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image of a close up shot of a cooking process of Crispy Bang Bang Chicken on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Crispy Bang Bang Chicken Recipe

Indulge in crispy, golden fried chicken tossed in a creamy, sweet-and-spicy bang bang sauce. This homemade version delivers bold flavors and addictive crunch in under 45 minutes—comfort food at its finest.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-inspired
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts cut into 1-inch cubes
  • 1 cup buttermilk or substitute with milk + vinegar
Breading Station
  • 1 large egg beaten with 1 tbsp water or buttermilk
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 cup panko breadcrumbs Japanese-style for extra crunch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
Frying
  • 2 cups neutral oil vegetable, canola or peanut oil for deep frying
Bang Bang Sauce
  • 1/2 cup mayonnaise Japanese mayo (Kewpie) preferred
  • 1/3 cup sweet Thai chili sauce
  • 2 tbsp sriracha sauce adjust to taste for spice level
  • 1 tbsp honey or substitute with extra sweet chili sauce
Garnish
  • 2 tbsp green onions thinly sliced, for garnish
  • 1 tsp sesame seeds optional, for garnish

Equipment

  • Deep Skillet or Dutch Oven
  • Wire rack
  • Candy Thermometer
  • Slotted spoon,
  • - Mixing bowls

Method
 

  1. Cut chicken breasts into uniform 1-inch cubes. Place in a bowl and cover with buttermilk. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
  2. While chicken marinates, make the bang bang sauce. In a medium bowl, whisk together mayonnaise, sweet Thai chili sauce, sriracha, and honey until smooth and pale orange. Taste and adjust seasoning—add more sriracha for heat or honey for sweetness. Set aside.
  3. Set up dredging station: In one shallow bowl, beat egg with 1 tablespoon water or buttermilk. In another, combine cornstarch, flour, panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix well.
  4. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in egg wash, then coat thoroughly in the flour-panko mixture, pressing to adhere. Place coated chicken on a wire rack or parchment-lined tray.
  5. Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (175°C). Test with a few breadcrumbs—they should sizzle and float immediately.
  6. Fry chicken in batches, avoiding overcrowding. Cook for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over paper towels to drain.
  7. Let fried chicken rest for 2 minutes on the wire rack to release steam and preserve crispiness. Transfer to a large bowl while still warm.
  8. Pour half the bang bang sauce over the chicken and toss gently to coat evenly. Add more sauce as needed, or serve extra on the side for dipping.
  9. Transfer crispy bang bang chicken to a serving platter. Garnish with sliced green onions and sesame seeds if desired. Serve immediately while hot and crunchy.

Nutrition

Calories: 620kcalCarbohydrates: 38gProtein: 34gFat: 38gSaturated Fat: 7gCholesterol: 125mgSodium: 820mgPotassium: 350mgFiber: 2gSugar: 12gVitamin A: 280IUVitamin C: 4mgCalcium: 30mgIron: 2.1mg

Notes

Storage: Store leftover chicken and sauce separately in airtight containers. Chicken keeps for up to 3 days in the fridge.
Reheating: Reheat in oven or air fryer at 375°F for 5–8 minutes to restore crispiness. Avoid microwave.
Variations: Use chicken thighs for juicier results, or make gluten-free with cornstarch and gluten-free panko. For air fryer method, spray breaded chicken with oil and cook at 400°F for 12–15 minutes.
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