Bang Bang Chicken is a crispy, tender delight with a creamy, spicy, and sweet sauce, perfect for appetizers or a main meal.

Chicken breasts, cut into 1-inch pieces

Buttermilk

All-purpose flour

Garlic powder

Paprika

Salt

Black pepper

Vegetable oil for frying

½ cup mayonnaise

¼ cup sweet chili sauce

2 tablespoons sriracha sauce (adjust to taste)

1 tablespoon honey

1 teaspoon rice vinegar

Sliced green onions

Sesame seeds

Fresh cilantro (optional)

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Cut the chicken breasts into uniform 1-inch pieces. Marinate in buttermilk for at least 30 minutes, or up to 4 hours.
In a shallow dish, combine flour, garlic powder, paprika, salt, and black pepper. Dredge marinated chicken in the seasoned flour mixture.
In a medium-sized bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, honey, and rice vinegar to make the sauce. Refrigerate until ready to use.
Heat vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry the chicken pieces for 4-5 minutes until golden brown and cooked through. Drain excess oil on paper towels.
Toss the crispy chicken in the prepared Bang Bang sauce until fully coated. Garnish with green onions, sesame seeds, and cilantro. Serve immediately.

For a spicier kick, increase the amount of sriracha in the sauce.
Use a gluten-free flour blend for a gluten-free version of this dish.
Double-dip the chicken in buttermilk and flour for an extra crispy coating.
Bake the chicken at 400°F for 15-20 minutes for a healthier version instead of frying.
Store leftover chicken separately from the sauce in an airtight container for up to 2 days.
Reheat fried chicken in the oven at 375°F for about 10 minutes to restore crispiness.