Hey y'all! If you're craving something crunchy, spicy, and absolutely irresistible, this Crispy Bang Bang Chicken will hit the spot. Each bite brings tender, juicy Chicken wrapped in a golden, crispy crust and tossed with a creamy, tangy Bang Bang sauce. It's the perfect dish for family dinners, game day snacks, parties, or whenever you want to treat yourself. Let’s get cooking!
Why You'll Love This
- Crispy and tender chicken with a crave-worthy coating.
- Signature creamy, spicy Bang Bang sauce makes every bite pop.
- Quick and easy—ready in just 35 minutes from start to finish.
- Great for weeknights, parties, or meal prep.
- Kid-friendly and easy to customize for different spice levels.
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoon sweet chili sauce
- 1 tablespoon sriracha (more or less to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Directions
Step 1: Marinate the Chicken
- In a large bowl, combine the chicken pieces and buttermilk. Toss well, cover, and marinate in the refrigerator for at least 20 minutes (up to 1 hour for extra tenderness).
Step 2: Prepare the Coating
- In a shallow dish, mix flour, panko breadcrumbs, paprika, garlic powder, salt, and black pepper until evenly blended.
Step 3: Coat the Chicken
- Remove each piece of chicken from the buttermilk (let excess drip off) and toss in the flour-panko mixture until thoroughly coated. Set coated pieces on a plate.
Step 4: Fry the Chicken
- Heat 1 to 1.5 inches of vegetable oil in a large skillet or deep pan to 350°F (175°C).
- Working in batches, carefully add chicken to the hot oil. Fry for 3-4 minutes per side or until golden brown and cooked through (internal temp 165°F/74°C).
- Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
Step 5: Make the Bang Bang Sauce
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth and creamy.
Step 6: Toss and Serve
- Drizzle or toss fried chicken pieces in Bang Bang sauce just before serving. Garnish with sliced green onions or sesame seeds if desired.
Notes
- For even crispier chicken, double-dip in flour and panko before frying.
- Let fried chicken rest on a rack instead of paper towels to keep it extra crunchy.
- Adjust sriracha in the sauce to suit your spice preference.
Variations
- Baked Bang Bang Chicken: Arrange coated chicken on a baking rack, spray with oil, and bake at 425°F (220°C) for 20 minutes, flipping halfway.
- Bang Bang Chicken Tacos: Serve Crispy Bang Bang Chicken in warm tortillas with cabbage slaw and extra sauce.
- Gluten-Free Version: Substitute gluten-free flour and panko to suit dietary needs.
Required Equipment
- Large mixing bowls
- Shallow dish (for dredging)
- Large skillet or deep pan
- Wire rack
- Meat thermometer
- Tongs
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-12 minutes to maintain crispiness.
- Bang Bang sauce can be kept in the fridge for up to 1 week.
Suggested Pairings & Serving Recommendations
- Serve over steamed jasmine rice or a bed of mixed greens.
- Pair with fresh veggie sticks or Asian-style slaw for a balanced plate.
- Great as an appetizer with extra dipping sauce or stuffed in soft bao buns.
Pro Tips
- For extra crunch, use only panko breadcrumbs or a 50/50 mix with crushed cornflakes.
- Keep oil temperature steady to avoid greasy or unevenly cooked chicken.
- Wait until just before serving to sauce the chicken, keeping the coating ultra-crispy.
FAQ
Can I make this in an air fryer?
Yes! Air fry at 400°F (205°C) for 10-12 minutes, flipping halfway through until golden and cooked through.
Is Bang Bang Chicken very spicy?
The sauce has a mild to moderate kick, but you can easily adjust the spice by adding or reducing sriracha.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicy and are just as delicious when coated and fried.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Ingredients
- 500g boneless chicken breast, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Vegetable oil for frying
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 2 green onions, thinly sliced (for garnish)
Instructions
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1In a bowl, marinate the chicken pieces in buttermilk for at least 15 minutes.
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2In another bowl, mix together flour, cornstarch, paprika, garlic powder, and salt.
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3Coat the marinated chicken pieces in the flour mixture, ensuring even coverage.
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4Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
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5In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
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6Toss the fried chicken pieces in the bang bang sauce until evenly coated. Garnish with sliced green onions and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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