Easy Bang Bang Chicken (30 Minutes)

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.

5 from 7 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Main Course

Cuisine American, Asian

Servings

Calories per serving 669 kcal

Ingredients

1 lb skinless boneless chicken thighs
1 cup buttermilk (see below Note for substitute)
1 ¼ cup cornstarch
1 cup vegetable oil or any neutral oil
1 ¼ teaspoon salt
1 ¼ teaspoon garlic powder
1 teaspoon black pepper
1 green onion finely chopped for garnish

Bang Bang Sauce

½ cup Japanese Mayo or use a thick regular mayo
¼ cup Sweet Chili Sauce
2 tablespoon sriracha

Instructions

Dice the chicken thighs into even 1.5-inch pieces. Transfer the diced chicken to a large mixing bowl.
Pour the buttermilk over the chicken, making sure all the pieces are fully submerged. Let it sit for 10-15 minutes.
Combine the Japanese mayo, sweet chili sauce, and sriracha in a separate small bowl until smooth. Set aside.
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.
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.
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.

Notes

Substitute the buttermilk for 1 cup (250 ml) of dairy milk or plain oat milk mixed with 1 tablespoon (15 ml) of lemon juice or white vinegar. Let this mixture sit for 5 minutes until its curdled, before adding the chicken.

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