Quick & Easy Bang Bang Chicken

Name: Quick & Easy 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 substitute); 1 1/4 cup cornstarch (or potato starch); 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 thick regular mayo like Hellmann's); 1/4 cup Sweet Chili Sauce; 2 tbsp sriracha

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Crispy fried chicken bites coated in a simple 3-ingredient sweet chili mayo. This quick and easy bang bang chicken recipe uses minimal ingredients and is ready in 30 minutes. It's a family-friendly, better-than-takeout main or appetizer perfect for busy weeknights or parties!

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Why This Recipe
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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Bang bang chicken features fried chicken coated in Japanese mayo, sweet chili sauce, and sriracha. The crispy chicken tastes sweet and spicy, like a bang! The best part is the sauce requires no heating at all - you're only frying the meat, making it an easy and fast chicken recipe!

I love making this when I'm craving spicy, fried Asian chicken. When developing this recipe, I adapted it from my popular Bang Bang Shrimp and it's been well-received by my readers.

Why This Recipe

We are tenderizing the chicken in buttermilk, which breaks down the muscle fibers, before coating it in cornstarch so the chicken gets crispy without a messy batter.
I've tested this with chicken thigh and chicken breast and I recommend using chicken thighs as they remain juicy and don't dry out in the cooking process.
Most fried chicken recipes turn out soggy; my method to fry in small batches in a heavy-bottomed pan keeps the chicken crispy for hours!

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
Buttermilk: The buttermilk tenderizes the chicken by denaturing the muscle fibers. Substitutions: Plain yogurt or sour cream. Or replace with 1 cup dairy milk mixed with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes to thicken.
Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch as the chicken will stick together in the pan.
Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Salt
Garlic Powder: Don't substitute with minced garlic cloves or this will burn when the chicken fries.
Black Pepper
Green Onion: This is a garnish.

Bang Bang Sauce

Japanese Mayo: A rich, tangy mayo made with egg yolks and rice vinegar [I recommend Kewpie, look for a clear squeeze bottle with a red cap]. Substitution: Mix Hellmans's with a pinch of sugar and rice vinegar.
Sweet Chili Sauce: A thick, mild, honey-like glaze [I recommend Mae Ploy or Maggi]. Substitution: Mix 2 parts sriracha, 1 part honey, and rice vinegar.
Sriracha: A garlicky red chili sauce for heat [I recommend Huy Fong]. For a fruitier alternative, use Sky Valley or Shark brands.

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:

Dice chicken thighs into 1.5-inch-wide pieces and transfer to a large mixing bowl.

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

Tenderize chicken in buttermilk: Add buttermilk to the chicken and mix. Let the meat tenderize for 10-12 minutes.

Make the sauce: Combine the sauce ingredients as listed above and set aside.

Dredge the chicken in cornstarch mixture.

Dredge chicken: In a medium bowl, combine cornstarch, salt, garlic powder, and black pepper. Dredge chicken into the cornstarch mixture until evenly coated, shaking off excess.

Fry the chicken in hot oil until golden and crispy.

Fry chicken: Heat vegetable oil in a large pan on medium heat. Fry coated chicken in 2-3 batches until golden and crispy, about 3-4 minutes per side. Then transfer fried chicken to a wire rack or a paper towel-lined plate to drain off excess oil.

Toss chicken in sauce: Transfer fried chicken to a large bowl and add sauce. Toss until evenly coated. Garnish with chopped green onions. Enjoy!

Expert Tips

Do not pat dry the chicken thighs, as some moisture is needed for the cornstarch to adhere.
Evenly dice the chicken, so it can fry consistently.
Use a heavy-bottomed pan to maintain the oil temperature.
Heat the oil to 325-350°F before frying, using a digital instant-read thermometer to check the temperature. If you don't own one, insert a wooden chopstick into the hot oil and look for rapid bubbles.
Fry the coated chicken in small batches for a crispy texture! Avoid overcrowding the pan or it can cause uncooked, soggy chicken.
Avoid moving the chicken as it fries until you're ready to flip, so it can develop a golden-crispy crust.
Drain the fried chicken on a wire rack or paper-towel-lined plate to remove excess oil, preventing soggy chicken.

Variations

Shrimp version: Swap the chicken with peeled, deveined, jumbo shrimp and fry the shrimp until cooked, golden, and crispy, about 1-2 minutes.
Gluten-free version: Swap the sweet chili sauce with a gluten-free version.
Dairy-free version: Swap the buttermilk with oat milk mixed with 1 tablespoon lemon juice or white vinegar and let it thicken.
Mild version: Reduce or omit the sriracha and add more sweet chili sauce.

Pairing Suggestions

Bang bang chicken pairs well with:

Starters: Salad, Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
Rice Dishes: White Rice or Fried Rice.
Noodle Dishes: Chow Mein or Lo Mein.
Vegetable Dish: Garlic Green Beans.

Storage & Reheating

Leftover bang bang chicken can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer: Bang bang chicken can be frozen up to 3 months in a freezer-safe bag once cooled. To reheat, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.

FAQ

Can I prepare this in advance?

Bang bang chicken can be made up to 4 days in advance and stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.

Can I air fry bang bang chicken?

Bang bang chicken can be made in the air fryer. First, lightly spray the air fryer basket with oil. Then place coated chicken in a single layer with enough room between each piece. Lightly spray oil over the chicken. Air fry at 400ºF for 10-14 minutes until golden and crispy - no need to flip. Then toss in the prepared sauce.

Why is my chicken not crispy?

Soggy chicken can be caused by: not evenly coating the chicken in starch, oil not being hot enough, overcrowding the pan, constantly moving the chicken around as it fries, or not draining off excess oil.

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