Bang Bang Chicken is a crispy fried chicken dish coated in a creamy, sweet, and spicy sauce made with mayo and sweet chili sauce. It's an easy-to-make American-style recipe that delivers restaurant-quality flavor at home.
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In a large bowl, combine buttermilk, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Whisk to combine.
Add the chicken thighs or breasts to the buttermilk marinade, ensuring each piece is fully coated.
Cover and refrigerate for at least 4 hours.
While the chicken marinates, prepare the Bang Bang sauce. In a separate bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth.
For extra flavor, add sazon seasoning to the sauce and whisk to combine. Set aside.
In a shallow dish, prepare the dredge by combining cornstarch with the same seasonings used for the marinade: smoked paprika, oregano, garlic powder, onion powder, salt, pepper, and optionally, sazon.
Sprinkle a few spoonfuls of the wet buttermilk marinade into the cornstarch mixture and mix lightly to create small, shaggy clumps for extra crispiness.
Remove a piece of chicken from the marinade, allowing excess to drip off, and coat it thoroughly in the seasoned cornstarch, pressing firmly to adhere.
Heat about an inch of oil in a large skillet over medium heat. Carefully place the coated chicken in the hot oil and fry for 4-6 minutes per side, or until golden brown and cooked through.
Remove the fried chicken from the skillet and place it on a wire rack to drain and rest.
Brush the Bang Bang sauce generously over the warm fried chicken.
Garnish with freshly sliced green onions and serve immediately.
Store leftover fried chicken in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispiness. Bang Bang sauce keeps refrigerated for up to 1 week.
deep frying thermometer · heavy-bottomed pot or Dutch oven
Yes. The recipe calls for boneless, skinless chicken thighs or breasts. Thighs stay juicier when fried; breasts cook faster but can dry out if overcooked. Reduce cooking time for breasts by 1–2 minutes.
This version combines mayonnaise and sweet chili sauce for a creamy, sweet, and spicy coating. The ratio is typically 1 cup mayo to 1/2 cup sweet chili sauce, adjustable to taste.
Fry until golden brown and crispy on the outside, 6–8 minutes depending on thickness. Internal temperature should reach 165°F (74°C) at the thickest point.
Fry and store chicken in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispiness. Prepare the Bang Bang sauce up to 2 days ahead.
Use a high-heat oil like vegetable, canola, or peanut oil. Heat to 350°F (175°C) for even cooking and crispy results.
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