Crunchy, golden bites of chicken tossed with a creamy, spicy-sweet sauce—this bang bang dish lives up to its name.
Some recipes catch your attention with their name alone, and bang bang chicken is one of them. While the title might sound like it belongs in a comic book, it actually refers to a traditional Chinese method of pounding cooked chicken with a stick (“bàng”) to tenderize the meat and help it soak up sauce. In its original form, bang bang chicken is a chilled, shredded street food dish from the Sichuan region of China.
But as the dish made its way west, it got a total makeover. This American-inspired version leans more crunchy than classic, with juicy bites of breaded chicken baked until crisp and drizzled with a fiery, creamy sauce that’s as bold as it is craveable. The balance of heat, sweetness, and tang keeps you coming back for more.
The sauce is key here: a punchy blend of mayo, sweet chili sauce, Sriracha, and a touch of honey. Once you try it, you’ll want to slather it on everything. As for the chicken, soaking it in buttermilk keeps it tender, while a panko coating ensures it stays golden and crispy in the oven.
Why use buttermilk?
You’ve probably seen buttermilk pop up in recipes for fried chicken, pancakes, or biscuits. But why use it? Its natural acidity helps break down protein in meat, making it more tender and flavorful. Plus, its thick texture helps breading cling better, creating a crunchier crust when cooked. If you don’t have buttermilk on hand, you can substitute it with yogurt or make your own! Just combine one tablespoon of white vinegar with enough milk to make one cup, then let it sit for five to ten minutes.
How do I store leftovers?
Leftover bang bang chicken should be cooled completely before storing. Keep it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. The sauce can be made ahead and stored separately in the fridge for up to a week. If prepping in advance, you can bread the chicken and mix the sauce the night before—just wait to bake it until you’re ready to serve.
Serving suggestions
Pair your bang bang chicken with fluffy Seasoned Rice and a veggie like Roasted Broccoli for a well-rounded dinner. Want something lighter? Spoon the chicken over a crisp Asian Cabbage Salad or Asian Noodle Salad, or tuck it into lettuce wraps for a fresh, handheld option. For a crowd-pleasing party appetizer, serve the chicken with toothpicks and extra sauce for dipping.
Craving another bold takeout-style dish? Try this flavorful Szechuan Chicken next.
Ingredients
- ½ cup mayonnaise
- 2½ tablespoons sweet chili sauce
- 1½ tablespoons Sriracha sauce
- 1-2 teaspoons honey to taste
- ¼ cup all-purpose flour
- ⅓ cup buttermilk
- 1 large egg
- ½ teaspoon garlic salt
- ¼ teaspoon white pepper
- 2½ cups panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
- 2½ tablespoons olive oil
- 1 pound chicken breasts cut into bite-sized pieces
- 1¼ teaspoons salt
- 3 green onions thinly sliced
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and honey. Mix well and set aside.
- Set up three bowls: one with flour; one with buttermilk mixed with egg, garlic salt, and white pepper; and one with panko breadcrumbs mixed with paprika, black pepper, celery salt, and olive oil.
- Season the chicken with salt, then dredge the pieces in flour. Shake off the excess flour, then dip them into the buttermilk mixture. Finally, coat the chicken with the panko mixture. Place on a baking sheet.
- Bake for 18-20 minutes, or until the chicken is crispy and cooked to an internal temperature of 165°F.
- Transfer the chicken to a serving dish. Drizzle with some sauce and garnish with green onions. Serve with the remaining sauce on the side for dipping and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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