Spicy Bang Bang Chicken Recipe

Spicy Bang Bang Chicken Recipe hits that perfect combo of crispy, saucy, creamy, and fiery that tastes like takeout but feels homemade and fresh. It works for busy weeknights, game days, or when you want a crowd-pleasing appetizer in about 35 minutes total. I tested this version so many times that my family started calling it “that sauce chicken,” which I take as a compliment.

Why Make This Spicy Bang Bang Chicken Recipe at Home

You control the heat level, the quality of the oil, and how saucy you want it, which already beats most takeout versions. You also skip mystery ingredients and use pantry staples like mayo, hot sauce, and cornstarch.

You save money, avoid soggy delivery, and eat it while it still crunches. You also customize it for kids, spice lovers, or anyone who claims they “don’t like spicy food” but keeps stealing bites.

“This Spicy Bang Bang Chicken Recipe tastes better than our favorite restaurant version and stays crispy under all that creamy heat ★★★★★”

Ingredients You Need

For the chicken

• 1.5 pounds boneless, skinless chicken breast or thighs, cut in 1 inch pieces
  • Thighs stay juicier and forgive overcooking a bit more.
• 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar
  • This tenderizes the chicken and adds slight tang.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the coating

• 1 cup cornstarch
  • Cornstarch gives extra crunch; you can mix half cornstarch and half all purpose flour if needed.
• 1/2 teaspoon salt
• 1/2 teaspoon paprika

For the spicy bang bang sauce

This sauce defines the Spicy Bang Bang Chicken Recipe, so measure it with love.

• 1/2 cup mayonnaise
  • Use a good quality mayo; Duke’s or Hellmann’s work great.
• 3 tablespoons sweet chili sauce
  • The standard Thai style bottled sweet chili sauce works best.
• 1 to 3 tablespoons sriracha or other hot sauce, to taste
  • Start with 1 tablespoon if you want mild heat and increase from there.
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon soy sauce
• 1 clove garlic, very finely minced or grated
• Optional: 1 teaspoon sesame oil for extra depth

Garnishes

• 2 green onions, thinly sliced
• Toasted sesame seeds
• Lime wedges

Oil and equipment

• Neutral oil for frying, such as canola, vegetable, or peanut oil
• Large heavy skillet, Dutch oven, or deep sauté pan
• Wire rack set over a baking sheet or a plate lined with paper towels
• Medium mixing bowls
• Whisk
• Tongs or a spider strainer
• Instant read thermometer if you have one

Tips & Mistakes

• Cut chicken pieces the same size so they cook evenly and stay juicy.
• Pat the chicken dry before marinating so the buttermilk sticks and does not water down.
• Do not skip seasoning the chicken and the coating; bland chicken hides under sauce and tastes flat.
• Toss chicken in cornstarch right before frying so it stays crisp and does not gum up.
• Heat the oil to about 350°F and keep batches small so the temperature does not drop.
• Avoid crowding the pan, or the chicken steams and loses crunch.
• Drain fried chicken on a rack, not directly in sauce, or it turns soggy too fast.
• Add sauce gradually and toss lightly; you want glossy coating, not soup.
• Taste the sauce before you coat the chicken and adjust heat, sweetness, and tang.
• Serve soon after saucing, since the coating softens as it sits.

How to Make Spicy Bang Bang Chicken Recipe

Step 1: Marinate the chicken

Place the chicken pieces in a bowl. Add buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Stir to coat every piece, cover, and chill at least 20 minutes and up to 4 hours.

Step 2: Mix the spicy bang bang sauce

In another bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, vinegar, soy sauce, garlic, and sesame oil if you use it. Taste and adjust the heat with more sriracha, sweetness with more honey, or tang with a splash more vinegar. Chill the sauce while you cook the chicken so it thickens slightly.

Step 3: Prep the coating

In a shallow dish, mix cornstarch, salt, and paprika. Lift chicken pieces from the marinade and let extra liquid drip off. Toss the chicken in the cornstarch mixture until every piece looks fully coated and slightly shaggy.

Step 4: Heat the oil

Pour oil into a heavy skillet or pot so it reaches about 1.5 inches deep. Heat over medium high until the oil reaches about 350°F. If you do not have a thermometer, drop in a tiny pinch of cornstarch; it should sizzle right away.

Step 5: Fry the chicken

Add chicken pieces in a single layer without crowding. Fry about 4 to 6 minutes, turning once, until the coating looks deep golden and the chicken reaches 165°F inside. Transfer to a wire rack or paper towel lined plate and repeat with remaining chicken, letting the oil come back to temperature between batches.

Step 6: Sauce the chicken

Place the hot fried chicken in a large bowl. Spoon some of the spicy bang bang sauce over the top and toss gently until the pieces look evenly coated and glossy. Add more sauce as needed and save any extra for dipping.

Step 7: Garnish and serve

Sprinkle sliced green onions and sesame seeds over the sauced chicken. Squeeze a little lime juice on top if you like brightness. Serve right away while the coating still crunches.

Variations I've Tried

I swap chicken for shrimp and follow the same method with smaller pieces and a shorter fry time, about 2 to 3 minutes. I also bake or air fry the coated chicken when I want a lighter version, then toss it in the same spicy bang bang sauce. I sometimes mix Greek yogurt with mayo in the sauce to cut richness and add extra tang.

I toss the sauce with crispy tofu cubes or cauliflower florets for a meatless version that still hits all the spicy, creamy notes. I also stir a spoonful of the sauce into cooked noodles or rice and top it with the chicken for an easy bowl situation. I adjust the heat level for kids by using more sweet chili sauce and less sriracha.

How to Serve Spicy Bang Bang Chicken Recipe

Serve this Spicy Bang Bang Chicken Recipe over steamed jasmine rice, brown rice, or simple fried rice so the grains catch extra sauce. Add a side of crunchy veggies like cucumber slices, carrot sticks, or a quick cabbage slaw to balance the richness. Wrap the chicken in warm tortillas or lettuce cups with shredded lettuce and pickled veggies for a fun handheld version. Pair it with iced tea, sparkling water, or a citrusy mocktail to cool the spice.

How to store

• Store leftover Spicy Bang Bang Chicken Recipe in an airtight container in the fridge for up to 3 days.
• Keep extra sauce in a separate small container in the fridge for up to 5 days.
• Freeze unsauced fried chicken pieces on a baking sheet, then transfer to a freezer bag and store up to 2 months.
• Reheat chicken in a 375°F oven or air fryer until hot and crisp, then toss with fresh sauce right before serving.

Spicy Bang Bang Chicken Recipe

Spicy Bang Bang Chicken hits that perfect combo of crispy, saucy, creamy, and fiery that tastes like takeout but feels homemade and fresh. It’s ready in about 35 minutes and works for busy weeknights, game days, or as a crowd-pleasing appetizer.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 1.5 pounds boneless, skinless chicken breast or thighs, cut in 1-inch pieces
• 1 cup buttermilk or milk mixed with lemon juice or vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

• 1 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon paprika

• 1/2 cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1–3 tablespoons sriracha or other hot sauce, to taste
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon soy sauce
• 1 clove garlic, very finely minced or grated
• 1 teaspoon sesame oil

• neutral oil for frying (canola, vegetable, or peanut oil)
• 2 green onions, thinly sliced
• toasted sesame seeds
• lime wedges

Instructions

 

1. Place the chicken pieces in a bowl. Add the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Stir to coat every piece, cover, and chill for at least 20 minutes and up to 4 hours.

1. In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, vinegar, soy sauce, garlic, and sesame oil if using.
2. Taste and adjust the heat with more sriracha, sweetness with more honey, or tang with a little extra vinegar. Chill the sauce while you cook the chicken so it thickens slightly.

1. In a shallow dish, mix the cornstarch, salt, and paprika.
2. Lift the chicken pieces from the marinade and let the excess drip off. Toss the chicken in the cornstarch mixture until every piece is fully coated and looks slightly shaggy.

1. Pour oil into a heavy skillet or pot to a depth of about 1.5 inches. Heat over medium-high until the oil reaches about 350°F. If you don’t have a thermometer, a pinch of cornstarch should sizzle immediately when dropped in.
2. Add the coated chicken in a single layer without crowding the pan. Fry for 4 to 6 minutes, turning once, until deep golden and the internal temperature reaches 165°F.
3. Transfer the fried chicken to a wire rack set over a baking sheet or to a paper towel–lined plate. Let the oil return to temperature between batches and repeat with the remaining chicken.

1. Place the hot fried chicken in a large bowl. Spoon some of the spicy bang bang sauce over the top and toss gently until the pieces are evenly coated and glossy, adding more sauce as needed. Reserve any extra sauce for dipping.
2. Transfer to a serving platter, sprinkle with green onions and sesame seeds, and finish with a squeeze of lime juice if you like. Serve right away while the coating is still crisp.

Notes

Tips & Variations
Cut chicken pieces to a similar size so they cook evenly and stay juicy. Pat the chicken dry before marinating so the buttermilk clings well. Season both the chicken and the coating generously so the flavor stands up to the sauce. Toss chicken in cornstarch just before frying so it stays crisp. Fry in small batches at about 350°F and avoid crowding the pan so the chicken doesn’t steam. Drain fried chicken on a rack, then sauce lightly so it’s glossy, not soggy. Serve soon after saucing since the coating softens as it sits.

Variations: Swap chicken for shrimp and fry 2–3 minutes per side. Bake or air fry the coated chicken for a lighter version, then toss in the same sauce. Mix Greek yogurt with mayo in the sauce for extra tang and less richness. Use crispy tofu or cauliflower florets instead of chicken for a meatless option. Serve over rice, in bowls with veggies, or tucked into lettuce cups or tortillas.

Storage: Store leftover sauced chicken in an airtight container in the fridge for up to 3 days. Keep extra sauce in a separate container for up to 5 days. For best texture, freeze unsauced fried chicken pieces on a baking sheet, then transfer to a freezer bag and store up to 2 months. Reheat chicken in a 375°F oven or air fryer until hot and crisp, then toss with fresh sauce before serving.

Nutrition Information
Approximate per serving (1/4 of recipe): 520 calories; fat 32 g; saturated fat 6 g; carbohydrates 26 g; fiber 1 g; sugars 9 g; protein 32 g; sodium 980 mg. Values are estimates and will vary based on brands, exact ingredients, and portion size.