This recipe has been my go-to weeknight pick-up when I want something that feels indulgent but comes together quickly. I first learned this particular combination the night friends dropped by unexpectedly; I had leftover chicken and pantry staples, and the sweet chili sauce plus mayonnaise trick turned a simple fried chicken into something everyone kept reaching for. The bites are crisp on the outside with a tender interior, and the sauce balances sweet, tangy, and heat in a way that keeps people coming back for more. It’s the kind of dish that lands on party trays and weeknight dinner plates alike. Over the years I’ve tweaked little things — a minute longer in the oil for extra crunch, a splash of lime for brightness, and a touch of honey when I want a gentler sweetness. Those small decisions make a big difference: the coating stays crunchy when drained on a wire rack, and the sauce clings to the chicken without making it soggy. This version is approachable, uses common pantry items, and scales well whether you’re feeding two or a crowd.

Ingredients

• Chicken: Use 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces. Choose firm, fresh breasts and trim any white fat. Using breasts gives a clean, mild flavor; for juicier pieces you could substitute thighs but cooking time may differ.
• Buttermilk: One cup. The acidity tenderizes and helps the coating adhere. If you don't have cultured buttermilk, mix 1 tablespoon lemon juice with 1 cup milk and let sit 5 minutes.
• Coating: One cup all-purpose flour seasoned with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. This simple blend gives savory depth and a warm color.
• Oil for Frying: Vegetable oil, enough to cover the skillet bottom about 1/2 inch. Use a neutral oil with a high smoke point such as canola or sunflower.
• Bang Bang Sauce: 1/2 cup mayonnaise (for creaminess), 1/4 cup sweet chili sauce (I like Mae Ploy or Thai Kitchen), 1 tablespoon sriracha for heat, 1 teaspoon lime juice for brightness, and 1 teaspoon honey to round the edges (optional).

Instructions

Prepare the Chicken: Cut the chicken into bite-sized pieces, roughly 1 to 1 1/2-inch cubes for even cooking. Place the pieces in a bowl and pour 1 cup of buttermilk over them so they are fully submerged. Cover and refrigerate for at least 30 minutes — this step tenderizes and seasons the chicken from the inside out. Prepare the Coating: Combine 1 cup all-purpose flour with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a wide bowl. Whisk to distribute the spices evenly. When ready, remove chicken from buttermilk and let excess drip off before dredging so the coating is crisp and not gummy. Dredge and Rest: Dredge each piece thoroughly in the seasoned flour and place on a wire rack. Let the coated pieces rest for about 10 minutes; this brief rest helps the flour adhere and prevents it from falling off during frying. Make the Sauce: While the chicken rests, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon lime juice, and 1 teaspoon honey in a small bowl. Taste and adjust the heat by adding more sriracha if you like it spicier. Chill until ready to use. Heat the Oil and Fry: Pour vegetable oil into a large skillet to cover the bottom about 1/2 inch. Heat over medium-high until oil reaches 350°F on a thermometer. Fry chicken pieces in batches, avoiding overcrowding, about 4 to 5 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate lined with paper towels or, better yet, a wire rack set over a sheet pan to keep crisp. Assemble and Serve: Arrange the fried pieces on a serving platter and drizzle the Bang Bang sauce over the top, or toss gently to coat. Garnish with chopped green onions and sesame seeds if desired. Serve immediately with lime wedges and a simple side like steamed rice or a crisp salad.

Storage Tips

Store leftover chicken pieces in a shallow airtight container in the refrigerator for up to 3 days. For best textural results, keep sauce separate and store it in its own jar; when ready to eat, reheat chicken in a preheated 400°F oven on a wire rack for 8 to 10 minutes to restore crispness, then drizzle or toss with sauce. For freezing, flash-freeze pieces on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a hot oven; avoid microwaving to prevent sogginess.

Ingredient Substitutions

For a dairy-free alternative, replace buttermilk with a mixture of 1 cup unsweetened almond milk plus 1 tablespoon white vinegar to simulate acidity. Swap mayonnaise for vegan mayo to make the sauce dairy-free and use a gluten-free flour blend to remove gluten. For a lower-fat option, air-fry the coated pieces at 400°F for 12 to 15 minutes, flipping halfway. Using chicken thighs yields moister bites but may need 1 to 2 minutes longer per side.

Serving Suggestions

Serve alongside steamed jasmine rice, crunchy slaw, or a cucumber salad for contrast. Turn these into sliders with small buns and pickled cucumber slices, or serve as an appetizer with toothpicks and extra sauce on the side. Garnish with sliced scallions, toasted sesame seeds, or a drizzle of lime for brightness. For a full meal, pair with roasted broccoli and a simple grain like quinoa.

Cultural Background

Bang Bang-style sauce draws inspiration from Southeast Asian sweet chili flavors combined with American creamy sauces. The name evokes the playful, saucy character rather than a strict origin in classical dishes. Many versions blend mayo with sweet and spicy elements, showing how global pantry items come together to create hybrid dishes that travel well across home kitchens and restaurant menus.

Seasonal Adaptations

In summer, toss the finished chicken with a mango salsa and lime for a fresh contrast. In cooler months, add a touch more paprika and swap lime for a splash of rice vinegar to deepen flavor. For holiday gatherings, keep the sauce on the milder side and offer an extra-spicy batch for heat seekers. You can also add roasted nuts or seeds as a winter garnish for texture.

Meal Prep Tips

Prepare the sauce up to five days ahead; it actually melds flavors in the fridge. Marinate chicken in buttermilk up to 24 hours for even more tenderness, then coat and refrigerate on the day of frying. If you plan to reheat for lunches, store chicken and sauce separately and pack in airtight containers. Use silicone or vented containers to keep crispness longer.

These crispy Bang Bang chicken bites are a reliable crowd-pleaser: fast to make, easy to scale, and endlessly adaptable. Share them at your next gathering, or save the recipe for a weeknight that needs a little sizzle.