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 (or see Footnote* 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 fried chicken bites coated in a sweet, creamy chili mayo. This easy bang bang chicken recipe is ready in 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 It Works
Ingredients & Substitutes
Expert Tips
Instructions
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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Bang Bang Chicken is a fried chicken dish similar to Bang Bang Shrimp, which was made popular by Bonefish Grill. Both use the same sweet, creamy chili mayo, but with different proteins.

Now I love me some fried chicken, but I don't like using a ton of frying oil. During testing, I discovered that evenly coating the chicken in cornstarch, then leaving it undisturbed in hot oil until a golden crust forms before flipping, keeps it crispy without using a ton of oil.

Why It Works

Buttermilk marinade: Its lactic acid gently tenderizes the chicken while helping the cornstarch cling.
Cornstarch coating: Creates a light, crisp crust without a heavy wet batter that holds up when sauced just before serving.
Steady frying heat: A heavy-bottomed pan and small batches help keep the oil at 325-350°F so the coating stays crisp instead of soggy.

Ingredients & Substitutes

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

Chicken Thighs: Use boneless, skinless thighs so they stay juicy while frying. Chicken breast also works but will be leaner.
Buttermilk: Tenderizes the chicken and helps the cornstarch cling. You can also use 1 cup whole milk mixed with 1 tablespoon white vinegar.
Cornstarch: Creates the crispy coating. Potato starch works too, but avoid tapioca or arrowroot starch because the chicken pieces can stick together.
Vegetable Oil: Choose a neutral, high-smoke-point oil for frying. Canola or refined avocado oil works too.
Salt & Black Pepper
Garlic Powder: Use powder instead of fresh minced garlic, which can burn during frying.
Green Onion

Bang Bang Sauce

Japanese Mayo: I prefer Kewpie for its extra-creamy texture. Hellmann's also works for its thick texture.
Sweet Chili Sauce: I prefer Mae Ploy for its classic sweet chili flavor, but any bottled sweet chili sauce works.
Sriracha: I prefer Huy Fong for its thick texture and garlicky flavor.

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

Expert Tips

Pack on the cornstarch for a rougher coating that fries up extra crisp.
Dust off excess coating to keep loose cornstarch from burning in the oil.
Fry soon after coating so the cornstarch doesn't absorb too much moisture before frying.

Instructions

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

Diced chicken thighs resting on a cutting board.

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

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

Marinate the chicken: Pour the buttermilk over the chicken, toss to coat, and let it sit for 10-12 minutes.

Creamy pink bang bang sauce is mixed in a bowl.

Make the sauce: 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 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, let the excess drip off, coat evenly in the cornstarch mixture, shake off any excess, and transfer to a parchment-lined baking sheet.

Golden brown chicken pieces bubble in hot frying oil.

Fry the chicken: Heat the oil in a large, heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 3-4 minutes per side, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and fry until the chicken reaches 165°F. Between batches, return the oil to 350°F and remove any browned bits. Drain on a wire rack.

Crispy fried chicken pieces coated in glossy pink sauce.

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

Variations

Gluten-Free Option: Use a certified gluten-free sweet chili sauce and check the other condiment labels for gluten.
Dairy-Free Option: 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.

Storage & Reheating

Refrigerator: If possible, store the chicken and sauce separately in airtight containers for up to 3 days to help keep the chicken crisp.
Freezer: Freeze the chicken without the sauce for up to 2 months. Thaw overnight in the refrigerator; the coating will be less crisp after freezing.
Reheating: For chicken stored separately, air fry at 350°F for 5 minutes or bake at 400°F for 8 minutes, then toss with the sauce. For sauced chicken, air fry at 350°F for 8 minutes or bake at 400°F for 12 minutes.

FAQ

Why is my fried chicken not crispy?

The oil may be too cool or the pan may be overcrowded. Keep the oil between 325-350°F, fry in small batches, and don't move the chicken until the bottom is golden and crisp. Drain it on a wire rack instead of paper towels.

Can I air fry bang bang chicken?

Yes. Lightly spray the air fryer basket and coated chicken with oil, then air fry in a single layer at 400°F for 10-14 minutes. No flipping is required. Cook in batches as needed until golden and crispy with an internal temperature of 165°F, then toss with the sauce just before serving.

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