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Bang Bang Chicken
Sofia

Bang Bang Chicken

Crispy chicken bites tossed in a creamy, spicy-sweet Bang Bang sauce made with mayo, chili sauce, and a touch of honey. Irresistibly crunchy, flavorful, and perfect over rice or in lettuce wraps.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 1 ½ lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • Salt and pepper to taste
  • ½ cup buttermilk or milk + 1 tsp vinegar
  • ¾ cup cornstarch or use half flour, half cornstarch
  • Vegetable oil for frying
  • For the Bang Bang Sauce:
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 1 tablespoon sriracha adjust to taste
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar or lemon juice optional, for tang
  • For Garnish:
  • Chopped green onions
  • Sesame seeds

Method
 

  1. Season chicken with salt and pepper. Marinate in buttermilk for 10–15 minutes while heating the oil.
  2. Heat 1–2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
  3. Dredge chicken pieces in cornstarch, coating well. Shake off excess.
  4. Fry chicken in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
  5. In a bowl, whisk together mayonnaise, chili sauce, sriracha, honey, and vinegar (if using) until smooth.
  6. Toss hot chicken with the Bang Bang sauce until evenly coated.
  7. Garnish with green onions and sesame seeds. Serve over rice, in wraps, or on a salad.

Notes

  • For a lighter version, air fry or bake the chicken at 400°F for 20 minutes, flipping halfway.
  • Add shredded cabbage or lettuce for a crispy wrap or bowl.
  • Sauce can be made ahead and stored in the fridge for up to 5 days.
  • Substitute Greek yogurt for mayo for a lighter sauce base.