Crispy Bang Bang Chicken is a fun and tasty dish that delivers a perfect mix of crunch and creamy heat. You’ll notice the chicken is coated in a crispy breading that holds up well to the creamy, spicy bang bang sauce made with mayo, sweet chili sauce, and a hint of sriracha. Each bite is just the right balance of crispy, creamy, sweet, and spicy.
I love making this dish because it’s quick and always a crowd-pleaser. The sauce is super easy to whisk together, and it coats the chicken so well without making it soggy. I usually toss the chicken in the sauce gently just before serving so the crispiness stays intact. It’s perfect for a casual dinner or if you want to impress friends without much fuss.
My favorite way to serve Crispy Bang Bang Chicken is over a bed of steamed rice or alongside some fresh veggies and a simple salad. It’s also fantastic when eaten with your hands, making it a fun and relaxed meal. Whenever I make it, everyone asks for seconds, and I have to remind them not to fill up too fast because there’s always room for one more crispy, saucy piece!
Key Ingredients & Substitutions
Chicken: I prefer chicken thighs here because they stay juicy, but breasts work fine too. Both cut into bite-sized pieces for quick cooking.
Buttermilk: This tenderizes and adds moisture. No buttermilk? Use regular milk with a splash of lemon juice or vinegar.
Panko breadcrumbs: These give the chicken that extra crunch. If you don’t have panko, regular breadcrumbs or crushed cornflakes are good options.
Spices: Garlic powder, onion powder, paprika, salt, and pepper flavor the breading nicely. Feel free to adjust the paprika for a mild smoky touch or use cayenne if you want more heat.
Bang Bang Sauce: Made with mayo, sweet chili sauce, sriracha, honey, and vinegar. If you want it milder, cut back on sriracha. Greek yogurt can swap mayo for a lighter twist.
How Do You Keep the Chicken Crispy Even After Tossing in Sauce?
Coating fried chicken in a wet sauce can make it soggy fast. Here’s a simple way to keep it crispy:
- First, fry the chicken until golden and let it drain and cool slightly on paper towels.
- Make the sauce separately—don’t dip the chicken in the sauce.
- When ready to serve, add just enough sauce to gently coat the chicken, then toss carefully and briefly.
- Serve immediately so the crispness holds up.
This way, you get that crispy crunch with all the creamy, spicy flavor without soggy breading.
Equipment You’ll Need
- Deep skillet or frying pan – great for frying chicken pieces evenly in oil without splashing everywhere.
- Instant-read thermometer – helps you check the oil temperature for perfect frying at 350°F, so the chicken cooks through and stays crispy.
- Mixing bowls – handy for marinating chicken and for setting up your breading stations.
- Whisk – makes mixing the bang bang sauce smooth and easy.
- Slotted spoon or tongs – lets you safely remove fried chicken from hot oil and drain it well.
- Paper towels – essential for draining excess oil and keeping the chicken crispy.
Flavor Variations & Add-Ins
- Swap chicken for shrimp to make a quick bang bang shrimp. The sauce pairs perfectly with the tender seafood.
- Add finely chopped green onions or scallions to the sauce for a fresh, mild onion flavor that cuts through the richness.
- Mix in some toasted sesame seeds on top for a nutty crunch and a little extra texture.
- Try a spicy twist by adding a dash of cayenne or chili powder to the breading for extra heat in every bite.
Crispy Bang Bang Chicken Recipe
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 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust to your heat preference)
- 1 tsp honey or sugar
- 1 tsp rice vinegar or lime juice
Garnish:
- Chopped fresh cilantro or parsley
- Crushed red pepper flakes or toasted sesame seeds (optional)
How Much Time Will You Need?
Plan about 40 minutes in total. This includes 20 minutes for marinating the chicken, 15 minutes for breading and frying, and 5 minutes to prepare the bang bang sauce and combine everything. The dish is quick to make but delivers loads of flavor!
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the bite-sized chicken pieces in a bowl and pour the buttermilk over them. Stir gently so all pieces get coated. Let this sit for at least 20 minutes. This step helps the chicken become tender and juicy.
2. Prepare the Breading:
In one shallow bowl, mix flour, garlic powder, onion powder, paprika, salt, and black pepper. In a separate shallow bowl, pour the panko breadcrumbs. Having two bowls ready makes breading easier and less messy.
3. Bread the Chicken:
Take a piece of chicken from the buttermilk (let extra drip off), dredge it in the seasoned flour mixture until coated. (For crunchier results, dip it back briefly into buttermilk again, then coat fully with panko crumbs.) Put each breaded piece on a plate as you work through all the chicken.
4. Fry the Chicken:
Heat about an inch of vegetable oil in a deep skillet to around 350°F (175°C). Fry the chicken pieces in batches – don’t overcrowd the pan. Cook each batch for 4-5 minutes until the outside is golden and crispy and the chicken is cooked inside. Remove and let drain on paper towels.
5. Make the Bang Bang Sauce:
In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the sriracha for the heat level you like.
6. Combine and Serve:
Place the fried chicken in a large bowl, drizzle the bang bang sauce over it, and gently toss to coat. Be careful not to over-mix, so the chicken stays crispy. You can also serve the sauce on the side for dipping if you prefer.
7. Garnish and Enjoy:
Sprinkle chopped cilantro or parsley on top, and add crushed red pepper flakes or toasted sesame seeds if you like. Serve immediately with steamed rice, fresh greens, or crunchy veggies for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before marinating. Pat the chicken dry with paper towels to remove excess moisture for better breading adhesion.
How Do I Keep the Chicken Crispy After Adding the Sauce?
To keep it crispy, toss the fried chicken gently with just enough sauce to coat it lightly and serve immediately. Alternatively, serve the sauce on the side for dipping to preserve maximum crunch.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made up to 2 days in advance and stored in the fridge. Give it a quick stir before using, as the ingredients might separate slightly.
What’s the Best Way to Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in an oven or air fryer to help maintain crispiness, then toss with sauce just before serving.
