Crispy Bang Bang Chicken is a fun and tasty dish that’s crunchy on the outside and tender on the inside, all coated with a creamy, spicy sauce that has just the right amount of kick. The chicken is fried until golden and crispy, then tossed in a sauce that’s sweet, spicy, and a little bit tangy—making every bite delicious and exciting.
I love making this dish because it’s easy to whip up on a weeknight but feels special enough to share with friends. The best part is how the crunchy chicken pairs perfectly with the bold flavors of the sauce. I always make a little extra sauce because I can’t resist drizzling more over every bite!
When I serve Bang Bang Chicken, I like to pair it with sticky white rice or some simple steamed veggies to balance out all the crispy, saucy goodness. It’s a crowd-pleaser that’s great for casual dinners or whenever I want something that feels both comforting and lively at the same time.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts or thighs works well. Thighs stay juicier, but breasts are leaner. If you want, turkey breast can be a lean substitute.
Buttermilk: It helps tenderize and adds flavor. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Panko Breadcrumbs: These give the chicken its extra crunch. If you can’t find panko, regular breadcrumbs will work but expect less crunch.
Spices: Garlic powder, onion powder, and paprika add flavor to the coating. Feel free to add a little cayenne for more heat or swap paprika for smoked paprika for a subtle smokiness.
Sauce: The bang bang sauce needs mayonnaise and sweet chili sauce. You can swap the sweet chili sauce with a mix of honey and hot sauce if unavailable. Adjust sriracha to control spiciness.
How Do You Get the Chicken Extra Crispy and Perfectly Coated?
Here’s how I get that great crispiness every time:
- Marinate: Soak the chicken in buttermilk—this tenderizes the meat and helps the coating stick better.
- Coating Layers: Mix flour and panko with spices, then dredge the chicken well, pressing gently so the coating sticks firmly.
- Oil Temperature: Keep the oil at 350°F (175°C) to cook the chicken thoroughly without burning the crust. Use a thermometer if you have one—it’s the best way to get even frying.
- Fry in batches: Don’t crowd the pan. Too many pieces lower the oil’s heat and cause soggy chicken.
- Drain well: Use a paper towel-lined plate to soak up extra oil and keep the coating crispy.
Following these steps ensures the chicken stays crunchy and juicy. My tip: toss the fried chicken with sauce just before serving to keep the crispy texture.
Equipment You’ll Need
- Heavy-bottomed frying pan or deep fryer – keeps oil temperature steady for crispy chicken.
- Cooking thermometer – helps you maintain the perfect frying temperature around 350°F.
- Mixing bowls – useful for marinating chicken and mixing coating and sauce.
- Slotted spoon or tongs – easy to turn and remove chicken from hot oil safely.
- Paper towels – drain excess oil to keep chicken crispy.
- Whisk – great for mixing the bang bang sauce smoothly.
Flavor Variations & Add-Ins
- Use shrimp instead of chicken for a quick and tasty seafood option that works well with the sauce.
- Swap mayonnaise with Greek yogurt in the sauce for a lighter, tangy twist.
- Add diced bell peppers or shredded carrots to the sauce or as a topping for freshness and crunch.
- Mix in a bit of lime zest or juice into the sauce to brighten the flavors for a citrusy kick.
How to Make Crispy Bang Bang Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust for heat preference)
- 1 tsp honey or sugar (optional, for balance)
- 1 tsp rice vinegar or lime juice
For Garnish:
- Chopped fresh cilantro or parsley
- Red pepper flakes
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30 minutes to marinate the chicken, around 15 minutes to fry it, and a few minutes to mix and coat with the sauce. Overall, expect about 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken pieces in a bowl and pour the buttermilk over them. Stir so all pieces are coated. Cover and let it sit in the fridge for at least 30 minutes, or up to 2 hours if you have time. This helps keep the chicken juicy and tender.
2. Prepare the Coating:
In a shallow bowl, mix together the flour, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. This blend will give the chicken a tasty, crispy crust.
3. Heat the Oil:
Pour about 2 inches of vegetable oil into a heavy pan or deep fryer. Heat the oil to 350°F (175°C). A thermometer helps get the temperature just right for frying.
4. Coat the Chicken:
Take the chicken out of the buttermilk one piece at a time and let the extra drip off. Then, press each piece into the breadcrumb mixture, making sure it’s fully coated.
5. Fry the Chicken:
Carefully put the coated chicken pieces in the hot oil, but don’t overcrowd the pan. Fry the chicken for about 4-5 minutes or until golden brown and cooked through. Turn them a couple of times while frying so they cook evenly. Remove with a slotted spoon and place on paper towels to drain excess oil.
6. Make the Bang Bang Sauce:
In a bowl, mix the mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice. Whisk until smooth and creamy. Taste and adjust the heat or sweetness to your liking.
7. Toss the Chicken in Sauce:
Put the fried chicken in a large bowl and gently toss it with the sauce until every piece is nicely coated.
8. Serve and Garnish:
Place the coated chicken on a serving plate. Sprinkle chopped cilantro or parsley and red pepper flakes on top for a fresh, colorful finish. Serve right away with steamed rice or your favorite veggies!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before marinating. Pat the pieces dry with paper towels to remove excess moisture for better coating and crispiness.
Can I Bake Instead of Frying the Chicken?
You can bake the chicken for a healthier option. Preheat your oven to 425°F (220°C), place the coated chicken on a baking sheet lined with parchment paper, and bake for 20-25 minutes, turning halfway through. The texture won’t be as crispy as frying, but it will still be tasty.
How Long Can I Store Leftover Bang Bang Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or air fryer to help retain crispiness, and add extra sauce if it has dried out.
Can I Adjust the Spice Level of the Bang Bang Sauce?
Absolutely! Start with 1 tablespoon of sriracha if you prefer mild heat, and add more to taste. You can also reduce or omit the red pepper flakes used for garnish if you want it milder.
