Bang Bang Chicken
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Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe!
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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!
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.
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
Ingredients
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ 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*
- 3 cups vegetable oil
- 2 tablespoons chopped fresh parsley leaves
for the sweet chili sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s Hot Sauce
Instructions
- BUTTERMILK MIXTURE: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
- Working one at a time, dip chicken into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add chicken to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, drizzled with sweet chili sauce, garnished with parsley, if desired.
for the sweet chili sauce
- Whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl.
Video
Notes
Did you make this recipe?
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Can i make the batter and put the chicken in it tonight if im making it tomorrow?
Yes
I double checked the ingredients again to make sure those were the amounts I used. The sauce to dip the raw chicken was like paste. I had easily more than the amount of chicken called for, but I wound up rinsing a lot of it down the sink. It was so thick, the panko barely covered it. I’ll make half of the pre-dredge next time.
Making this with nugget-size chicken was SO tedious. Next time, I’m going to cut the breasts into thin cutlets.
All that aside, this was outstanding. Hubs went back for seconds, and it was hard not to eat as it came out of the coconut oil I used to fry it!
Can you cook this in an air fryer?
This was so good! Crispy. The sauce was delicious! If you have no buttermilk on hand, use 1cup of milk with 1 tablespoon of lemon juice or 1 tablespoon of vinegar. Let stand 5 minutes before using.
I’ve never left a comment before, but this was truly “Damn Delicious”. I’ve made several of your recipes (always with my own twist) and they have all been so good. Thanks for all you do.
Family favorite!
Now I know the reason behind why Bang Bang chicken is so popular. That sauce! I want it literally on everything that I eat!
Tried this recipe tonight, and it came out great! Super crispy and tasty. Family loved the sauce as well. You definitely need more than a cup of panko breadcrumbs. Ran out, and needed to use plain breadcrumbs
Great recipe and it was delicious, but it took me an hour to both prep and cook everything. I’m not a novice at cooking, I was limited by my air fryer not having enough space for all the chicken. I used my kitchen scale to measure exactly 1 pound of chicken. I would make this again, but I would allow a lot more time from start to finish.
How long did you cook it in the air fryer? And at what temp?
Bang bang, WOW! This is an incredible dish – disappeared in minutes! Delicious with just the right kick. Thanks.
Tried this recipe. It was amazing. No problem getting the chicken crisp with this method. My fault, I over seasoned. It was still good!
I would like to know which of the Frank’s hot sauces did you use? Original, Spicy, Thick, Buffalo, so many to choose from. Thank you!
I made these last week with boneless chicken thighs, I doubled the sauce as recommended. These are the best, I’m going to make again this week. I am going to experiment and fry some and bake some to see what the difference is. I had left overs from last weeks and reheated in the air fryer and they were still great.
An update. I just made these again today, but I baked them instead of frying. I sprayed the bottom of the pan, I also put a little butter on a few pieces and some butter on the bottom of the pan. Baked at 425 degrees for 15 minutes flipped them over and baked for another 10 to 12 minutes. They turned out great.
Nummy, quick and ea
sy peasy delicious chicken. I love alone so I ate the WHOLE recipe by myself.
Making today for my daughter’s Sweet 16! Her choice of birthday dinner 2 years in a row!
What exactly do you use for the hot sauce and the sweet chili sauce?
My husbands favorite dish for Super Bowl Sunday!
Loved this recipe s much. My husband and son said “best chicken ever!”
We made a poke bowl with diced avocados,cucumbers, carrots, radishes rice and cashews!
So amazing!
Just an additional note – I am a HUGE fan of your site and made sure my son had it on his list when he moved out!! The next one to leave the nest will also be bookmarking LOL
Thank you!
This was soooo good everyone loved it, I always brine my chicken before I fry and I added a little garlic powder to the batter. We reheated it in the oven the next night and it was still light crispy and jucy.
Do you have a link for the brine?
Great recipe! Picky teens actually didn’t give it the stink eye! Ask for it often. That’s amazing right there! Thank you.