Okay, lean in—I’m about to share a little chef’s secret that feels fancy but lives in my weeknight rotation. I learned this trick while experimenting with textures: crisp, crackly fried chicken gets a whole personality upgrade when I douse it in a glossy, spicy-sweet sauce that clings like it means business. The best part? You don’t need a deep fryer or weird pantry items. I’ll walk you through a simple dredge, a reliable frying method, and a bang bang sauce that balances heat and honey like a pro. Keep a towel handy—this one gets gloriously saucy.
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes (plus 30 minutes marinating optional)
- Cook Time: 15 minutes
- Total Time: 35–65 minutes
Why This Recipe is Awesome
This Bang Bang Chicken Fried combo gives you the best of both worlds: ultra-crisp, golden chicken and a creamy, spicy-sweet sauce that pops. The exterior crackles under your fork, the inside stays juicy, and the sauce adds tang, heat, and a little sticky, finger-licking fun. It’s easy, forgiving, and tasty enough to win arguments at potlucks. Plus, who doesn’t love food that sizzles and then squeals “eat me now”?
Ingredients
For the Main Dish:
- 2 lbs boneless skinless chicken thighs (or breasts, cut into 1½-inch pieces)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp baking powder (helps puff and crisp)
- Vegetable oil for frying (about 2–3 cups)
For the Bang Bang Sauce / Garnish:
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1–2 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tsp rice vinegar or lime juice
- 1 clove garlic, grated or minced (optional)
- Chopped green onions, sesame seeds, and cilantro for garnish
How I Make It
Step 1:
Cut the chicken into bite-sized pieces and toss it with buttermilk, 1/2 tsp salt, and 1/4 tsp pepper. Let it sit for at least 15 minutes or up to 30 minutes. This adds moisture and a subtle tang. Meanwhile, whisk the dry mix: 1 cup flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper. The cornstarch gives that delightful glassy crunch—don’t skip it.
Step 2:
Heat a heavy skillet or Dutch oven with about 1½–2 inches of oil. Use a thermometer and bring the oil to 350°F. Pat the chicken pieces dry with paper towels (this helps the coating stick and prevents oil splatter), then dredge each piece through the dry mix, pressing so the coating clings. Shake off excess. If the coating slides off, press it on again—this step makes a big difference for crispiness.
Step 3:
Fry the chicken in batches so you don’t drop the oil temperature. Slide pieces into the oil and listen for a steady sizzle—brisk but not frantic. Fry for about 3–4 minutes per side until the exterior turns a deep golden brown and the pieces float. The chicken will smell nutty and toasty; that’s when you know the crust formed correctly. Transfer to a wire rack over a baking sheet to drain—this keeps the bottom from steaming and going soggy.
Step 4:
Whisk the sauce: combine 1/2 cup mayo, 1/3 cup sweet chili sauce, 1–2 tbsp sriracha, 1 tbsp honey, and 1 tsp rice vinegar. Taste and tweak—more honey for sweetness, more sriracha for heat, a squeeze of lime if you want brightness. The sauce should taste creamy, tangy, and slightly spicy. If it feels thick, thin it with a teaspoon of water at a time.
Step 5:
Drop the fried chicken into a large bowl, drizzle half the sauce, and toss quickly so the hot crust picks up the sauce but doesn’t soften completely—aim for a shiny, semi-coated finish. Plate the rest and serve sauce on the side for dipping. Garnish with chopped green onions, sesame seeds, and cilantro. Serve immediately and listen for the satisfying crunch when you dig in.
Pro Tips
- Use a thermometer for oil. Keeping it at 350°F gives golden, fully-cooked pieces without burning the outside.
- For extra crisp, double-dredge: into buttermilk, coat in flour mix, dip again in buttermilk, then a final coat. It adds time but yields incredible texture.
- Don’t skip the wire rack—paper towels trap steam and soften the crust.
- Make the sauce ahead and refrigerate. Bring to room temp before tossing so it spreads evenly and tastes bright.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap chicken for firm tofu (press, cube, marinate) for a vegetarian version—expect a lighter interior and still-crispy exterior.
- Use Greek yogurt instead of buttermilk for a tangy marinade; it thickens more, so thin with a splash of milk if needed.
- Gluten-free: replace flour with a 1:1 gluten-free flour and cornstarch stays the same; texture changes slightly but still tasty.
- Dairy-free: use plant-based mayo for the sauce and non-dairy milk mixed with lemon for the marinade.
Variations & Tips
- Spicy kick: add 1 tsp cayenne to the flour mix and extra sriracha in the sauce.
- Sweet & smoky: swap honey for maple syrup and add 1 tsp smoked paprika to the sauce.
- Kid-friendly: skip the sriracha and add a little extra honey for a sticky-sweet glaze.
- Lettuce wraps: pile the sauced chicken into bibb lettuce with shredded carrots and cucumbers for a fresh crunch.
- Creative twist: make sliders—mini buns, pickled onions, and a slather of sauce turn this into party food.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Fry the chicken and store it on a wire rack in the fridge for up to 24 hours. Re-crisp in a 375°F oven for 6–8 minutes before saucing. Keep the sauce separate and toss just before serving.
- Can I double the recipe?
- Sure thing. Fry in multiple batches and don’t overcrowd the pan—maintain oil temperature and use a larger pot or two skillets if possible.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping for a pan-fry method; flavor and browning will shift slightly.
- How do I know it’s done?
- Look for a deep golden exterior with no pale spots and an internal temperature of 165°F. The pieces should feel firm but juicy, not squishy.
- What if I don’t have ingredient X?
- Swap sweet chili sauce with equal parts hoisin + a little honey for sweetness, or use store-bought sweet and spicy BBQ in a pinch. For cornstarch, arrowroot works similarly.
How I Like to Serve It
I love this on a pile of steamed jasmine rice with cucumber slices for contrast. It also rocks in tacos or lettuce wraps for a lighter meal. Pair it with an icy beer or a crisp white wine on date-night. For potlucks, bring extra sauce in a squeeze bottle—people line up for seconds.
Notes
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat in a 375°F oven for best crispness.
- Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for peace of mind.
Final Thoughts
Closing: Now go make something crunchy, saucy, and wildly comforting—then text me a picture. You deserve this kind of deliciousness tonight!