
Crispy bite-sized chicken tossed in a creamy sweet-chili bang bang sauce — a quick, crowd-pleasing favorite perfect for weeknights and parties.

I’ve served this for casual weeknight dinners, potlucks, and as an impressive appetizer. My family’s favorite moment is when the sauce first hits the hot chicken and the steam carries that sweet-chili aroma through the kitchen — everyone always comes running.
My favorite part is the immediate contrast of textures — the first bite gives a crisp crackle followed by a cool, creamy, and slightly spicy hit from the sauce. At potlucks people always ask for the sauce recipe first. Try doubling the sauce if you like extra coverage for dunking.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For best texture, separate the sauce from the chicken — place sauce in a small jar or sealed container and the chicken in a shallow container lined with paper towel to absorb moisture. To reheat, preheat the oven to 400°F and arrange chicken in a single layer on a baking sheet; reheat for 8–10 minutes until crisp and hot. Avoid microwaving if you want to retain crispness; if you must microwave, follow with a quick broil or pan-sear to restore texture. The sauce freezes poorly due to mayonnaise, so keep only refrigerated storage in mind.
If you need to adapt the recipe, there are several simple swaps: replace buttermilk with 1 cup of milk plus 1 tablespoon lemon juice or vinegar as a quick buttermilk substitute. For gluten-free, use a 1:1 gluten-free flour blend—expect a slightly different crust texture. For an oil-free option, toss dredged pieces with a light coating of oil and bake at 425°F for 12–15 minutes, turning halfway; the crust will be less deep-fried but still satisfying. To make the sauce lighter, swap half the mayonnaise for plain Greek yogurt, which gives a tangy lift and fewer calories.
Serve these pieces over steamed rice, alongside a simple slaw, or as a finger-food appetizer with toothpicks. A crunchy cabbage slaw with lime and cilantro complements the creamy-sweet sauce beautifully. For a heartier meal, make a rice bowl with shredded lettuce, cucumber ribbons, and a drizzle of extra sauce. Garnish with sliced green onions and toasted sesame seeds for color and nutty flavor.
The “Bang Bang” name in this style became popularized in Americanized Asian-fusion fare where creamy, sweet, and spicy elements are combined. Though not a traditional dish from any single region, it borrows from Southeast Asian sweet chili flavors and Western fried chicken techniques. It’s an example of how simple pantry ingredients can be married to bold condiments to create a hybrid comfort dish enjoyed across many kitchens.
In summer, serve with a bright cucumber and mint salad to keep the plate fresh. In cooler months, pair with roasted sweet potatoes or a warm grain salad. For holiday parties, make mini skewers of the cooked chicken and serve in small cups of sauce for guests. Adjust the sriracha and honey to reflect seasonal heat preferences — more honey for family-friendly versions or extra sriracha for a bolder winter party punch.
For efficient meal prep, marinate and dredge the chicken ahead (up to 24 hours refrigerated without frying) and keep the sauce ready in the fridge. When you’re ready to eat, fry the pieces in batches for fresh texture. Alternatively, bake the dredged pieces and crisp them under the broiler for 1–2 minutes just before serving to mimic that final crispness without last-minute frying. Pack components separately for lunches and reheat using the oven method outlined above.
This dish is forgiving, joyful, and made to be shared — small adjustments will personalize it to your taste. Enjoy the crunchy texture, the sweet-spicy sauce, and the easy pleasure of food that keeps conversations going around the table.
Pat chicken pieces dry before marinating to help the buttermilk adhere and tenderize evenly.
Let dredged pieces rest on a wire rack for 10 minutes before frying to improve crust adhesion.
Maintain oil temperature near 350°F to avoid greasy or burned coating; use a thermometer.
Make the sauce ahead — it mellows and the flavors blend after 1–2 hours in the fridge.
This nourishing bang bang chicken with sweet chili sauce recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store sauce in an airtight container in the refrigerator for up to 3 days. Chicken keeps in the fridge for 3 days; re-crisp in a 400°F oven for best texture.
You can bake the coated pieces at 425°F for 12–15 minutes, turning halfway; finish under the broiler 1–2 minutes for extra browning.
This Bang Bang Chicken with Sweet Chili Sauce recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Trim and cut chicken into bite-sized pieces. Place in a bowl with 1 cup buttermilk, cover, and refrigerate at least 30 minutes to tenderize.
Whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl until evenly combined.
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture and set on a wire rack to rest for 10 minutes.
Whisk mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl until smooth. Taste and adjust seasoning; refrigerate until needed.
Heat oil to 350°F in a large skillet to a depth of 1/2 inch. Fry chicken in batches 4–5 minutes per side until golden and internal temp is 165°F. Drain on paper towels or a wire rack.
Place chicken on a platter and drizzle sauce over top or serve sauce on the side. Garnish with chopped green onions and sesame seeds if desired.
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This recipe looks amazing! Can't wait to try it.
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