Honestly, I discovered bang bang chicken during one of those "what's in my fridge" moments three years ago. Had some chicken thighs, random sauces, and zero motivation to go grocery shopping. The result? This ridiculously addictive crispy chicken that's been my family's obsession ever since. The sweet-spicy sauce coating each golden bite just hits different it's comfort food with a kick that makes you forget all your problems for a hot minute.
First time I made this, I totally overcooked the chicken because I got distracted by a phone call. Learned the hard way that crispy doesn't mean charcoal! Now I use a timer religiously. My kids literally lick their plates clean when I make this which is both gross and incredibly satisfying as a parent. The sauce is dangerously good, I've caught myself eating it with a spoon.
Ingredients
- Boneless chicken thighs (2 lbs): I swear by thighs over breasts they stay juicy and don't dry out if you slightly overcook them like I sometimes do when multitasking
- All-purpose flour (1 cup): Creates that perfect crispy coating, don't substitute with almond flour unless you want dense, weird texture learned that lesson the hard way
- Cornstarch (1/2 cup): This is the secret to extra crispiness! My Asian neighbor taught me this trick and it's a game-changer
- Buttermilk (1 cup): Tenderizes the chicken beautifully, if you don't have it, add lemon juice to regular milk works almost as well
- Mayonnaise (1/2 cup): Use real mayo not the light stuff, trust me on this one it makes the sauce creamy and rich
- Sweet chili sauce (1/3 cup): I use Mae Ploy brand because it has the perfect sweet-heat balance that doesn't overpower
- Sriracha (2-3 tablespoons): Start with less if you're heat-sensitive, you can always add more but you can't take it back
- Rice vinegar (1 tablespoon): Cuts through the richness perfectly, apple cider vinegar works too but rice vinegar is more authentic
- garlic powder (1 teaspoon): I prefer powder over fresh in the coating because it distributes more evenly
- Green onions: For that fresh pop of color and mild onion flavor that makes it look restaurant-fancy
Instructions
- Prep the Chicken:
- Cut your chicken thighs into bite-sized pieces about 2-inch chunks work perfectly. I soak them in buttermilk for at least 30 minutes, but honestly overnight is even better if you're planning ahead. The acid breaks down the proteins and makes everything so tender. Don't skip this step, I tried rushing it once and the chicken was just okay instead of amazing.
- Make the Bang Bang Sauce:
- Whisk together mayo, sweet chili sauce, sriracha, and rice vinegar until smooth. Taste and adjust I usually add more sriracha because I like the heat, but start conservative. The sauce should be creamy with a nice orange-pink color and enough kick to make you notice it. Set aside while you cook the chicken.
- Set Up Your Coating Station:
- Mix flour, cornstarch, garlic powder, salt, and pepper in a large bowl. I learned to season this mixture well because bland coating equals bland chicken. Pull the chicken from buttermilk and let excess drip off don't pat dry! The moisture helps the coating stick better. Working in batches, toss chicken pieces in the flour mixture until completely coated.
- Heat the Oil:
- Heat about 2 inches of oil in a heavy pot to 350°F. I use my candy thermometer because guessing oil temperature led to some unfortunate kitchen disasters. The oil is ready when a pinch of flour sizzles immediately but doesn't burn. Too hot and you get burnt outside, raw inside been there, not fun.
- Fry the Chicken:
- Fry chicken pieces in small batches don't overcrowd or the temperature drops and you get soggy coating instead of crispy perfection. Each batch takes about 4-5 minutes until golden brown and internal temp hits 165°F. I transfer to a wire rack over paper towels because it keeps the coating crispier than just paper towels alone.
- Toss in Bang Bang Sauce:
- While the chicken is still warm, toss with bang bang sauce in a large bowl. Don't dump all the sauce at once start with half and add more until each piece is nicely coated but not drowning. Garnish with sliced green onions and serve immediately. The contrast between crispy chicken and creamy sauce is pure magic.
The first time my husband tried this, he literally stopped mid-chew and asked if we were ordering takeout more often. When I told him I made it, he looked genuinely shocked apparently my cooking skills have improved more than I realized! Now the kids request this for their birthday dinners instead of going out to restaurants.
Storage Tips
Store leftover chicken and sauce separately in the fridge for up to 3 days. I learned this the hard way when I stored them together and the coating turned into mush definitely not the crispy experience we're going for! Reheat chicken in a 400°F oven for 5-7 minutes to restore crispiness, then toss with fresh sauce. Don't microwave unless you enjoy rubbery chicken. The sauce keeps for a week refrigerated and actually tastes better after the flavors meld overnight.
Bang Bang Chicken Ingredient Substitutions
No buttermilk? Add a tablespoon of lemon juice to regular milk and let it sit for 5 minutes works like a charm. I've used Greek yogurt thinned with milk when I was completely out of dairy options, and honestly, it was pretty good. For a lighter version, you can use light mayo, but the sauce won't be as rich and creamy. Coconut aminos work instead of sweet chili sauce if you're avoiding sugar, though the flavor profile changes quite a bit. Honey sriracha sauce makes a good substitute too.
Serving Suggestions
I love serving this over steamed jasmine rice with some quick-pickled cucumbers on the side the cool, tangy crunch balances the rich, spicy chicken perfectly. It's also incredible in lettuce wraps for a lighter option, or stuffed into flour tortillas with shredded cabbage for amazing tacos. Pair with an ice-cold beer or sweet iced tea to cool down your taste buds. For parties, I serve it as an appetizer with toothpicks and watch people hover around the platter until it's completely gone.
Cultural Backstory
Bang bang chicken originated from Sichuan cuisine, but the Americanized version we know and love today was popularized by chain restaurants in the 90s. The name comes from the traditional method of pounding the chicken with a wooden stick to tenderize it, though we skip that step with our buttermilk marinade. I discovered this dish during my college years when a friend's mom made it for a potluck, and I've been tweaking the recipe ever since to get that perfect balance of sweet, spicy, and creamy that makes you close your eyes on the first bite.
This recipe has become my go-to when I want to feel like a kitchen rockstar without too much effort. There's something deeply satisfying about making restaurant-quality food at home, especially when your family acts like you've just performed magic. The combination of textures and flavors never gets old, and honestly, it tastes even better than most takeout versions I've tried.
Frequently Asked Questions
- → Can I bake the chicken instead of frying?
You can bake at 425°F for 20-25 minutes, but honestly, it won't be as crispy. I've tried it when avoiding oil, and while it's still tasty, the texture just isn't the same magical crunch.
- → How spicy is bang bang chicken really?
It's got a nice kick but isn't overwhelming think mild to medium heat. My kids eat it without complaints, but I always make extra sauce on the side for the heat lovers in the family.
- → Why is my coating not staying crispy?
Usually because the oil wasn't hot enough or you added the sauce too early. I learned to wait until just before serving to toss with sauce, and it stays crispy much longer.
- → Can I make the bang bang sauce ahead of time?
Absolutely! It actually tastes better after sitting overnight. I make big batches and keep it in the fridge for up to a week it's great on so many things.
- → What's the best oil for frying bang bang chicken?
I use vegetable or canola oil because they have high smoke points and neutral flavors. Peanut oil works great too if you're not dealing with allergies in your household.