Crispy Bang Bang Chicken is a deliciously crunchy dish with tender chicken pieces coated in a spicy, creamy sauce that has just the right kick. The chicken is perfectly fried to golden perfection, making every bite satisfyingly crispy, while the bang bang sauce brings a sweet and spicy flavor that keeps you coming back for more.
I love making this when I want something flavorful but easy to prepare. One tip I always follow is to double-coat the chicken in the batter for that extra crunch that holds up well when mixed with the sauce. Plus, mixing the spicy mayo with a touch of sweetness and a hint of vinegar gives the sauce a fantastic balance.
My favorite way to enjoy Crispy Bang Bang Chicken is piled on top of a fresh green salad or served alongside steamed rice and simple veggies. It’s the kind of meal that’s great for sharing with family or friends because everyone loves the crispy texture paired with that creamy, tangy sauce. Whenever I make this, it feels like a special treat that’s also super comforting and satisfying.
Key Ingredients & Substitutions
Chicken: I prefer thighs because they stay juicy and tender, but breasts work well too if you like leaner meat. Just be careful not to overcook them.
Panko Breadcrumbs: These give super crispy coating. If you can’t find panko, regular breadcrumbs or crushed cornflakes can work, though the crunch won’t be quite the same.
Flour and Cornstarch: Mixing these creates a better, lighter crispiness than flour alone. Potato starch is a great alternative to cornstarch if you want a slightly different texture.
Baking Powder: This little addition helps create a fluffier, crispier crust when frying. Don’t skip it!
Bang Bang Sauce: The combination of mayo, sweet chili sauce, and sriracha balances creaminess, sweetness, and spice. If you want a lighter sauce, try mixing in some Greek yogurt with mayo.
How Can You Get the Crispiest Coating on Your Bang Bang Chicken?
The key to a crispy outside is layering your coatings and paying attention to oil temperature.
- Start with a dry seasoned flour and cornstarch mix to help the batter stick.
- Dip the chicken in beaten eggs to create moisture that binds the panko crumbs.
- Coat generously with panko crumbs for crunch. For extra crispiness, repeat the egg and panko step.
- Heat your oil to 350°F (175°C) – too hot and the crust burns, too low and it gets greasy.
- Fry chicken in small batches to keep oil temperature steady and avoid soggy results.
- Drain well on paper towels to remove excess oil before adding the sauce.
Equipment You’ll Need
- Deep frying pan or heavy-bottomed pot – ideal for even heating and enough oil to fry chicken pieces fully.
- Cooking thermometer – helps keep the oil at the perfect 350°F for crispy, not greasy chicken.
- Three mixing bowls – one for flour mix, one for eggs, and one for panko breadcrumbs to keep your breading organized.
- Slotted spoon or spider strainer – makes it easy to remove fried chicken and drain excess oil.
- Paper towels – essential for draining fried chicken to keep it crispy before adding sauce.
Flavor Variations & Add-Ins
- Swap chicken with shrimp or tofu for a seafood or vegetarian version that still crisps up nicely.
- Add minced garlic or ginger to the flour mix for extra aromatic flavor in the coating.
- Mix a bit of honey into the bang bang sauce for a sweeter balance to the spicy kick.
- Top with chopped cilantro or fresh basil for a bright, fresh finish that complements the creamy sauce.
How to Make Crispy Bang Bang Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch or potato starch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for deep frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tbsp Sriracha or other hot sauce (adjust to your spice preference)
- 1 tsp rice vinegar or lime juice
- 1 tsp sugar (optional)
For Garnish:
- 2 green onions, thinly sliced
- 1 red chili, finely chopped (optional for extra heat)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10 minutes to cook. Plan for about 5 minutes extra for making the bang bang sauce and assembling. So, around 35 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In a medium bowl, mix the all-purpose flour, cornstarch (or potato starch), baking powder, garlic powder, onion powder, salt, and black pepper.
2. Set Up the Breading Stations:
Beat the eggs in a separate bowl until smooth. Pour the panko breadcrumbs into a third bowl.
3. Coat the Chicken Pieces:
Dip each chicken piece first into the seasoned flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs. For extra crunch, you can repeat dipping the chicken pieces again in the eggs and panko crumbs.
4. Fry the Chicken:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Make sure there’s enough oil for the chicken to float. Fry the pieces in batches to avoid overcrowding the pan. Cook each batch for about 5-6 minutes or until golden brown and fully cooked. Remove the chicken and drain on paper towels.
5. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar (or lime juice), and sugar until smooth and creamy.
6. Assemble and Serve:
Drizzle the bang bang sauce over the crispy chicken pieces. Sprinkle the sliced green onions and chopped red chili on top. Serve right away for the best crunch and taste. Enjoy your crispy, creamy, and spicy Bang Bang Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight and pat it dry before coating to avoid excess moisture, which can prevent crispiness.
Can I Bake Instead of Frying?
Absolutely! Coat the chicken as directed, then bake on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through. The texture will be a bit less crispy but still delicious.
How Should I Store Leftovers?
Keep any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in an oven or air fryer to help maintain crispiness.
Can I Adjust the Spice Level?
Definitely! Adjust the amount of sriracha or hot sauce in the bang bang sauce to suit your heat preference, or omit it altogether for a milder version. You can also add extra fresh chili for more kick.
