Bang Bang Chicken Recipe

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.

Warm & Familiar Bang Bang Chicken Recipe

There’s something so comforting about a dish that hits all the right notes: crispy, creamy, sweet, and spicy all at once. That’s exactly what this Bang Bang Chicken Recipe brings to the table. I love when a meal feels indulgent yet is surprisingly easy to whip up after a busy day. The combination of tender fried chicken coated in a velvety sauce is pure, buttery magic.

When you’re making this dish, you’ll notice how those fragrant spices in the breading crackle with every bite, while the rich, tangy sauce wraps each piece in a just-right balance of heat and sweetness. It’s exactly the kind of recipe that invites you to slow down, enjoy the textures, and maybe even sneak a second helping (no judgment here!).

Whether you’re serving this up for a casual weeknight or a laid-back get-together, the Bang Bang Chicken Recipe always feels like a warm hug on a plate. Let’s dive in and make this crowd-pleaser shine in your kitchen.

Ingredient Breakdown

• Mayonnaise: Creates the creamy base of the sauce with a smooth texture.
• Sweet chili sauce: Adds a gentle sweetness and sticky glaze that complements the heat.
• Hot sauce (Sriracha): Brings the spicy kick that balances the richness.
• Honey: Balances heat and tang with golden sweetness.
• Chicken breasts: Tender, lean protein cut into bite-sized pieces for even cooking.
• All-purpose flour & cornstarch: Work together to create a crisp, light crust.
• Buttermilk: Tenderizes the chicken and helps the coating stick.
• Garlic powder and smoked paprika: Add warm, savory depth and subtle smokiness.
• Salt & black pepper: Essential for seasoning.
• Egg: Anchors the breading for a golden crust.
• Panko breadcrumbs: Provide that irresistible airy crunch.
• Vegetable oil: Neutral frying oil to get crispy perfection.

Before You Start

Taking a few minutes to prepare all your ingredients and tools (mise en place) will totally smooth your cooking flow. Make sure your chicken pieces are uniform in size so they cook evenly. Have your frying oil ready and heated to the right temperature before you start breading to avoid soggy crusts or grease absorption.

How to Make Bang Bang Chicken Recipe

1. Make the sauce. Whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth and velvety. Taste and adjust salt and pepper. Chilling it for a bit helps the flavors meld while you work on the chicken.

2. Prepare the chicken coating batter. In a medium bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, pepper, hot sauce, egg, and buttermilk. Whisk until you see a thick, smooth batter—this helps ensure each piece gets a well-seasoned, crispy crust.

3. Coat the chicken. Toss the bite-sized chicken pieces in the batter until fully covered. This step tenderizes the chicken and builds that lovely base layer. Next, dredge each piece thoroughly in panko breadcrumbs—don’t be shy here; the panko gives that crisp edge you’ll love.

4. Fry to perfection. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. When the oil shimmers, fry the breaded chicken in small batches. Flip after about 3 minutes once the edges turn lightly golden and crispy. Cook the other side similarly, then drain on paper towels. The surface should feel crunchily brittle while the center stays juicy and tender.

5. Serve it up. Pour the chilled Bang Bang sauce over the hot, crisp chicken just before serving—this contrast sends your taste buds on a delightful ride. You’ll find the sauce clings beautifully, adding that luscious, sticky sheen that makes every bite irresistible.

Flavor Variations for Bang Bang Chicken Recipe

• Garlic Parmesan Twist: Mix grated Parmesan into the panko for a cheesy crust with extra savory punch.
• Spicy Peanut Sauce: Swap the sweet chili sauce for a creamy peanut sauce blended with lime juice and extra chili for a Thai-inspired flare.
• Fresh Herb Finish: Sprinkle chopped cilantro and green onions atop the finished dish for a bright, fresh uplift.
• Roasted Veggie Sidekick: Serve with charred broccoli or snap peas tossed in sesame oil to complement the flavors and add crunch.
• Sweet Heat Swap: Use maple syrup instead of honey in the sauce for a deeper, woodsy sweetness.
• Gluten-Free Option: Substitute the all-purpose flour with rice flour and use gluten-free panko to keep the crisp texture safe for gluten-sensitive eaters.

Storage, Freezer & Reheat Tips

• Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. The crust might soften a bit but reheats nicely.
• To re-crisp, heat in a preheated oven at 375°F (190°C) on a wire rack for 8-10 minutes.
• If freezing, flash freeze the breaded chicken pieces before frying to prevent sticking, store in freezer bags for up to 1 month.
• Reheat frozen pieces in a hot oven or air fryer, skipping the sauce until just before serving.
• The sauce keeps in the fridge for 1 week—stir well before using after chilling.

Bang Bang Chicken Recipe FAQs

Q: Can I bake instead of fry the chicken?
A: Absolutely! Bake at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. It’s a lighter option but the texture differs from frying’s crispiness.

Q: What can I substitute if I don’t have buttermilk?
A: A simple mix of 1 cup milk + 1 tablespoon vinegar or lemon juice works perfectly. Let it sit for 5 minutes to curdle before using.

Q: How spicy is this Bang Bang Chicken Recipe?
A: It has a lively but approachable heat thanks to balanced hot sauce and sweet chili sauce. Feel free to add more or less hot sauce based on your preference.

Q: Can I use chicken thighs instead?
A: Yes, boneless skinless thighs offer more moisture and a richer flavor. Just adjust cooking time slightly—they may cook faster and stay juicy.

Q: What sides go well with Bang Bang Chicken?
A: Fresh salads, steamed jasmine rice, or crunchy slaw pair beautifully to balance the dish’s richness.