Introduction

Bang Bang Chicken is a deliciously crispy and spicy dish that’s perfect for a flavorful snack or meal. Coated in a crunchy cornstarch crust and tossed in a creamy, zesty sauce, this recipe brings bold flavors to your table with ease.

A white plate filled with a heap of golden fried cauliflower pieces coated in a thick, glossy orange sauce. The cauliflower is crispy with a textured crunchy surface, speckled with red chili flakes and small green herb pieces scattered evenly on top. Sitting slightly behind and to the upper left of the plate is a small white bowl with more of the same orange sauce. The whole setup rests on a white marbled surface with scattered herbs and chili flakes around, adding a fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup mayonnaise
1/4 cup chili-garlic sauce
2 teaspoons sriracha
1 tablespoon honey
1 teaspoon cayenne pepper (or smoked paprika for a milder version)
1 teaspoon lemon juice
Salt and pepper to taste
1 pound chicken breast, chopped into bite-sized pieces
1/2 cup buttermilk (or milk)
3/4 cup cornstarch
1 tablespoon cayenne pepper (or smoked paprika for a milder version, or use both)
Salt and pepper to taste
Vegetable oil for frying
Fresh chopped parsley and spicy chili flakes for garnish

Instructions

Step 1: Prepare the bang bang sauce by whisking together mayonnaise, chili-garlic sauce, sriracha, honey, cayenne (or smoked paprika), lemon juice, salt, and pepper in a small bowl. Cover and refrigerate until ready to use.
Step 2: Heat 2 inches of vegetable oil in a wide pot to 375°F (190°C). If you don’t have a thermometer, test the oil by dropping a tiny bit of flour into it—if it sizzles immediately, the oil is ready.
Step 3: In a large bowl, toss the chopped chicken with the buttermilk. Let it soak for a few minutes while the oil heats.
Step 4: In another large bowl, whisk together cornstarch, cayenne (or smoked paprika), salt, and pepper.
Step 5: Drain the chicken pieces and shake off any excess buttermilk. Coat each piece thoroughly in the seasoned cornstarch mixture.
Step 6: Fry the coated chicken in batches for 2-3 minutes per side, until golden brown and cooked through. Avoid overcrowding the pot.
Step 7: Remove the chicken and drain on paper towels to remove excess oil.
Step 8: Toss the fried chicken pieces with the prepared bang bang sauce until evenly coated. Garnish with fresh chopped parsley and a sprinkle of spicy chili flakes before serving.

Tips & Variations

For a milder flavor, substitute cayenne pepper with smoked paprika in the sauce and coating.
Use chicken thighs instead of breasts for juicier, more flavorful bites.
Serve over rice or with a side of steamed vegetables to make a complete meal.
Adjust the amount of sriracha and chili-garlic sauce to suit your preferred spice level.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to maintain crispiness. The sauce can be stored separately for up to a week.

How to Serve

A close-up of a white bowl filled with golden brown cauliflower pieces that are seasoned and slightly crispy, garnished with small bits of chopped green herbs. A fork holds one cauliflower piece above the bowl, showing its textured surface with specks of seasoning. The background is a white marbled texture with a blurred jar of orange sauce on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the coated chicken at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through, though frying delivers a crispier texture.

Is there a dairy-free alternative to buttermilk?

Yes, you can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to curdle slightly before using.