Easy Bang Bang Chicken (30 Minutes)

Name: Easy Bang Bang Chicken (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb skinless boneless chicken thighs; 1 cup buttermilk ((see below Note for substitute)); 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 use a thick regular mayo); 1/4 cup Sweet Chili Sauce; 2 tbsp sriracha

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Crispy, juicy chicken bites coated in a sweet and creamy chili mayo sauce. This easy bang bang chicken recipe is ready in just 30 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays crispy.

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

Bang bang chicken is a popular Asian-inspired American restaurant-style dish featuring crispy fried chicken coated in a sweet and creamy chili mayo sauce. This version is inspired by Bonefish Grill's famous Bang Bang Shrimp.

This dish is so addictive that I nearly finished the entire plate myself! It's great as a main dish or a party appetizer.

Now, I love me some fried chicken, but I don't like using a ton of frying oil or messy wet batters. So when I make this for dinner, I evenly coat the chicken in cornstarch to create a light, crispy crust. I shallow-fry it in small batches to keep the oil hot so the coating doesn't turn soggy. Finally, I toss the chicken in the creamy sauce just before serving to help preserve its crispiness.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making bang bang chicken

Chicken Thighs: Use boneless, skinless chicken thighs because their higher fat content keeps them juicy during frying. Chicken breast also works but requires a shorter cooking time since it's leaner and more prone to drying out.
Buttermilk: Its mild acidity helps tenderize the surface of the chicken while the moisture helps the cornstarch coating stick. You can also use 1 cup whole milk mixed with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes until slightly curdled before adding the chicken.
Cornstarch: Creates a light, crispy crust without a wet batter. Potato starch also works, but avoid tapioca or arrowroot starch because the chicken pieces can stick together.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Garlic Powder: Use powder instead of fresh minced garlic, which can burn during frying.
Salt & Black Pepper
Green Onion

Bang Bang Sauce

Japanese Mayo: Gives the bang bang sauce its rich, creamy texture and balances the sweetness and heat. I prefer Kewpie for its extra-creamy texture, but Hellmann's also works.
Sweet Chili Sauce: Gives the mayo sauce its signature sweet and mildly spicy flavor. I prefer Mae Ploy, but any bottled sweet chili sauce works.
Sriracha: Adds a spicy, garlicky kick to balance the sweet and creamy sauce. I prefer Huy Fong for its thick texture and classic garlicky flavor.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Use a cooking thermometer to keep the oil at 325-350°F for a crispy, evenly fried coating.
For extra crispiness, press the cornstarch onto the chicken to create rough edges that crisp up during frying.
Shake off loose cornstarch to prevent excess starch from falling into the oil and burning.
Coat the chicken just before frying to prevent moisture from making the cornstarch coating soggy.
Remove browned bits between batches to prevent leftover cornstarch from burning and giving the chicken a bitter taste.
Toss with sauce just before serving to prevent the crispy coating from absorbing moisture and softening.

Instructions

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

Diced chicken thighs cut into even pieces.

Prepare the chicken: Dice the chicken thighs into even 1.5-inch pieces. Transfer the diced chicken to a large mixing bowl.

Marinate the chicken: Pour the buttermilk over the chicken, making sure all the pieces are fully submerged. Let it sit for 10-15 minutes.

Creamy bang bang sauce mixed until smooth.

Make the sauce: Combine the Japanese mayo, sweet chili sauce, and sriracha in a separate small bowl until smooth. Set aside.

Chicken pieces coated in seasoned cornstarch.

Dredge the chicken: Mix the cornstarch, salt, garlic powder, and black pepper in a medium bowl. Lift one chicken piece at a time from the buttermilk, letting the excess drip off. Press each piece into the cornstarch mixture to create a rough, even coating. Shake off any loose cornstarch and transfer to a parchment-lined baking sheet.

Cornstarch-coated chicken frying until golden brown and crispy.

Fry the chicken: Heat the oil in a large, heavy-bottomed pan over medium heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 3-4 minutes per side. Let the bottom develop a golden, crispy crust before flipping. Continue frying until the chicken reaches an internal temperature of 165°F. Transfer to a wire rack to keep it crispy. Let the oil return to 350°F between batches.

Crispy bang bang chicken coated in creamy chili mayo sauce.

Toss and garnish: Transfer the fried chicken to a clean, large bowl. Pour the prepared sauce over the chicken and toss until evenly coated. Garnish with chopped green onions. Serve immediately.

Storage & Reheating

Refrigerator: Store leftover bang bang chicken in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing leftover bang bang chicken because the creamy sauce can separate and the coating will soften. If freezing, arrange the fried chicken without the sauce in a single layer in a freezer-safe bag for up to 2 months. Prepare the sauce closer to serving.
Reheating: For refrigerated leftovers, microwave in 1-minute intervals, stirring between intervals, or bake at 350°F for about 10-15 minutes. For frozen fried chicken, reheat directly from frozen in an air fryer at 350°F for about 8-10 minutes or bake at 400°F for about 15-20 minutes. Toss the reheated chicken with freshly prepared sauce after reheating.

Variations

Gluten-Free: Use a certified gluten-free sweet chili sauce and check the other condiment labels for gluten.
Dairy-Free: Replace the buttermilk with 1 cup unsweetened oat milk mixed with 1 tablespoon white vinegar. Let it sit for 5 minutes before adding the chicken.

Pairing Suggestions

White Rice: Soaks up the extra sweet and creamy bang bang sauce.
Garlic Green Beans: Adds a crisp vegetable side to balance the rich chicken.
Crab Rangoon: Adds a crunchy, creamy starter to round out the meal.

FAQ

Can I make bang bang chicken in the air fryer?

Yes! Lightly spray the air fryer basket with oil. Arrange the cornstarch-coated chicken in a single layer, working in batches, and spray the chicken with oil. Air fry each batch at 400°F for about 10-14 minutes, without flipping, until golden and crispy and the internal temperature reaches 165°F. Toss with the bang bang sauce just before serving.

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