If you’re looking for a dish that brings bold flavors and crunchy textures together in every bite, Bang Bang Chicken is the answer to your dinner dreams. This dish starts with tender strips of chicken, perfectly coated in a golden, crispy crust that practically snaps when you bite into it. The magic happens when those crunchy chicken strips get a luscious bath in a creamy, sweet-spicy sauce made from Thai sweet chili, tangy lime, a hint of honey, and just the right kick of sriracha. Each mouthful delivers a symphony of tastes: the savory warmth of paprika and garlic, the gentle heat of cayenne, and the refreshing zing of lime. It’s a crowd-pleaser that never fails to impress, whether you’re whipping it up for a casual weeknight dinner or serving it as an appetizer at your next gathering.
I remember the first time I made Bang Bang Chicken for a group of friends—it was love at first bite. The kitchen filled with sizzling sounds as the chicken hit the hot oil, and the sauce came together in a spin of colorful sauces, creating a glossy, mouthwatering coating. Watching everyone’s faces light up as they dunked each strip into a pile of chopped scallions and sesame seeds was pure joy. What I love most about this recipe is how adaptable it is: you can swap in shrimp or tofu, dial up the spice, or bake instead of frying for a lighter twist. No matter how you make it, Bang Bang Chicken always brings people closer, one delicious crunch at a time.
KEY INGREDIENTS IN BANG BANG CHICKEN
Every ingredient in Bang Bang Chicken plays a starring role, from the juicy chicken strips to the creamy, spicy sauce that clings to each bite. Below, you’ll find a breakdown of the main ingredients and why they’re essential to creating this flavor-packed dish.
- Boneless, skinless chicken breasts
Tender, lean cuts that are easy to slice into strips. They soak up the buttermilk marinade, ensuring juicy, flavorful bites every time.
- Buttermilk
Acts as a tenderizer, breaking down proteins in the chicken for a moist interior, while adding a subtle tang that complements the spicy sauce.
- All-purpose flour
Forms the base of the crispy coating. When dredged over the chicken, it crisps up beautifully in hot oil, giving that irresistible crunch.
- Salt
Enhances the natural flavors of the chicken and seasonings, making every element pop without overpowering the sauce.
- Black pepper
Adds a mild heat and subtle complexity, balancing the sweeter notes of the sauce and providing a gentle bite.
- Paprika
Contributes a smoky-sweet undertone and a gorgeous reddish hue to the coating, elevating both flavor and appearance.
- Garlic powder
Infuses savory depth into the flour mixture, ensuring every crunchy edge carries a hint of garlicky goodness.
- Onion powder
Rounds out the savory profile with a touch of sweetness, harmonizing with the garlic and paprika in the coating.
- Cayenne pepper
Brings a bold kick of heat to the crispy crust, perfect for those who love spicy comfort food.
- Vegetable oil for frying
Provides the high-heat medium needed to achieve that golden-brown, crackling exterior on each chicken strip.
- Mayonnaise
Creates the creamy foundation of the Bang Bang sauce, offering a smooth texture that clings to every piece.
- Thai sweet chili sauce
Infuses the sauce with sticky sweetness and a gentle chili heat, giving that signature tangy-sweet flavor.
- Sriracha
Delivers a vibrant, garlicky spice that livens up the sauce, customizable to your preferred heat level.
- Honey
Balances the heat with natural sweetness, rounding out the sauce and creating a glossy sheen.
- Lime juice
Adds bright acidity that cuts through the richness, keeping each bite fresh and lively.
- Chopped scallions
Sprinkle on top for a pop of green color and crisp onion flavor, adding contrast and freshness.
- Sesame seeds
Toasted for a nutty crunch that enhances the texture and brings a toasty aroma to the final presentation.
HOW TO MAKE BANG BANG CHICKEN
Bringing Bang Bang Chicken together is straightforward and incredibly rewarding. With a few simple steps—marinating, coating, frying, and tossing in sauce—you’ll have a restaurant-worthy dish on your table in about an hour, including rest time.
1. Slice the chicken breasts into strips about 1 inch wide. This ensures even cooking and a perfect balance of crispy crust to tender meat in each bite.
2. In a shallow dish, marinate the chicken strips in buttermilk for at least 30 minutes. This step tenderizes the meat and infuses it with moisture and flavor.
3. In another shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk together so the seasoning is evenly distributed throughout the coating.
4. Remove the chicken from the buttermilk, letting any extra drip off, then dredge each strip in the seasoned flour mixture. Press lightly so the flour adheres well.
5. In a large skillet, heat enough vegetable oil to cover the bottom over medium heat. You want the oil hot enough to sizzle but not smoke.
6. Fry the chicken strips in batches, ensuring you don’t overcrowd the pan. Cook each side for 3–4 minutes until golden brown and cooked through. Transfer to a paper towel–lined plate to drain excess oil.
7. In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and fully combined. This creates your creamy, sweet-spicy sauce.
8. Toss the fried chicken strips in the sauce until each piece is thoroughly coated in that glossy, vibrant mixture.
9. Serve immediately, garnished with chopped scallions and sesame seeds for a final burst of color, crunch, and flavor.
SERVING SUGGESTIONS FOR BANG BANG CHICKEN
Bang Bang Chicken is an incredibly versatile dish that can shine on its own or as part of a larger spread. Whether you’re aiming for an appetizer display or a hearty weeknight dinner, these serving ideas will ensure your dish looks and tastes its best.
- Serve over a bed of steamed jasmine rice to soak up every drop of sauce. The fluffy grains provide a neutral backdrop that lets the bold flavors stand out.
- Offer alongside fresh cucumber slices and carrot sticks for a crunchy, cooling contrast. The crisp vegetables balance the richness and add a refreshing element.
- Plate your chicken on a stack of stir-fried noodles, tossing them in a light soy-sesame dressing. The noodles become infused with the sauce, creating a cohesive, flavor-packed meal.
- Turn it into a party appetizer by arranging the strips on a large platter with toothpicks. Add lime wedges and small bowls of extra sauce for dipping, encouraging guests to customize each bite.
HOW TO STORE BANG BANG CHICKEN
Proper storage is key when you want to enjoy Bang Bang Chicken beyond the first serving. Keep your chicken crispy, your sauce vibrant, and the flavors popping with these storage tips.
- Refrigerate in separate containers: Store the fried chicken strips and the sauce separately in airtight containers. This prevents the coating from becoming soggy and keeps the sauce’s texture smooth.
- Use resealable bags with care: Place chicken strips in a single layer inside a resealable plastic bag, pressing out excess air. This method saves space but avoid stacking too many pieces together.
- Freeze for longer storage: Lay the coated but unfried chicken strips on a baking sheet lined with parchment paper and freeze until firm. Transfer frozen strips to a freezer bag, then fry straight from the freezer for a quick meal.
- Reheat gently: To maintain crispiness, reheat refrigerated or thawed strips in a preheated oven or air fryer at 350°F (175°C) for 5–8 minutes. Warm the sauce separately and toss before serving.
CONCLUSION
Bang Bang Chicken is one of those recipes that effortlessly combines fun, flavor, and convenience in every crispy, saucy strand. From the tender, buttermilk-marinated chicken to the irresistibly creamy sweet-chili sauce, this dish ticks all the boxes for an appetizer, lunch, or dinner that feels special without requiring hours of work. You’ve learned about each ingredient’s purpose, mastered the step-by-step process, and discovered creative serving and storage ideas to keep the flavors alive. Whether you’re hosting a casual game night or craving a satisfying solo meal, Bang Bang Chicken delivers a perfect balance of heat, sweetness, and crunch that never disappoints. Don’t forget, you can print this article and save it for future gatherings, weeknight dinners, or whenever the mood strikes—as well as find a handy FAQ below for any extra tips you might need.
I’d love to hear how your Bang Bang Chicken turns out! Feel free to leave comments, questions, or feedback if you try the recipe or need help with any of the steps. Your insights help me refine and perfect each dish, and I’m always thrilled to see your own twists and creative tweaks. Happy cooking!
Bang Bang Chicken
Description
These crunchy, golden chicken strips are coated in a zesty blend of Thai sweet chili, sriracha, and mayo, delivering a perfect balance of heat and sweetness in every bite.
Ingredients
Instructions
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Begin by slicing the chicken breasts into strips, about 1 inch wide.
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In a shallow dish, marinate the chicken strips in buttermilk for at least 30 minutes to tenderize and flavor them.
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In another shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
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Remove the chicken strips from the buttermilk, allowing excess to drip off, and coat them in the flour mixture.
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In a large skillet, heat enough vegetable oil to cover the bottom, over medium heat.
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Fry the chicken strips in batches, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
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In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and well combined.
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Toss the fried chicken strips in the sauce until thoroughly coated.
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Serve immediately, garnished with chopped scallions and sesame seeds.
Note
- Bang Bang Chicken is typically served as an appetizer or as part of a main course over rice or with noodles.
- For an extra spicy kick, increase the amount of sriracha in the sauce.
- Make sure the oil is hot enough before frying to ensure a crisp outer layer.
- The dish can be adapted with other meats such as shrimp or tofu for variation.
- For a healthier version, the chicken can be baked instead of fried.
