Crispy Bang Bang Chicken is a fun and tasty dish that combines crunchy fried chicken pieces with a creamy, spicy sauce that’s both sweet and tangy. The chicken’s crispy coating contrasts perfectly with the smooth, flavorful bang bang sauce that usually has a mix of mayonnaise, sweet chili sauce, and a little kick of heat. It’s a dish that feels exciting but is super simple to enjoy.
I love making this recipe because it’s great for a quick weeknight dinner or even a casual gathering with friends. The bang bang sauce is so easy to whip up, and I like adjusting the spice level to match my mood—sometimes a little extra heat, sometimes just a mild touch. It’s always a winner in my house, especially with kids who like that crunchy chicken but also love dipping it in something creamy and tasty.
When I serve Crispy Bang Bang Chicken, I like to pair it with some simple steamed rice or a crunchy salad to balance out all the flavors. It’s a great choice when I want something comforting but with a fun twist. Plus, leftovers are just as good, so it’s perfect for lunch the next day too. Honestly, once you try this, you’ll find yourself reaching for that bang bang sauce again and again!
Key Ingredients & Substitutions
Chicken: I prefer using boneless skinless chicken thighs for juiciness, but breasts work well too. For a lighter version, try chicken tenders or even tofu cubes for a vegetarian twist.
Panko Breadcrumbs: These give the chicken a great crunch. If you don’t have panko, regular breadcrumbs can work, but the texture will be less crispy. Cornflakes crumbs can be a fun substitute too.
Bang Bang Sauce: The mix of mayo, sweet chili sauce, and sriracha gives this sauce its creamy, sweet, and spicy flavor. If you want it milder, reduce the sriracha or swap it for a mild chili sauce. Honey adds a nice balance, but sugar works fine if you prefer.
How Do You Get the Chicken Extra Crispy and Not Soggy?
The key is coating each piece properly and frying at the right temperature:
- Pat the chicken dry first; moisture can stop the coating from staying crispy.
- Use a three-step dredging—flour, egg, then panko—to build a thick, crunchy crust.
- Make sure the oil is hot enough (around 350°F or 175°C). Too low, and the coating absorbs oil and gets soggy.
- Fry in small batches so the oil temperature stays steady and don’t overcrowd the pan.
- Drain on paper towels to soak up excess oil right after frying.
If you want to keep the chicken crispy before serving, place it on a wire rack instead of a plate so air circulates underneath.
Equipment You’ll Need
- Deep frying pan or heavy skillet – helps keep oil temperature steady for crispy chicken.
- Kitchen thermometer – makes sure your oil is just right at 350°F for perfect frying.
- Three shallow bowls – great for the flour, eggs, and panko coating stations.
- Slotted spoon or spider strainer – lets you lift the chicken out of hot oil safely and drain well.
- Paper towels and wire rack – to drain excess oil and keep chicken crispy after frying.
- Mixing bowl and whisk – perfect for mixing the bang bang sauce smoothly.
Flavor Variations & Add-Ins
- Try shrimp or tofu instead of chicken for a different protein that also crisps up nicely.
- Add crushed peanuts or toasted sesame seeds sprinkled on top for extra crunch and flavor.
- Mix a little lime zest or fresh ginger into the sauce to brighten up the flavor.
- Use buffalo sauce in place of sriracha if you like a tangy heat instead of sweet spice.
Crispy Bang Bang Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha sauce (adjust to taste for spice level)
- 1 tsp honey or sugar
- 1 tsp lime juice (optional, for a slight tang)
For Garnish:
- Chopped green onions/scallions
- Red chili flakes or finely chopped fresh red chili (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and 15 minutes to cook. Plan for a quick, 30-minute meal from prep to table, perfect for a tasty weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat the chicken pieces dry using paper towels. Season them with salt, pepper, garlic powder, onion powder, and paprika. Set them aside while you prepare the dredging stations.
2. Set Up Dredging Stations:
Place the flour in a shallow bowl. Beat the eggs in another bowl. Put the panko breadcrumbs in a third bowl. This setup will help you coat the chicken evenly.
3. Coat the Chicken:
Dip each piece of chicken first in the flour and shake off any extra. Then dip it into the beaten eggs, followed by the panko breadcrumbs, pressing gently to coat well. Lay the breaded chicken pieces on a plate ready for frying.
4. Fry the Chicken:
Heat about 1 inch of vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in small batches, being careful not to overcrowd the pan. Cook them for about 4 to 5 minutes per batch until they turn golden brown and are cooked through. Remove them with a slotted spoon and place on paper towels to drain excess oil.
5. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice (if using) until smooth and creamy. Adjust the sriracha if you prefer it more or less spicy.
6. Serve and Garnish:
Arrange the crispy chicken in a serving bowl. Drizzle generously with the bang bang sauce. Sprinkle with chopped green onions and red chili flakes or fresh chili for a splash of color and some extra heat.
7. Enjoy:
Serve your Crispy Bang Bang Chicken right away for the best crunchy texture and fresh flavor. It pairs wonderfully with steamed rice, fresh salad, or your favorite vegetables. Leftovers can be reheated in an oven to bring back the crispiness.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before preparing. Pat it dry to remove any excess moisture so the coating sticks nicely and fries up crispy.
Can I Bake Instead of Frying the Chicken?
Absolutely! Preheat your oven to 425°F (220°C) and bake the breaded chicken on a greased baking sheet for about 20-25 minutes, flipping halfway through, until golden and crispy. It’s a healthier alternative but might be slightly less crunchy than frying.
How Do I Store and Reheat Leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 375°F (190°C) for 10-15 minutes to help restore crispiness. Avoid microwaving to keep the coating crunchy.
Can I Adjust the Spice Level of the Bang Bang Sauce?
Yes! Reduce or omit the sriracha for a milder sauce, or add extra for more heat. You can also swap sriracha with a mild chili sauce if you prefer. The honey balances the spice, so feel free to tweak sweetness to taste.
