Bang Bang Chicken Recipe

Save this recipe on:

Crispy, golden-brown bites of chicken coated in a crunchy panko crust and drizzled with a creamy, spicy-sweet bang bang sauce—this dish is pure indulgence! With a delightful balance of heat and tang, Bang Bang Chicken is the ultimate crowd-pleaser, perfect as an appetizer, party snack, or even a main dish. The rich, creamy sauce, made with a blend of mayo, sweet chili sauce, and a hint of sriracha, elevates the crispy chicken to a whole new level of deliciousness.

Whether you’re serving it at game night, a family gathering, or just craving a restaurant-style meal at home, this recipe is quick, easy, and incredibly satisfying. With every crunchy bite bursting with bold flavors, you’ll find yourself making this dish over and over again!

---

Ingredients for Bang Bang Chicken

For the Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, beaten
• Vegetable oil (for frying)

For the Bang Bang Sauce:

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1 tablespoon sriracha (adjust for spice level)
• 1 teaspoon honey (optional, for extra sweetness)

For Garnish:

• Chopped green onions
• Sesame seeds

---

Step 1: Marinate the Chicken

Place the bite-sized chicken pieces in a bowl and pour the buttermilk over them. Let the chicken soak for at least 20 minutes (or up to an hour) to tenderize and enhance flavor.

---

Step 2: Prepare the Breading Stations

In one shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.

---

Step 3: Coat the Chicken

Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, dip into the beaten eggs, and then coat thoroughly with panko breadcrumbs. Press gently to ensure the coating sticks well.

---

Step 4: Fry the Chicken

Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the chicken pieces in batches for about 3–4 minutes or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

---

Step 5: Make the Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if using). Taste and adjust spice levels if needed.

---

Step 6: Assemble and Serve

Drizzle the Bang Bang Sauce over the crispy chicken or toss the pieces in the sauce for a fully coated version. Garnish with chopped green onions and sesame seeds. Serve immediately and enjoy!

---

Storage Instructions

If you have leftovers, store the fried chicken and sauce separately to maintain crispiness. Place the chicken in an airtight container and refrigerate for up to 3 days. Keep the Bang Bang sauce in a sealed container in the fridge for up to a week.

For reheating, avoid the microwave as it can make the coating soggy. Instead, reheat in an oven at 375°F (190°C) for 10–12 minutes or air fry at 350°F (175°C) for 5–7 minutes until crispy again.

---

Estimated Nutrition (Per Serving)

Serving Size: Approximately 1 cup of Bang Bang Chicken

• Calories: ~450 kcal
• Protein: ~30g
• Carbohydrates: ~35g
• Fat: ~20g
• Saturated Fat: ~4g
• Cholesterol: ~90mg
• Sodium: ~600mg
• Fiber: ~2g
• Sugar: ~5g

Note: These values may vary based on portion sizes and ingredient brands.

---

Frequently Asked Questions

1. Can I bake or air-fry the chicken instead of frying?

Yes! To bake, place the coated chicken on a greased baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 12–15 minutes, shaking the basket occasionally.

2. How can I make Bang Bang Chicken spicier?

Increase the amount of sriracha in the sauce or add a pinch of cayenne pepper to the breading mixture for an extra kick.

3. What can I serve with Bang Bang Chicken?

It pairs well with rice, coleslaw, fries, or a side salad. You can also serve it in wraps or tacos for a fun twist.

4. Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will be juicier and more flavorful, just ensure they are boneless and cut into similar-sized pieces.

5. What oil is best for frying?

Use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for the best results.

6. Can I make the sauce ahead of time?

Yes! The Bang Bang sauce can be made in advance and stored in the fridge for up to a week.

7. How do I keep the breading from falling off?

Make sure to press the breadcrumbs firmly onto the chicken and let the coated pieces rest for 5–10 minutes before frying.

8. Is this dish gluten-free?

Not as written, but you can substitute the flour and panko with gluten-free alternatives to make it gluten-free.

---

Print

Save this recipe on: