Easy 30-Min. Crispy Bang Bang Chicken

Name: Easy 30-Min. Crispy Bang Bang Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb skinless boneless chicken thighs; 1 cup buttermilk (or see below Notes for a sub); 1 1/4 cup cornstarch; 1 cup vegetable oil (or any neutral oil); 1 1/4 tsp salt; 1 1/4 tsp garlic powder; 1 tsp black pepper; 1 green onion (finely chopped for garnish); 1/2 cup Japanese Mayo (or any thick mayo like Hellmann's); 1/4 cup Sweet Chili Sauce; 2 tbsp sriracha

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Crispy chicken bites meet a sweet, creamy chili mayo. This easy bang bang chicken recipe is ready in just 30 minutes with simple ingredients. Serve it as a crowd-pleasing party appetizer or a fast weeknight main dish to beat takeout.

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Why My Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
More Like This
📖 Recipe

This recipe grew out of my popular Bang Bang Shrimp after readers asked for a poultry version. During kitchen testing, I discovered that tossing the hot chicken in a chilled bowl of sauce keeps the crust intact. I make this version whenever I crave the sweet, fiery crunch of Asian fried chicken but need a fast, bite-sized alternative.

Why My Recipe Works

Buttermilk Tenderizing: Buttermilk acids soften protein fibers and act as a glue for the cornstarch to stick without using a messy batter.
Juicy Thigh Meat: My kitchen tests confirm chicken thighs retain natural juices and resist drying out during high-heat shallow frying.
Small-Batch Frying: Frying small portions in a heavy pan prevents oil temperature drops, stopping grease absorption to ensure lasting crunch.

Ingredients & Substitutes

The exact ingredient measurements are listed in the recipe card at the bottom of this page.

Chicken Thighs: Boneless, skinless thighs for best juiciness. Sub: Skinless chicken breasts. Cook to 160°F and let carryover cooking bring the internal temperature to 165°F.
Buttermilk: Tenderizes the meat, adds tang, and binds the starch. Sub: Equal parts plain yogurt, sour cream, or 1 cup of whole milk mixed with 1 tablespoon of white vinegar.
Cornstarch: Creates a thin, crispy outer crust. Sub: Potato starch. Avoid using tapioca or arrowroot starch or the chicken will stick together in the pan.
Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke-point oils.
Salt: Enhances the flavor of the chicken.
Garlic Powder: Adds savory flavor to the chicken. Do not substitute with minced garlic as it burns easily in hot oil.
Black Pepper: Adds heat to the chicken. Sub: White pepper.
Green Onion: Used for garnishing to add aroma, flavor, and color.

Bang Bang Sauce

Japanese Mayo: Rich, egg-yolk-based condiment that forms the creamy sauce base. I prefer Kewpie. Sub: Standard American mayonnaise mixed with a pinch of granulated sugar and a splash of rice vinegar.
Sweet Chili Sauce: Thick, sugary glaze that balances the heat. I prefer Mae Ploy or Maggi, but other brands work too. Sub: Two parts sriracha mixed with one part honey and a splash of rice vinegar.
Sriracha: Garlicky red chili sauce that adds heat. I prefer Huy Fong, but other brands work as well.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make bang bang chicken:

Diced chicken thighs resting on a cutting board.

Prep the Poultry: Dice chicken thighs into uniform 1.5-inch-wide pieces and transfer them to a large mixing bowl.

White liquid buttermilk is poured over raw cubed chicken to marinate.

Marinate for Tenderness: Pour buttermilk over the chicken, tossing to coat, and let it sit for 10 to 12 minutes to tenderize.

Creamy pink bang bang sauce is mixed in a bowl.

Whisk the Glaze: Combine the Japanese mayo, sweet chili sauce, and sriracha in a separate small bowl until smooth, then set aside.

Chicken pieces are tossed in dry cornstarch seasoning mixture until coated.

Dredge Chicken: Mix cornstarch, salt, garlic powder, and black pepper in a medium bowl. Lift chicken pieces from the buttermilk, coat thoroughly in the starch mixture, and shake off any excess powder.

Golden brown chicken pieces bubble in hot frying oil.

Fry in Batches: Heat vegetable oil in a large pan over medium heat. Fry the coated chicken in 2 to 3 small batches for 3 to 4 minutes per side until golden and crispy, then transfer to a wire rack to drain.

Crispy fried chicken pieces coated in glossy pink sauce.

Toss and Garnish: Place the hot fried chicken into a clean, large bowl. Pour the prepared sauce over the top, toss until evenly coated, and garnish with chopped green onions before serving.

Expert Tips

Maintain Uniform Cuts: Cube chicken equally. Identical sizes ensure even, consistent cooking.
Check Oil Temperature: Fry at 325°F to 350°F using a digital thermometer for accuracy.
Prevent Pan Overcrowding: Fry in small batches. Piling meat lowers the heat of the oil and causes soggy chicken.
Drain on Wire Racks: Elevate fried chicken immediately. Resting meat on flat plates or paper towels traps steam and softens the crust.
Toss While Piping Hot: Coat fried chicken in the glaze immediately after draining. Heat opens surface pores to draw in maximum flavor.

Variations

Bang Bang Shrimp: Replace the diced chicken thighs with peeled, deveined jumbo shrimp. Fry the seafood for 1 - 2 minutes until golden and crispy.
Gluten-Free Alternative: Exchange standard sweet chili glaze for a certified gluten-free brand. Double-check all labels to ensure the condiment contains no hidden wheat.
Dairy-Free Option: Substitute buttermilk with 1 cup (250 ml) unsweetened oat milk mixed with 1 tablespoon (15 ml) of white vinegar. Let the mixture curdle before marinating.

Pairing Suggestions

This simple bang bang chicken pairs well with:

White Rice: Serves as a neutral, absorbent grain base that catches the dripping sweet chili glaze.
Garlic Green Beans: Provides a crisp, snappy vegetable side dish to cut through the rich mayonnaise.
Crab Rangoon: Offers a creamy, crunchy seafood starter that matches the Asian-inspired flavor profile.

Storage & Reheating

Fridge: Store leftover chicken in an airtight container in the refrigerator for up to three days.
Freezer: Freeze cooked pieces in a single layer on a tray before transferring to a freezer bag for up to two months, then thaw completely in the fridge before reheating.
Best Practice: Store the fried meat and the cream sauce in separate containers during initial meal prep to prevent the crust from turning soggy.
If Stored Together: Warm pre-sauced chicken in an air fryer at 350°F for 8 minutes or in an oven at 400°F for 12 minutes.
If Stored Separately: Reheat plain chicken in an air fryer at 350°F for 5 minutes or in an oven at 400°F for 8 minutes, and toss in the cold prepared sauce.

FAQ

Why is my fried chicken not crispy?

Soggy chicken happens when cold oil or overcrowded pans drop the frying temperature. Moving the meat too soon tears the wet starch layer, which traps grease. For maximum crunch, keep the oil at 350°F, leave the chicken undisturbed for one minute, and drain it on a wire rack.

Can I air fry bang bang chicken?

Yes. Lightly spray the air fryer basket with oil and place the coated chicken in a single layer with space between each piece. Spray more oil over the top of the meat. Air fry at 400ºF for 10 to 14 minutes until golden and crispy without flipping, then toss immediately in the prepared sauce.

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