Crispy, golden chicken bites tossed in a quick 3-ingredient sweet chili mayo sauce, this bang bang chicken is simple, fast, and packed with flavor. Made with just a handful of ingredients, it comes together in about 30 minutes, making it perfect for busy weeknights or as a crowd-pleasing appetizer for gatherings.
This dish features crunchy fried chicken coated in a creamy blend of Japanese mayonnaise, sweet chili sauce, and sriracha. The result is a bold mix of sweet heat with a satisfying kick. Even better, the sauce requires no cooking only the chicken is fried, so the whole process stays quick and fuss-free.
Why this recipe works
The chicken is first soaked in buttermilk, which helps tenderize the meat by breaking down its fibers. It’s then coated in cornstarch instead of a heavy batter, giving you a crisp exterior without the mess.
While both chicken breast and thighs can be used, chicken thighs are the better choice since they stay juicy and flavorful during frying.
To keep the chicken crispy instead of soggy, fry it in small batches using a heavy-bottomed pan. This helps maintain consistent heat and ensures each piece stays crunchy for longer.
🕒 Time & Servings
- Prep: ~10 minutes
- Cook: ~20 minutes
- Total: ~30 minutes
- Serves: 4
🛒 Ingredients
Chicken
- 500 g (1 lb) boneless, skinless chicken thighs (preferred)
- 1 cup buttermilk
- 1¼ cup cornstarch (or potato starch)
- 1 cup neutral oil (for frying)
- 1¼ tsp salt
- 1¼ tsp garlic powder
- 1 tsp black pepper
- Green onions (for garnish)
Bang Bang Sauce
- ½ cup mayonnaise (Japanese mayo preferred)
- ¼ cup sweet chili sauce
- 2 tbsp sriracha (adjust to taste)
👨🍳 Instructions
1. Prepare the Chicken
Cut chicken into bite-sized pieces (about 1.5 inches). Place in a bowl.
2. Tenderize
Pour buttermilk over the chicken, mix well, and let it sit for 10–12 minutes.
3. Make the Sauce
In a separate bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside.
4. Coat the Chicken
In another bowl, combine cornstarch, salt, garlic powder, and black pepper.
Dredge the chicken pieces in this mixture until fully coated.
5. Fry
Heat oil in a pan over medium heat.
Fry the chicken in small batches for about 3–4 minutes per side until golden and crispy.
Remove and drain excess oil on paper towels or a rack.
6. Toss & Serve
Transfer fried chicken to a bowl, add the sauce, and toss until evenly coated.
Top with chopped green onions and serve immediately.
💡 Helpful Tips
- Fry in small batches to keep the chicken crispy.
- Use chicken thighs for juicier results.
- Keep oil temperature around 325–350°F (160–175°C).
- Don’t overcrowd the pan—it causes soggy chicken.
🔄 Variations
- Air fryer: Cook at 200°C (400°F) for 10–14 minutes, then toss in sauce.
- Milder version: Reduce sriracha.
- Shrimp version: Replace chicken with shrimp and fry briefly.
🧊 Storage
- Fridge: Up to 4 days
- Freezer: Up to 3 months
- Reheat in microwave or stovetop until hot
Read Also: Bang Bang Chicken Bowl Recipe
