Spicy Sichuan Bang Bang Chicken Recipe with Crispy Cucumbers

This easy bang bang chicken recipe yields chicken that’s crispy and crunchy on the outside and juicy and tender inside. Topped with a creamy, sweet-and-spicy mayo chili sauce, this fried chicken is impossible to resist.

Easy Bang Bang Chicken Recipe

Crispy fried chicken bites with a drizzle of sweet, spicy mayo make a truly satisfying dish. This version of Bang Bang Chicken beats most restaurant versions I’ve tried: a crunchy panko crust surrounds tender, well-seasoned meat. The seasoning blend—chili powder, garlic powder and white pepper—gives the chicken a bright, savory base. The real highlight is the bang bang sauce: mayonnaise, sweet chili sauce, crushed red pepper and rice vinegar combine to create a creamy, tangy, sweet and slightly spicy sauce. A touch of honey rounds out the flavors. It’s simple to make and addictive to eat.

What Is Bang Bang Chicken?

Bang bang chicken originated as a Sichuan street food and now appears in many Asian-inspired restaurants. It features bite-sized pieces of chicken, typically fried until golden and crisp, and served with a creamy sweet-chili sauce that’s spicy, tangy and slightly sweet.

Why You’ll Love This Chicken Recipe

• Super easy. Despite bold flavors, this recipe is straightforward and quick—ready in about 20–40 minutes depending on batch size.
• Better than takeout. Moist interior, extra-crispy crust and a sauce so good you’ll want seconds.
• So crispy. Panko breadcrumbs give the coating a light, airy crunch that stays crisp after frying.
• Versatile. Serve as an appetizer with dipping sauce, drizzle the sauce over the chicken for a main course, or offer it at parties and game days.

Ingredients For Bang Bang Chicken

• Chicken breasts – Boneless, skinless breasts or thighs work fine.
• Egg – Helps the coating stick.
• Buttermilk – Keeps the chicken moist and adds tang.
• Salt & pepper
• Garlic powder
• Chili powder
• White pepper
• All-purpose flour
• Cornstarch
• Panko breadcrumbs – For extra crunch.
• Vegetable oil – For frying.
• Mayonnaise – Base for the sauce.
• Sweet chili sauce
• Honey – Balances heat with sweetness.
• Rice vinegar – Adds brightness.
• Crushed red pepper flakes

How to Make Bang Bang Chicken

1. Cut. Slice the chicken into bite-sized pieces.
2. Mix the wet ingredients. Whisk the egg and buttermilk together. Stir in garlic powder, chili powder, white pepper, salt and black pepper.
3. Add the flour. Whisk in the flour and cornstarch until the batter is smooth.
4. Prepare the breadcrumbs. Put panko in a separate bowl.
5. Dredge the chicken. Coat each piece in the batter, then press into panko until evenly coated.
6. Heat oil. Pour about 2 inches of oil into a deep skillet and heat to 350°F (175°C).
7. Fry. Fry the chicken in batches until golden and crisp, about 5–7 minutes per batch. Drain on paper towels.
8. Make the sauce. Whisk mayonnaise, sweet chili sauce, honey, rice vinegar, garlic powder and crushed red pepper together. Season to taste.
9. Serve. Garnish with chopped green onions and serve the sauce on the side or drizzled over the chicken.

Tips for Success

• Don’t crowd the pan. Fry in batches so the oil temperature stays high and the coating crisps.
• Make the sauce ahead. Refrigerating the sauce for a few hours helps the flavors meld.
• Wet-hand method. Use one hand for wet batter and the other for dry breadcrumbs to keep the process tidy and ensure even coating.
• Adjust the sauce. Tweak sweetness, tang or heat to match your taste.

Serving Suggestions

This rich fried chicken pairs well with light, fresh sides to balance the meal. Consider a simple green or tomato-based salad, roasted vegetables or lightly dressed slaw for contrast.

How to Store & Reheat Leftovers

• Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat in a 400°F oven for about 10 minutes or in a 400°F air fryer for 5 minutes to restore crispness.
• Freeze cooked chicken in an airtight container for up to 4 months. Reheat from frozen in a 400°F oven for 15–20 minutes or in an air fryer for 8–10 minutes.
• Store leftover sauce in the fridge for up to 2 weeks; I don’t recommend freezing the sauce.

More Easy Chicken Recipes

If you enjoy easy chicken dinners, try other simple recipes like baked or skillet chicken with bright sauces, roasted vegetables, or quick pasta dishes that pair well with chicken.