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recipe image of a realistic top down mise en place shot showing the fresh ingredients chicken breasts or thighs mayonnaise sweet chili sauce sriracha honey garlic powder cayenne lemon juice cornstarch buttermilk or milk flour or gluten free flour chili garlic sauce or sweet chili arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Bang Bang Chicken with Spicy Mayo Sauce

This easy homemade Bang Bang Chicken with Spicy Mayo Sauce features crispy chicken bites coated in a magical blend of cornstarch for that shattering crust, tossed in a creamy, addictive sauce that's spicy, sweet, and utterly comforting—perfect for a quick weeknight dinner that feels special.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Chicken Bites
  • 2 large 2 large about 1.5 lbs each, cut into 1-inch cubes
  • 1/2 cup cup 1/2 cup or buttermilk for added tang
  • 1 large 1 large
  • 1 cup cup 1 cup plus 1/4 cup for dusting
  • 1 teaspoon tsp 1 teaspoon
  • 1/2 teaspoon tsp 1/2 teaspoon
  • 2 inches in pan Vegetable or canola oil for frying, or cooking spray for air fryer
For the Bang Bang Sauce
  • 1/2 cup cup 1/2 cup full-fat for richness
  • 1/4 cup cup 1/4 cup
  • 2 tablespoons tbsp 2 tablespoons adjust to preference
  • 1 tablespoon tbsp 1 tablespoon or maple syrup for vegan
  • 1 teaspoon tsp 1 teaspoon fresh
  • Pinch Pinch optional, for extra heat

Equipment

  • Medium bowl
  • Shallow Dish
  • Deep Skillet or Dutch Oven
  • Wire rack
  • Slotted spoon,
  • Air Fryer (optional)
  • Small bowl

Method
 

Prep the Chicken and Mix Wet and Dry Ingredients
  1. Cut the chicken breasts into even 1-inch cubes. In a medium bowl, whisk together the milk (or buttermilk) and egg. In a separate shallow dish, combine 1 cup cornstarch, garlic powder, salt, and pepper.
Coat the Chicken
  1. Dip each piece of chicken into the wet mixture, allowing excess to drip off. Then coat thoroughly in the cornstarch mixture, pressing gently for maximum crunch. For thicker crust, do a second light dip in wet then dry.
Prepare to Cook
  1. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). For air fryer: Preheat to 400°F (200°C) and spray coated chicken with oil.
Cook the Chicken
  1. For frying: Carefully add chicken to hot oil in batches, cook 4-6 minutes, turning occasionally, until golden brown and internal temp reaches 165°F. Drain on wire rack and sprinkle with salt. For air frying: Cook 10-12 minutes, flipping halfway, until crispy.
Make the Sauce
  1. While chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lemon juice in a small bowl until smooth. Add cayenne if desired. Adjust sweetness or heat to taste.
Assemble and Serve
  1. Place cooked chicken in a large bowl. Drizzle with sauce and toss gently to coat. Reserve some sauce for drizzling. Serve immediately hot with sides like rice or veggies.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20g

Notes

For extra crispiness, use a wire rack to drain chicken instead of paper towels. Store sauce separately from chicken to maintain crunch. Leftover chicken reheats best in the air fryer at 350°F for 5-8 minutes. This recipe is gluten-free if using cornstarch and can be made vegan with substitutions.
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