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Bang Bang Chicken

Deliciously spicy and flavorful, this bang bang chicken recipe consists of fried chicken bites smothered in the popular bang bang sauce.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 8
Calories 407 kcal


  • 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


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


  • 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



  • 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.


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.


Sodium: 770mgCalcium: 113mgVitamin C: 4mgVitamin A: 164IUSugar: 11gFiber: 2gPotassium: 363mgCholesterol: 73mgCalories: 407kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 7gSaturated Fat: 3gFat: 16gProtein: 19gCarbohydrates: 45gIron: 2mg