Bang Bang Chicken Appetizer

If you are craving something crispy creamy and just the right amount of spicy this bang bang chicken recipe brings bold flavors to your table without a hassle. Each juicy bite is coated in a tangy sweet fiery sauce that makes it impossible to stop at one serving. This dish always gets rave reviews at my family’s game day parties and the kids ask for extra sauce every time.

I first tried making this during back-to-school week and it became our go-to for fun Friday dinners. It is just as good fresh as it is for next day snacking.

Ingredients

• Mayonnaise: gives the sauce its creamy base use a real egg mayonnaise for best texture
• Chili garlic sauce: brings in heat and a garlicky punch find a version with visible chili seeds for more depth
• Sriracha: provides extra chili heat choose your favorite brand for consistency
• Honey: adds a sweet balance to the spice local honey brings more flavor
• Cayenne pepper: lifts the flavor with heat smoked paprika is great for a milder option
• Lemon juice: adds brightness and keeps the sauce from being too rich
• Salt and pepper: enhance all the other flavors a flaky salt can really boost taste
• Chicken breast: makes each bite juicy and tender look for plump pieces without dryness
• Buttermilk: helps the coating stick and keeps the chicken moist you can use milk in a pinch but buttermilk is ideal
• Cornstarch: gives that signature crispiness sift a bit for a lighter coating
• Vegetable oil: fries crisp and clean use a neutral high-heat oil
• Garnishes: like fresh parsley and chili flakes give color and more kick

Step-by-Step Instructions

Make the Bang Bang Sauce:

Whisk mayonnaise chili garlic sauce sriracha honey cayenne pepper lemon juice plus salt and pepper in a bowl until fully combined and silky. Taste and adjust the spice as you like it. Cover and chill until ready to use.

Prep the Chicken:

Dice chicken breast into even bite-sized pieces. It helps them cook evenly and remain juicy inside.

Soak in Buttermilk:

Place the chicken pieces in a large bowl and pour over the buttermilk. Toss to coat every piece and let soak while you heat the oil. This step ensures the coating sticks and the chicken stays super tender inside.

Prepare Coating Mixture:

In a separate bowl whisk cornstarch cayenne pepper or smoked paprika with salt and pepper. Break up any lumps so the coating is even.

Heat Oil:

Add vegetable oil to a wide pot to about two inches depth and heat to three hundred seventy five degrees Fahrenheit. If you do not have a thermometer watch for a sprinkle of flour to sizzle right away but not burn.

Coat and Fry Chicken:

Drain the soaked chicken shake off excess buttermilk then dredge each piece in the cornstarch mixture covering all sides. Gently lower chicken pieces into the hot oil using tongs. Do this in small batches to keep the oil at the right temperature. Fry until golden and cooked through about two to three minutes per side. They should look crispy but not too dark.

Drain Chicken:

Lift the fried chicken pieces onto a plate lined with paper towels so excess oil drains off. Let them rest one minute so they stay crisp.

Toss with Sauce:

Place fried chicken pieces in a big bowl and add bang bang sauce. Toss until every piece is glossy and coated. Work fast for freshest flavor and crunch.

Garnish and Serve:

Scatter over chopped fresh parsley and a few chili flakes for an extra hit of heat and color. Serve immediately for best crunch.

Pin

My personal favorite ingredient is the honey in the sauce. It rounds out the spicy kick and gives the coating a sticky gloss that always has everyone licking their fingers. The first time the kids helped me coat the chicken they could not stop giggling when the sauce went everywhere and it made the clean up almost as memorable as the eating.

Storage Tips

Store any leftover bang bang chicken in an airtight container in the fridge for up to two days. To reheat place the pieces on a baking sheet in a hot oven to restore their crisp. The sauce will absorb more in the fridge so you might want to serve with extra fresh sauce on the side. Freezing is not recommended because the coating can get soggy.

Ingredient Substitutions

If you need a dairy free option use soy milk with a splash of lemon for a quick mock buttermilk. Gluten free eaters can swap cornstarch for potato starch. For those who want less heat replace some chili garlic sauce with extra mayonnaise or use smoked paprika for gentle warmth without the fire.

Serving Suggestions

Pile bang bang chicken pieces on a platter with toothpicks for easy party bites. Serve over steamed rice or crunchy slaw for a fast weeknight meal. A side of cool cucumber salad or pineapple chunks balances out all that savory heat and makes for a playful presentation.

A Bit of Context

Bang bang chicken originally comes from Chinese street food with poached chicken and a spicy nutty sauce. The American version took those flavors and turned them into a fried crispy favorite. Now it is a classic for game day parties and potlucks coast to coast.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breast cut into bite-sized pieces is ideal for a tender, juicy texture.

→ Can I make the sauce milder?

Yes, substitute smoked paprika for cayenne and adjust sriracha to reduce heat while keeping bright flavor.

→ What's the secret to crispy coating?

Coating the chicken in seasoned cornstarch and frying at the right oil temperature ensures a light, crunchy result.

→ Is there a dairy-free option?

Use plain plant-based milk instead of buttermilk and vegan mayonnaise for the sauce to omit dairy.

→ How do I serve it for a party?

Arrange on a platter, drizzle extra sauce, and garnish with parsley and chili flakes for a striking appetizer.