Crispy Bang Bang Chicken

Save this recipe on:

Golden, crunchy, and dripping with a creamy, spicy-sweet sauce—Crispy Bang Bang Chicken is what happens when comfort food meets a flavor explosion. Each bite delivers the perfect harmony of crunch from the panko coating and tangy richness from the signature Bang Bang sauce. It’s the kind of dish that steals the spotlight whether you’re hosting a game night or just making a weeknight dinner a little more exciting.

The beauty of Bang Bang Chicken is how deceptively simple it is to prepare while tasting like something you’d find in a trendy restaurant. It packs a punch thanks to the Sriracha-infused mayo and sweet chili combo, all layered on ultra-crispy chicken tenders. Whether you serve it as a main with rice or as a party appetizer, this dish disappears fast.

---

What Kind of Chicken Should I Use?

For the best texture and flavor, go with boneless, skinless chicken breasts or tenderloins. Chicken breasts can be cut into strips, and tenderloins are already the perfect size for finger food. Whichever you choose, make sure to pat them dry before coating for maximum crispiness.

---

Ingredients for the Crispy Bang Bang Chicken

• Boneless, skinless chicken breasts or tenderloins – These are the foundation of the dish, offering a juicy interior after frying.
• Buttermilk – Helps tenderize the chicken and gives the coating something to cling to.
• Cornstarch and all-purpose flour – This combo gives the chicken that extra crisp crust.
• Panko breadcrumbs – These Japanese-style breadcrumbs are essential for the super-crunchy finish.
• Salt, pepper, garlic powder, and paprika – A simple spice mix that adds flavor without overwhelming the sauce.
• Eggs – For binding the dry coating to the chicken.
• Vegetable oil – Neutral-flavored oil perfect for frying to a golden crisp.
• Mayonnaise – The creamy base of the Bang Bang sauce.
• Sweet chili sauce – Adds a balance of sweetness and mild heat.
• Sriracha – Brings the heat and depth of flavor.
• Honey (optional) – For a touch of added sweetness in the sauce.

---

How To Make the Crispy Bang Bang Chicken

Step 1: Prepare the Chicken

Start by cutting the chicken breasts into uniform strips if you’re not using tenderloins. Pat them dry with paper towels. In a bowl, combine buttermilk with a pinch of salt and soak the chicken for at least 30 minutes (or overnight for maximum tenderness).

Step 2: Set Up the Breading Station

Grab three shallow bowls. In the first, mix all-purpose flour, cornstarch, garlic powder, paprika, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, add the panko breadcrumbs. This triple-coating system is what gives the chicken that signature crunch.

Step 3: Bread the Chicken

Remove each piece of chicken from the buttermilk, letting the excess drip off. Dredge it in the flour mixture, then dip in the beaten egg, and finally coat in panko. Press gently so the crumbs stick well.

Step 4: Fry Until Golden

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken pieces in batches to avoid overcrowding. Cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate.

Step 5: Make the Bang Bang Sauce

While the chicken cools slightly, mix together mayonnaise, sweet chili sauce, and Sriracha in a small bowl. Taste and adjust with a drizzle of honey if you prefer a sweeter edge.

Step 6: Toss and Serve

You can either toss the crispy chicken in the Bang Bang sauce for a fully coated finish or drizzle it generously over the top. Serve immediately for the best crunch.

---

How to Serve and Store Crispy Bang Bang Chicken

Crispy Bang Bang Chicken is best enjoyed fresh from the skillet, when the coating is at peak crunch and the sauce is still warm and glossy. Serve it as a main course with steamed rice, a crisp Asian slaw, or even on top of fluffy waffles for a sweet-and-savory twist. It also makes a great party appetizer—pile the tenders high on a platter with toothpicks on the side.

To store leftovers, place the chicken in an airtight container and refrigerate for up to 3 days. Keep the sauce separate if possible to preserve the crispiness. Reheat in an oven or air fryer at 375°F (190°C) for 8-10 minutes to revive the crunch.

Frequently Asked Questions

How spicy is Bang Bang Chicken?

The spice level is moderate. The Sriracha adds heat, but it’s balanced by the mayo and sweet chili sauce. You can easily adjust the heat by adding more or less Sriracha.

Can I bake the chicken instead of frying?

Yes! For a lighter version, bake the breaded chicken at 425°F (220°C) on a wire rack over a baking sheet for 20-25 minutes, flipping halfway. You won’t get quite the same crunch, but it’s still delicious.

Is this recipe gluten-free?

It can be! Swap the flour and panko with your favorite gluten-free alternatives. Just make sure your sweet chili sauce and other condiments are certified gluten-free.

Can I use chicken thighs?

Absolutely. Boneless, skinless thighs work great and offer a juicier bite. Just trim excess fat and follow the same steps.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

How do I make it extra crispy?

Double dip! After the first round of flour and egg, repeat the process for an even thicker crust. Also, make sure your oil stays hot while frying.

---

Want More Chicken Ideas with a Kick?

If you’re all about bold flavors like Crispy Bang Bang Chicken, here are a few more crave-worthy recipes to keep on your radar:

• Sweet Garlic Chicken in the Crockpot for melt-in-your-mouth savory sweetness.
• Air Fryer Spicy Buffalo Chicken Wraps if you love portable heat-packed meals.
• Chicken and Stuffing Casserole for a cozy, comforting twist.
• Texas Roadhouse Butter Chicken Skillet if you’re craving creamy skillet goodness.
• Garlic Chicken Lo Mein to shake things up with an Asian-inspired noodle favorite.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest chicken board so you can find it again when cravings strike.

And I’d love to hear how your Crispy Bang Bang Chicken turned out. Did you go heavy on the Sriracha or keep it mild? Maybe you turned it into a slider or taco?

Drop your results in the comments—your tweaks might just inspire someone else’s next kitchen adventure!

---

Print

Save this recipe on: