If you’ve ever dreamed of biting into a dish that bursts with crunchy goodness and a fiery, sweet kick that keeps you coming back for more, then you absolutely must try this Bang Bang Chicken: Crispy Fried Chicken in Spicy Sweet Chili Sauce Recipe. This dish combines perfectly fried chicken bites coated in a golden, crackling crust with a luscious sauce that cleverly balances heat, sweetness, and tang. Trust me, once you savor those first bites, this recipe will quickly become one of your all-time favorites to make again and again.
Ingredients You’ll Need
Getting started is delightfully simple with ingredients that are easy to find and each one plays a crucial role in creating the perfect texture, flavor, and color for this dish.
- Chicken breasts (1 pound): Boneless and skinless, cut into bite-sized pieces to ensure even cooking and maximum crispiness.
- Buttermilk (1 cup): Tenderizes the chicken while adding a subtle tang, making the meat juicy and flavorful.
- Cornstarch (1 cup): Key to achieving that irresistible, light, and crispy coating on the fried chicken.
- All-purpose flour (1 cup): Works alongside cornstarch for a perfect balance of crunch and structure in the batter.
- Garlic powder (1 teaspoon): Infuses a warm, savory depth into the coating.
- Paprika (1 teaspoon): Adds a gentle smoky flavor and a beautiful golden hue.
- Salt (½ teaspoon) and black pepper (½ teaspoon): Essential seasonings that bring all the flavors to life.
- Vegetable oil: For frying, it provides a neutral base that crisps the chicken without overwhelming the flavors.
- Mayonnaise (½ cup): Creates a creamy base for the signature sauce that coats the chicken.
- Sweet chili sauce (¼ cup): Brings the signature sweet and spicy flavor that defines the dish.
- Honey (2 tablespoons): Adds natural sweetness and a sticky, glossy finish to the sauce.
- Sriracha (1 tablespoon): Kickstarts the heat factor and gives the sauce its addictive punch.
- Lime juice (1 tablespoon): Adds brightness and balances the richness of the sauce beautifully.
- Green onions (2, sliced): A fresh, crisp garnish that adds a pop of color and mild oniony flavor.
How to Make Bang Bang Chicken: Crispy Fried Chicken in Spicy Sweet Chili Sauce Recipe
Step 1: Marinate the Chicken
Start by placing those bite-sized chicken pieces in a bowl and smothering them with creamy buttermilk. This step is crucial because the buttermilk tenderizes the chicken, ensuring every bite is juicy and flavorful. Let it chill out in the fridge for at least 30 minutes to soak up all that goodness.
Step 2: Prepare the Coating Mix
While the chicken marinates, whisk together cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper in a shallow dish. This mix will give the fried chicken that perfect crispy texture with an added layer of savory flavor. Having this ready means you’ll be set for frying without a hitch.
Step 3: Heat the Oil
Pour about two inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F. Maintaining this temperature is vital for frying the chicken to a crunchy golden perfection without absorbing too much oil.
Step 4: Dredge and Fry the Chicken
Take the chicken pieces out of the buttermilk one by one, letting any excess drip off, then thoroughly dredge them in the flour mixture, shaking off any extra. Carefully place them in the hot oil in batches, frying for 4 to 5 minutes. They should turn gloriously golden brown and be cooked through. Once done, transfer the pieces to a wire rack or paper towels to drain excess oil.
Step 5: Whisk the Sauce
While the chicken cools just slightly, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and lime juice in a large bowl until completely smooth. This sauce is the heart and soul of the Bang Bang Chicken: Crispy Fried Chicken in Spicy Sweet Chili Sauce Recipe, offering that addictive balance of sweet, spicy, and creamy.
Step 6: Toss Chicken in the Sauce
Gently toss the crispy chicken bites in the prepared spicy sweet chili sauce, ensuring every piece is luxuriously coated. The sauce clings perfectly to the crunch, creating an irresistible bite every time.
Step 7: Garnish and Serve
Sprinkle sliced green onions on top for a fresh pop of color and flavor. Now you’re ready to dig in and enjoy!
How to Serve Bang Bang Chicken: Crispy Fried Chicken in Spicy Sweet Chili Sauce Recipe
Garnishes
A sprinkle of vibrant green onions not only adds a lovely visual contrast but also brings a mild, fresh onion flavor that cuts through the richness of the sauce. For an extra touch, try adding sesame seeds or even some thinly sliced fresh red chili for a little heat burst.
Side Dishes
This dish shines when paired with simple sides that complement its bold flavors. Think fragrant jasmine rice, chilled cucumber salad, or lightly sautéed greens. For a fun twist, serve it alongside crunchy lettuce leaves so guests can enjoy it wrapped like a fresh, crispy taco.
Creative Ways to Present
Consider serving the chicken skewered for easy sharing at parties or arrange it over a bed of steamed rice noodles with fresh herbs like cilantro and mint. You can even serve it as a sandwich, layering the crispy sauced chicken with crunchy slaw inside a soft bun—pure comfort food magic.
Make Ahead and Storage
Storing Leftovers
Store any leftover bang bang chicken in an airtight container in the refrigerator for up to 2 days. The sauce will soften the crispiness a bit, but reheating methods can help revive the texture.
Freezing
If you want to keep it longer, freeze the fried chicken pieces separately on a baking sheet before transferring them to a freezer-safe container. Freeze for up to 1 month. Be sure to keep the sauce separate and add it after reheating.
Reheating
To resurrect the crispiness, reheat the chicken pieces in a hot oven or air fryer at 375°F for about 8-10 minutes. Toss with the bang bang sauce just before serving to keep that signature bold flavor intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring a bit more juiciness and richness, which pairs beautifully with the bang bang sauce. Just be sure to cut them into similar-sized pieces for even cooking.
How spicy is this recipe?
The spice level is moderate and can be tailored to your preference. Adjust the amount of sriracha in the sauce to turn up or down the heat as you like.
Is there a healthier way to make this Bang Bang Chicken?
For a lighter version, you can bake or air fry the chicken instead of deep frying. The sauce remains the same, so you still get all that fantastic flavor without the extra oil.
Can I make the sauce ahead of time?
Yes! The sauce can be whisked up a day in advance and stored in the refrigerator. Give it a good stir before tossing it with the chicken to keep the flavors fresh and well combined.
What can I serve with this dish for a complete meal?
Serve your Bang Bang Chicken with rice, noodles, or fresh veggies like cucumber salad or steamed broccoli for a well-rounded and satisfying meal.
Final Thoughts
This Bang Bang Chicken: Crispy Fried Chicken in Spicy Sweet Chili Sauce Recipe is a total crowd-pleaser and an absolute joy to make and eat. With its crunchy chicken bites coated in a perfectly balanced sauce, it’s the kind of dish that turns any meal into a celebration. Give this recipe a try—you’ll find yourself reaching for seconds and sharing it with everyone you love!
Print
Bang Bang Chicken: Crispy Fried Chicken in Spicy Sweet Chili Sauce Recipe
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-American
Description
Bang Bang Chicken is a flavorful and crispy Asian-American dish featuring bite-sized pieces of buttermilk-marinated chicken, coated in a seasoned flour mixture, deep-fried to golden perfection, and tossed in a spicy, sweet, and tangy sauce made with mayonnaise, sweet chili sauce, honey, sriracha, and lime juice. Garnished with fresh green onions, it’s perfect as a main course and pairs wonderfully with rice, noodles, or lettuce wraps.
Ingredients
Chicken and Coating
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying, about 2 inches deep
Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 2 green onions, sliced for garnish
Instructions
- Marinate Chicken: Place the bite-sized chicken pieces in a bowl and pour buttermilk over them. Cover and refrigerate for at least 30 minutes to tenderize and infuse moisture.
- Prepare Coating: In a shallow dish, thoroughly combine cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper. This seasoned flour mix will give the chicken its crispy texture and vibrant flavor.
- Heat Oil: Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 2 inches. Heat it to 350°F (175°C) to ensure optimal frying temperature for crispy, golden chicken.
- Coat Chicken: Remove chicken pieces from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off any excess coating evenly.
- Fry Chicken: Working in batches to avoid overcrowding, carefully place coated chicken into the hot oil. Fry for 4 to 5 minutes until the pieces turn golden brown and the chicken is cooked thoroughly inside. Use a slotted spoon to transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
- Make Sauce: In a separate bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and lime juice until smooth and well combined.
- Toss Chicken in Sauce: Add the fried chicken pieces to the bowl with the sauce and toss gently until each piece is evenly coated with the creamy, spicy sauce.
- Garnish and Serve: Sprinkle sliced green onions over the coated chicken for a fresh, crisp finish. Serve immediately while hot for best texture and flavor.
Notes
- Adjust the spice level by increasing or decreasing the amount of sriracha in the sauce.
- For a lighter and less oily version, consider air frying or baking the chicken instead of deep frying.
- This dish pairs excellently with steamed rice, noodles, or wrapped in fresh lettuce leaves for a refreshing bite.
