Crispy Bang Bang Chicken is a fun dish that’s all about the perfect crunch paired with a creamy, spicy sauce. Think crispy fried chicken pieces coated in a sweet and slightly spicy sauce made from mayo, chili sauce, and a little honey for balance. It’s a simple, tasty combo that makes every bite exciting.
I love making this dish when I want something a little special but easy to prepare. The crispy chicken is so satisfying to bite into, and the sauce adds just the right amount of zing. One tip I always follow is to make sure the chicken is really dry before frying so the coating gets extra crispy and stays that way, even after tossing with the sauce.
This dish works great as a snack, an appetizer, or a main meal served over rice or alongside some fresh veggies. I’ve found that it’s always a hit when friends come over, and sometimes I even double the recipe because everyone asks for seconds. It’s a little messy but totally worth it because the flavors just keep you coming back for more!
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Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts or thighs works great. Thighs tend to be juicier and more forgiving if slightly overcooked. If you want a lighter option, skinless chicken tenders work too.
Buttermilk: This tenderizes and keeps the chicken moist. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a simple substitute.
Panko breadcrumbs: These create that super crispy texture. If you don’t have panko, regular breadcrumbs work but may not be as crunchy. You can also crush some cornflakes for a different crunch.
Sweet chili sauce: The basis for the Bang Bang sauce’s sweet and spicy flavor. If unavailable, you can mix a little honey with sriracha or hot sauce for balance.
Sriracha: Adjust to control heat level. For milder sauce, reduce or omit. Alternatively, try chili garlic sauce or your favorite hot sauce.
How Do I Get Crispy Chicken That Stays Crunchy After Tossing in Sauce?
Making sure the chicken stays crispy even after coating with sauce can be tricky. Here’s what helps:
- Dry your chicken pieces well after marinating so the coating sticks better.
- Press the breadcrumb mixture firmly when coating to create a solid crust.
- Fry in hot oil (around 350°F) so the coating crisps quickly without absorbing too much oil.
- Drain fried chicken on paper towels to remove excess oil before adding sauce.
- When tossing with sauce, do it gently and just before serving to keep the crunch.
Following these steps ensures your crispy edges don’t get soggy too fast. Also, use a light hand with the sauce or serve extra sauce on the side if you like. This way, each bite can be perfectly crunchy and flavorful!
Equipment You’ll Need
- Deep skillet or heavy-bottomed pot – perfect for frying the chicken evenly and safely with enough oil.
- Instant-read thermometer – helps you check the oil temperature for perfect crispiness without burning.
- Mixing bowls – to marinate chicken and mix coating and sauce easily.
- Tongs – handy for flipping chicken pieces in hot oil without getting burned.
- Paper towels – to drain excess oil from fried chicken for a crisp finish.
Flavor Variations & Add-Ins
- Swap chicken for crispy tofu or cauliflower bites for a vegetarian Bang Bang option that still packs crunch.
- Add some grated ginger or a splash of fish sauce to the sauce for an extra layer of zest and depth.
- Mix in chopped green onions or toasted sesame seeds for texture and a fresh finish.
- Try using buffalo sauce instead of sweet chili for a spicy, tangy twist on the classic Bang Bang flavor.
Crispy Bang Bang Chicken Recipe
Ingredients You’ll Need:
For The Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For The Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- 1 tsp sriracha (adjust to taste)
- 1 tsp lime juice
For The Toppings:
- Red chili flakes
- Fresh chopped cilantro or parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 to 60 minutes to marinate, and around 15 minutes to fry and finish with sauce and garnish. Overall, plan for about 1 hour to 1 hour and 15 minutes from start to eating.
Step-by-Step Instructions:
1. Marinate the Chicken
In a bowl, mix the bite-sized chicken pieces with the buttermilk. Cover and refrigerate for 30 minutes up to 1 hour. This tenderizes the chicken and locks in moisture for juicy bites.
2. Prepare the Coating
In a shallow dish, combine the flour, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Mix well so the spices are evenly distributed.
3. Coat the Chicken
Take chicken pieces out of the buttermilk, letting excess drip off. Press each piece firmly into the breadcrumb mixture to get a solid, even coating. Set coated pieces on a plate ready for frying.
4. Fry the Chicken
Heat vegetable oil in a deep skillet or fryer to about 350°F (175°C). Fry chicken pieces in batches, making sure not to crowd the pan. Cook each batch for 4 to 5 minutes until the chicken is golden, crispy, and cooked through. Transfer to a paper towel-lined plate to drain any extra oil.
5. Make the Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha, and lime juice until smooth and well mixed.
6. Combine and Serve
Place your crispy fried chicken into a large bowl. Drizzle the Bang Bang sauce over the chicken and gently toss to coat every piece evenly.
7. Garnish and Enjoy!
Sprinkle with fresh chopped cilantro or parsley and a pinch of red chili flakes for a pop of color and heat. Serve immediately as a delicious snack, appetizer, or main dish with rice or salad.
Can I Use Frozen Chicken for This Recipe?
Yes, just make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry well to ensure the coating sticks and the chicken gets crispy.
How Can I Make This Recipe Gluten-Free?
Use gluten-free all-purpose flour and gluten-free breadcrumbs or crushed gluten-free cereal in place of regular flour and panko. The rest of the ingredients are naturally gluten-free.
Can I Bake Instead of Frying the Chicken?
You can bake the coated chicken at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through, until crispy and cooked through. It won’t be as crispy as frying but still delicious!
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to help keep the coating crispy or in the microwave for convenience.
