Crispy Bang Bang Chicken is a fun and tasty dish that’s all about crunchy chicken pieces coated in a creamy, spicy sauce. The chicken gets perfectly crispy on the outside while staying juicy inside, making every bite satisfyingly crunchy. The sauce adds just the right amount of kick with a mix of sweetness, spice, and creaminess.
I love making this recipe because it’s simple but feels special. The Bang Bang sauce is my favorite part—it’s a blend of mayo, sweet chili sauce, and a little heat from sriracha that I always adjust to my mood. It’s kind of addictive, and I find myself making extra sauce to dip fries or veggies in, too!
This dish is great on its own or served over rice or a fresh salad for a quick and satisfying meal. Whenever I bring this to a gathering, everyone asks for the recipe right away. It’s one of those crowd-pleasers that’s perfect for busy weeknights or casual get-togethers.
Key Ingredients & Substitutions
Chicken: I like using chicken thighs because they stay juicy, but breasts work great too. If you want a lighter option, try air frying or baking the chicken instead of frying.
Panko Breadcrumbs: These give the chicken a super crispy coating. If you don’t have panko, regular breadcrumbs or crushed cornflakes can work, but the texture will be less crunchy.
Bang Bang Sauce: The mayo and sweet chili sauce combo makes the sauce creamy and sweet-spicy. For a lighter sauce, swap mayo for Greek yogurt. Adjust sriracha to control the heat.
Seasonings: Garlic powder adds a subtle flavor; you can add onion powder or smoked paprika if you like a twist. Salt and pepper are key to flavor the breading well.
How Do You Get Crispy Chicken Without It Getting Greasy or Soggy?
Getting crispy chicken takes a few simple steps:
- Make sure chicken pieces are dry before breading. Pat them with paper towels to remove moisture.
- Coat the chicken evenly, starting with flour, then egg, then panko. This layering helps the breading stick better.
- Heat oil to the right temperature (about 350°F/175°C). If it’s too cool, the chicken absorbs oil and gets soggy. Too hot and the outside burns before the inside cooks.
- Fry chicken in small batches to keep oil temperature steady.
- Drain cooked chicken on paper towels or a wire rack to let excess oil drip off and keep crispiness.
Following these tips will give you crunchy, golden chicken every time and avoid greasy bites.
Equipment You’ll Need
- Deep frying pan or heavy skillet – perfect for frying chicken evenly and safely.
- Cooking thermometer – helps you keep the oil at the right temperature for crispy chicken.
- Three shallow bowls – for flour, eggs, and panko to make coating easy and organized.
- Paper towels or wire rack – to drain excess oil and keep the chicken crispy after frying.
- Whisk – to mix the Bang Bang sauce smoothly without lumps.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or cauliflower bites to make a seafood or vegetarian version.
- Add lime zest or juice to the Bang Bang sauce for a fresh, tangy twist.
- Mix some finely chopped cilantro or basil into the sauce for extra herb flavor.
- Use buffalo sauce instead of sweet chili for a spicy American-style kick.
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
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1-2 tbsp sriracha (adjust to taste)
- 1 tsp honey (optional)
For Garnish:
- 2-3 green onions, finely chopped
- 1 tbsp fresh cilantro, chopped (optional)
- Crushed red chili flakes (optional, for extra heat)
Time Needed
Prepare and cook the chicken in about 20 minutes. Mixing the sauce just takes 5 minutes. In total, you’ll need around 30 minutes to make this dish from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken
Cut the chicken into small, bite-sized pieces. Pat each piece dry with paper towels. Dry chicken helps the coating stick better and gets crispier when fried.
2. Set up Your Dredging Stations
Use three shallow bowls: one with the flour mixed with salt, pepper, and garlic powder; one with beaten eggs; and the last with the panko breadcrumbs. This makes coating each chicken piece easy and organized.
3. Coat the Chicken Pieces
Dip each piece into the flour mixture first, shaking off any excess. Then dip it into the beaten eggs, and finally coat it well with the panko breadcrumbs. Set coated pieces aside ready to fry.
4. Fry the Chicken
Heat vegetable oil in a deep pan or skillet to about 350°F (175°C). Carefully fry the chicken pieces in batches to avoid crowding. Fry each batch for about 4-5 minutes, turning them so they’re golden and crispy on all sides. When done, place the chicken on paper towels to drain.
5. Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy. Taste and adjust the spiciness by adding more or less sriracha.
6. Assemble & Serve
Put the fried chicken in a serving bowl and drizzle the Bang Bang sauce over the top. Garnish with chopped green onions, cilantro, and a sprinkle of red chili flakes for an extra pop of flavor and color.
Enjoy your crispy, creamy, and slightly spicy Bang Bang Chicken! Try it as a fun appetizer or serve over rice or with a fresh salad for a complete meal.
Can I Bake or Air Fry the Chicken Instead of Frying?
Yes! For a healthier option, you can bake the coated chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Air frying at 375°F (190°C) for 12-15 minutes also works well—just make sure to spray the chicken lightly with oil for extra crispiness.
Can I Use Frozen Chicken for This Recipe?
You can, but it must be completely thawed before cooking. Thaw overnight in the fridge or use the cold water bath method. Pat the chicken dry before breading to help the coating stick and get crispy.
How Do I Store Leftovers?
Store any leftover chicken and sauce separately in airtight containers in the fridge. The chicken stays good for up to 3 days. Reheat in a hot oven or air fryer to help keep it crispy, and stir the sauce before serving again.
What Can I Serve with Bang Bang Chicken?
This chicken pairs wonderfully with steamed rice, noodles, or a simple green salad. You can also serve it with roasted veggies or even use it as a fun filling for wraps or tacos!
