Marinate the Chicken:
Let the chicken bathe in buttermilk for at least thirty minutes in the refrigerator this step infuses flavor and lends a juicy bite your patience makes all the difference
Prepare the Coating:
In a separate bowl whisk together flour cornstarch salt and pepper dredge each piece of marinated chicken in this mixture coat thoroughly tap off any excess do not rush this step since a solid coating makes the crunch
Fry the Chicken:
Pour oil into a skillet or Dutch oven enough to submerge the chicken pieces set over medium high heat test with a small bit of coating which should bubble immediately fry chicken in batches so pieces do not touch cook until golden brown and crisp about five to seven minutes remove pieces as they finish and rest on paper towels
Make the Bang Bang Sauce:
Whisk mayonnaise sweet chili sauce sriracha and honey until completely smooth taste and adjust the sriracha for preferred spice level this sauce should be velvety but pourable and blend all flavors evenly
Toss and Serve:
Place hot fried chicken into a large bowl pour sauce over top toss gently with a spatula or spoon so each piece gets covered serve immediately while piping hot I promise someone will sneak pieces straight from the bowl
A plate of fried chicken with a dipping sauce.
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A plate of fried chicken with a dipping sauce. | myhomemaderecipe.com
You Must Know
Bang bang chicken is high in protein
Great for appetizers or a main course
The sauce can be prepped ahead for easy meals
My favorite part is the shattering crunch when you first bite in and the sweet heat that follows it always reminds me of summer gatherings where this dish disappears in minutes sometimes I double the batch just so we can have leftovers
Storage Tips
Store any leftover chicken in an airtight container in the fridge for up to three days Reheat uncovered in a toaster oven or hot oven to return the crispness The sauce keeps well in a lidded jar in the refrigerator for up to a week simply give it a quick stir before using
Ingredient Substitutions
If you’re out of buttermilk try mixing regular milk with a splash of lemon juice or vinegar Greek yogurt thinned with water also works For a gluten free option use a blend of rice flour and cornstarch in the coating If mayo isn’t your thing blend plain Greek yogurt with a little olive oil for tang
Serving Suggestions
Bang bang chicken steals the spotlight alongside steamed rice or tucked into lettuce wraps For a hearty salad top fresh greens and shredded carrots with chicken and a drizzle of extra sauce It makes unforgettable sliders on mini buns with crisp slaw
Cultural Context
Bang bang chicken traces its playful name to a popular dish from Chinese street stalls where chicken is pounded for tenderness My version borrows from the American fried chicken and southern dipping sauce tradition combining texture with a bold creamy finish
A plate of fried chicken with a dipping sauce on the side.
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A plate of fried chicken with a dipping sauce on the side. | myhomemaderecipe.com
Pro Tips
Toss the chicken in sauce right before serving for the crispiest results
Double dip the chicken in buttermilk and coating if you love an extra thick crust
Let fried chicken rest on a wire rack so it stays crisp underneath
No matter how many times I make bang bang chicken it still gets that wow from my guests The color and crisp offer instant comfort and every bite tastes like an occasion
Frequently Asked Questions
→ How do you make the chicken extra crispy?
For extra crunch, double-dip the pieces in buttermilk and flour mixture before frying.
→ Can I adjust the spice level?
Yes, add more or less sriracha in the sauce to suit your spice preference.
→ What’s the best oil for frying?
Vegetable oil is ideal due to its high smoke point and neutral flavor for frying chicken.
→ Can I use chicken thighs instead?
Absolutely. Boneless, skinless thighs also work well and remain juicy after frying.
→ How should I serve this dish?
Serve warm over rice, in wraps, on salads, or as an appetizer with extra sauce for dipping.
→ Is buttermilk essential for marinating?
Buttermilk helps tenderize and add flavor, but you can substitute with milk and a splash of lemon juice.
