Crispy Bang Bang Chicken with Creamy Sweet Heat Sauce

This crispy Bang Bang chicken is a quick and flavorful dish I turn to when I want something crunchy, creamy, and a little spicy. Bite-sized chicken pieces are fried or air-fried until golden, then tossed in a signature Bang Bang sauce that’s the perfect combo of sweet, tangy, and spicy. It’s great as an appetizer, main dish, or even stuffed into wraps or tacos.

Why I Love This Recipe

I love how bold and addictive the flavors are in this dish. The chicken is crispy on the outside, juicy inside, and completely coated in that irresistible creamy sauce. It’s fast, crowd-pleasing, and easy to make at home with just a few ingredients. Whether I’m serving it over rice or as a party bite, Bang Bang chicken always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
• Buttermilk (or milk + lemon juice)
• Cornstarch or flour (for coating)
• Salt
• Pepper
• Garlic powder
• Oil for frying or cooking spray (for air frying)

For the Bang Bang Sauce:

• Mayonnaise
• Sweet chili sauce
• Sriracha or hot sauce (adjust to taste)
• Honey or a pinch of sugar (optional for added sweetness)

Directions

1. I start by marinating the chicken in buttermilk for at least 20 minutes to tenderize and add flavor.

2. In a separate bowl, I mix cornstarch, salt, pepper, and garlic powder for dredging.

3. I remove the chicken from the marinade, coat each piece in the dry mixture, and shake off the excess.

4. I either fry the chicken in oil until golden brown or cook it in an air fryer at 400°F for 12–15 minutes, flipping halfway through.

5. While the chicken cooks, I stir together the Bang Bang sauce ingredients in a small bowl until smooth.

6. Once the chicken is cooked and crispy, I toss it in the sauce or drizzle the sauce over the top just before serving.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I serve the Bang Bang chicken in lettuce wraps or rice bowls for a lighter option. I’ve also swapped the chicken for shrimp or tofu with great results. If I want to cut calories, I use Greek yogurt instead of mayo in the sauce. For a bolder kick, I add extra sriracha or red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, I reheat it in the oven or air fryer at 350°F until warmed through. I usually keep the sauce separate and add it after reheating, but it’s still tasty even if already coated.

FAQs

What is Bang Bang sauce made of?

It’s a mix of mayonnaise, sweet chili sauce, and sriracha. I sometimes add a bit of honey or sugar to balance the heat.

Can I bake the chicken instead of frying?

Yes, I bake it at 425°F for about 20 minutes, flipping halfway through. It still gets a nice crisp, especially if I spray it lightly with oil.

Is Bang Bang chicken very spicy?

The heat level depends on how much sriracha I use. I start with a small amount and add more if I want extra heat.

What’s the best cut of chicken for this?

I usually use boneless chicken thighs for juiciness, but chicken breasts work great too and stay tender with the buttermilk marinade.

Can I make the sauce ahead of time?

Yes, I often make the Bang Bang sauce in advance and store it in the fridge for up to 5 days. It also works as a dip for fries or veggies.

Conclusion

This crispy Bang Bang chicken with creamy sweet heat sauce is a fast, flavorful recipe that never disappoints. It’s crunchy, spicy, and packed with bold flavor in every bite. Whether I’m making it for dinner, game day, or just a fun weekend meal, it’s a crowd-pleaser that’s surprisingly easy to whip up at home.