Crispy Bang Bang Chicken Recipe

Crispy Bang Bang Chicken is a crunchy and flavorful dish, featuring tender chicken coated in a crispy breading and drizzled with a creamy, slightly spicy bang bang sauce.

This crowd-pleasing recipe is perfect for appetizers, dinner, or party platters. With the right balance of sweet and heat, it’s guaranteed to become a new favorite!

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Large skillet or deep fryer
• Tongs or slotted spoon
• Baking sheet with parchment paper

Ingredients

For the Chicken:

• 1 lb chicken breasts, cut into bite-sized pieces
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• Oil for frying

For the Bang Bang Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon honey

Directions

1. Marinate the Chicken
   • In a bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and mix to coat. Let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
2. Prepare the Coating
   • In another bowl, mix flour and cornstarch.
3. Coat the Chicken
   • Remove chicken from the marinade, allowing excess buttermilk to drip off. Coat each piece in the flour mixture, pressing gently to adhere.
4. Fry the Chicken
   • Heat oil in a skillet or fryer to 350°F (175°C). Fry chicken pieces in small batches until golden brown and crispy, about 4–5 minutes per batch. Drain on a paper towel-lined baking sheet.
5. Make the Bang Bang Sauce
   • In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
6. Assemble and Serve
   • Drizzle the bang bang sauce over the fried chicken or serve it on the side as a dipping sauce. Garnish with chopped green onions or sesame seeds if desired.

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Nutrition (Per Serving – Serves 4)

• Calories: 420
• Protein: 25g
• Carbohydrates: 28g
• Fat: 22g
• Sodium: 680mg

Expert Tips

• Extra Crispiness: Double dip the chicken by coating it, dipping it back in the buttermilk, and then re-coating it with the flour mixture.
• Oven Option: For a lighter version, bake the chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.
• Adjust Spice Levels: Reduce or increase the sriracha in the sauce based on your spice preference.

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and are even juicier.

What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Is Bang Bang Chicken gluten-free?
You can make it gluten-free by using a gluten-free flour blend for the coating.

Storing & Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven or air fryer at 375°F (190°C) to maintain crispiness.

Substitutions & Variations

• Sauce Variations: Add a splash of lime juice or grated ginger for a zesty twist.
• Vegetarian Option: Use cauliflower florets instead of chicken.
• Healthier Version: Air fry the chicken for a lower-fat alternative.

Crispy Bang Bang Chicken Recipe

Crispy Bang Bang Chicken is a crunchy and flavorful dish, featuring tender chicken coated in a crispy breading and drizzled with a creamy, slightly spicy bang bang sauce.

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Equipment

• Mixing bowls
• Whisk
• - Large skillet or deep fryer
• - Tongs or slotted spoon
• - Baking sheet with parchment paper

Ingredients

  

• #### For the Chicken:
• - 1 lb chicken breasts cut into bite-sized pieces
• - 1 cup buttermilk
• - 1 teaspoon garlic powder
• - 1 teaspoon paprika
• - 1/2 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1 cup all-purpose flour
• - 1/2 cup cornstarch
• - Oil for frying
• #### For the Bang Bang Sauce:
• - 1/2 cup mayonnaise
• - 1/4 cup sweet chili sauce
• - 1 tablespoon sriracha adjust to taste
• - 1 tablespoon honey

Instructions

 

• **Marinate the Chicken**
• - In a bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and mix to coat. Let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
• **Prepare the Coating**
• - In another bowl, mix flour and cornstarch.
• **Coat the Chicken**
• - Remove chicken from the marinade, allowing excess buttermilk to drip off. Coat each piece in the flour mixture, pressing gently to adhere.
• **Fry the Chicken**
• - Heat oil in a skillet or fryer to 350°F (175°C). Fry chicken pieces in small batches until golden brown and crispy, about 4–5 minutes per batch. Drain on a paper towel-lined baking sheet.
• **Make the Bang Bang Sauce**
• - In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
• **Assemble and Serve**
• - Drizzle the bang bang sauce over the fried chicken or serve it on the side as a dipping sauce. Garnish with chopped green onions or sesame seeds if desired.