Crispy Bang Bang Chicken is a delicious dish that brings together crunchy fried chicken pieces with a creamy, spicy-sweet sauce that really wakes up your taste buds. The crispy coating on the chicken makes every bite a perfect combo of crunch and tender meat inside. The sauce usually has a bit of mayo, a touch of sweetness, and just enough heat to keep things interesting.
I love making this recipe because it’s quick to whip up, yet feels special enough for a weeknight dinner or a casual get-together with friends. My secret is to make sure the chicken is coated well and fried until golden crisp, then tossed right in the sauce so every piece is full of flavor. It’s one of those recipes where leftovers taste great cold too, which is always a win in my book.
When I serve Crispy Bang Bang Chicken, I often pair it with simple steamed rice and some crunchy veggies or a fresh salad to balance out the richness. It’s so easy to eat, it’s become a favorite in my house for sharing around the table, and it always brings smiles all around. If you like a little kick with your crunchy chicken, this one’s definitely worth trying!
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken breasts for lean meat. Thighs work well too and add more flavor. If you prefer, tofu or cauliflower can be a great veggie swap for a vegetarian option.
Panko Breadcrumbs: These give a fantastic crunchy texture. You can swap with regular breadcrumbs, but panko offers a lighter, crispier finish. For gluten-free, use gluten-free panko or crushed cornflakes.
Bang Bang Sauce: The combo of mayo, sweet chili sauce, and Sriracha brings creaminess, sweetness, and heat. If you don’t have sweet chili sauce, try mixing honey with a bit of chili flakes or hot sauce as a quick substitute.
Spices: Garlic powder, onion powder, and paprika add depth without overpowering. Feel free to adjust quantities or add a pinch of cayenne for more kick.
How Do I Get the Chicken Extra Crispy Without Burning?
Frying crispy chicken can be tricky. Here’s what I do for golden, crunchy pieces:
- Heat oil to the right temperature: about 350°F (175°C). Too hot burns the crust; too cool makes it greasy.
- Don’t overcrowd the pan. Fry in small batches to keep oil temperature steady.
- Use panko for a crunchy crust, coating the chicken well after dipping in flour and egg.
- Drain fried pieces on paper towels to absorb extra oil, keeping the coating crisp.
- Serve the chicken soon after frying for the best crunch before the sauce is added.
Equipment You’ll Need
- Deep skillet or frying pan – perfect for frying the chicken evenly without crowding the pieces.
- Cooking thermometer – helps keep the oil at the right temperature for crispy, not greasy, chicken.
- Three shallow bowls – for coating stations: flour mix, beaten eggs, and panko breadcrumbs.
- Slotted spoon or tongs – easy to turn and remove chicken from hot oil safely.
- Paper towels – to drain excess oil and keep the chicken crisp.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a quick seafood version that cooks faster but keeps that crunchy coating.
- Add chopped fresh cilantro or Thai basil on top for a bright herbal twist that contrasts nicely with the spicy sauce.
- Mix in a teaspoon of ginger or five-spice powder to the flour for a warm, aromatic flavor boost.
- Top with crushed toasted peanuts or cashews to add texture and a nutty crunch to the dish.
How to Make Crispy Bang Bang Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2-3 tbsp sweet chili sauce
- 1 tbsp Sriracha or other hot sauce (adjust to taste)
- 1 tbsp honey or sugar
- 1 tsp rice vinegar or lime juice
For Garnish:
- 2 scallions (green onions), thinly sliced
- 1-2 red chilies, finely chopped (optional, for extra heat)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes for frying and assembling. In total, expect around 30 minutes from start to finish, perfect for a quick and flavorful meal!
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In three shallow bowls, get your coating stations ready: In one, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. In the second, beat the eggs. In the third, place the panko breadcrumbs.
2. Bread the Chicken:
Take each chicken piece, dip it first in the flour mixture to coat well, then in the beaten eggs, and finally dredge it thoroughly in panko breadcrumbs. Lay the coated pieces on a plate or tray ready for frying.
3. Fry the Chicken:
Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a breadcrumb in; it should sizzle right away. Fry the chicken in batches without crowding for about 4-5 minutes each batch until golden brown and cooked through, turning as needed. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
4. Make the Bang Bang Sauce:
In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey (or sugar), and rice vinegar (or lime juice) until smooth. Taste and adjust the sweetness or spice level to your liking.
5. Combine and Serve:
Place the crispy fried chicken pieces into a large bowl. Drizzle the Bang Bang sauce over the top, gently tossing to coat every piece evenly. Garnish with sliced scallions and chopped red chilies for extra flavor and heat.
6. Enjoy Your Meal:
Serve your Crispy Bang Bang Chicken immediately with steamed rice, a fresh salad, or your favorite sides. Enjoy the crunchy, creamy, and spicy flavors all in one bite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it in the fridge overnight or quickly in cold water, then pat dry to avoid excess moisture that can affect crispiness.
How Can I Make This Recipe Gluten-Free?
Simply replace the all-purpose flour and panko breadcrumbs with gluten-free alternatives like rice flour and gluten-free breadcrumbs or crushed cornflakes for a crispy coating.
Can I Bake Instead of Frying the Chicken?
You can! To bake, preheat the oven to 425°F (220°C), place the breaded chicken pieces on a greased baking sheet, spray lightly with oil, and bake for 20-25 minutes, flipping halfway, until crispy and cooked through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help keep the chicken crispy instead of microwaving, which can make it soggy.
