Say hello to your new favorite chicken dish! Crispy Bang Bang Chicken combines a golden, crunchy coating with a creamy, sweet, and spicy sauce that’s downright addictive. It’s perfect for weeknight dinners, casual gatherings, or as an irresistible appetizer that’s sure to impress.
Why You’ll Love This Recipe?
This recipe delivers restaurant-quality flavor with minimal effort. The chicken stays tender inside while the outside crisps up beautifully. The signature Bang Bang sauce—a mix of creamy, tangy, and spicy flavors—ties it all together for a dish that’s truly crave-worthy. Plus, it’s quick, easy, and customizable!
Ingredients
Here’s a glimpse of what you’ll need:
- Chicken breast or thighs
- Cornstarch and flour for the coating
- Mayonnaise, sweet chili sauce, and sriracha for the Bang Bang sauce
- Milk or buttermilk for dredging
You’ll find the full list of ingredients and exact measurements in the recipe card below.
Directions
- Cut the chicken into bite-sized pieces or strips.
- Prepare the breading station: one bowl with milk or buttermilk, another with a mix of cornstarch, flour, and seasonings.
- Dip the chicken into the milk, then coat in the flour mixture, pressing gently to adhere.
- Heat oil in a deep skillet or frying pan. Fry the chicken in batches until golden and crispy, about 4-5 minutes per side. Drain on paper towels.
- While the chicken cools slightly, whisk together the mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce.
- Toss the crispy chicken in the sauce or drizzle it over the top just before serving.
Expert Tips and Tricks
- Double fry for extra crispiness: Fry the chicken twice—once to cook and a second time for an ultra-crispy coating.
- Pat dry the chicken: Removing excess moisture helps the coating stick better.
- Adjust the spice level: Add more or less sriracha to the sauce depending on your spice preference.
Recipe Variations and Possible Substitutions
- Air-fried option: Skip the deep frying and use an air fryer for a lighter version. Cook at 375°F (190°C) for 12-15 minutes, flipping halfway.
- Gluten-free version: Swap the flour for a gluten-free blend or rice flour.
- Different proteins: Try this recipe with shrimp, tofu, or even cauliflower for a vegetarian twist.
Serving and Pairing Suggestions
Serve Bang Bang Chicken over steamed rice or noodles for a complete meal. Add a side of fresh veggies like broccoli or a crisp salad for balance. As an appetizer, pair it with other crowd-pleasers like spring rolls or dumplings.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for 10 minutes to maintain the crispy texture. Avoid microwaving, as it may make the coating soggy.
FAQs
1. Can I bake the chicken instead of frying it?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, or until the chicken is golden and crispy.
2. What’s the best oil for frying?
Use a neutral oil with a high smoke point, like canola or vegetable oil.
3. Can I make the sauce ahead of time?
Absolutely. Prepare the sauce up to two days in advance and store it in the refrigerator.
4. Can I use store-bought Bang Bang sauce?
Sure! But making it from scratch lets you adjust the flavors to your liking.
Conclusion
Crispy Bang Bang Chicken is the perfect combination of crunchy and saucy, with bold flavors that will have everyone asking for seconds. Whether you’re cooking for a crowd or just for yourself, this dish is a guaranteed hit. Get ready to dig in and enjoy every delicious bite!
Print
Crispy Bang Bang Chicken Recipe: A Crunchy Sensation
- Prep Time: 15 minutes (plus marination)
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marination)
- Yield: 4 servings 1x
- Category: Appetizer or Main Dish
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Get ready to wow your taste buds with Crispy Bang Bang Chicken! These crunchy, golden bites are tossed in a creamy, sweet, and spicy sauce that’s utterly addictive. Perfect as an appetizer, party snack, or main dish!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha (adjust for spice preference)
- 1 tbsp honey
Instructions
- Marinate the Chicken: Place chicken pieces in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes (or up to 4 hours for more tenderness).
- Prepare the Coating: In a shallow dish, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring an even coat.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat. Fry chicken in batches for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
- Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Adjust spice and sweetness to taste.
- Toss and Serve: Gently toss the crispy chicken in the bang bang sauce until coated, or serve the sauce on the side for dipping.
Notes
- For a healthier option, bake the coated chicken at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for 15–18 minutes, flipping halfway.
- Add a squeeze of fresh lime juice to the sauce for extra zing!
Nutrition
- Serving Size: ~4 oz chicken with sauce
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 85mg