Crispy Bang Bang Chicken

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If you’re craving something that perfectly balances crispy, spicy, and sweet flavors, look no further than this Crispy Bang Bang Chicken recipe. It’s the kind of dish that’s addictive from the very first bite—a golden, crunchy exterior with a creamy, tangy sauce that packs just the right amount of heat. Whether you’re cooking for a family dinner, a casual get-together, or just because you want to treat yourself, this recipe is guaranteed to impress and satisfy. Plus, it’s surprisingly simple to make, requiring just a handful of ingredients and straightforward steps.

Why This Recipe Is a Must-Try

The magic of Crispy Bang Bang Chicken lies in its contrast of textures and flavors. The chicken is coated in a crispy batter that stays crunchy even after being tossed in the luscious bang bang sauce. This sauce is a dreamy combination of creamy mayo, sweet chili sauce, and a hint of heat from sriracha, creating a flavor profile that’s bold but balanced.

What makes this recipe stand out is how versatile it is—you can serve it as an appetizer, a main course over rice or noodles, or even as a salad topping. It’s also perfect for meal prep because the chicken keeps well in the fridge, allowing you to enjoy that crispy, saucy goodness anytime.

Beyond taste and texture, this recipe is accessible to cooks of all levels. No fancy equipment or obscure ingredients required. If you love crispy chicken and crave a sauce that’s bursting with flavor, this dish will quickly become a favorite in your kitchen rotation.

Ingredients

• 2 large chicken breasts, boneless and skinless, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha sauce (adjust to taste for heat)
• 1 tablespoon honey or maple syrup
• 1 teaspoon rice vinegar or white vinegar
• Chopped green onions and sesame seeds, for garnish (optional)

How To Make Crispy Bang Bang Chicken

Step 1: Prepare the Chicken

Start by cutting the chicken breasts into bite-sized pieces. Try to keep them uniform in size so they cook evenly. Place the chicken pieces in a bowl and pour the buttermilk over them. Stir to coat and let them marinate for at least 15 minutes. This step tenderizes the chicken and helps the coating stick better.

Step 2: Make the Dry Coating

In a large mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Whisk these dry ingredients together until evenly mixed. The cornstarch is key for achieving that extra crispy texture.

Step 3: Coat the Chicken

Remove the chicken pieces from the buttermilk, allowing the excess to drip off. Dredge each piece into the flour mixture, pressing lightly to ensure a good coating. Place the coated chicken on a wire rack or plate while you heat the oil.

Step 4: Fry the Chicken

Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken pieces in batches, so you don’t overcrowd the pan. Fry for about 4-5 minutes per batch or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place on a paper towel-lined plate to drain excess oil.

Step 5: Make the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and vinegar until smooth and well combined. Taste and adjust the heat or sweetness according to your preference.

Step 6: Toss and Serve

Place the fried chicken pieces in a large bowl. Pour the bang bang sauce over the chicken and gently toss to coat each piece evenly. Garnish with chopped green onions and sesame seeds if desired. Serve immediately for the best crunch and flavor.

Expert Tips

• For extra crispiness, double-dip the chicken by dipping it back into the buttermilk and then the flour mixture before frying.
• Use a thermometer to monitor oil temperature; frying at too low a temperature results in greasy chicken, while too high can burn the coating.
• Don’t overcrowd the pan when frying. This lowers the oil temperature and makes the chicken soggy.
• If you prefer baking over frying, bake the coated chicken at 425°F (220°C) on a wire rack for 20-25 minutes, flipping halfway, to get a crispy texture.
• Adjust the sriracha amount in the sauce to control the spice level—less for mild, more for a fiery kick.
• Let the chicken rest for a few minutes after frying to allow the juices to redistribute and keep it tender inside.

Variations and Customizations

• Spicy Variation: Add cayenne pepper or chili powder to the flour mixture for an extra layer of heat in the crust.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and make sure to use gluten-free cornstarch.
• Air Fryer Version: Lightly spray the coated chicken with oil and air fry at 400°F (200°C) for 15-18 minutes, shaking halfway through.
• Vegetarian Option: Replace chicken with cauliflower florets or crispy tofu for a plant-based twist.
• Extra Crunch: Add panko breadcrumbs to the flour mixture for even more crunch.
• Herb-Infused: Mix dried herbs like oregano, thyme, or paprika into the flour for a subtle flavor boost.

How to Store Leftovers

Store any leftover Crispy Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, it’s best to keep the sauce separate and toss the chicken right before serving. Reheat the chicken in an oven or air fryer at 350°F (175°C) for about 5-7 minutes to regain its crunch. Avoid microwaving if possible, as it tends to make the chicken soggy.

If you want to freeze the chicken, do so before tossing it in the sauce. Freeze the fried chicken pieces on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 1 month. Reheat directly from frozen in the oven or air fryer.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and slightly more flavorful. Just cut them into bite-sized pieces and follow the same marinating and cooking process. Keep in mind that thighs may require a slightly longer cooking time.

Is it necessary to marinate the chicken in buttermilk?

Marinating in buttermilk is highly recommended because it tenderizes the chicken and helps the coating adhere better. If you don’t have buttermilk, you can use milk mixed with a bit of lemon juice or vinegar as a substitute.

How spicy is the bang bang sauce?

The sauce has a mild to moderate heat depending on the amount of sriracha used. You can easily adjust the spice level by adding more or less sriracha or omitting it entirely for a milder sauce.

Can I prepare this recipe ahead of time?

You can prep the chicken and sauce separately in advance. Store the fried chicken and sauce in separate containers in the fridge and combine just before serving to keep the chicken crispy. However, it’s best enjoyed fresh for optimal texture and flavor.

Conclusion

Crispy Bang Bang Chicken is a spectacular dish that hits all the right notes—crispy, creamy, tangy, and spicy. It’s an easy recipe that transforms simple chicken pieces into a flavorful feast, perfect for any occasion. Whether you’re new to cooking or a seasoned pro, this recipe offers flexibility, deliciousness, and that crave-worthy crunch we all love. Give it a try and watch it become your go-to comfort food that friends and family will keep asking for again and again. Happy cooking!

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