crunchy even under the velvety sauce. It is a kid-approved meal that adults will crave too. Perfect for those nights when you need a quick win.
Simple Method
Do not let the deep frying intimidate you. We use small chicken bites so they cook very quickly. The process is a simple dip and dredge technique. Even a beginner cook can master this in one try.
You will love how the sauce comes together. Just whisk four simple ingredients in one small bowl. It is completely doable for a hectic weeknight. You will feel like a pro when it hits the table.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh chicken and a few sauces are all you need to grab.
- 1 lb boneless skinless chicken breasts, cubed into 1-inch pieces
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Vegetable oil for deep frying
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 2 green onions, thinly sliced for garnish
Step-by-Step
- In a small mixing bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until a homogenous sauce is formed. Set aside.
- In a medium bowl, whisk the buttermilk and egg until fully incorporated.
- In a separate shallow dish, combine cornstarch, all-purpose flour, salt, garlic powder, and smoked paprika.
- Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Dip chicken pieces into the buttermilk mixture, then dredge thoroughly in the seasoned flour mixture, shaking off excess.
- Fry chicken in batches for 3 to 4 minutes until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
- Remove chicken using a slotted spoon and drain on a wire rack or paper-towel-lined plate for 60 seconds.
- Transfer the fried chicken to a large stainless steel bowl, add the prepared sauce, and toss until every piece is evenly coated.
- Garnish with sliced green onions and serve immediately to maintain crispness.
Best Ways to Enjoy It
Serve these golden bites over a bed of fluffy white rice. Add some steamed broccoli or a crisp cucumber salad on the side. The cool vegetables balance the warm, spicy chicken perfectly.
For a fun twist, try serving them in lettuce wraps. This makes for a light summer meal that feels fresh. Set the table and enjoy a stress-free dinner with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. The sauce may soften the coating over time.
To get that crunch back, use your oven or air fryer. Reheat at 350°F for about five minutes. Avoid the microwave as it can make the chicken soggy. These make a wonderful lunch the next day.
Recipe Tips
- Don’t skip the cornstarch as it creates the ultimate crunch.
- Use a thermometer to keep your oil at a steady 350°F.
- Avoid crowding the pot so the chicken fries evenly.
- Adjust the Sriracha if you prefer a milder sauce for kids.
- Pat the chicken dry before dipping to help the coating stick.
- Double the sauce if you like things extra creamy.
- Garnish with extra green onions for a fresh pop of color.
Ways to Switch It Up
- Swap the chicken for shrimp for a classic seafood version.
- Use gluten-free flour to make this allergy-friendly for guests.
- Add a squeeze of lime juice for a bright, citrusy finish.
- Swap honey for maple syrup for a deeper sweetness.
Common Questions
Can I make this in the air fryer?
Yes, you can air fry the coated chicken at 400°F. Spray them well with oil and cook for 10-12 minutes. Toss in the sauce just before serving.
Is this dish very spicy?
It has a gentle kick but is mostly sweet and creamy. You can easily reduce the Sriracha for a milder flavor. Most kids find the spice level very manageable.
I hope this quick and crispy chicken becomes a new favorite in your home. It is the perfect way to bring a little fun to a busy weeknight. Happy cooking!
— Lidia
Bang Bang Chicken
Ingredients
- 1 lb boneless skinless chicken breasts, cubed into 1-inch pieces
- 1/2 cup buttermil k
- 1 large egg , beaten
- 1/2 cup cornstarc h
- 1/4 cup all -purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Vegetable oil for deep frying
- 1/2 cup mayonnais e
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon hone y
- 2 green onions , thinly sliced for garnish
Instructions
- In a small mixing bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until a homogenous sauce is formed. Set aside.
- In a medium bowl, whisk the buttermilk and egg until fully incorporated.
- In a separate shallow dish, combine cornstarch, all-purpose flour, salt, garlic powder, and smoked paprika.
- Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Dip chicken pieces into the buttermilk mixture, then dredge thoroughly in the seasoned flour mixture, shaking off excess.
- Fry chicken in batches for 3 to 4 minutes until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
- Remove chicken using a slotted spoon and drain on a wire rack or paper-towel-lined plate for 60 seconds.
- Transfer the fried chicken to a large stainless steel bowl, add the prepared sauce, and toss until every piece is evenly coated.
- Garnish with sliced green onions and serve immediately to maintain crispness.
