If you’re craving a dish that bursts with flavor and offers a perfect balance of heat, sweetness, and creaminess, then the Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe is your new best friend in the kitchen. This dish features tender, crispy chicken pieces that soak up a luscious sauce made from a vibrant blend of sweet chili, sriracha, and creamy mayonnaise, creating an irresistible harmony of textures and tastes. Simple enough for a weeknight meal but special enough to impress guests, this recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the crispy coating that provides satisfying crunch to the tangy, spicy sauce that pumps up the flavor. Get ready to gather these essentials, which are straightforward yet deliver complexity in every bite.
- 1 pound boneless, skinless chicken breasts: The star protein, perfect for bite-sized pieces that stay tender inside while getting crispy outside.
- 1 cup buttermilk: Acts as a tenderizing marinade that gives the chicken juicy, melt-in-your-mouth texture.
- 1 cup all-purpose flour: The base for the crispy coating that locks in moisture and creates that irresistible crunch.
- 1 teaspoon garlic powder: Adds a savory, aromatic note to the flour mixture for depth.
- 1 teaspoon onion powder: Enhances the savory flavor profile with subtle sweetness.
- 1 teaspoon paprika: Brings mild smokiness and a lively red tint to the coating.
- 1/2 teaspoon salt: Elevates all the flavors perfectly without overpowering.
- 1/2 teaspoon black pepper: Adds gentle heat and complexity to the seasoning.
- Vegetable oil for frying: Essential for achieving that golden, crispy exterior on the chicken.
- 1/2 cup mayonnaise: The creamy base of the Bang Bang sauce, lending richness and smooth texture.
- 1/4 cup sweet chili sauce: Provides the characteristic sweet heat that defines this recipe.
- 1 tablespoon sriracha (adjust to taste): Packs a spicy punch and balances the sweetness beautifully.
- 1 teaspoon lime juice: Adds a zesty brightness that cuts through the richness.
- 1 teaspoon honey (optional): A touch of natural sweetness to round out the sauce perfectly.
How to Make Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe
Step 1: Marinate the Chicken
Start by cutting your boneless, skinless chicken breasts into bite-sized pieces. Then, soak them in buttermilk for at least 30 minutes. This simple step is a game changer—the acidity in the buttermilk tenderizes the chicken, making it incredibly juicy once cooked.
Step 2: Prepare the Coating Mix
While the chicken marinates, mix together the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. This flavorful coating will add a perfect crispy layer to your chicken, packing in savory and smoky notes that complement the spicy sweet chili sauce.
Step 3: Coat the Chicken
Remove the chicken pieces from the buttermilk, letting excess drip off, then thoroughly coat each piece in the seasoned flour mixture. For the crispiest results, place the coated chicken on a wire rack and let it rest for about 10 minutes. This helps the coating adhere better and stay crunchy after frying.
Step 4: Mix the Bang Bang Sauce
In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Adjust the sriracha depending on your preferred spice level. This sauce is the soul of the Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe—creamy, sweet, tangy, and spicy all at once.
Step 5: Fry the Chicken
Heat vegetable oil in a skillet to 350 degrees Fahrenheit (175 degrees Celsius). Fry the coated chicken pieces in batches, taking care not to overcrowd the pan. Cook until golden brown and cooked through, about 4 to 5 minutes per side. The oil temperature and frying time are key to achieving that perfect crunch without greasy heaviness.
Step 6: Drain and Serve
Remove the fried chicken from the oil and place on paper towels to drain excess oil. Serve these crispy bites drizzled generously with your homemade Bang Bang sauce or offer it as a delicious dip on the side. This moment is pure magic—each tender, crunchy bite coated in a zingy, luscious sauce.
How to Serve Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe
Garnishes
Sprinkle freshly chopped green onions or cilantro over the chicken for a pop of color and fresh flavor. Toasted sesame seeds add a subtle nuttiness and a beautiful finishing touch that elevates the dish’s visual and taste appeal.
Side Dishes
Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe shines alongside simple sides like steamed jasmine rice or fluffy coconut rice to soak up every bit of sauce. Crisp cucumber salad or a light Asian slaw adds refreshing crunch to balance all the richness.
Creative Ways to Present
Why not serve this chicken in lettuce wraps for a fresh, handheld option? Or layer the pieces on a bed of mixed greens and shredded veggies for a vibrant salad. You could also turn it into a mouthwatering sandwich by piling on pickled veggies and extra sauce in a soft bun.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Chicken should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors tend to meld beautifully overnight, making your next meal even tastier.
Freezing
If you want to freeze the cooked chicken, let it cool completely and freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container. It’s best consumed within one month to retain the crispy texture and vibrant sauce flavor.
Reheating
To reheat, bake the chicken on a wire rack in a 350°F (175°C) oven for about 10-12 minutes to help restore crispness. Avoid microwaving if possible, as it can make the coating soggy. Warm the Bang Bang sauce separately, then drizzle over the hot chicken just before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer more fat and flavor, making for a juicier bite, though they might need a little extra cooking time to ensure they’re fully cooked through.
How spicy is the Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe?
The heat level is adjustable. The sriracha adds a moderate kick, but you can dial it back or up to suit your spice tolerance, making this recipe versatile for all palates.
Is buttermilk necessary?
Buttermilk is highly recommended as it tenderizes the chicken beautifully. However, if you don’t have it on hand, you can create a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
Can I bake the chicken instead of frying?
While frying yields the crispiest texture, baking is an option for a lighter version. Coat the chicken and place on a greased rack in the oven at 425°F (220°C) for about 20-25 minutes, turning halfway through until golden.
What can I substitute for sweet chili sauce?
If you don’t have sweet chili sauce, you can mix a little honey, rice vinegar, and a pinch of red chili flakes to mimic the sweet-spicy balance, though the authentic sauce offers the best flavor complexity.
Final Thoughts
There’s something truly special about the Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe—it hits just the right notes of spicy and sweet, with a crunchy texture that keeps you coming back for more. Whether you’re cooking for family, friends, or just treating yourself, this recipe is guaranteed to bring joy and flavor to your table. Don’t wait to try it out and discover how quickly it becomes one of your culinary treasures!
Print
Bang Bang Chicken with Spicy Sweet Chili Sauce Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Bang Bang Chicken recipe features crispy fried chicken bites marinated in buttermilk and coated in a flavorful seasoned flour, served with a creamy, spicy Bang Bang sauce made from mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Perfect as an appetizer or main dish, it’s a delightful combination of textures and bold flavors.
Ingredients
Chicken and Coating
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
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)
Instructions
- Marinate Chicken: Cut chicken breasts into bite-sized pieces and marinate them in buttermilk for at least 30 minutes to tenderize and add moisture.
- Prepare Coating: In a bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper to create the seasoned flour mixture for coating the chicken.
- Coat Chicken: Remove chicken pieces from the buttermilk, thoroughly coat each piece in the seasoned flour mixture, and let them rest on a wire rack for about 10 minutes to help the coating adhere.
- Make Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and well combined.
- Heat Oil and Fry Chicken: Heat vegetable oil in a skillet to 350°F (175°C). Fry the coated chicken pieces in batches, cooking each side for about 4-5 minutes, until golden brown and cooked through.
- Drain and Serve: Drain the fried chicken on paper towels to remove excess oil. Serve warm, drizzled with the Bang Bang sauce or with the sauce on the side for dipping.
Notes
- Adjust the amount of sriracha in the sauce to suit your preferred spice level.
- Be sure the oil reaches the correct temperature before frying to achieve a crispy coating and avoid sogginess.
- Letting the coated chicken rest before frying helps the breading stick better and results in a crispier crust.
- Using boneless, skinless chicken breasts ensures even cooking and easy bite-sized pieces.
