This crispy Bang Bang chicken is one of those dishes that feels like a celebration every time it hits the table. I first discovered this combination while trying to recreate a restaurant favorite on a busy weeknight; what started as a kitchen experiment quickly turned into a family staple. The contrast of the crunchy fried exterior and juicy interior of the chicken, paired with a creamy, sweet-chile sauce that has a steady but manageable heat, makes it endlessly appealing. It’s the kind of dish that gets requested for game nights, potlucks, and casual Sunday dinners alike. The lime and a touch of honey balance the heat, and the mayonnaise brings a silky mouthfeel that clings to each piece. I remember the first time I served this to a skeptical teenager who thought anything with mayo was off-limits — she went back for thirds. The texture is the real star: a crisp, golden crust that gives way to tender chicken, while the sauce provides a glossy, flavorful coating without making the coating soggy when served promptly. I like to cut my chicken into uniform bite-sized pieces so they cook evenly and stay juicy. Marinating briefly in buttermilk adds a gentle tang and helps the flour adhere, which is a small step that makes a big difference in the final result.

Ingredients

• Chicken: 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces. Choose firm, fresh breasts or thawed, vacuum-packed breasts for consistent slicing; even pieces ensure even cooking and juicy centers.
• Buttermilk: 1 cup. The acidity tenderizes and adds subtle tang; if you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit 5 minutes.
• All-purpose flour: 1 cup. Provides a sturdy, crisp crust; use a light dusting and don’t overwork the coating to keep it airy.
• Spice mix: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Simple seasonings that build a savory backbone without overpowering the sauce.
• Vegetable oil: Enough to cover the skillet bottom about 1/2 inch for shallow frying; choose a neutral oil with a high smoke point like canola or sunflower.
• Bang Bang sauce: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha (adjust to taste), 1 teaspoon fresh lime juice, 1 teaspoon honey (optional). Use a good-quality mayonnaise and a sweet chili sauce with visible chili flakes for texture.

Instructions

Step 1: Prepare the chicken Trim the chicken and cut into uniform 1-inch bite-sized pieces so they cook evenly. Place the pieces in 1 cup buttermilk in a medium bowl, cover with plastic wrap, and refrigerate for at least 30 minutes. The buttermilk tenderizes the meat and helps the flour adhere—30 minutes is the minimum, but up to 4 hours is ideal if you have the time. Step 2: Make the coating In a large bowl whisk together 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. After marinating, remove chicken from the buttermilk and let excess drip off. Dredge each piece in the seasoned flour, pressing lightly so the coating adheres. Place on a wire rack and let rest for 10 minutes to set the crust; this prevents the coating from falling off during frying. Step 3: Mix the sauce While the chicken rests, whisk 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon lime juice, and 1 teaspoon honey in a small bowl until smooth. Taste and adjust sriracha for more heat or honey for sweetness. The lime brightens the sauce and cuts through the richness of the mayo. Step 4: Fry the pieces Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a piece of coated bread sizzles and browns in about 30–40 seconds. Fry chicken in batches, spacing pieces so they don’t touch, for about 4–5 minutes per side or until golden brown and an instant-read thermometer registers 165°F (75°C). Drain on paper towels or a wire rack set over a sheet pan. Step 5: Assemble and serve Place the fried chicken on a platter and either drizzle the Bang Bang sauce over the top or serve it on the side for dipping. Garnish with chopped green onions and sesame seeds for visual contrast and extra bite. Serve immediately for best texture.

Storage Tips

Store fried pieces and sauce separately for best quality. Allow chicken to cool completely, then place in an airtight container lined with paper towels to absorb residual oil; refrigerate up to 3–4 days. For longer storage, freeze portions in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months — thaw overnight in the refrigerator before reheating. Reheat in a preheated 375°F oven on a wire rack for 8–12 minutes to revive crispness. Avoid microwaving if you want to keep the coating crisp.

Ingredient Substitutions

If you need to adapt dietary needs, swap mayonnaise for a vegan mayo to make the sauce egg-free, and use a plant-based milk with 1 tablespoon vinegar to mimic buttermilk. For a gluten-free approach, replace the flour with a 1:1 gluten-free flour blend and check that sweet chili sauce is gluten-free. To reduce oil, bake the coated pieces at 425°F for 12–15 minutes, flipping halfway; spray lightly with oil to encourage browning. Note that baking changes the texture slightly — still delicious but less deep-fried crisp.

Serving Suggestions

Serve as an appetizer with extra sauce on the side or pile over steamed rice or a bed of crunchy cabbage for a quick lunch bowl. Accompany with a simple cucumber salad or pickled carrots to cut through richness. For a sandwich, tuck several pieces into a toasted brioche bun with shredded lettuce and a drizzle of extra sauce. Garnish with sesame seeds, sliced scallions, or a squeeze of fresh lime to brighten each bite.

Cultural Background

The sweet-spicy mayo-based sauce commonly called "Bang Bang" in American restaurants borrows Asian-inspired flavors like sweet chili and sriracha while relying on Western frying techniques. It’s a fusion-style condiment that became popular in casual dining for its addictive balance of sweet, tangy, and spicy notes. While not a traditional dish from any single region, it reflects the modern melding of pantry ingredients into a cohesive, craveable flavor profile.

Seasonal Adaptations

In summer, lighten the meal with a side of grilled vegetables and swap honey for fresh mango puree in the sauce for a fruity lift. In winter, add a pinch of smoked paprika or a drop of toasted sesame oil to the sauce for deeper warmth. Holiday gatherings welcome a platter of crispy pieces with an array of dipping sauces — think citrus-y aioli, spicy gochujang blend, or classic barbecue for variety.

Meal Prep Tips

Prep the sauce up to 3 days ahead and store in the fridge. Cut and marinate chicken the night before to save time; keep coated pieces on a rack in the refrigerator for up to an hour before frying. For large batches, fry, cool, and freeze in single layers — then re-crisp in the oven when needed. Pack cooled chicken and sauce separately for lunches and reheat in a toaster oven to preserve texture.

This crispy Bang Bang chicken captures everything I love about approachable, bold-flavored cooking — it’s forgiving, adaptable, and always gets eaten. Try it once and tweak the heat and sweetness to make it your signature dish; I guarantee it will become one of those recipes you reach for again and again.