This Bang Bang chicken has been one of my go-to quick dinners for years. I first stumbled on this combination on a rainy Saturday when I wanted something crunchy, saucy, and a little sweet-spicy without fiddly prep. The golden crisp coating gives way to tender, juicy chicken, and the creamy sauce brightened with lime makes every bite addictive. It’s the kind of dish that gets devoured at family gatherings and turns casual weeknights into something a little more festive. I remember serving this once at a summer get-together and watching the dipping bowl disappear before the chicken platter was half empty. The sauce’s balance — cooling mayo, sticky sweet chili, and a hit of sriracha — is what elevates simple fried chicken pieces into something you’ll crave. It’s forgiving to make, relies on pantry staples, and offers easy make-ahead and reheating options that keep it practical for busy cooks.

Ingredients

• Chicken: Use 1 pound of boneless, skinless chicken breasts. Trim visible fat and cut into uniform bite-sized pieces (about 1 to 1 1/2 inches) for even cooking. Choose fresh chicken labeled with a sell-by date within a few days or use previously frozen thawed chicken for convenience.
• Buttermilk: 1 cup of buttermilk adds acidity that tenderizes and keeps the chicken juicy. If you don’t have buttermilk, make a quick substitute: 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes.
• Dredge mix: 1 cup all-purpose flour with 1 teaspoon each of garlic powder, onion powder, and paprika plus 1/2 teaspoon salt and 1/2 teaspoon black pepper creates a well-seasoned crust. The paprika adds color; smoked paprika can be used for extra depth.
• Oil for frying: Use a neutral oil with a high smoke point such as vegetable oil or canola oil and pour enough to cover the bottom of your skillet by about 1/2 inch.
• Bang Bang sauce: The sauce is simple: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha (adjustable), 1 teaspoon fresh lime juice, and 1 teaspoon honey (optional). Use an all-purpose mayonnaise for a silky base and Thai-style sweet chili sauce for the classic flavor profile.

Instructions

Prepare the chicken: Trim and cut 1 pound boneless, skinless chicken breasts into even bite-sized pieces. Place in a medium bowl and pour in 1 cup buttermilk to fully submerge. Cover and refrigerate for at least 30 minutes — the acid tenderizes and keeps the interior moist. Mix the dredge: In a large mixing 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. A well-mixed dry blend ensures even seasoning on every piece. Dredge and rest: Working in batches, lift chicken from the buttermilk letting excess drip off, then dredge thoroughly in the flour mixture. Shake off extra and place coated pieces on a wire rack for 10 minutes — this rest helps the coating adhere and gives a better crust when frying. Make the sauce: Combine 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. Taste and adjust heat or sweetness. Chill until ready to serve — flavors meld and mellow if made ahead. Fry the chicken: Pour vegetable oil into a large skillet to a depth of approximately 1/2 inch and heat over medium-high until oil reaches 350°F (175°C). Carefully add chicken in a single layer without crowding. Fry 4 to 5 minutes per side until golden brown and cooked through; internal temperature should reach 165°F (75°C). Use tongs to turn and transfer cooked pieces to a paper towel–lined plate or wire rack to drain. Assemble and serve: Place hot chicken on a platter and either drizzle the sauce over it or serve the sauce on the side for dipping. Garnish with chopped green onions or sesame seeds and a squeeze of lime if desired.

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For best texture, separate the sauce from the chicken — place sauce in a small jar or sealed container and the chicken in a shallow container lined with paper towel to absorb moisture. To reheat, preheat the oven to 400°F and arrange chicken in a single layer on a baking sheet; reheat for 8–10 minutes until crisp and hot. Avoid microwaving if you want to retain crispness; if you must microwave, follow with a quick broil or pan-sear to restore texture. The sauce freezes poorly due to mayonnaise, so keep only refrigerated storage in mind.

Ingredient Substitutions

If you need to adapt the recipe, there are several simple swaps: replace buttermilk with 1 cup of milk plus 1 tablespoon lemon juice or vinegar as a quick buttermilk substitute. For gluten-free, use a 1:1 gluten-free flour blend—expect a slightly different crust texture. For an oil-free option, toss dredged pieces with a light coating of oil and bake at 425°F for 12–15 minutes, turning halfway; the crust will be less deep-fried but still satisfying. To make the sauce lighter, swap half the mayonnaise for plain Greek yogurt, which gives a tangy lift and fewer calories.

Serving Suggestions

Serve these pieces over steamed rice, alongside a simple slaw, or as a finger-food appetizer with toothpicks. A crunchy cabbage slaw with lime and cilantro complements the creamy-sweet sauce beautifully. For a heartier meal, make a rice bowl with shredded lettuce, cucumber ribbons, and a drizzle of extra sauce. Garnish with sliced green onions and toasted sesame seeds for color and nutty flavor.

Cultural Background

The “Bang Bang” name in this style became popularized in Americanized Asian-fusion fare where creamy, sweet, and spicy elements are combined. Though not a traditional dish from any single region, it borrows from Southeast Asian sweet chili flavors and Western fried chicken techniques. It’s an example of how simple pantry ingredients can be married to bold condiments to create a hybrid comfort dish enjoyed across many kitchens.

Seasonal Adaptations

In summer, serve with a bright cucumber and mint salad to keep the plate fresh. In cooler months, pair with roasted sweet potatoes or a warm grain salad. For holiday parties, make mini skewers of the cooked chicken and serve in small cups of sauce for guests. Adjust the sriracha and honey to reflect seasonal heat preferences — more honey for family-friendly versions or extra sriracha for a bolder winter party punch.

Meal Prep Tips

For efficient meal prep, marinate and dredge the chicken ahead (up to 24 hours refrigerated without frying) and keep the sauce ready in the fridge. When you’re ready to eat, fry the pieces in batches for fresh texture. Alternatively, bake the dredged pieces and crisp them under the broiler for 1–2 minutes just before serving to mimic that final crispness without last-minute frying. Pack components separately for lunches and reheat using the oven method outlined above.

This dish is forgiving, joyful, and made to be shared — small adjustments will personalize it to your taste. Enjoy the crunchy texture, the sweet-spicy sauce, and the easy pleasure of food that keeps conversations going around the table.