Description
This Crispy Bang Bang Chicken with Creamy Sweet Heat Sauce is crunchy, juicy, and tossed in a bold, creamy chili-garlic sauce that’s equal parts sweet and spicy. Whether fried, baked, or air-fried, this easy dish makes the perfect appetizer, rice bowl topper, or party snack!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- ¾ cup cornstarch or all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Oil for frying or cooking spray for air fryer
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tsp sriracha or hot sauce (to taste)
- 1 tsp honey or sugar (optional, for added sweetness)
Instructions
- Marinate chicken in buttermilk for at least 20 minutes.
- In a bowl, mix cornstarch (or flour), salt, pepper, and garlic powder.
- Remove chicken from marinade, dredge in dry mixture, and shake off excess.
- To Fry: Heat oil in a skillet and fry chicken pieces until golden brown, 3–4 minutes per side.
To Air Fry: Cook at 400°F for 12–15 minutes, flipping halfway through. - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
- Toss crispy chicken in the sauce or drizzle over the top. Serve immediately.
Notes
- Use Greek yogurt instead of mayo for a lighter sauce.
- Works great with shrimp or tofu.
- Serve in lettuce wraps, tacos, or rice bowls.
- Add extra sriracha or red pepper flakes for more heat.
- Keep sauce separate until serving if prepping ahead.
