The Best Recipe For Bang Bang Chicken

Deliciously spicy and flavorful, this bang bang chicken recipe consists of fried chicken bites smothered in the popular bang bang sauce.

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This bang bang chicken recipe is inspired by the iconic dishes at the Cheesecake Factory and Bonefish Grill, with explosive flavors that will make your taste buds come alive. The ingredients are simple, featuring crispy chicken bites with a sweet and spicy sauce that will have you licking your fingers clean of every last drop.

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Check out our bang bang shrimp and bang bang shrimp pasta for two more flavorful dishes featuring the same savory sauce.

WHAT’S SPECIAL ABOUT THIS BANG BANG CHICKEN SAUCE RECIPE?

This amazing bang bang chicken is a delicious dish that is served at popular restaurants such as Bonefish Grill and the Cheesecake Factory. It features pieces of tender chicken coated in a crispy breading and then tossed in a creamy spicy sauce.

Bang Bang Chicken Recipe Ingredients

HOW TO MAKE BANG BANG CHICKEN

For the Bang Bang Chicken Sauce

STEP ONE: Using a small bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, honey, and rice wine vinegar until completely smooth. Set it aside.

For the Batter and Cooking

STEP ONE: Using a medium-sized mixing bowl, whisk together the flour, corn starch, onion powder, kosher salt, black pepper, and chili powder. 

STEP TWO: Whisk in the buttermilk, beaten egg, and hot sauce. Whisk the buttermilk and egg mixture until smooth.

STEP THREE: Submerge the pieces of chicken in the buttermilk batter.

STEP FOUR: Using either a 2 to 3 quart heavy-bottomed saucepan or a 10-inch skillet over medium-high heat, add the vegetable oil. We found that around 325°F is a good fry temperature.

STEP FIVE: Use either a medium-sized shallow bowl or a pie plate for the panko bread crumbs for dredging.

STEP SIX: Line a plate or pan with paper towel for draining the cooked chicken bites.

STEP SEVEN: Once the oil is heated, dredge a portion of the battered chicken in the panko crumbs and cook coated chicken pieces for 3 to 4 minutes until a deep golden brown. Remove each piece of chicken from the hot oil and drain on the paper towels. Repeat the steps until all the chicken is cooked.

STEP EIGHT: Drizzle chicken with the delicious sauce or dip in the sauce.

How to Serve Bang Bang Chicken

The bang bang sauce is the perfect dipping sauce for this crispy fried chicken. You can also drizzle it on top if you prefer. Serve these chicken bites as an appetizer or as the protein in a quick dinner alongside a cucumber salad and garlic bread or fried rice.

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HOW TO STORE THIS RECIPE FOR BANG BANG CHICKEN

IN THE FRIDGE: Store any leftover chicken in an airtight container in the refrigerator. The cooked chicken bites will keep for 3 days in the refrigerator. The sauce will last for 2 weeks in the fridge.

IN THE FREEZER: The cooked chicken bites can be kept in the freezer for up to 2 months.

With a delicious bang bang sauce, the whole family will love this bang bang breaded chicken for an easy dinner or appetizer. The flavors are out of this world and will explode in your mouth.

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Recipe for Bang Bang Chicken

5 from 1 vote

Deliciously spicy and flavorful, this bang bang chicken recipe consists of fried chicken bites smothered in the popular bang bang sauce.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

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Ingredients

  

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• 1 pound skinless boneless chicken breast cut into 1-inch chunks
• 3 cups vegetable oil for frying
• 3½ cups panko bread crumbs for dredging the coated chicken chunks

Sauce

• ½ cup mayonnaise
• ⅓ cup sweet chili sauce
• 2 tablespoons hot sauce
• 1 tablespoon honey
• ½ tablespoon rice wine vinegar

Batter

• ¾ cup all-purpose flour
• ½ cup cornstarch
• 2 teaspoons onion powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon chili powder
• 1½ cups buttermilk
• 1 extra large egg beaten
• 2 teaspoons hot sauce

Instructions

 

Sauce

• Using a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, hot sauce, honey and rice wine vinegar, until completely smooth. Set it aside.

Batter and Cooking

• Using a medium-sized mixing bowl, whisk together the flour, cornstarch, onion powder, kosher salt, black pepper and chili powder.
• Whisk in the buttermilk, beaten egg and hot sauce. Whisk until smooth.
• Submerge the cut chicken chunks in the batter.
• Using either a 2 to 3 quart heavy-bottomed saucepan or a 10-inch skillet over medium high heat, add the vegetable oil. We found that around 325°F is a good fry temp.
• Using either a medium-sized shallow bowl, or a pie plate for the panko bread crumbs for dredging.
• Line a plate or pan with paper towels for draining the cooked chicken bites.
• Once the oil is heated, dredge a portion of the battered chicken in the crumbs
• Add the dredged chicken to the heated oil and cook for 3 to 4 minutes until it becomes a deep brown.
• Remove from the oil and drain on the paper towels. Repeat the steps until all the chicken is cooked.
• Drizzle with the sauce, and/or dip in the sauce.

Notes

PRO TIP: Using a new jar of room temperature, unopened mayonnaise may make a noticeable positive difference in the flavor. 

 

PRO TIP: You can increase the chili powder for the batter if you desire more spice.

 

PRO TIP: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

Nutrition

Calories: 407kcal | Carbohydrates: 45g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 770mg | Potassium: 363mg | Fiber: 2g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 2mg

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