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Bang Bang Chicken

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close up shot of a bowl of Bang Bang Chicken garnished with green onions
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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Table of Contents
  1. BANG BANG CHICKEN INGREDIENTS
  2. HOW TO MAKE THIS BANG BANG CHICKEN RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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.

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

close up shot overhead of a plate of Bang Bang Chicken garnished with green onions and served with a mayo sauce

BANG BANG CHICKEN INGREDIENTS

Bang Bang Chicken raw ingredients that are labeled

You’ll need:

  • 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
  • 3 cups vegetable oil for frying
  • 3½ cups panko breadcrumbs for dredging the coated chicken chunks

For the Sauce

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

For the 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

SUBSTITUTIONS AND ADDITIONS

SPICY: For a more exotic spicy kick, you can substitute the hot sauce for gochujang, a Korean chili sauce.

MAYO: Instead of ½ cup mayonnaise, you can substitute plain Greek yogurt, cream cheese, heavy cream or even sour cream.

CHILI SAUCE: Thai sweet chili sauce can also be substituted for plain sweet chili sauce. Sweet Korean chili sauce (Chogochujang) could also be used.

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HOW TO MAKE THIS BANG BANG CHICKEN RECIPE

For the 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.

PRO TIP:

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

Bang Bang Chicken process shot of sauce ingredients whisked together in a bowl

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. 

PRO TIP:

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

Bang Bang Chicken process shot of flour and seasonings in a bowl

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

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.

Bang Bang Chicken process shot of ingredients whisked together in a bowl

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

Bang Bang Chicken process shot of cut up chicken placed into the 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.

Bang Bang Chicken process shot of chicken placed into a plate of panko bread crumbs

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.

Bang Bang Chicken process shot of chicken fried in a pot of hot oil

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

Bang Bang Chicken process shot of mayo sauce poured onto the chicken

HOW TO SERVE

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.

STORAGE

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.

close up shot of a plate of Bang Bang Chicken garnished with green onions and served with a mayo sauce

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.

FREQUENTLY ASKED QUESTIONS

Is bang bang chicken spicy?

Bang bang chicken is cooked in a spicy sauce, but you can adjust the spice level by adding less hot sauce when adding your ingredients to make the sauce.

What is the best oil to use for deep frying?

Vegetable oil is the standard oil used for deep frying at home. It heats to the right temperature and won’t leave any extra taste on the finished product.

Can I freeze leftovers of this bang bang chicken?

This simple recipe can be frozen in an airtight container for up to two months.

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close up shot of a bowl of Bang Bang Chicken garnished with green onions

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
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients
  

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

Sauce

  • ½ cup mayonnaise
  • 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
  • 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

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