Viral Bang Bang Chicken (Sweet & Spicy)

Bang Bang Chicken is one of those recipes that seems almost too simple for how incredibly good it tastes. Crispy pieces of tender chicken are coated in a creamy, sweet, spicy sauce that clings to every crunchy bite. The combination of textures and flavors is what makes this dish so addictive: crunchy on the outside, juicy in the center, creamy, tangy, slightly sweet, and pleasantly spicy.

This homemade version is perfect for a quick weeknight dinner, game-day appetizer, party platter, or restaurant-style meal at home. You can serve it over rice, tuck it into tacos, add it to a salad, or simply enjoy it with toothpicks as an appetizer.

The best part is that you don’t need complicated ingredients or advanced cooking skills. With a simple chicken coating and a five-minute bang bang sauce, you can create a restaurant-quality dish in your own kitchen.

Why You’ll Love This Bang Bang Chicken

There are plenty of reasons this recipe has become such a popular favorite.

It’s crispy and juicy. The chicken is coated before cooking, creating a golden exterior while keeping the inside tender.

The sauce is incredibly flavorful. Mayonnaise creates a creamy base, while sweet chili sauce adds sweetness and mild heat. A little hot sauce gives the sauce an extra kick.

It’s customizable. Make it mild for the whole family or increase the hot sauce and chili flakes for serious spice lovers.

It’s versatile. Serve it as an appetizer, main dish, rice bowl, taco filling, salad topping, or sandwich filling.

It’s easy enough for a weeknight. Most of the preparation can be completed while the chicken is coming to room temperature and the oil is heating.

Complete Bang Bang Chicken Recipe

Prep Time

20 minutes

Cook Time

15–20 minutes

Total Time

35–40 minutes

Servings

4–6 servings

Difficulty

Easy to moderate

Cuisine

American-inspired Asian-style

Ingredients

For the Chicken

Ingredient	Amount
Boneless, skinless chicken breasts	1½ pounds
All-purpose flour	1 cup
Cornstarch	½ cup
Eggs	2 large
Buttermilk	½ cup
Garlic powder	1 teaspoon
Paprika	1 teaspoon
Onion powder	½ teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Cayenne pepper	¼ teaspoon, optional
Cooking oil	As needed for frying

For the Bang Bang Sauce

Ingredient	Amount
Mayonnaise	¾ cup
Sweet chili sauce	½ cup
Hot sauce	1–2 tablespoons
Honey	1 tablespoon
Lime juice	1 tablespoon
Garlic powder	½ teaspoon
Red pepper flakes	¼ teaspoon, optional

For Garnishing

2 green onions, thinly sliced
1 tablespoon sesame seeds
Fresh cilantro, optional
Lime wedges
Extra red pepper flakes, optional

Ingredient Details

Chicken

Boneless, skinless chicken breasts are an excellent choice because they cook quickly and are easy to cut into bite-sized pieces. Chicken thighs also work beautifully and tend to be even juicier.

If you’re using chicken breasts, avoid cutting the pieces too large. Smaller pieces provide more surface area for the crispy coating and sauce.

Cut the chicken into approximately 1-inch pieces.

Flour

All-purpose flour creates the foundation of the crispy coating. It gives the chicken a golden, crunchy exterior.

Cornstarch

Cornstarch is one of the secrets to exceptionally crispy chicken. It produces a lighter, crunchier crust than flour alone.

For the best texture, don’t skip it.

Buttermilk

Buttermilk helps tenderize the chicken while adding a subtle tangy flavor. It also helps the flour coating stick to the chicken.

If you don’t have buttermilk, combine ½ cup milk with 1½ teaspoons lemon juice or vinegar. Let it sit for about 5 minutes before using.

Mayonnaise

Mayonnaise forms the creamy base of the bang bang sauce. Its rich texture helps the sauce coat the chicken beautifully.

Sweet Chili Sauce

Sweet chili sauce provides the signature sweet-and-spicy character. It has a mild chili flavor balanced with sweetness.

Hot Sauce

Hot sauce adds heat and acidity. Start with one tablespoon and increase according to your preference.

How to Make Bang Bang Chicken

Step 1: Prepare the Chicken

Start by trimming any excess fat from the chicken breasts.

Cut the chicken into bite-sized pieces, approximately 1 inch each.

Try to keep the pieces relatively similar in size. Uniform pieces cook more evenly, preventing some pieces from becoming dry while others remain undercooked.

Place the chicken in a large bowl.

Add:

½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

Toss everything together.

Let the chicken sit for approximately 10 minutes while you prepare the coating.

Step 2: Make the Buttermilk Mixture

In a medium bowl, whisk together:

2 eggs
½ cup buttermilk
½ teaspoon paprika
¼ teaspoon cayenne pepper, if desired

Whisk until smooth.

The egg helps the coating adhere to the chicken, while buttermilk adds moisture and flavor.

Step 3: Prepare the Crispy Coating

In another large bowl, combine:

1 cup all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

Mix thoroughly.

Make sure the seasonings are distributed throughout the flour mixture.

Step 4: Coat the Chicken

Take several pieces of chicken and place them into the buttermilk mixture.

Stir until completely coated.

Remove the chicken and allow excess liquid to drip off.

Transfer the pieces into the flour and cornstarch mixture.

Press the coating firmly onto each piece.

This is important because gently rolling the chicken through the flour won’t create as thick or crunchy a coating.

For an even crispier crust, dip the chicken back into the buttermilk mixture and then into the flour mixture a second time.

Place the coated chicken on a wire rack or clean plate.

Repeat until all the chicken has been coated.

Step 5: Make the Bang Bang Sauce

While the chicken rests, make the sauce.

Add the following ingredients to a bowl:

¾ cup mayonnaise
½ cup sweet chili sauce
1–2 tablespoons hot sauce
1 tablespoon honey
1 tablespoon lime juice
½ teaspoon garlic powder
¼ teaspoon red pepper flakes

Whisk until completely smooth.

Taste the sauce.

If you want it sweeter, add another teaspoon of honey.

If you want more heat, add additional hot sauce or red pepper flakes.

If the sauce tastes too rich, add another teaspoon of lime juice.

Cover and refrigerate until the chicken is ready.

Step 6: Heat the Oil

Pour enough neutral cooking oil into a deep, heavy-bottomed skillet or Dutch oven to create a frying depth of approximately 1½–2 inches.

Good choices include:

Vegetable oil
Canola oil
Peanut oil
Sunflower oil

Heat the oil to approximately 350°F (175°C).

A kitchen thermometer is the easiest way to monitor the temperature.

Avoid overcrowding the pan because adding too much chicken at once can dramatically lower the oil temperature.

Step 7: Fry the Chicken

Carefully place several pieces of coated chicken into the hot oil.

Don’t drop them from a height because hot oil can splash.

Fry in batches.

Cook the chicken until the exterior becomes golden brown and crisp and the chicken reaches a safe internal temperature of 165°F (74°C).

Depending on the size of your pieces, this will generally take several minutes per batch.

Turn the chicken occasionally so it browns evenly.

Step 8: Drain the Chicken

Remove the cooked chicken using a slotted spoon or spider strainer.

Place it on a wire rack positioned over a baking sheet.

You can also use paper towels, although a wire rack generally helps preserve crispiness because excess oil can drip away without trapping steam underneath the chicken.

Immediately season with a tiny pinch of salt if desired.

Repeat with the remaining chicken.

Step 9: Coat With Bang Bang Sauce

Transfer the crispy chicken to a large mixing bowl.

Drizzle some of the bang bang sauce over the chicken.

Toss gently.

Don’t aggressively stir because the crispy coating can break apart.

Add additional sauce according to your preference.

For maximum crispiness, you can also serve the sauce on the side and dip each piece individually.

Step 10: Garnish and Serve

Transfer the chicken to a serving platter.

Drizzle with a little extra bang bang sauce.

Sprinkle with sliced green onions and sesame seeds.

Add cilantro if desired.

Serve immediately with lime wedges.

The contrast between the hot crispy chicken and creamy sweet-spicy sauce is at its best right after cooking.

How to Get Extra-Crispy Bang Bang Chicken

Crispy chicken depends on several small details.

1. Use cornstarch

The combination of flour and cornstarch creates a lighter, crunchier coating.

2. Don’t overcrowd the pan

Too many chicken pieces lower the oil temperature.

The chicken can then absorb excess oil instead of becoming crisp.

3. Keep the oil temperature steady

Aim for approximately 350°F.

If the oil is too cool, the coating becomes greasy.

If it’s excessively hot, the outside can brown before the chicken cooks properly.

4. Use a wire rack

A wire rack allows air to circulate around the chicken and prevents the bottom from becoming soggy.

5. Sauce immediately before serving

The longer crispy chicken sits in sauce, the softer the coating becomes.

For the crispiest possible result, drizzle the sauce over the chicken just before eating.

How to Make Bang Bang Chicken in an Air Fryer

If you want a lighter alternative to deep-frying, an air fryer works extremely well.

Prepare and coat the chicken using the same method.

Lightly spray the coated chicken with cooking oil.

Arrange the pieces in a single layer in the air fryer basket.

Don’t overcrowd the basket.

Cook at approximately 400°F (200°C), turning the chicken halfway through cooking.

Cook until golden and crisp and the chicken reaches 165°F (74°C) internally.

Depending on the size of the pieces and your particular air fryer, cooking time can vary.

Once cooked, toss with bang bang sauce and garnish.

Air Fryer Tip

For maximum crispiness, spray the coating thoroughly but lightly with oil before cooking. Dry flour spots can remain pale and powdery if there isn’t enough oil.

How to Make Bang Bang Chicken in the Oven

You can also bake the chicken.

Heat your oven to approximately 425°F (220°C).

Place a wire rack over a baking sheet and lightly grease the rack.

Arrange the coated chicken pieces in a single layer.

Lightly spray the chicken with cooking oil.

Bake until golden brown and cooked through, turning halfway through.

Always check that the thickest pieces reach 165°F (74°C) internally.

After baking, toss the chicken with the bang bang sauce.

The oven version won’t usually be quite as crunchy as deep-fried chicken, but it’s still delicious and convenient.

How Spicy Is Bang Bang Chicken?

The beauty of this recipe is that you control the heat.

For mild bang bang chicken, use only a small amount of hot sauce.

For medium heat, use approximately 1–2 tablespoons.

For a spicy version, add:

Extra hot sauce
Red pepper flakes
Cayenne pepper
Finely minced fresh chili peppers

For an especially fiery sauce, you can combine hot sauce with crushed red pepper flakes.

Remember that sweet chili sauce is generally mild, so most of the additional heat comes from the hot sauce and peppers.

Sweet Bang Bang Chicken Variation

If you love sweet-and-savory flavors, increase the honey slightly.

Add 1½–2 tablespoons honey to the sauce.

You can also add another tablespoon of sweet chili sauce.

The result is a sweeter sauce that pairs especially well with rice.

Don’t add too much sugar, however, because excessive sweetness can overpower the tangy and spicy elements.

Spicy Bang Bang Chicken Variation

For serious spice lovers, try this combination:

¾ cup mayonnaise
½ cup sweet chili sauce
2 tablespoons hot sauce
½ teaspoon cayenne
½ teaspoon red pepper flakes
1 tablespoon lime juice

Taste before adding more heat.

The sauce becomes hotter as it sits, so it’s better to increase the spice gradually.

Bang Bang Chicken Rice Bowl

One of the best ways to turn this appetizer into a complete meal is to serve it as a rice bowl.

Start with a generous serving of steamed white rice.

Add crispy bang bang chicken.

Then add:

Cucumber
Shredded carrots
Green onions
Avocado
Edamame
Sesame seeds

Drizzle with extra bang bang sauce.

Finish with lime juice.

For additional texture, add crispy fried onions or crushed peanuts.

Bang Bang Chicken Tacos

Warm small flour or corn tortillas.

Fill each tortilla with crispy bang bang chicken.

Top with:

Shredded cabbage
Green onions
Cilantro
Avocado
Bang bang sauce
Lime juice

These tacos are excellent for parties because guests can assemble them individually.

Bang Bang Chicken Salad

For a lighter serving option, place mixed greens into a large bowl.

Add crispy chicken and fresh vegetables such as:

Cucumber
Carrots
Bell peppers
Red cabbage
Green onions

Drizzle with bang bang sauce.

For a lighter dressing, thin the sauce with a little lime juice or water.

The crispy chicken provides a satisfying contrast against the fresh vegetables.

Bang Bang Chicken Sandwich

You can turn this recipe into an incredible crispy chicken sandwich.

Place several pieces of bang bang chicken onto a toasted brioche bun.

Add:

Shredded lettuce
Pickles
Bang bang sauce
Thinly sliced cabbage

Top with the other half of the bun.

The creamy sauce and crunchy chicken make this sandwich extremely satisfying.

What to Serve With Bang Bang Chicken

Bang bang chicken pairs with many side dishes.

Rice

Steamed jasmine rice is one of the simplest options.

Fried Rice

Vegetable fried rice creates a complete restaurant-style dinner.

Noodles

Serve the chicken alongside sesame noodles or stir-fried noodles.

Asian Slaw

A crunchy cabbage slaw balances the richness of the sauce.

Roasted Vegetables

Broccoli, carrots, bell peppers, and zucchini make excellent sides.

Cucumber Salad

A fresh cucumber salad provides a cool contrast to the spicy chicken.

French Fries

For a fun American-style meal, serve the chicken with crispy fries.

Tips for the Best Bang Bang Chicken

Cut the chicken evenly

Uniform pieces cook at approximately the same rate.

Don’t skip seasoning

The sauce is flavorful, but seasoning the chicken and coating gives every bite more depth.

Let the coating rest

Allowing the coated chicken to sit for several minutes before frying helps the crust adhere.

Fry in batches

This keeps the oil temperature stable.

Don’t sauce too early

If you sauce the chicken and then let it sit for a long time, the crust will soften.

Taste your sauce

Sweet chili sauces and hot sauces vary significantly in sweetness, saltiness, and heat.

Adjust the final sauce to your taste.

Common Mistakes to Avoid

Mistake 1: Overcrowding the skillet

Putting too much chicken into the oil at once causes the temperature to drop.

Solution: Fry smaller batches.

Mistake 2: Making the sauce too spicy

It’s easy to add more heat but difficult to remove it.

Solution: Start with less hot sauce and increase gradually.

Mistake 3: Skipping the cornstarch

Flour alone can produce a heavier coating.

Solution: Use the flour-and-cornstarch combination.

Mistake 4: Using wet chicken

Excess moisture can make the coating slide off.

Solution: Pat the chicken dry before seasoning.

Mistake 5: Letting the cooked chicken sit in sauce

The crispy coating absorbs moisture.

Solution: Sauce immediately before serving.

How to Store Leftovers

Allow leftover chicken to cool before transferring it to an airtight container.

Refrigerate for up to 3–4 days.

For best texture, store the crispy chicken separately from the bang bang sauce.

This prevents the coating from becoming completely soggy.

How to Reheat Bang Bang Chicken

An oven or air fryer is the best way to restore crispiness.

Place the chicken in a single layer and heat until warmed through and crisp.

Avoid microwaving when possible because microwave heating tends to soften the coating.

If you’ve stored the sauce separately, add fresh sauce after reheating.

Can You Freeze Bang Bang Chicken?

Yes.

For best results, freeze the cooked chicken without sauce.

Arrange the cooled chicken pieces in a single layer and freeze until firm. Then transfer them to a freezer-safe container or bag.

When you’re ready to eat, reheat the chicken in an oven or air fryer until hot and crisp.

Prepare fresh bang bang sauce and toss just before serving.

Make-Ahead Instructions

Bang bang sauce can be prepared up to several days ahead and stored covered in the refrigerator.

You can also cut and season the chicken several hours before cooking.

For the best texture, however, coat and cook the chicken relatively close to serving time.

The crispy coating is at its best immediately after cooking.

Frequently Asked Questions

What is bang bang chicken made of?

Bang bang chicken typically consists of crispy chicken pieces coated in a creamy, sweet, spicy sauce. This version uses chicken breast, flour, cornstarch, eggs, buttermilk, mayonnaise, sweet chili sauce, hot sauce, honey, and lime juice.

Can I use chicken thighs?

Absolutely. Boneless, skinless chicken thighs are especially juicy and flavorful. Cut them into bite-sized pieces and cook until they reach 165°F internally.

Can I make this recipe less spicy?

Yes. Reduce or omit the hot sauce and cayenne pepper. The sweet chili sauce itself provides flavor without excessive heat.

Why isn’t my chicken crispy?

Common reasons include oil that isn’t hot enough, overcrowding the pan, too much moisture in the chicken, or allowing the chicken to sit in sauce for too long.

Can I make bang bang chicken without frying?

Yes. Use an air fryer or oven. Both methods can produce a delicious crispy coating with less oil.

Can I use bottled sweet chili sauce?

Yes. Store-bought sweet chili sauce works perfectly for this recipe.

Is bang bang chicken good for meal prep?

It can be, but store the chicken and sauce separately. Reheat the chicken using an oven or air fryer and add the sauce afterward.

Nutrition Information

Approximate nutrition will vary depending on the exact ingredients, portion sizes, amount of oil absorbed during frying, and how much sauce is used.

A serving generally provides a substantial amount of protein from the chicken, along with carbohydrates from the coating and sugars from the sweet chili sauce and honey.

For more control over calories and fat, use the air-fryer or oven method and serve a moderate amount of sauce.

Final Thoughts

This Viral Bang Bang Chicken delivers everything you want in a crowd-pleasing chicken recipe: crispy chicken, creamy sauce, sweetness, tang, and just the right amount of heat.

The recipe is easy enough for a weeknight dinner but impressive enough for parties and entertaining. Once you’ve mastered the basic version, you can turn it into rice bowls, tacos, sandwiches, salads, wraps, or appetizer platters.

For the ultimate result, remember the most important secrets: use cornstarch for extra crunch, keep your oil around 350°F, fry in batches, cook the chicken to 165°F, and add the bang bang sauce right before serving.

That combination gives you crispy, juicy chicken covered in a creamy sweet-and-spicy sauce that tastes like something you’d order from your favorite restaurant—but made fresh in your own kitchen.