This Bang Bang Chicken Sauce recipe has been one of those accidental discoveries that quickly became a household favorite. I first made this for a casual weeknight dinner when I wanted something crunchy, saucy, and just a little bit naughty — the kind of dish that brightens a busy evening and gets everyone around the table. The sauce is creamy and sweet with a spicy kick, while the chicken stays tender inside a light, golden crust. The first time my kids tried it they declared it a winner and asked to have it again the next week — and again the week after that. I love how the sauce pulls the whole thing together: mayonnaise gives it silkiness, sweet chili sauce adds body and gentle heat, and sriracha lends a clean, immediate spice that you can dial up or down.

I discovered this combination after tweaking takeout-style sauces and experimenting with pantry staples. The technique is forgiving: a short buttermilk soak keeps the chicken juicy, a simple flour dredge creates a satisfyingly crisp finish, and shallow frying in a wide pan gives that golden color without deep-frying equipment. It’s a recipe that shines for casual gatherings, late-night snacks, or as a show-stopping appetizer at a party. Serve it on a platter with scallions and sesame seeds, or spoon it over rice bowls for a quick dinner that feels special.

Ingredients

• Boneless, skinless chicken breasts (1 lb): Choose firm, fresh breasts; trimming fat and cutting into uniform bite-sized pieces helps them cook evenly. If you prefer darker meat, boneless thighs work too and stay extra juicy.
• Buttermilk (1 cup): Tenderizes and adds subtle tang. If you don’t have cultured buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit 5 minutes.
• All-purpose flour (1 cup): Forms a light, crisp coating. For an extra crisp crust, replace 1/3 cup with cornstarch.
• Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper — these build savory depth in the crust.
• Vegetable oil for frying: Use a neutral oil with a high smoke point such as canola or peanut oil; enough to coat the pan about 1/2 inch deep.
• Bang Bang Sauce: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha (adjust to taste), 1 teaspoon lime juice, 1 teaspoon honey (optional) — mayonnaise creates a silky base, sweet chili sauce adds texture and sweetness, sriracha brings heat, and lime brightens the flavors.

Instructions

Preparing the Chicken: Trim the chicken into uniform 1-inch bite-sized pieces so they cook evenly. Place the pieces in a medium bowl and pour in 1 cup buttermilk, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 30 minutes — the acid and enzymes in the buttermilk gently tenderize the meat for a juicier result. Preparing the Batter: Combine 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large mixing bowl. Whisk to distribute the spices evenly. Remove the chicken from the buttermilk, let excess drip off, and dredge each piece thoroughly in the flour mixture. Place the coated pieces on a wire rack and let them rest for about 10 minutes — this helps the coating adhere and promotes even browning. Making the Bang Bang Sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha (start with less if you prefer mild heat), 1 teaspoon lime juice, and 1 teaspoon honey, if using. Taste and adjust: add more sriracha for heat or more honey to mellow the spice. Keep chilled until ready to use. Cooking the Chicken: Pour vegetable oil into a large skillet so the oil depth is about 1/2 inch. Heat over medium-high flame until it reaches about 350°F on a thermometer. Working in batches, add the chicken pieces in a single layer (do not overcrowd). Fry 4–5 minutes per side, flipping once, until golden brown and cooked through — internal temperature should read 165°F. Transfer cooked pieces to a paper towel-lined plate or a wire rack over a sheet pan to drain. Assembling the Dish: Arrange the fried chicken on a platter. Drizzle the sauce over the chicken or toss lightly to coat — tossing will soften the crust slightly but makes each bite saucy. Garnish with chopped green onions and sesame seeds. Serve immediately with lime wedges and extra sauce on the side for dipping.

Storage Tips

Store leftover chicken and sauce separately in airtight containers in the refrigerator. The sauce will keep for 4–5 days; the fried chicken is best within 2–3 days. To reheat and preserve texture, place chicken pieces on a baking sheet and heat in a preheated 375°F oven for 8–12 minutes, flipping once, until heated through and the crust firms up. If you’ve frozen cooked chicken, thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you want to lighten the sauce, swap half the mayonnaise for plain Greek yogurt for tang and lower fat — expect a tangier finish. For gluten-free, use a 1:1 gluten-free flour blend and ensure sweet chili sauce is certified gluten-free. If you prefer to skip frying, coat and bake the chicken at 425°F for 15–20 minutes, turning once; the crust will be crisper if you spray the pieces with oil before baking.

Serving Suggestions

Serve over steamed jasmine rice or sticky rice for a comforting bowl. For an appetizer, skewer the pieces and offer toothpicks with extra sauce on the side. Fresh sides like shredded cabbage slaw, sliced cucumbers, or pickled carrots cut through the richness and add crunch. Garnish with toasted sesame seeds and lots of chopped scallion for brightness.

Cultural Background

The term “Bang Bang” refers to a sweet-spicy, creamy glaze popularized in Americanized Asian dishes and appetizers — it’s inspired by the sweet chili flavors found in Southeast Asian cooking but adapted into a mayo-based sauce familiar to Western palates. While not a traditional dish in any single cuisine, it has become a beloved fusion staple at restaurants and home kitchens for its bold, crowd-pleasing profile.

Seasonal Adaptations

In warmer months, serve the chicken over a crisp lettuce salad with mango and avocado for a bright summer bowl. In winter, pair it with roasted vegetables and sticky rice to make it heartier. Swap sweet chili for apricot jam plus a splash of rice vinegar for a winter-harvest glaze with similar sweet-spicy dynamics.

Meal Prep Tips

For meal prep, cook the chicken and store it without sauce in meal-size containers. Pack the sauce separately in small jars. At mealtime, reheat chicken in the oven and spoon sauce on top, or keep sauce cold and serve crispy chicken with cold dipping sauce for lunchboxes. This approach maintains texture and keeps flavors fresh throughout the week.

Try making a double batch of sauce — it keeps beautifully and elevates sandwiches, roasted vegetables, or grilled shrimp. Enjoy sharing this dish with family and friends; the ease and flavor make it a repeat favorite in my kitchen. Make it your own by adjusting spice and sweetness to match your household’s tastes.