From the super crispy chicken coated in buttermilk and Panko breadcrumbs to the delicious sweet chili mayo, this recipe is perfection!

Bang Bang Chicken


For Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce I used Frank’s
  • 1 tablespoon hot sauce I used Sriracha *
  • 2 tablespoon honey
  • salt and pepper to taste

For Chicken

  • 4 chicken breasts boneless, skinless, cut into small
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 tablespoon hot sauce I used Sriracha
  • 1 large egg
  • 1 cup buttermilk
  • 1 cup Panko breadcrumbs **
  • oil for frying


  • To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
  • In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
  • In another bowl add about a cup of Panko breadcrumbs.
  • Add about 1/2 inch of oil in a large skillet and heat the oil over medium-high heat.
  • Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
  • Drizzle chicken with sauce and serve.


  • * Sriracha sauce is a hot sauce made from red chili peppers, garlic, vinegar, salt and sugar. The sauce is hot and tangy with a hint of sweetness.
  • ** Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods.
  • You can use whichever hot sauce you like the best if you don’t want to use sweet chili sauce.
  • Store leftovers in an airtight container and refrigerate for up to 4 days.
  • You can store these in the freezer for up to 1 month if you’d like to prepare these in advance. Just batter the chicken and then lay them on a baking sheet and freeze them, uncooked. Seal in an airtight container once hard and bake at 425 F degrees for 20 – 25 minutes from frozen when ready to eat.
  • Baking instructions: Bake at 450F for 20-30 minutes, flipping the chicken after 15 minutes.
  • This appetizer is okay to serve hot or cold.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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