Damn Delicious

Bang Bang Chicken

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!

Bang Bang Chicken - Amazingly crisp chicken bites drizzled with sweet chili mayo - so good, you'll want to double or triple the recipe!

So our move back to Los Angeles has officially begun. The movers came yesterday and after 8 very long hours, they packed everything into a truck and started making their way down south. We will be meeting them at our new place on Monday but until then, we will be cruising along the California coast with our puppy. We’re both so excited since this is our first family trip with Butters!

Bang Bang Chicken - Amazingly crisp chicken bites drizzled with sweet chili mayo - so good, you'll want to double or triple the recipe!

But before we leave San Francisco, I just had to share this bang bang chicken recipe because it is really the best chicken recipe ever. No joke.

Bang Bang Chicken - Amazingly crisp chicken bites drizzled with sweet chili mayo - so good, you'll want to double or triple the recipe!

Now it’s a super simple recipe that comes together in less than 30 min. Easy peasy. All that takes time is coating the chicken in Panko and throwing it in the skillet until it gets that wonderfully golden brown crispness. From there, all you have to do is drizzle on that epic sweet chili mayo and you’re set!

The sauce is so good, you’ll want to eat it with a spoon!

Bang Bang Chicken

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!

20 minutes10 minutes

Ingredients:

  • 1/2 cup vegetable oil, or more, as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup Panko*

For the sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce

Directions:

  1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  2. Heat vegetable oil in a large skillet over medium high heat.
  3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
  5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately, drizzled with sweet chili sauce.

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Adapted from Jo Cooks.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 532.3 Calories from Fat 247.5
% Daily Value*
Total Fat 27.5g 42%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 59.5mg 20%
Sodium 1126mg 47%
Total Carbohydrate 54.4g 18%
Dietary Fiber 1.8g 7%
Sugars 4.8g
Protein 17.0g 34%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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314 comments

  1. Rated 5 out of 5

    I made this today. It was fantastic. Myself, my husband and my grandson, loved it. The sauce was fantastic. I made enough bang bang chicken to send home with my grandson for my daughter and her family. However, we had eaten all the sauce I made with our chicken so I had to make more to send to her home. I suggest to everyone, make a double or triple recipe of the sauce. It’s wonderful. 

  2. Rated 5 out of 5

    You this recipe all the time. Very delicious. The sauce can also go with anything 🙂

  3. Really good, tasty and crispy. I cut the chicken breasts into chunks 1 1/2″ to 2″ chunks a bit larger than recipe, which of course takes an extra minute or so. Used coarse sea salt on the raw chicken chunks before dipping into the batter. Also added more Frank’s into the batter. The previous reviews are correct, make double the sauce, it is good (also added more Frank’s). Will definitely keep this recipe. Thanks!

  4. Rated 5 out of 5

    First time making bang bang chicken and it was fantastic. I added half a teaspoon of rice vinegar to balance out the sweetness of the sauce. I also marinated the chicken for 8 hours in the buttermilk to tenderize it before cooking it. I served it on a tortilla with a quick slaw for bang bang chicken tacos. Super easy and super delish! 

  5. Rated 4 out of 5

    I’m glad I used chicken tenders, I can only imagine how tedious and time-consuming it would be to use little chunks of chicken!  Tasted great tho, everyone loved it.

  6. Rated 5 out of 5

    I decided to try and make one of your recipes for each meal this week. I started with this bang bang chicken and it was delicious. Although it was time consuming to pan fry the chicken (I doubled the recipe for my 5 kids) I don’t think I will buy frozen chicken nuggets again. They turned out perfect!  Even my son, who hates chicken, gave this 5 stars.  

  7. Rated 5 out of 5

    These are amazing! Easy, and delicious.

  8. I’m looking forward to making this. In my mind’s taste buds it will be damn delecious. I have thighs in the freezer. I rarely use breasts. Will thighs will work with this or will the meat come out tough?

  9. Yum add a bit more heat to the sauce and perfection

  10. Rated 5 out of 5

    Damn delicious!!!

  11. Made this several times for my family! So delicious! The sauce is amazing! My family would dip anything that didn’t move in the sauce!!

  12. Rated 5 out of 5

    So so good. This is a go to recipe in our house and the sauce is always in a container in the fridge. My son puts it on everything.  

  13. Can you bake the chicken in the oven?

  14. Sounds really good but can it be cooked in an air fryer instead?

  15. Rated 5 out of 5

    Thanks for a great recipe! Made this the other night with my 20 year old son..both he & my husband loved it! My son put the sauce on his rice the next day and has asked for the recipe to take back to school with him.

  16. Do you think I can substitute cauliflower florets for the chicken? Thanks!

  17. Rated 5 out of 5

    Seriously SO good! We usually double the sauce recipe and dunk the nuggets in the sauce. We also use some regular bread crumbs with the panko because we like it a little less crunchy. 
    For those of you wondering, it works great in an air fryer, too! 

  18. Rated 5 out of 5

    Amazing and easy dinner. Unbelievably crisp. I served with rice and edemame. I haven’t tried the leftovers yet, I’m crossing my fingers the chicken is still a little crispy.

  19. Rated 5 out of 5

    Great flavor, especially the dipping sauce!  However, next time I’ll double or triple the ingredients for the sauce and cut in half the ingredients for the coating.  Also, I needed more than 1 c of panko crumbs. 
    I’d like to try this in my air fryer next time…

  20. Rated 5 out of 5

    This is one of my husbands favorite things! It has now become our annual Superbowl dinner and has been for the last three years. I serve it on a bed of lettuce and it goes really well with the crunchy chicken bits. Very delicious! Thank You.

  21. Rated 5 out of 5

    Delicious! I will be using these nuggets with all kinds of sauces! Next time will be honey key lime! Thank you for sharing!

  22. Rated 5 out of 5

    This was so good! It was quick and easy, spicy enough for my husband to enjoy, but not too spicy for the kiddo. I will definitely make this again!

  23. Love the recipes

  24. YUM! I made the recipe as is and it was fantastic! I could bathe in that sauce <3

  25. What temp to cook chicken plz.

  26. These looks amazing.  Can hardly wait to try making some.

  27. Made this for dinner tonight and the response from the family was terrific! In fact they asked if I could make this for the next 3 nights and they would be fine with it…haha. I did half the chicken exactly as the recipe and the other half in the air fryer, Both turned out delicious. I’ll probably use the air fryer only next time (to try and save on a few calories).
    Thank you for sharing yet another good recipe.

  28. I’ll let you know, doing it tonight.

  29. I have done this with chicken about 10 years ago, I just made it up one day as I had no shrimp in the house.
    Then I tried it with pork. The pork was so good. I had center cut porkchops and decided to cut them up and do it like bangbang shrimp.
    Give it a try, I think you will like it.
    Love all your recipes but just had to tell you about this.

  30. Can I cook that in an air fryer?

  31. The sweet chili sauce I use is called TIGER SAUCE I use it on a lot of foods that I eat

  32. Just came across your recipe for bang bang chicken. Would like to make this for Christmas we have the children coming and we like to make up a bunch of appetizers for the day so all can enjoy everyone. The reason I am texting is will these be okay if they get cold?
    We are in Colorado and would love it to snow for the holidays. Lived in San Diego back in the late 60’s. Loved it.

  33. I love this dish! I’ve found that the breading process goes a little faster using a gallon zip bag for tossing the chicken in the panko (and creates less dishes). You can also keep the chicken warm in a 200°F oven on a wire rack if you need to pan fry them in batches. And the spicy sauce is the perfect touch — a lovely weeknight indulgence!

  34. Looks great! I was wondering if anyone has tried an air fryer version of this dish? We just got the Philips version and are looking for dishes to try out.

  35. Look very tasty.  Thanks for sharing.  Will try to make very soon

  36. Wow, I have never had bang bang chicken before but it look sooo dang tasty (:

  37. This looks so yummy. I need to put it on my short list of things to try out. Hope your move goes great!

  38. Made it last night, thanks for the great recipe!

  39. Made it last night, thanks for the great recipe!

  40. Hi–how can I make this with noodles? like a pasta?

    • It’s hard to say – there is no real pasta-type sauce in this recipe. As always, please use your best judgment regarding substitutions and modifications.

  41. Bang Bang Chicken = Amazing!!!
    Great for my daughters lunches, she loves, and they do NOT become soggy in a pre heated thermos, like all others. 
    Are there any suggestions of dishes/sides to accompany?

  42. Just made this tonight and it was excellent.  I am. It a fan of spicy, but I wanted to drink the sauce from the bowl.  Next time I have to make more sauce and maybe try baking.  
    I had a ton of left over batter and wanted to use it tomorrow for my remaining chicken. Would that be ok?  Thanks 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  43. Could I use Robert Rothschild Farms Thai Sweet Chili?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  44. In the week since I found this recipe, I’ve already made it twice. It really is damn delicious. I can’t wait to make it again 🙂

  45. Made this last night and was very good but I struggled a bit. I found that the buttermilk mix was really thick and soaked up the Panko quickly. Had to keep adding more panko to coat all the pieces. The other question is with regards to frying them. I feel like they were burning really fast but I wasn’t getting them cooked inside. I’m not a skilled cook and this is always my problem with any meat cooked in oil. I have tried turning the burner down as well. I have an induction cooktop and maybe it runs hotter than others. 

  46. I would like to substitute the chicken using wild pheasant breasts instead. Would you have any hesitation doing this?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  47. Very good information for me.. you know i hungryafter see your blog hehehe.. success for you.

  48. Made this last night and my husband went cuckoo for it. The sauce is so tasty and the chicken does get super crunchy as you said it would. Thank you for another great recipe!

  49. Going to try this recipe tomorrow night. Was thinking on using coconut oil and ghee mixture since vegetable oil gets rancid at high Temps and is bad for you.  Do you think this will alter the taste?

  50. Silly q but can I use chicken thighs too?

  51. I made this tonight and it was delicious. The sauce is amazing. Family members who don’t even like mayonnaise enjoyed the sauce. The chicken cooks really fast, so watch it carefully. So happy to have another recipe to add to the dinner rotation. 

  52. WHY DOES IT SAYS “BANG BANG” … i was just wondering 🙂 i wanna try this recipe for my NC II ..

  53. Thanks for sharing this receipe was looking for receipes that used Panko bread crumb. I had coupon for them I got several boxes of them. Yay! Excited to get all the ingredients together and make for my family! 

  54. Holy Moly! I haven’t made the chicken yet as I had cheating battered chicken chunks to use up but wanted a sauce for dipping.  I wasn’t sure of the difference with this and the bang bang shrimp sauce so I kind of said what the heck and used both 1tsp of rice vinegar from the shrimp and a tsp of sriracha from this version (I had Franks but who doesn’t love sriracha?).  It. Was. Bananas.   Can’t wait to try it with proper panko crumbed chicken.

  55. I made this tonight it was delicious.I double the batter and tripled the sauce .My family said it tasted just like the sauce  from the restaurant Bonefish!I’m so late but I needed to say how much I loved it.  I subscribe thank you!!☺

  56. I know I’m late to the party here but WOW this was a great dinner! I doubled the batter portion and almost tripled the panko so I could do chicken (2 large boneless breasts cut up) AND shrimp then used the leftover batter on thick sliced Vidalia onions which fried up beautifully alongside 🙂

  57. I used siracha hot sauce instead of franks for the sauce, i find the 2 compliment each other really nice.

  58. Made this tonight and it was delicious! For the sake of those reading the comments for reviews, I’ll share what worked for us. I am not great at multitasking in the kitchen and I wanted to be able to finish the chicken in the oven so I could get the side dishes done, table set, etc and still serve the chicken hot.  So as per Terri’s review above, I fried the chicken on each side just until golden brown and then drained it on a paper towel, and put it in the oven on a cooling rack sitting on top of a cookie sheet. I baked for 20 mins at 350, and the chicken was perfectly crispy and still juicy. I omitted the hot sauce from the batter as I was cooking for my 1 and 3 year old as well, which made the chicken itself pretty bland – I probably should have upped the salt and pepper in the batter. I wasn’t a huge fan of the sauce, but we just dipped the chicken in sweet chili sauce (from Trader Joe’s) and it was yummy! I can’t believe how crispy this chicken is – it looks just like the photo! Will definitely be making this again. Thanks for the recipe Chungah!

  59. Like others have commented, the sweet chili sauce mix is really what this dish so great. I usually don’t like to make things that have to be done in batches because it leaves the earlier cooked pieces to cool off, but this dish was worth it. Next time, I’ll double the sweet chili sauce mix. Yum!

  60. I made this recipe for the “Best of 2015” tag game….so glad I did.  The sauce is amazing.  I doubled the recipe and we still didn’t have enough.  Frying the chicken took a while in my skillet, but we just ate in shifts.  Great crunch and super moist on the inside.  Loved the buttermilk dip.  Thanks for sharing your delicious recipe.

  61. Chungah – I have to ask a question (just for curiosity).  Have you ever made THIS version of chicken (in the buttermilk dip) and made the firecracker chicken SAUCE and combined the two and baked?  I may give that a try…was just curious if you ever “mixed it up” a bit 🙂

  62. Hi Chungah!

    I wanted to tell you that this recipe is OMG…amazing. I dub myself a “foodie”. I’m a great cook (if I do say so myself). Back more than a year ago I stumbled across your website. First recipe tried: Firecracker chicken. AMAZING. It is a family staple (weekly, and I do mean WEEKLY). So yesterday I decided to search your site for more asian inspired dishes. We love Bonefish Grille’s bang bang shrimp, so I thought I’d try your bang bang chicken recipe. All I can say is WOWZA! This dish, as written, is de-frickin-licious! My husband even chimed in that it was absolutely delicious (and trust me, I don’t get too many compliments anymore on my cooking, because he loves everything that I make…lol). I used 4 good-sized breasts which made a LOT (TONS of leftovers). I had well more than enough “batter” leftover too (probably enough to coat 1 more breast). The ONLY thing I did differently was the cooking process. I fried in the oil only enough to “crisp” the outside. I then transferred to a paper towel to remove the excess oil. From there, I put the chicken in the oven to bake (to finish the cooking process) @ 350*F for approximately 25-30 mins. The crisp on the outside of that chicken was unreal! And the chicken itself was moist, juicy and PACKED with flavor. I usually cook with thighs, but went with the breast on this (and I’m glad that I did!). The sauce that goes with this is ALSO amazing. I did add a little more of the chili sauce to it (but that’s only because I love the flavor). Instead of serving with a side of rice, I tried something new (asian noodles…the kind you get when you order pad thai). I cooked those in sesame oil and finished off with the sweet chili sauce. YUM! Girl…keep doing what you do because it WORKS FOR ME! I love it when I don’t have to tweak and re-write recipes (because I do that with almost EVERY recipe that I find). THANK YOU SO MUCH!

  63. What did you garnish with? It’s on the picture but not listed in the recipe anywhere.

  64. Looks Great! I am trying this today! Can I substitute the Panko breadcrumbs for regular breadcrumbs?

    • Yes, absolutely, although I find that Panko yields the best, most crisp results. But as always, please use your best judgment.

  65. The Bang Bang chicken is great! A bit of prep but very easy to make and with the wok, almost no splashing, so the stove-top isn’t a mess…thank goodness. Also, I tend to have chicken breasts in the freezer a bit too long and this is a great way to get rid of them. The dipping sauce needs some work. I suspect the sweet chili sauce that we get here (London) is pretty crappy so I’d try one from a Thai or Asian market. Also, smaller pieces, about the size of end of your index finger or slightly smaller. If you have an Asian dumpling scoop that is perfect to get the little dickens out of the frying pan, but I used a Teflon pancake flipper. I made a bit extra and tonight we’ll have crunchy chicken wraps with lettuce, tomato and avocados. Ooooh Also, I added chipotle/adobo into the dipping sauce and a touch into the batter to give it some kick. That was great. Next time I’ll shred some cilantro and a pinch of rock salt.

  66. Hello, 
    i am surely going to try this, it looks so delicious.

  67. I have a date tonight and was wondering what would be a good side dish to have with this amazing recipe. New to this!! Any help is appreciated.

  68. Made this recipe last night, and though I struggled with the frying bit, still came out delicious!

    I didn’t realize how much oil was needed until reading the comments today…can you share some more directions of how to go through the frying process? I’m completely new to deep frying so things ended up very messy and took much longer to cook than the 2-3 minutes you mentioned.

    Another newbie question…how do you avoid getting raw chicken on everything when you have to go back and forth to cutting, dipping, coating, and frying? Would love to have you walk me through your process, and thanks for the help!

    • Depending on the size of the skillet that is used, you may need to adjust the amount of vegetable oil as needed. It is ideal to heat about 1-2 inches oil to 350 degrees F.

      But I am confused with the second question – there really is no way around avoiding the raw chicken. The chicken is in an uncooked state during the breading process.

      • Thanks for the suggestion with the amount of oil, I’ll keep that in mind next time.
        For the raw chicken question, it’s more that I’m curious about your process. When I typically cook with raw meat I’m usually am able to get it in the skillet, dish, pot, etc and then clean up right away to make sure things aren’t getting contaminated around it as I continue to cook. I just found it difficult to keep things clean (like the skillet, counter top, etc) after each round of dipping the raw chicken in the batter, crumbs, and then frying. Apologies if this is a silly question…I’m just now sure how to best approach it. Any suggestions would be appreciated! Thanks.

        • Not a silly question at all! I don’t really have any specific tips – it’s honestly best to do what you are most comfortable with to prevent contamination.

  69. Where can I find Frank’s sauce?
    What is the equivalent?

  70. Hi! So far, we have tried 2 or 3 of your recipes and LOVE them! the Asian quinoa meatballs are incredible!!! My kids are dairy-free, any ideas on whats to substitute for the buttermilk? Thanks!!!

  71. Making this tonight..question about cooking time…is it 2-3 minutes per side for the chicken? Don’t want it to be undercooked. Based on everyone’s comments I can’t wait to make this!

  72. I made this tonight. It was delicious! I crown you Queen of Sauces. They are always so good. And this one was no exception. I made mine with white rice and some crispy rice noodles because I had some to use up and I had the hot oil ready.

  73. Looks amazing! Making it tonight! What would you suggest as a side dish?

  74. We made this tonight with drained, pressed and baked extra-firm tofu cubes and broccoli and used a non-stick pan with just a thin coating of oil. Only change was turning the tofu and broccoli a few times to brown all sides.

    My honey was bad and I didn’t add any, but it was plenty sweet using sweet chili sauce. I’d marinate the tofu in some hot sauce for an hour or so next time, but that’s only because I like stuff spicy.

  75. Made this today and it was absolute perfection! Loved it!!! Of course, especially loved the sauce.

    I will say that I needed less batter (probably half) and more bread crumbs, but neither of those are a big deal and I’ll just keep that in mind next time I make it. Also, didn’t measure the oil (just went by how deep in the skillet), but pretty sure it was more than 1/2 cup; however, I don’t think I needed as much as I had in there.

    Chungah, thank you for another marvelous recipe as well as for how politely you engaged someone as rude and ignorant as Joe on May 27, 2015. That says worlds of good things about you.

    • Addendum: The leftovers today had lost most, but not all, of their crunch. But they were still wonderful cold on a simple green salad (lettuce, tomato, cucumber) with the leftover sauce as salad dressing. Almost as good as when originally made!

  76. we are addicted to that sauce. and yes, it is good for a cold dip too : )

  77. Can’t wait to make. Was wondering if the sauce would work as dip for cold shrimp. I need a chilled appetizer for this week.

    • It’s hard to say without trying it myself, although I feel that this sauce would really be best with a hot dish.

  78. Just made this tonight and it was delicious. I followed the recipe exactly without changing anything and it was truly awesome! I even doubled the recipe as you suggested because I just knew this would be a huge hit! Thanks for all the wonderfully delicious recipes!

  79. Just made this recipe tonight. Let me tell you something…I have 3 picky kids and I can count on 2 fingers the number of meals that everyone in our house gets excited about! They were all nervously hovering in the kitchen tonight as I was preparing to make this…they know a new recipe is usually bad news for them, well, because they Don’t. Like. Anything! Long story short, they all loved this chicken! I cried tears of joy when everyone gave it a thumbs up. Great recipe…so crunchy and the sauce is amazing!

  80. For the Frank’s is it just regular Frank’s sauce or is it the buffalo? All I have is Frank’s Buffalo Sauce. Will that still work?

  81. Okay no one else has mentioned so I’m starting to wonder if anyone has even tried this recipe. But 1/2 cup of starch and 3/4 a cup of flour to go with one egg and a cup of buttermilk?? That’s thick enough to make biscuits! There is absolutely no way you are breading anything with this recipe.

    Also the picture doesn’t match the recipe. Which is scummy I gotta say.

    • Joe, the measurements are correct, and the picture matches the recipe exactly. Perhaps you should give the recipe a try first before commenting? There are also no tricks or “scumminess” as you state – I simply cook the recipe as written, take my pictures and post it for my readers. That’s it! If you also scroll through the 190+ comments here, you’ll find at least a dozen people who have tried this recipe as written. But thanks for your feedback!

  82. I just wanted everyone that sees this recipe to know how awesome it is! I had tried Bang Bang shrimp at a restaurant and knew I had to find a recipe to make it at home. After searching many recipes, yours seemed the simplest and closest to what I had tried. I knew the sauce would be amazing because it is almost identical to my spicy mayo I make for sushi. However, your tempura/Panko chicken was a game changer! I have made tempura chicken before and it always got soggy pretty fast. Yours stays crispy even after pouring the sauce over it. This recipe is now in my Keeper file! Thanks so much!

  83. Made this today, really very good – Crispy & crunchy. Yum! Will try baking it next time as another commenter did. Loved the sauce too. Enjoy your blog & enthusiasm. Have tried a couple of your other recipes, also yummy.

  84. Made this for my kids tonight. Clean plates. Awesome recipe that I will be using again. Thanks for posting. It was definitely easy to make.

  85. Hi, can i substitute heavy cream for buttermilk? Also, do you have an alt to the Frank’s hot sauce? i currently only have heavy cream and tapatio in my fridge and want to make this stat! thanks.

    • You can certainly try substituting heavy cream and tapatio but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution(s) may also result in a mediocre outcome.

  86. Is it possible to keep the chicken in the freezer after dredging in Panko and deep fry on the next day?

  87. I tried this recipe today & OMG it’s amazing! I used a garlic chilli sauce with garlic hot sauce along with the mayo & honey. Thanks so much for sharing this wonderful recipe! Loved it!

  88. SO glad I happened upon your blog! This is the first time I’ve made your Bang Bang Chicken. It was easy to throw together on a weeknight. The chicken was flaky and crisp and OH MAN that sauce!

  89. I made this tonight– HUGE HIT!! Have you reheated the chicken later (next day or the following)? Have you ever tried baking the chicken? I would love to reduce the hands-on time and improve the nutrition! For the record, it is worth the oil! Thank you so much for another fine recipe.

    • Unfortunately, I have not tried baking the recipe. As you said, it is worth the oil! There were also no leftovers to reheat – we gobbled up every single one of them as it hit the plate!

  90. Just when I thought your bang bang shrimp recipe was unparalleled along comes your bang bang chicken. We served it with LoMein noodles last night and it was epic. Next time I will make more sauce because there was no “drizzling” rather “pouring” it was so good. Thank you for continually making me look like a rock star in the kitchen!

  91. This looks so good. Do you use Franks as the hot sauce in the chicken portion of the recipe, too?

  92. Chungah, We were invited to a housewarming last night and they served your Bang, Bang Chicken! It was to-die for! Billy said he also added a bit of sirarcha and we gobbled up the chicken and sauce like there was no tomorrow! Great recipe! Kitty

  93. I only have almond milk in my frig, pet milk in my pantry. How can I make this since I do not have buttermilk?? Dying to make this today!!

  94. Well, things sure were hoppin’ for a while there, and my product looked NOTHING like yours!! Deep frying batter dipped things is not something I am good at….BUT they tasted delish and we used up ALL of that dipping sauce!!! Tons of calories, so I will be thinking of how to lighten it up for next time…..

  95. The only panko I have available is Italian style. Do you think they would still work, or would it throw off the flavor?

  96. I tasted it today… OMG..!! Really.. really it’s delicious… Like to have it again… 🙂

  97. i made this chicken last week and it was sooo good! The sauce that goes on top is delicious I ended up making a double batch. My husband and I were eating the chicken as soon as it came out of the pan and we had leftovers the very next day! This recipe is definitely a keeper!

  98. Has anyone tried this with gluten free Panko? Thanks!

  99. Sounds delish! What if you don’t have buttermilk? I only keep almond milk in our house.

    • You can certainly try substituting almond milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome, but if substitutions must be made, please use your best judgment.

  100. Hi Chungah! I am obsessed with your blog and love all of your delicious recipes! I have a large family and everything I’ve made so far from your page hasn’t had a single complaint. Quick question about sweet chili mayo sauce, would the Sriracha mayo sauce work the same? I just bought some in the Asian isle while grabbing Panko. Thank you for all of your inspiration! 🙂

    • The Sriracha mayo sounds amazing, and something I definitely need to stock up on, but I can’t really say for sure as I have never tried it myself!

  101. I made this tonight & it was a BIG hit! My husband and my 16 year old son ate so much and kept telling me how good it was. I love how crispy the chicken came out! Definitely a keeper!

  102. For some reason, my batter was super thick! Made it much more difficult to coat the chicken and resulted in too much Panko sticking. Also caused the breaking to easily fall off once cooked.. Help!

  103. Loved it! The sauce was absolutely addictive. I think this was the biggest hit with my son and his friends…..20 somethings! Thanks for sharing.

  104. We loved this dish – so nice and crunchy and the sauce is wonderful. I used my electric skillet (as one reviewer mentioned) and it worked perfectly. Will definitely make this dish again. : ) Nancy

  105. I made this recipe last night and it was delicious. I put the chicken on top of a big asian salad.. soo good! I did end up doubling the amount of hot sauce in the sauce. It barely had any spice to it with just two teaspoons.

    I thought it was weird to see franks red hot sauce in the sauce ingredients instead of sriracha. I ended up making the sauce several different ways (since I had all the ingredients anyways). I was surprised that franks hot sauce actually worked best! I think it might be because of the vinegar. Also I was out of honey so I left that out.

  106. Is this something you can make ahead and freeze?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  107. I just had to try these and see if they were similar to “Bonefish Grill’s Bang Bang Shrimp”? They are very similar but too sweet and not enough kick/heat, but still very good and even crispier then their shrimp. I would definitely make these again, maybe even make a combo of shrimp and chicken, but leave out the honey and maybe up the hot sauce a bit so it is more like Bonefish’s. Thanks for sharing your recipe. Made for Best of 2014 Tag Game on http://4foodfriendsandfun.yuku.com/.

  108. I was so excited to try this recipe and wow, was it good. We really enjoyed this flavorful chicken; it was bang on, crispy, crunchy, tender and delicious. Perfectly cooked, not greasy with a sauce to die for, just the perfect amount of heat and sweetness. The sauce was an amazing pairing with the chicken. So good. Made for Best of 2014 Tag Game

  109. This was a huge hit…we really enjoyed the flavors…I cooked mine in an electric skillet set at 350 degrees…they came out nice and crispy with the chicken cooked through…loved the sauce…this is a keeper…made for Best of 2014 tag game…

  110. Wow. this was amazing. No one else was home so I had to eat it all myself. Had to. Crunchy chicken, delicious sauce. Yum! Love your recipes!

  111. It calls for mayonnaise. Is this real mayo. or would miracle whip work?

  112. THANKS AGAIN FOR THE GREAT AND SIMPLE RECIPE!

  113. This looks amazing! I am excited to try out this recipe tonight for dinner. I am just wondering what this dish would be served with? Over rice? Or any other side?

  114. I made this tonight. Pretty tasty. I had to tweak the sauce a little since I didn’t have sweet chili sauce. I used shirracha (?) and chili pepper flakes and extra honey. I also added shoyu (soy sauce) and a garlic seasoning. Came out yummy! Thanks for the bangin’ recipe!

  115. Eating this right now. New to frying/cooking with oil, I made too much chicken and so will have to save some to make later. The sauce is what makes it! The chicken itself is yummy, love the breading. BUT THE SAUCE!!!!!!! Going to have to use it on more foods! Thank you for the recipe!

  116. You inspire me! I love your recipes! So glad I found this on Pinterest. Please keep up the great cooking. I’ve always been intimidated by Asian cooking, but after trying a few of your dishes, I’ve really expanded my culinary boundaries.

  117. I baked these and they still came out crispy. I’m sure a different crunch than if I had fried them, but the batter and breadcrumbs stuck to them and it was yummy! I don’t think frying is necessary. I also added some cayenne and red pepper flakes to the panko to add a bit of heat. I used siracha sauce instead of franks and it was great!! Thanks for the recipe!

  118. What sides would you recommend making with this? Looks amazing and I can’t wait to make it. Thank you 🙂

  119. This looks great! We are having a party this weekend and I would love to make these, but would they be ok on ‘warm’ in the oven for an hour or so before serving? I’m worried they would get a bit soggy. I just don’t want to have to be frying up chicken while people are arriving. Thanks!!

  120. This recipe looks amazing and we would love to try it but I have a question about the egg. Is there a way to replace it or would it be okay to omit it altogether? I have eggless mayo that I can use for the mayo portion but not sure about the coating.

    • The egg acts as a binder for the coating so I do not recommend omitting altogether or else the coating will not stick.

  121. This was a big hit with us. The sauce is amazing. This is a keeper. Thanks for sharing

  122. Making this for the second time tonight! We especially love the sauce. Any tips for cooking the chicken through without burning the crust. We were thinking lower heat or smaller chicken pieces?? Love your blog!

    Best wishes and Happy New Year! Hannah and Jon.

  123. hi! i absolutely loved this recipe and i made it today!! I’m just having doubts about the mayo because I’m not very fond of it. other than that, the chicken came out crispy and juicy and is super delicious on its own! thank you and please make more chicken appetizer recipes! thanks!

  124. The only thing I would leave out is the honey in the sauce. I prefer less sweet dishes though. Other than that this will be a regular dish in my house.

  125. Made the sauce for Christmas Eve buffet and it was amazing. We had crispy chicken strips and roasted shrimp to dip and I even poured it on some mac & cheese. Glad to have such deliciousness in my repertoire !

  126. I’ve just made this chicken tonight and it was amazing! The sauce takes it home. Anyone looking at this recipe should definitely give it a try. 🙂

  127. I’m going to try this as something new for dinner tonight! We have a leftover can of chipotles in adobo sauce though.. working that in as a substitute. I plan on mixing in a bit of honey for added sweetness. Hopefully it will taste delicious!!

    Thanks for posting!

    xo Rachel

  128. Hello!
    Sorry if you’ve already answered this question but I was planning on making this for an employee party and it won’t be served until about 4-6 hours after I’ve made it. I know you said to serve immediately, but do you think it will be ago refrigerated then microwaved?

  129. I made this for my family today & they loved it ! Except I used Miracle Whip and Chili Sauce because Miracle Whip is already sweet & I couldn’t find sweet chili sauce anywhere. I made Creamy Parmesan Rice as my side dish. It was great

  130. This was amazing! My boyfriend loves it, I had to make it 3 times last weekend because he couldn’t get enough of that sauce! Thanks so much! Definite winner of a recipe!

  131. Would chili powder work for the sauce or should it really be he chili sauce

  132. I’m making this right now, and so I’m so excited to try it so far! The only change I made to the sauce was I added some Cesar dressing. Strange, but its so good!

  133. What is the spice factor? Can I use Buffalo sauce instead?

    • This dish has a spice level of 2 on a scale of 1-10 . And yes, you can certainly use buffalo sauce – that is part of the ingredient list!

  134. I am eating this as we speak!!! It’s delicious! Similar to the Bang Bang Shrimp at the Bonefish Grill.. Only better!!! Thanks for this ans all of the other wonderful recipes! My husband won’t stop going back for more!

  135. Absolutely delicious!!! The sauce is amazing. The chicken is crispy and flavorful. I made half the recipe but used the full amount of panko. Thank you!

  136. The sauce is amazing family loved it.

  137. Made this the other night for my family and followed the directions completely and oh my gosh I think this might just be the best thing I have ever ate. That sauce was just wow. It was worth looking all over my local grocery store to find sweet chili sauce (it was in the Asian section), This is my third recipe from this site I have made in just the past week and it has all been fantastic!

  138. Hi Chungah,

    I made this recipe and it turned out great! Only problem I had was when I was frying the chicken pieces, some of the panko was falling off the chicken and I had panko cumbs left in the oil. Any tips on preventing this from happening? I did exactly what the recipe states by soaking the chicken in the buttermilk mixture and then dipping in Panko pressing down to make sure it sticks. Any advice would be appreciated! Thanks for sharing such great recipes with us!

    • Naz, a little bit of leftover Panko is actually normal, but if huge chunks are coming off, I worry that you may not have coated the chicken properly. It is best to dip the chicken in the buttermilk (letting the excess drip off) and pressing down in the Panko completely to make sure it sticks. Hope that helps!

  139. Hello I was wondering how many calories are in this dish?!! I made this last night and loved it but I can’t help but feel guilty today for eating it..

    • Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.

  140. This was awesome, my family devoured this last last night, incredibly easy to make, and the Bang Bang sauce was BANG BANG delicious, thank you.

  141. The Panko comes in Plain or Italian. Can I use the Italian?? What would be the difference besides the added spices/flavor with using Italian?

    • Julie, you can certainly substitute Italian breadcrumbs but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  142. Made this tonight. It was very tasty. I modified sauce with Kraft chipotle mayo, red devil hot sauce (never heard of franks hot sauce) & skipped the sweet chili (not a big fan) & the sauce was pretty darn tasty. Sadly my son didn’t like sauce, he at chicken bites w catsup. Oh well, more sauce for me

  143. Can I use homemade breadcrumbs or Italian breadcrumbs instead of Panko?

  144. I made this for dinner tonight. It was SO easy and totally yummy! We ate the whole batch up. Thank you! Love your recipes. They are so easy and a hit with the whole family.

  145. Made this tonight for dinner; it was great and reminded me of finger food chicken katsu with a tasty dipping sauce, thanks for sharing and look forward to trying more of your recipes.

  146. I made this tonight. My 16 year old daughter came down for dinner telling me she wasn’t to hungry and give her just a little. She took a bite, said “oh this is good”… And “wow the sauce is really good! ” Then she went back for seconds. Lol. My husband is s fisherman and requested I do this with the next batch of fish he catches.

  147. I made this for dinner tonight, it was fantastic! Definitely double the sauce as you need more and I used hot cirracha sauce. YUM! Thanks.

  148. Where can I find Frank’s Hot Sauce or what can I substitute for it?

    Thanks!

    • Frank’s Hot Sauce can be found at all major grocery stores. You can also purchase them from Amazon.com. I do not recommend using a substitute as I cannot speak for how much this will change the overall taste/texture of the dish.

  149. Any thoughts or advice for making both the Chicken and shrimp? Would it be possible to interchange the chicken and shrimp?

  150. Can we actually prepare this one with chicken schnitzel instead of using chicken breasts as I found them much easy to use.

    • You can certainly substitute chicken schnitzel but I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  151. Any chance this will be good if it was baked? Looks delicious.

    • This is really best when fried. You just can’t get that amazing crispness when baked!

    • I baked them and they were still tasty, but I probably just don’t know what I’m missing. 🙂 I followed the baking instructions on the garlic honey chicken recipe from this same blog (a family fave).

  152. Hi! This was a big hit with my whole family, we’ll definitely keep it in the repertoire. Any thoughts on a variation of your sauces, minus the heat? I’ve made several of your dishes that have such wonderful sauces that include sriracha, franks, Tabasco, etc., but my 6 year old can’t handle any heat. I first tried this sauce minus franks, but he didn’t go for it. I feel like some of your sauces could be used interchangeably among recipes, unfortunately, they are all a spicy variety. Ketchup or honey mustard from a jar would ruin this dish! Thanks 🙂

    • I will try my best to brainstorm variations on heat-less spices. But it becomes a little difficult with Asian cuisine as Sriracha is a staple in these recipes!

  153. This is honestly one of the best things I’ve ever eaten! We’ll be making it again for sure! We had it on top of a garden salad and made a sweet chili thai dressing for the salad, and it was amazing.

  154. I tried this recipe the other night, and it was pretty good. The sauce was the tops!
    A couple of things tho:
    I had a LOT of left over batter for a Lb of chicken. I’m planning another meal with the left overs.
    I’m thinking of deep frying next time, 1/2 cup of oil in a large pan doesn’t come close to the 1/2 way mark on the chicken pieces, and it was pretty hard to get a consistent color with med-high heat.
    Thanks

    • Bob, it is best to use a medium-sized skillet for 1/2 cup vegetable oil. Adjustments should be made for using a larger skillet.

      • just following the instructions
        “Heat vegetable oil in a large skillet over medium high heat.”
        Medium skillet sounds much better thanks!

  155. So excited to try this recipe! Do you serve the chicken by itself or do you make it part of a full meal? If so what type of pairing do you suggest?!

    • That’s completely up to you, Amy. You can serve them as is as an appetizer or with a side of rice and/or veggies.

  156. This is sinfully good! A keeper.

  157. This was so delicious! I keep going back to snack on a piece here and there!

  158. Hi.. Thank you for what looks like a delicious recipe! I hope to make it soon. Just a note here: Recently we discovered, at our grocery store, that Frank’s now has a Buffalo Chicken Hot Sauce. My husband and like to chef-it-up as a team in the kitchen. We just loved this new sauce. Truly, it has the perfect flavor for chicken when the hot factor is needed. My husband likes more sauce. Me – I’m good with a modest portion!
    Once again, I can already tell this is a winner recipe! Just look at the comments already posted! Janice from Royal Oak, MI

  159. One question, how high should I have the heat on the stove? Medium?

  160. Once again one of your posted recipes has” HIT THE MARK”. This was fantastic . The sauce is just amazing and my wife flatly said “damn that is good”. We also used it with tempura deep fried green beans and it is better sauce than PF Chang’s has with their deep fried beans. Keep those recipes coming and we will keep fixing them.

  161. Amazing!!! Made this tonight for dinner and my boyfriend and I LOVED it!! One of my favorite meals, and will be going in my cookbook to use for future dinners! Thank you for sharing this easy and delicious meal! 🙂

  162. Genius! I’ve made Bang Bang Shrimp and we love it, so I’ll definitely try this one! Pinned!

  163. OMG this is sooo good! My kids loved it, as did I. You weren’t kidding about the sauce being addicting. I got that sweet chili sauce on accident one day and I’m so happy that I can really use it for something. I can’t say enough how amazing this recipe is. Thanks!!

  164. My boyfriend thinks I’m a goddess, this recipe is perfect in every way. I didn’t have sweet chili so I substituted with ketchup and an extra squirt of shiracha, amazing. Thank you so much!

  165. What green herb is sprinkled on top in your photo? I love adding freshness this way. Is it cilantro?

  166. Forget an appetizer, I could eat a whole meal of this! Looks very yummy!
    julieblanner.com

  167. I made this last night, doubled the recipe, and my husband ate every bit; no leftovers. Amazing recipe and the sauce is out of this world!

  168. Thanks!

  169. I do not have cornstarch, is there a replacement for that?

    • You can substitute additional flour for the cornstarch, although I cannot speak for how much this will change the overall taste/texture of the dish.

    • cornstarch is what gives it that bang bang crunch. It will be just like good fried chicken that is served in the deep South. Can’t make picnic fried chicken without a little cornstarch.

  170. Um ok, so there could be a modern-day Romeo and Juliet story called “Noelle and Bang Bang Chicken Sauce.” I cannot believe how amazing this is and how quick everything is to make!

  171. Thank you for this recipe. Making tomorrow but for Panko do you use the plain or seasoned? Best wishes for your move back to LA. My son lived in Santa Monica. Loved it there.

  172. This is gonna sound stupid but I would rather double check – what’s the difference between the “1 tablespoon – hot sauce” and “2 teaspoons- franks red hot” do you use franks for both or is the first one a different brand?

    • Not a stupid question at all! The Frank’s Red Hot is for the drizzle sauce. The hot sauce is to simply add a little bit of heat and spiciness to the batter. It’s completely optional and you can use your favorite brand of hot sauce for this.

  173. Great recipe! One question, what is the little green thing in The finished chicken? In what part of the preparation proccess do you put it? Thanks!

  174. I live in NZ and dont know what Franks Hot Sauce is. Can u advise so I can try to find an alternative

  175. Do you cook the Chicken first?

  176. I just began trying your recipes, and so far they are AMAZING! Yesterday I made the red pepper pasta and it was sooooo good, I wanted to eat mounds of it. Simple ingredients and fantastic flavor. Today I made the bang bang chicken and of course it was delicious. Between bites I couldn’t stop talking about how good it was. FYI, this is a great chicken nugget recipe for anyone out there who doesn’t care for the sauce ingredients. I used Sriracha because I didn’t have sweet chili sauce, but next time I want to try it your way. Thanks for these recipes, I can’t wait to try more.

  177. Every recipe you’ve had on here is amazing, and I can’t wait to try this. So far my boyfriend and I have tried your Firecracker Chicken and Thai Peanut Beef. Both were so good. Keep the recipes coming! Yum!

  178. This looks so good. I love Bang Bang Shrimp at Bonefish but I feel like it would be so much better on chicken. Bookmarking your blog!

    • They have bang bang chicken at Bonefish… just had it last night. I like it better than the shrimp. Now I can make it at home! Sweet!

  179. Thank you for your great recipes! They all look delicious! Can you bake these chicken bites or is it better to fry them? I just hate frying things and prefer baking if possible. If you can bake them – what temperature and for how long would you recommend?

  180. Tried this recipe. It was a big hit with the family. Probably will double sauce next time. It’s a little more time consuming than I like for a nightly meal than I’m used to, but frying stuff usually is. I used shrimp as well. I also did a little research and realized I needed Thai chilli sauce, not the Heinz stuff. Almost made a big mistake!

  181. I have Chili Garlic Sauce, will this work for sweet chili sauce??

  182. Any suggestions on what to serve this with, other than just white rice?

  183. Was checking for something different in chicken. Definetly will try out. Sounds & look delicious. Will keep u posted on results. Thank you

  184. Just wondering, could I possibly use greek yogurt instead of mayo? And for the sweet chili sauce, what would be your recommendation for substituting that with Srihacha and honey? Thanks so much, your recipes are fantastic!!

    • You can certainly use those substitutes but I cannot speak for how much this will change the taste/texture of the overall dish. I highly recommend using the ingredients listed out in this recipe to obtain the best results possible.

  185. Hi! I can’t find buttermilk at my local stores. Can I use a different substitute? Thanks!

  186. *faints* This looks delicious! Definitely have to try it soon.

  187. Damn delicious is right!! Holy smokes! I stumbled on your blog from somewhere (pinterest I think). I made these this weekend. They were easy to make and were amazing. The chicken nuggets alone were awesome, but then add that sauce! the sky opened up and angels were singing! THANK YOU so much for the cooking inspiration!!

  188. Anyone reading this have any suggestions as to how long this bang bang sauce would keep in the fridge? I’d love to make a bigger batch, keep it in a squeeze bottle, and drizzle it over.. everything! 🙂

  189. I used your black bean quinoa salad recipe today. It was for a baby shower and it earned rave reviews. This was from a bunch of meat eaters . It was the first thing to go.

  190. I made these last night and my teenagers were awestruck! I am now a rock star chef. Thanks! I love what you are doing!

  191. Hi, this sounds amazing, but by cooking it on a skillet do you mean deep frying it? Or just cooking it on a pan with a good amount of oil, because I’m worried about one part of the chicken browning more than the other side….

    • You can really do it either way based on personal preference. I prefer to do it in a large skillet with 1/2 cup vegetable oil.

  192. Bang bang chicken is something I’ve been wanting to try for awhile now. Yours looks picture perfect!

  193. hi,
    love your recipes. Tried the orange chicken , my family loved it . Thanks for posting such wonderful recipes.
    Can i use sriracha instead of Frank’s hot sauce when making bang bang chicken

  194. Yum this looks fabulous and oh so crispy!

  195. Mmmm I once made bang bang prawn salad before, but this recipe here is a lot different, still looks flippin’ fantastic though 😀 Thanks so much for the recipe, I hope you’re enjoying the weekend to the max missy! x

  196. Wonder about using Sriracha Sauce and taming it down a bit with the honey and mayo ?

  197. After making and loving your lettuce wraps last week, looking forward to this recipe for next week. Good luck with the move.

  198. This looks delish as usual!
    Where can I find sweet chili sauce? Is there a particular brand, etc I should look for?
    Enjoy the beautiful drive down the coast ~ hope it’s blissfully uneventful & the move goes as smooth as Butter(s) 😉

  199. Hope the move back south goes well, I’m sure Butters will sleep most of the way! Love this chicken, that crispy panko coating is killer!

  200. This will be super for tween granddaughters.
    I’m confused. Thought you were moving TO SF. Are you moving to or from. My son has owned in Holmby Hills of LA area and on. Super hill in Laguna w/beach views. Now, due to work, he owns in Noe Valley part of S.F. I have liked all but I am sure comfortable in the Bay Area (except for cold). I wih you both happy wherever and value your wonderful work.

    • Lynda, we actually moved to SF last September and now we are moving back to Los Angeles. I couldn’t really deal with the coldness up here!

  201. Best of luck in your move to Los Angeles. I love how easy this recipe is. Looks ABSOLUTELY delicious and totally has me craving for a big bowl now 🙂

  202. I’m making this today. Looks yummy.

  203. I want that sauce on everything! Seriously that is the type of sauce I could triple dunk stuff in, and still not have enough! And have been wishing you the best in my head all day with this move! I hope you’re out having a nice glass of wine right now after your long, long day!

    • I used Rothschild Farms sweet chili sauce. I dredged skinless, boneless chicken breasts in flour, then egg and then the panko crumbs. I fried them in coconut oil and placed them on a parchment paper lined cookie sheet and baked them in a 350 degree oven for about 30 minutes.  They were moist and crispy.  My husband loved them!