Easy Bang Bang Chicken (30 Minutes)

Crispy fried chicken pieces coated in glossy pink sauce are garnished with green onions.

Easy Bang Bang Chicken (30 Minutes)

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.

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 or see Footnote* 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. Place the diced chicken into a large mixing bowl.
Pour the buttermilk over the chicken, toss to coat, and let it sit for 10-12 minutes.
Combine the Japanese mayo, sweet chili sauce, and sriracha in a separate small bowl until smooth, then 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, let the excess drip off, coat evenly in the cornstarch mixture, shake off any excess, 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 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.
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.

Notes

Substitute for Buttermilk

Substitute the buttermilk for 1 cup / 250 ml of dairy milk mixed with 1 tablespoon / 15 ml of lemon juice or white vinegar. Let this mixture sit for 5 minutes before adding the diced chicken.

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