Crispy Bang Bang Chicken is one of those comforting dishes that quickly elevates a simple meal into something extraordinary. When I first tried making this recipe at home, I was amazed at how easy it was to whip up a restaurant-worthy meal right in my kitchen. The juicy chicken, combined with that addictive, spicy-sweet bang bang sauce, quickly made it a favorite among my family. Whether you’re preparing a weeknight dinner or hosting friends for game night, this dish never fails to impress.
Why you’ll love this dish
This Crispy Bang Bang Chicken is not just delectable; it’s also quick to prepare and budget-friendly, making it perfect for any day of the week. It involves straightforward steps that even novice cooks will manage with ease. The contrasting textures of crunchy chicken and creamy sauce delight the palate, while the layers of flavor keep everyone coming back for more. Plus, it’s super customizable! Serve it with your personal favorite sides, and you’ll have a meal everyone will rave about.
Step-by-step overview
Making Crispy Bang Bang Chicken is a simple process that begins with marinating the chicken and culminates in a hot oil fry. You can expect tender chicken bathed in a vibrant, flavorful sauce that’s hard to resist. Ready in under an hour, this recipe consists of preparation, frying, and assembly stages that result in a mouthwatering dish!
What you’ll need
To make Crispy Bang Bang Chicken, gather the following ingredients:
- 1 cup mayonnaise (or Greek yogurt for a healthier option)
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons Sriracha sauce, plus 1 tablespoon for marinating
- 2 tablespoons honey (or maple syrup for a vegan alternative)
- 1 pound boneless skinless chicken tenderloins (or breasts or thighs)
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice or vinegar)
- 1 cup all-purpose flour (a gluten-free flour blend works as well)
- 1/4 cup cornstarch (optional, for extra crunch)
- 1 large egg (or flax egg for vegan versions)
- 1 teaspoon garlic powder (or 1 clove fresh minced garlic)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 cup plain panko breadcrumbs (or regular breadcrumbs)
- 2 cups canola oil (or any neutral oil with a high smoke point)
- 1/4 cup chopped parsley for garnish
These ingredients are simple to snag from your local grocery store, and many of them are likely already in your pantry!
Directions to follow
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Start by trimming any excess fat from the chicken and patting the pieces dry. In a bowl, combine chicken with 1 tablespoon of Sriracha and 1/2 teaspoon salt, pouring the buttermilk over the top. Toss to coat, then let sit for 10 to 15 minutes.
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Meanwhile, whip up the bang bang sauce by whisking together the mayonnaise, Thai sweet chili sauce, the remaining 2 tablespoons of Sriracha, and honey. Taste it and adjust the sweetness or heat level according to your preference. Chill until ready to use.
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Set up a dredging station: In one bowl, whisk an egg with a splash of water; in another, mix flour, cornstarch, garlic powder, remaining salt, black pepper, and cayenne; and in a third bowl, add the panko breadcrumbs.
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Heat oil in a deep skillet over medium-high heat until it reaches about 350°F.
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Take the chicken out of the buttermilk, allowing excess to drip off. Dredge in the flour mixture, dip in the egg mixture, and finally press into the panko to coat thoroughly.
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Fry the chicken in batches, cooking each side for about 3 to 4 minutes or until golden brown. The chicken should reach an internal temperature of 165°F. Once cooked, transfer to a wire rack to drain excess oil.
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Finally, toss the hot chicken gently with the bang bang sauce in a large bowl. Garnish with chopped parsley and serve immediately. It pairs beautifully over steamed rice or alongside a crunchy slaw.
Best ways to enjoy it
Crispy Bang Bang Chicken shines when served hot and fresh! For a delightful meal, consider plating it over a bed of jasmine rice, allowing the creamy sauce to soak in. Alternatively, serve it with a crunchy slaw to add freshness and texture. You can also make it the star of a wrap, stuffing it into tortillas with crunchy veggies and additional sauce for a satisfying handheld meal.
How to store & freeze
If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, place the chicken in a preheated oven at 350°F until warmed through to maintain its crispiness. Although it’s always best enjoyed fresh, you can freeze the cooked chicken for up to a month. Just make sure to double-wrap it in plastic wrap and aluminum foil to prevent freezer burn. Safely defrost in the refrigerator before reheating.
Helpful cooking tips
For the crispiest coating, ensure each piece of chicken is well-drained before dredging. You can also let the chicken settle for a few minutes after breading before frying; this helps the breading adhere better. If you want an extra crispy texture, consider mixing in a bit of cornstarch with your flour—we’ve recommended it as optional, but it truly makes a difference!
Creative twists
Feel free to experiment with flavors! You can add a bit of lime zest to the bang bang sauce for a zesty kick or introduce spices like smoked paprika to the flour mixture for a smoky undertone. For a vegan alternative, use baked tofu or jackfruit in place of chicken, and swap the egg with a flax egg, as noted.
Common questions
How long does it take to prepare Crispy Bang Bang Chicken?
This recipe takes about 15 minutes for prep and around 15-20 minutes for cooking, making it a quick option for weeknight dinners.
Can I substitute the chicken with another protein?
Absolutely! This recipe works well with shrimp or even tofu for a vegetarian or vegan take. Just be sure to adjust cooking times accordingly.
How can I make this dish spicier?
If you enjoy heat, simply increase the amount of Sriracha in both the chicken marinade and the sauce according to your heat preference. Adding fresh jalapeños or even a sprinkle of crushed red pepper flakes can amp up the spice level, too!
Crispy Bang Bang Chicken
Ingredients
Method
- Trim any excess fat from the chicken and pat the pieces dry.
- In a bowl, combine chicken with 1 tablespoon of Sriracha and 1/2 teaspoon salt, pouring the buttermilk over the top. Toss to coat, then let sit for 10 to 15 minutes.
- Meanwhile, whisk together the mayonnaise, Thai sweet chili sauce, the remaining 2 tablespoons of Sriracha, and honey to make the bang bang sauce. Chill until ready to use.
- Set up a dredging station: In one bowl, whisk an egg with a splash of water; in another, mix flour, cornstarch, garlic powder, remaining salt, black pepper, and cayenne; and in a third bowl, add the panko breadcrumbs.
- Heat oil in a deep skillet over medium-high heat until it reaches about 350°F.
- Take the chicken out of the buttermilk, allowing excess to drip off. Dredge in the flour mixture, dip in the egg mixture, and finally press into the panko to coat thoroughly.
- Fry the chicken in batches, cooking each side for about 3 to 4 minutes or until golden brown. The chicken should reach an internal temperature of 165°F.
- Once cooked, transfer to a wire rack to drain excess oil.
- Toss the hot chicken gently with the bang bang sauce in a large bowl.
- Garnish with chopped parsley and serve immediately.
