Crispy Bang Bang Chicken (Sweet Chili Crispy Chicken Bites)
Crispy Bang Bang Chicken is a restaurant-style favorite made with golden fried chicken bites tossed in a creamy sweet chili bang bang sauce. This easy homemade recipe delivers ultra crunchy chicken with the perfect balance of sweet, spicy, and savory flavors, making it perfect for rice bowls, wraps, appetizers, or quick weeknight dinners.
Servings 4 servings
Calories 520kcal
Cost $12.50 for entire recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Deep skillet or Dutch oven (for frying)
- Tongs or slotted spoon
- Paper towel–lined plate or wire rack
- Small bowl (for bang bang sauce)
Ingredients
Chicken
- 2 lbs chicken breast cut into bite-size pieces
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
Crispy Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp salt
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp sriracha adjust to taste
- 1 tbsp honey
- 1 tsp rice vinegar
- For Frying
- vegetable oil for frying
Garnish
- chopped green onions
- sesame seeds
Instructions
Marinate the Chicken
- Place chicken pieces in a bowl with buttermilk, salt, garlic powder, and pepper.
- Let sit 10–15 minutes.
Prepare the Coating
- In another bowl combine: flour, cornstarch, paprika, cayenne, and salt.
- Mix well.
- Bread the Chicken
- Remove chicken from buttermilk and dredge in the flour mixture.
- Press coating firmly onto each piece for extra crunch.
Fry
- Heat oil to 350°F (175°C).
- Fry chicken in batches for 4–5 minutes until golden brown and cooked through.
- Transfer to a paper-towel lined plate.
Make the Bang Bang Sauce
- Whisk together: mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar.
Toss and Serve
- Drizzle or toss crispy chicken in the bang bang sauce.
- Top with green onions and sesame seeds.
- Serve immediately.
Notes
• For the crispiest bang bang chicken, use a mix of flour and cornstarch in the coating. Cornstarch helps create a lighter, extra-crunchy crust similar to restaurant-style fried chicken.
• Cut the chicken into evenly sized pieces so they cook at the same rate and stay juicy inside while getting crispy on the outside.
• Maintain the oil temperature at 350°F (175°C) while frying. If the oil is too cool, the chicken will absorb excess oil and lose its crispy texture.
• Let the breaded chicken rest for 5 minutes before frying. This helps the coating stick better and creates a thicker, crunchier crust.
• Adjust the spice level of the bang bang sauce by adding more or less sriracha. The classic bang bang sauce flavor balances creamy mayonnaise with sweet chili sauce and a touch of heat.
• For a lighter version, you can cook the breaded chicken in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
• Serve crispy bang bang chicken immediately for the best texture. It pairs perfectly with jasmine rice, lettuce wraps, noodles, or inside a crispy chicken bowl.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in an air fryer at 375°F for 4–5 minutes to restore crispiness.