Bang Bang Chicken is one of those dishes that grabs your attention with just its name. Originally made popular by Asian-fusion restaurants, this dish is all about crispy chicken paired with a creamy, spicy, slightly sweet sauce that makes every bite irresistible. While you might usually see Bang Bang Chicken as an appetizer using small chicken bites, today we’re going to take it up a notch with juicy Bang Bang Chicken Thighs—tender on the inside, golden-crisp on the outside, and drenched in the signature bang bang sauce.

This recipe is perfect if you want something that feels restaurant-worthy but is simple enough to whip up at home. The combination of flavors—garlicky heat, tangy sweetness, and creamy richness—makes it versatile and crowd-pleasing. Whether you’re serving it with rice, a fresh salad, or wrapped in warm flatbreads, these chicken thighs are guaranteed to shine.

Let’s dive into everything you need to know:

Ingredients

For the Chicken Thighs:

6 boneless, skinless chicken thighs
1 cup buttermilk (for marinating)
1 ½ cups cornstarch (for coating)
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
½ tsp salt
Vegetable oil (for frying or air frying)

For the Bang Bang Sauce:

½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tsp rice vinegar
1 tsp honey
1 garlic clove, minced

For Garnish & Serving:

Chopped green onions
Toasted sesame seeds (optional)
Steamed jasmine rice or salad

Instructions

Marinate the Chicken
Place chicken thighs in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes (up to 4 hours).
Prepare the Coating
In a shallow bowl, mix cornstarch, garlic powder, paprika, salt, and pepper.
Coat the Chicken
Remove chicken from marinade, shaking off excess liquid. Dredge each thigh in the cornstarch mixture until evenly coated.
Fry or Air Fry
- Frying: Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry chicken thighs 4–5 minutes per side until golden brown and crispy.
- Air Frying: Spray thighs lightly with oil and cook at 400°F (200°C) for 18–20 minutes, flipping halfway.
Make the Bang Bang Sauce
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic until smooth.
Coat the Chicken
Once chicken thighs are cooked, drizzle generously with bang bang sauce or toss them lightly for even coating.
Serve
Garnish with green onions and sesame seeds. Serve with rice, noodles, or a fresh side salad.

Serving Suggestions

Over Rice: Classic pairing with steamed jasmine or basmati rice.
In Wraps: Slice chicken thighs and wrap in flatbread with lettuce and cucumbers.
With Noodles: Toss alongside stir-fried noodles for a complete Asian-inspired meal.
As a Party Dish: Serve thighs whole or cut into strips for finger food.

Variations & Customization

Bang Bang Shrimp Style: Use shrimp instead of chicken for a restaurant copycat dish.
Lighter Version: Bake or air fry instead of deep frying.
Extra Heat: Add chili flakes or more sriracha to the sauce.
Creamy Yogurt Twist: Replace mayo with Greek yogurt for a lighter sauce.

Storage & Make Ahead

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to restore crispiness.
Sauce can be made ahead and kept refrigerated for up to 1 week.

Tips for Success

Don’t skip the buttermilk marinade—it tenderizes and adds flavor.
Cornstarch gives the chicken its signature crisp; avoid substituting with flour.
Always fry in hot oil; lukewarm oil makes greasy chicken.
Add sauce only before serving to keep thighs crispy.

Why You’ll Love This Recipe

Bang Bang Chicken Thighs are not only addictive in flavor but also easy to adapt. They work for weeknight dinners, party appetizers, or meal prep. The sauce itself is a game-changer—you’ll find yourself drizzling it over fries, veggies, or even burgers. It’s that good.