Bang Bang Chicken Sauce transforms ordinary chicken into restaurant-quality magic. This spicy-sweet sauce delivers the perfect balance of heat and creaminess that’ll have everyone asking for seconds.
I’ll never forget the first time I made this sauce for a dinner party. My guests were scraping their plates clean and begging for the recipe before dessert even hit the table. The combination of creamy mayo, tangy sweet chili sauce, and just enough sriracha creates a flavor explosion that works perfectly with crispy fried chicken. What makes this recipe special is how simple it is to pull together – you probably have most ingredients in your pantry right now. The sauce comes together in minutes while your chicken marinates, making this an easy weeknight win or impressive party appetizer.
Table of Contents
Ingredients for Bang Bang Chicken Sauce
Getting the right ingredients makes all the difference in achieving that perfect restaurant-style sauce. I always use full-fat mayonnaise for the creamiest texture – light mayo just doesn’t deliver the same richness. Here’s everything you’ll need to create both the crispy chicken and that addictive sauce.
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup buttermilk (for marinating – or make your own by mixing 1 cup milk with 1 tablespoon white vinegar)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika – I recommend smoked paprika for extra depth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (enough to fill pan 1/2 inch deep)
- 1/2 cup mayonnaise – My preference is Duke’s or Hellmann’s for best flavor
- 1/4 cup sweet chili sauce (Thai Kitchen brand works perfectly)
- 1 tablespoon sriracha – In my experience, start with 2 teaspoons if you’re heat-sensitive, then add more
- 1 teaspoon fresh lime juice
- 1 teaspoon honey (optional, for extra sweetness)
- Green onions or sesame seeds for garnish – I usually add both for color and crunch
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking – this makes the process smooth and stress-free.
Step 1: Cut the chicken breasts into uniform 1-inch pieces so they cook evenly. Place them in a medium bowl, cover completely with buttermilk, and refrigerate for at least 30 minutes (up to 4 hours for extra tender results).
Step 2: While the chicken marinates, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl until well combined.
Step 3: In a separate small bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Taste and adjust the sriracha level to your preference – 1 tablespoon gives medium heat, 2 teaspoons for mild, or up to 2 tablespoons if you love spicy food. Set sauce aside.
Step 4: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to help coating stick. Place coated pieces on a wire rack and let rest for 10 minutes – this crucial step helps the coating bond to the chicken so it stays crispy during frying.
Step 5: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy – oil that’s too cool will make greasy chicken, while too hot will burn the coating before the chicken cooks through. Adjust heat as needed to maintain this temperature throughout cooking.
Step 6: Carefully add 4-5 chicken pieces at a time (don’t overcrowd – pieces should have space around them), and fry for 4-5 minutes per side until deep golden brown and crispy. The internal temperature should reach 165°F. You’ll know they’re ready when the coating is a rich golden color and sounds crispy when tapped with tongs. Transfer to paper towel-lined plates to drain excess oil and repeat with remaining chicken.
Step 7: Arrange the crispy chicken on a serving platter and drizzle generously with Bang Bang sauce, or serve the sauce on the side for dipping. Garnish with chopped green onions and sesame seeds for a restaurant-quality presentation.
Perfect Pairings for Bang Bang Chicken
This spicy-sweet chicken deserves equally delicious sides that complement its bold flavors without overwhelming your palate.
Steamed Jasmine Rice: The mild, slightly sweet rice acts as the perfect base to soak up every drop of that creamy Bang Bang sauce while balancing the heat. Try our coconut chicken and rice for another Asian-inspired rice pairing.
Asian Slaw: Crisp cabbage tossed with rice vinegar and sesame oil provides refreshing crunch and cuts through the richness of the fried chicken beautifully.
Stir-Fried Vegetables: Quick-cooked broccoli, snap peas, and bell peppers add nutritional balance and colorful contrast to your plate. Our chicken with mixed vegetable stir fry pairs wonderfully with this dish.
Cucumber Salad: Cool, crisp cucumber slices dressed with rice vinegar offer a refreshing palate cleanser between bites of spicy chicken.
Edamame: These protein-packed pods make a healthy, easy side that requires zero cooking effort – just steam and sprinkle with sea salt.
Bang Bang Chicken Bowl: For a complete meal, serve over rice with vegetables like our bang bang chicken bowl shows.
Storage & Serving Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep the Bang Bang sauce separate in its own container – it’ll stay fresh for up to one week when refrigerated.
For best results when reheating, I recommend placing the chicken on a baking sheet in a 375°F oven for 10-15 minutes. This method restores the crispy coating that microwaving would ruin. Avoid reheating the sauce – simply let it come to room temperature before drizzling.
This dish is incredibly versatile beyond a main course. I’ve served it as game day appetizers, packed it in lunch boxes over salad greens, and even tucked it into lettuce wraps for a low-carb option. Pro tip: double the sauce recipe because everyone always wants extra.
FAQs
Can I bake the chicken instead of frying?
Yes, bake at 425°F for 20-25 minutes on a wire rack over a baking sheet, flipping halfway through. While not quite as crispy as fried, it’s a healthier alternative that still tastes delicious.
What can I substitute for buttermilk?
Mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using – this creates the same tenderizing effect as buttermilk.
How do I make the sauce less spicy?
Reduce sriracha to 1 teaspoon or omit it entirely. You can also add an extra tablespoon of sweet chili sauce to increase sweetness while lowering the overall heat level.
Bang Bang Chicken Sauce
Ingredients
Equipment
Method
- Cut the chicken breasts into uniform 1-inch pieces. Place them in a medium bowl, cover completely with buttermilk, and refrigerate for at least 30 minutes (up to 4 hours for extra tender results).
- While the chicken marinates, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl until well combined.
- In a separate small bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Taste and adjust sriracha to your preference. Set sauce aside.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to help coating stick. Place coated pieces on a wire rack and let rest for 10 minutes – this helps the coating bond to the chicken.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy and adjust heat as needed to maintain this temperature throughout cooking.
- Carefully add 4-5 chicken pieces at a time (don’t overcrowd), and fry for 4-5 minutes per side until deep golden brown and crispy. The internal temperature should reach 165°F (75°C). Transfer to paper towel-lined plates to drain excess oil and repeat with remaining chicken.
- Arrange the crispy chicken on a serving platter and drizzle generously with Bang Bang sauce, or serve the sauce on the side for dipping. Garnish with chopped green onions and sesame seeds.
