Crispy Bang Bang Chicken: Easy Dinner!

Introduction

Have you ever noticed how a specific texture can transport you back to a moment of pure contentment? There are days here in Bend Oregon when the grey clouds hang low over the Cascades and the cold settles deep into the floorboards of our home. On those days my husband Ethan usually walks through the front door shaking off the rain and looking for something that feels like a warm embrace. That is exactly when I pull out the skillet. For me cooking is never just about fueling our bodies. It is a language. And this Crispy Bang Bang Chicken Recipe speaks the language of comfort fluently.

I remember the first time I attempted a version of this dish. I was trying to replicate that famous appetizer from Bonefish Grill that everyone raves about. But I wanted something more substantial something that could stand as a centerpiece for our family dinner table rather than just a starter. I wanted the crunch to be audible above the din of two energetic children and the sauce to be creamy enough to soothe the soul yet spicy enough to wake up the palate. After refining the batter and perfecting the sauce balance I finally landed on this version. It creates a crispy chicken that stays crunchy even after being tossed in that creamy spicy glaze.

There is a distinct joy in watching my kids scramble to the table when they smell the frying oil and the sweet tang of chili sauce hitting the hot pan. This recipe is about connection. It is about taking chicken breast and simple pantry staples like cornstarch and transforming them into a memory. If you have been searching for how to make crispy bang bang chicken that rivals your favorite takeout spot but feels like distinctively homemade comfort food you have found your place. Let us find some warmth in the kitchen together tonight.

Why You’ll Love This Crispy Bang Bang Chicken Recipe

When I think about the meals that make it into our regular rotation they all share a few common traits. They need to be accessible forgiving and undeniably delicious. This Crispy Bang Bang Chicken Recipe checks every single one of those boxes. It is a study in contrasts. You have the shattering crispness of the coating meeting the velvety smoothness of the sauce. It is the kind of meal that makes you pause and appreciate the bite. Here is why this dish has become a staple in the Wallace household and why I think it will become one in yours too.

• Texture That Sings: The combination of cornstarch and panko breadcrumbs creates a crust that is impossibly light yet durable. It does not get soggy the instant it touches the sauce which is a common grievance with many fried chicken recipes. It stays Asian crispy chicken perfection until the very last bite.
• The Sauce is Magic: The homemade bang bang sauce is a revelation. It requires no cooking and comes together in a bowl with a whisk and a few moments of your time. The balance of creamy mayonnaise sticky sweet chili sauce and the heat of sriracha sauce hits every flavor receptor on your tongue. It is sweet spicy creamy and tangy all at once.
• Family Friendly Flexibility: While the title suggests heat you have complete control over the spice level. When I make this for the kids I dial back the sriracha slightly and increase the honey or sweet chili. It is a versatile easy chicken recipe that adapts to who is sitting at your table.
• Review Ingredient Integrity: Unlike processed freezer aisle versions you know exactly what is going into this dish. We use buttermilk marinated chicken to ensure the meat stays tender and juicy inside that protective crispy shell. It is honest food made with intention.
• Quick Weekend Luxury: It tastes like a complicated party food crispy chicken platter you would order for a special occasion but it comes together in under 45 minutes. It allows you to bring a bit of restaurant excitement to a Tuesday night.

I often serve this on days when the world feels a bit chaotic. There is something grounding about the process of dredging, frying and tossing. It is a rhythm that slows my heart rate down. And when I see Ethan dip a piece of crispy bang bang chicken into extra sauce and close his eyes I know the effort was worth it.

Ingredients for Crispy Bang Bang Chicken Recipe

The beauty of this recipe lies in its simplicity. You do not need exotic ingredients to create deep complex flavors. You just need high quality staples handled with care. Here is what you will need to gather from your pantry and fridge.

• Chicken Breast or Thighs: I prefer using boneless skinless chicken breasts cut into bite sized cubes. However if you prefer a darker richer meat chicken thighs work beautifully and are even more forgiving if you accidentally overcook them.
• Buttermilk: This is the secret to tender meat. The acidity in the buttermilk marinated chicken breaks down the proteins helping the chicken retain moisture during the frying process. If you do not have buttermilk you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for ten minutes.
• Cornstarch and All Purpose Flour: We use a blend here. The cornstarch is critical for that light shatteringly crisp texture that distinguishes Asian style fried chicken from Southern fried chicken.
• Panko Breadcrumbs: These Japanese style breadcrumbs are larger and airier than traditional breadcrumbs. They are essential for achieving the jagged crispy exterior that holds onto the sauce so well.
• Egg: This acts as the binder ensuring your beautiful breadcrumb coating adheres to the chicken and does not fall off in the oil.
• Spices: A simple blend of garlic powder paprika salt and **black pepper** seasons the flour coating. Layering flavor at every step is key to delicious food.
• Mayonnaise: This forms the creamy base of the sauce. If you can find Japanese mayo (like Kewpie) I highly recommend it for its rich umami flavor. Regular full fat mayonnaise works perfectly well too.
• Sweet Thai Chili Sauce: This provides the sticky sweetness and the glazy texture. It brings a mild heat and garlic nuance that defines the dish.
• Sriracha Sauce: This adds the kick. You can adjust the amount based on your heat tolerance.
• Honey: A touch of honey balances the acidity and heat rounding out the flavor profile of the best bang bang chicken sauce.
• Neutral Oil: For frying you need an oil with a high smoke point. Vegetable oil canola oil or peanut oil are all excellent choices.
• Green Onions: Freshly sliced green onions add a pop of color and a fresh oniony bite that cuts through the richness of the fried chicken.

How to Make Crispy Bang Bang Chicken Recipe

Step by Step Instructions

There is a meditative quality to breading chicken. It is a messy repetitive task that forces you to be present. I encourage you to put on some music pour yourself a drink and enjoy the process. Do not rush. Good food takes the time it takes.

1. Prepare the Chicken: Start by cutting your chicken breasts into uniform 1 inch pieces. Uniformity is important here because it ensures that all the pieces cook at the same rate. Place the chicken pieces in a bowl and pour the buttermilk over them. Let them sit for at least 15 minutes. If you have time letting them marinate for an hour in the fridge will yield even better results. This is the foundation of a great buttermilk chicken recipe.
2. Make the Sauce: While the chicken is marinating take a moment to whisk together your sauce ingredients. In a medium bowl combine the mayonnaise sweet chili sauce sriracha and honey. Whisk until it is smooth and a beautiful pale orange color. Taste it. This is your kitchen and your rules. Does it need more heat? Add more sriracha. More sweet? Add a drop of honey. Set this aside so the flavors can meld.
3. Set Up the Dredging Station: Grab two shallow bowls. In the first bowl whisk the egg with a splash of water or buttermilk. In the second bowl combine the cornstarch flour panko breadcrumbs garlic powder paprika salt and pepper. Mix this dry mixture well so the spices are evenly distributed.
4. Coat the Chicken: Remove a piece of chicken from the buttermilk allowing any excess to drip off. Dip it into the beaten egg wash then transfer it to the flour and panko mixture. Press the chicken firmly into the breadcrumbs to ensure a thick even coating. I like to do this in batches so my fingers do not get too messy too quickly. Place the coated chicken on a wire rack or a baking sheet lined with parchment paper.
5. Heat the Oil: Pour your neutral oil into a large deep skillet or a Dutch oven. You want about two inches of oil. Heat it over medium high heat until it reaches 350 degrees Fahrenheit. If you do not have a thermometer you can test the oil by dropping a few breadcrumbs in. If they sizzle immediately and float to the top the oil is ready. If they sink it is too cold. If they burn immediately it is too hot.
6. Fry to Golden Perfection: Carefully lower the chicken pieces into the hot oil. Do not overcrowd the pan. This is a mistake I made often in my early cooking days. Crowding the pan drops the oil temperature and leads to greasy soggy chicken. Fry in batches for about 3 to 4 minutes per side or until the chicken is a deep golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit.
7. Drain and Toss: Use a slotted spoon to remove the chicken from the oil and transfer it to a wire rack set over a paper towel lined baking sheet. This prevents the bottom from getting soggy which can happen if you place it directly on paper towels. Let the chicken rest for a minute or two. While it is still warm but not piping hot transfer the chicken to a large clean bowl. Pour about half of the sauce over the chicken and toss gently until every piece is coated. I prefer to serve extra sauce on the side for dipping but you can coat it heavily if you prefer.
8. Garnish and Serve: Transfer the crispy bang bang chicken to a serving platter. Sprinkle generously with sliced green onions and perhaps a dusting of sesame seeds if you have them. Serve immediately while the crust is still audibly crunchy.

Pro Tips and Variations

Over the years I have tweaked this recipe dozens of times. Here are the small nuances that make a big difference in the final result along with some variations for different dietary needs.

Keeping it Crispy: The enemy of crispiness is steam. If you toss the chicken in the sauce the moment it comes out of the fryer the steam escaping the meat will get trapped under the sauce making the breading soggy. Letting the chicken rest on a wire rack for just two minutes allows that steam to escape ensuring your panko crusted bang bang chicken stays crunchy.

Sauce Consistency: If you prefer a thinner glaze rather than a creamy coating you can reduce the mayonnaise and increase the sweet chili sauce. For a lighter version I have sometimes swapped half the mayonnaise for Greek yogurt. It changes the flavor profile slightly adding more tang but it is still delicious.

The Gluten Free Option: To make a gluten free bang bang chicken simply swap the all purpose flour for more cornstarch or a gluten free 1 to 1 flour blend. Ensure you are using gluten free panko breadcrumbs which are becoming much easier to find in grocery stores these days. Also double check that your sweet chili sauce and mayonnaise are certified gluten free.

Spice It Up or Down: If you are a heat seeker adding a pinch of cayenne pepper to the flour mixture adds a lovely background heat. For a milder kid friendly version you can omit the sriracha entirely relying solely on the sweet chili sauce which typically has very little heat.

The Air Fryer Method: I know many of us are trying to reduce oil intake. You can absolutely make this as an easy homemade bang bang chicken in the air fryer. Spray the breaded chicken generously with oil spray and cook at 400 degrees Fahrenheit for 12 to 15 minutes flipping halfway through. It will not be quite as uniformly golden as the fried version but it is a fantastic weeknight compromise.

Crispy Bang Bang Chicken Recipe Serving Suggestions

This dish is incredibly rich so it pairs best with fresh simple sides that can cut through that creaminess. I want the meal to feel balanced not heavy.

Jasmine Rice: A steaming bowl of fluffy white jasmine rice is the classic pairing. The rice acts as a canvas soaking up any extra sauce that drips off the chicken. Sometimes I stir a little lime zest and cilantro into the rice for an extra layer of freshness.

Steamed Broccoli or Green Beans: We need something green to brighten the plate. I often steam broccoli florets or sauté green beans with a little garlic. The clean vegetal crunch contrasts perfectly with the spicy fried chicken. If you are looking for inspiration on vegetable sides I often look to other home cooks for ideas. For example Rachel Cooks offers great insights on pairing simple vegetables with bold flavors.

Bang Bang Tacos: This is a fun twist that my kids absolutely love. Use the chicken as a filling for soft flour tortillas. Add some shredded cabbage slaw dressed with lime juice and a slice of avocado. The sweet chili chicken flavor profile works surprisingly well in a taco format creating a fusion dish that is pure fun.

Cucumber Salad: A smashed cucumber salad with a vinaigrette of rice vinegar soy sauce and sesame oil is a refreshing palate cleanser. The cold crisp cucumber against the hot spicy chicken is a sensory delight.

Lettuce Wraps: For a low carb bang bang chicken option serve the chicken inside crisp butter lettuce leaves. It turns the dish into a light appetizer or a carb conscious dinner without sacrificing any of recipes bold soul.

Crispy Bang Bang Chicken Recipe Storage and Reheating

I will be honest with you fried chicken is always best eaten immediately. However life happens and sometimes we have leftovers. If you find yourself with extra chicken here is how to handle it to ensure it does not go to waste.

Storage: Store the leftover chicken in an airtight container in the refrigerator. It will keep for up to 3 days. If you have tossed the chicken in the sauce it will lose its crispiness over time. If you anticipate leftovers try to store the sauce and the fried chicken separately. This is the golden rule for maintaining texture.

Reheating: Please I beg of you do not put this chicken in the microwave. The microwave will turn the breading into a rubbery soggy mess that does no justice to your hard work. Instead preheat your oven or air fryer to 375 degrees Fahrenheit. Place the chicken on a wire rack or in the air fryer basket and heat for 5 to 8 minutes. This will help crisp up the coating again and warm the meat through. If the chicken is already sauced keep a close eye on it as the sugar in the sauce can burn quickly.

Freezing: You can freeze the fried chicken before you sauce it. Let the fried pieces cool completely then freeze them in a single layer on a baking sheet. Once frozen transfer them to a freezer bag. They will keep for up to 2 months. Reheat from frozen in the oven or air fryer then toss in fresh sauce.

FAQ about Crispy Bang Bang Chicken Recipe

What exactly is Bang Bang Chicken?
Originally Bang Bang Chicken refers to a traditional Sichuan street food dish where the chicken is poached and smashed with a baton (hence the bang bang sound) to tenderize it then served with a spicy nutty sauce. However the version most of us know in the west popularized by American restaurants is a crispy fried dish tossed in a creamy mayonnaise based sweet chili sauce. My recipe is a homage to this modern crispy comfort food version.

Can I use thigh meat instead of breast?
Absolutely. In fact I often recommend it. Chicken thighs have a higher fat content which keeps them juicy even if they spend an extra minute in the fryer. If you are using thighs just trim off any excess fat before cutting them into bite sized pieces.

Is the sauce very spicy?
The beauty of making homemade bang bang sauce is the control. As written this recipe has a medium kick—a playful heat that lingers but does not burn. The mayonnaise and honey do a lot of work to mellow out the sriracha. If you are serving very young children or those sensitive to spice simply reduce the sriracha to one teaspoon or omit it entirely.

Why does my breading fall off?
This usually happens for one of two reasons. First the chicken might have been too wet before it went into the flour. Make sure to let the excess buttermilk drip off. Second the oil might not be hot enough. If the oil is too cool the breading absorbs oil and slides off before it can crisp up and adhere. Ensure your oil is at 350 degrees Fahrenheit before frying.

Can I bake this instead of frying?
Yes you can. For a baked version toast your panko breadcrumbs in a pan with a little butter until golden before coating the chicken. Then bake at 400 degrees Fahrenheit for 20 minutes. It is a delicious lighter alternative though you will notice a difference in the texture compared to the deep fried version. For more baking tips on this style of chicken Valentina’s Corner has some excellent insights on oven methods.

Final Thoughts

As I sit here writing this the kitchen is finally quiet. The plates are cleared and the dishwasher is humming its rhythmic song. Cooking this Crispy Bang Bang Chicken Recipe reminds me that we do not need to wait for a special occasion to celebrate the people we love. Sometimes celebration looks like a hot pan of oil a bowl of spicy sauce and sticky fingers at the dinner table.

There is a profound gratitude found in feeding your family. It is a simple act but it carries the weight of love. I hope this recipe brings a little bit of that excitement to your kitchen. I hope it fills your home with savory aromas and your table with conversation. If you make this please leave a comment below and tell me how it went. Did you adjust the spice? Did you serve it with tacos or rice? I love hearing your stories. And if you enjoyed this glimpse into my kitchen please subscribe to our newsletter and save this recipe on Pinterest so you can find it whenever the craving strikes.

Until next time find the joy in the sizzle.