This Bang Bang Chicken recipe is one of those reliable weeknight wins that also shines at a casual dinner with friends. It balances crispy, golden chicken with a creamy, slightly sweet and spicy sauce — the kind you want to double. The technique is straightforward and forgiving, so you get great texture without frantic timing.

I test recipes until the instructions become second nature, then I trim away the clutter and leave you the practical steps that actually matter. Expect crisp Panko coating, a batter that clings, and a sauce you can make hours ahead. Serve it with steamed rice, a simple slaw, or over greens for an easy meal.

What We’re Using

We keep the ingredient list focused: pantry staples plus a couple of small extras. Every component plays a role — mayonnaise for silkiness, hot sauce for heat, Panko for crunch. I’ll cover swaps and tools below so you can adapt this to what you already have.

Ingredients

½ cup mayonnaise — creates the creamy base of the sauce and helps it cling to the chicken.
¼ cup sweet chili sauce (I used Frank’s) — adds sweetness, a touch of heat, and the characteristic bang-bang flavor.
1 tablespoon hot sauce (I used Sriracha) — bright heat in the sauce; contributes tang.
2 tablespoons honey — balances the heat and deepens the sauce’s sweetness.
salt and pepper (to taste) — finish the sauce; adjust to your palate.
4 chicken breasts (boneless, skinless, cut into small) — the main protein; cut into bite-sized pieces so they cook quickly and get maximum crisp.
½ cup all-purpose flour — part of the dry mix that helps the batter stick and gives structure.
½ cup cornstarch — adds extra crispness to the crust when fried.
1 cup buttermilk (use more if batter is too thick) — tenderizes the chicken and thins the batter to the right consistency.
1 tablespoon garlic powder — savory backbone for the batter and a little depth.
1 teaspoon smoked paprika — subtle smokiness and color in the coating.
½ teaspoon salt (or to taste) — seasons the batter.
½ teaspoon pepper (or to taste) — adds background warmth; adjust as desired.
1 tablespoon hot sauce (I used Sriracha) — a second measure of hot sauce goes into the batter for consistent heat.
1 large egg — binds the wet and dry ingredients into a cohesive batter.
1 cup Panko breadcrumbs — creates the crunchy outer layer that we want in this dish.
vegetable oil (for frying) — neutral oil with a high smoke point; you need enough to shallow-fry to golden brown.

Build Bang Bang Chicken Step by Step

Make the sauce: in a bowl combine ½ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon hot sauce, 2 tablespoons honey and salt and pepper to taste. Stir until smooth, cover, and refrigerate until ready to serve.
Cut the 4 chicken breasts into small, bite-sized pieces and pat them dry with paper towels.
In a medium bowl whisk together ½ cup all-purpose flour, ½ cup cornstarch, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon salt and ½ teaspoon pepper.
To the dry mixture add 1 tablespoon hot sauce, 1 large egg and 1 cup buttermilk. Whisk until you have a smooth batter; add a little more buttermilk only if the batter is too thick.
Add the chicken pieces to the batter, toss gently to coat each piece evenly, and set the coated pieces aside for a minute while you prepare the breadcrumbs and oil.
Place 1 cup Panko breadcrumbs in a separate shallow bowl. Coat each battered chicken piece with Panko, pressing the breadcrumbs onto the chicken so they adhere. Add more Panko to the bowl as needed.
Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until the oil is hot and shimmering.
Working in batches so you do not overcrowd the skillet, add a few pieces of breaded chicken to the hot oil. Fry about 3 minutes per side, or until golden brown and cooked through. Adjust time as needed depending on piece size.
Transfer cooked chicken to a plate lined with paper towels to drain. Repeat frying with the remaining chicken pieces.
When all chicken is cooked, drizzle the refrigerated sauce over the chicken or toss to coat, then serve immediately.

Why It Works Every Time

The method layers texture and flavor in a predictable way. The cornstarch in the dry mix reduces gluten formation from the flour and gives a crisp, light crust. Panko sits on top of the batter and fries up into large, crunchy flakes that contrast with the creamy sauce.

Buttermilk matters. It tenderizes the chicken and slightly acidifies the batter, which tightens the crumb for a sturdier crust. The two hot sauce additions—one in the sauce and one in the batter—ensure heat shows up in every bite instead of only in the final drizzle.

Finally, frying in batches prevents the oil temperature from dropping too low, so each piece browns evenly. The finishing step—drizzling cold, refrigerated sauce over hot chicken—gives a pleasant temperature contrast and helps the sauce coat without sliding off immediately.

Quick Replacement Ideas

Chicken — swap with boneless thigh pieces if you prefer darker meat; adjust frying time slightly.
Mayonnaise — use Greek yogurt for a tangier, lighter sauce (same volume), though flavor will shift.
Sweet chili sauce — try hoisin or a sweet-spicy plum sauce for a different sweetness profile.
Hot sauce — sriracha is suggested, but any chili garlic sauce or a cayenne-based sauce will work.
Panko — crushed cornflakes or finely crushed tortilla chips give an interesting crunch if you’re out of Panko.
Oil for frying — canola, peanut, or sunflower oil are good neutral options with high smoke points.

Essential Tools for Success

Large skillet — wide enough for shallow frying so pieces don’t touch and the oil temperature stays consistent.
Tongs or slotted spoon — for safely turning and removing chicken without tearing the crust.
Thermometer (optional) — oil around 350–375°F is ideal; a quick-read thermometer prevents overheated oil.
Paper towels and a wire rack — use a paper towel-lined plate for initial drainage, then transfer to a rack to keep crust crisp.
Two shallow bowls — one for batter, one for Panko; makes the assembly line smooth and fast.

Mistakes Even Pros Make

Overcrowding the pan — it drops oil temperature and steams the chicken, leaving a soggy crust. Fry in small batches.
Skipping the rest time — immediately frying after coating without letting the batter sit briefly can cause crumbs to fall off. A minute helps adhesion.
Too-thick batter — if the batter is gummy, it won’t coat properly. Thin with a splash of buttermilk only until it flows but still clings.
Incorrect oil temperature — oil that’s too cool makes greasy chicken; too hot burns the exterior before the center cooks. Aim for medium-high and watch for shimmering oil.
Drizzling hot sauce too early — sauce added to very hot chicken can separate; keep the sauce chilled and add it just before serving for best mouthfeel.

Health-Conscious Tweaks

Bake instead of fry — place breaded pieces on a wire rack over a sheet, spray with oil, and bake at 425°F until golden (turn halfway). Texture will be slightly different but still satisfying.
Lighten the sauce — swap half the mayonnaise for plain Greek yogurt to cut calories and add protein while keeping creaminess.
Air-fryer option — air-fry at 400°F in a single layer for 8–12 minutes, flipping once; use a light spray of oil to promote browning.
Reduce sugar — cut the honey by half if you prefer less sweetness; taste the sauce before serving and balance with a pinch more salt or hot sauce.

What I Learned Testing

Small changes make a big difference. The first rounds I made the batter thicker and the chicken came out clumpy; a thinner batter lets Panko adhere as separate flakes and yields a lighter crust. I also learned that adding a touch of hot sauce to the batter—not just the sauce—brings heat right into the crumb.

Timing matters more than complexity. When you prep the sauce and breadcrumbs first, the frying feels calm. Working in batches and keeping the cooked pieces on a rack prevents the last panful from being an afterthought that’s soggy and cold.

Finally, personal preference guided my final tweaks: more honey if guests liked sweeter, more smoked paprika if they wanted depth. This recipe is a great base to tune to your family’s flavor profile.

Store, Freeze & Reheat

Refrigerate — store cooked chicken in an airtight container for up to 3 days. Keep sauce separate to preserve crispness.
Freeze — cooled, breaded-then-fried pieces freeze well in a single layer on a sheet, then transfer to a bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat — best in a 375°F oven on a wire rack for 8–12 minutes to restore crispness. Avoid microwaving, which makes the crust soft.
Saucing after reheating — always add the refrigerated sauce after reheating to keep textures and flavors bright.

Ask & Learn

Q: Can I double this recipe? — Yes. Fry in more batches and keep the first batches warm in a 200°F oven on a rack so they stay crisp.
Q: What if I don’t have buttermilk? — You can use 1 cup milk with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes. It won’t be exactly the same but works in a pinch.
Q: How do I know the chicken is done? — Bite into the largest piece or check with an instant-read thermometer; internal temperature should reach 165°F.
Q: Can I prep any part ahead? — Yes. Make the sauce up to 48 hours ahead. You can also cut the chicken and dust with a little salt and store in the fridge for the day of cooking.

Bring It Home

Bang Bang Chicken is one of those recipes that rewards simple attention: keep the batter the right consistency, don’t overcrowd the pan, and finish with the chilled sauce. The contrast of crunchy coating and creamy, sweet-spicy sauce is what makes it addictive. It’s an excellent recipe to keep in your regular rotation because it travels well to potlucks and impresses without fuss.

Make the sauce ahead, set up an assembly line for coating, and fry in calm batches. Serve over rice, toss into a salad, or pile onto a bun for a sandwich that everyone fights over. It’s approachable, flexible, and reliably delicious — which is exactly how I like my dinner plans.

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Bang Bang Chicken

Crispy bite-sized fried chicken tossed in a sweet-spicy bang bang sauce made with mayonnaise, sweet chili sauce, hot sauce and honey.

Prep Time20

Cook Time20

Total Time40

Course: Main

Servings: 6 servings

Ingredients

1/2 cupmayonnaise
1/4 cupsweet chili sauce I used Frank’s
1 tablespoonhot sauce I used Sriracha
2 tablespoonshoney
salt and pepper to taste
4 chicken breasts boneless, skinless, cut into small
1/2 cupall-purpose flour
1/2 cupcornstarch
1 cupbuttermilk use more if batter is too thick
1 tablespoongarlic powder
1 teaspoonsmoked paprika
1/2 teaspoonsalt or to taste
1/2 teaspoonpepper or to taste
1 tablespoonhot sauce I used Sriracha
1 largeegg
1 cupPanko breadcrumbs
vegetable oil for frying

Instructions

Make the sauce: in a bowl combine ½ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon hot sauce, 2 tablespoons honey and salt and pepper to taste. Stir until smooth, cover, and refrigerate until ready to serve.
Cut the 4 chicken breasts into small, bite-sized pieces and pat them dry with paper towels.
In a medium bowl whisk together ½ cup all-purpose flour, ½ cup cornstarch, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon salt and ½ teaspoon pepper.
To the dry mixture add 1 tablespoon hot sauce, 1 large egg and 1 cup buttermilk. Whisk until you have a smooth batter; add a little more buttermilk only if the batter is too thick.
Add the chicken pieces to the batter, toss gently to coat each piece evenly, and set the coated pieces aside for a minute while you prepare the breadcrumbs and oil.
Place 1 cup Panko breadcrumbs in a separate shallow bowl. Coat each battered chicken piece with Panko, pressing the breadcrumbs onto the chicken so they adhere. Add more Panko to the bowl as needed.
Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until the oil is hot and shimmering.
Working in batches so you do not overcrowd the skillet, add a few pieces of breaded chicken to the hot oil. Fry about 3 minutes per side, or until golden brown and cooked through. Adjust time as needed depending on piece size.
Transfer cooked chicken to a plate lined with paper towels to drain. Repeat frying with the remaining chicken pieces.
When all chicken is cooked, drizzle the refrigerated sauce over the chicken or toss to coat, then serve immediately.

Equipment

12″ All-Clad Stainless Skillet

Notes

Sauce Variations: Feel free to adjust the spice level of the Bang Bang Sauce by using more or less hot sauce. You can even toss in a bit of garlic powder for an extra kick!
Chicken Cuts: While this recipe calls for boneless, skinless chicken breasts, you can also use chicken thighs for a juicier result. Just adjust the cooking time accordingly.
Breadcrumb Alternatives: If you’re out of Panko, regular breadcrumbs or even crushed cornflakes can be used. Just note that the texture will vary slightly.
Oil Temperature: Ensure the oil is hot enough for frying to get that perfect crispiness. You can test it by dropping a small piece of batter into the oil; if it sizzles immediately, you’re good to go.
Make-Ahead: You can make the sauce up to 3 days in advance and store it in the fridge. Chicken can be coated and kept in the fridge for up to 4 hours before frying.