Introduction

Crispy Bang Bang Chicken is a flavorful and addictive dish featuring perfectly fried chicken coated in a creamy, spicy sauce. This recipe balances heat and sweetness, making it an irresistible appetizer or main course for any occasion.

Crispy Bang Bang Chicken: The Ultimate Recipe and Guide Recipe - Recipe Image

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup buttermilk
2 large eggs, lightly beaten
Vegetable oil, for frying
1/2 cup mayonnaise
1/4 cup sriracha (or more, to taste)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
1/4 cup chopped green onions, for garnish
Sesame seeds, for garnish (optional)

Instructions

Step 1: In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. In a separate shallow dish, whisk together the buttermilk and eggs.
Step 2: Dip each chicken cube first into the buttermilk mixture, then dredge thoroughly in the flour mixture to coat evenly. Set the coated chicken aside and refrigerate for at least 30 minutes, or up to 2 hours for best results.
Step 3: Heat about 2 inches of vegetable oil in a large pot to 350°F (175°C). Fry the chicken in batches, cooking each for 5-7 minutes, turning occasionally until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove with a slotted spoon and drain on a wire rack.
Step 4: While frying or after, prepare the Bang Bang sauce by whisking together mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic. Adjust the heat and sweetness to your preference. For a smoother texture, you can briefly blend the sauce.
Step 5: Once the chicken has cooled slightly, gently toss the pieces in the Bang Bang sauce. Garnish with chopped green onions and sesame seeds if desired. Serve immediately for the best texture and flavor.

Tips & Variations

For extra crispy chicken, double dredge by dipping the coated chicken back into the buttermilk and flour mixture before frying.
Adjust the sriracha amount to control the heat level based on your preference.
Serve with steamed rice or a fresh green salad to balance the richness of the dish.
You can substitute chicken thighs for a juicier result; just adjust frying time accordingly.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 2 days. To maintain crispiness, keep the chicken and sauce separate and combine just before serving. Reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper breading adhesion. If using frozen chicken, thaw completely before preparing.

Is the Bang Bang sauce spicy?

Yes, the sauce has a moderate spicy kick from the sriracha, balanced by honey’s sweetness and creamy mayonnaise. You can adjust the spice by adding more or less sriracha according to your taste.

Crispy Bang Bang Chicken: The Ultimate Recipe and Guide Recipe

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4.7 from 77 reviews

Crispy Bang Bang Chicken is a flavorful and addictive dish featuring tender chicken cubes coated in a seasoned flour mixture, deep-fried to golden perfection, and tossed in a creamy, spicy Bang Bang sauce. This recipe is the ultimate guide to achieving the perfect balance of crispy texture and bold flavors that make Bang Bang Chicken a favorite appetizer or main course.

Author: Sophie
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Coating

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup buttermilk
2 large eggs, lightly beaten
Vegetable oil, for frying (enough for 2 inches in pot)

Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sriracha (or more, to taste)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, minced

Garnish

1/4 cup chopped green onions
Sesame seeds, for garnish (optional)

Instructions

Prepare the Coating and Chicken: In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. Mix thoroughly to ensure even seasoning. In a separate shallow dish, whisk together the buttermilk and eggs. Dip each chicken cube first into the buttermilk mixture, then dredge in the seasoned flour until fully coated. Place coated chicken on a tray and refrigerate for at least 30 minutes to allow the coating to adhere for best results. You may refrigerate up to 2 hours.
Fry the Chicken: Heat vegetable oil in a large pot to 350°F (175°C), ensuring there is about 2 inches of oil. Fry the chicken cubes in batches to avoid overcrowding, cooking each batch for 5-7 minutes until they are golden brown and reach an internal temperature of 165°F (74°C). Turn occasionally for even frying. Remove the chicken from the oil with a slotted spoon and set them on a wire rack to drain excess oil and keep crispy.
Make the Bang Bang Sauce: While the chicken fries or cools, whisk together the mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic in a bowl. Taste and adjust the seasoning or spiciness as desired. For an extra smooth consistency, blend the sauce briefly in a food processor or blender.
Toss and Serve: After the fried chicken has cooled slightly, gently toss the pieces in the prepared Bang Bang sauce until well coated. Garnish with chopped green onions and optional sesame seeds. Serve immediately for the best crispy and saucy experience.

Notes

Refrigeration of the coated chicken before frying enhances the adherence of the coating and improves crispiness.
Use a thermometer to maintain oil temperature for perfectly fried chicken.
Adjust the amount of sriracha in the sauce to control the heat level to your preference.
For a lighter option, you can bake the chicken instead of frying, although it won’t be as crispy.
Storage: Leftover Bang Bang Chicken can be refrigerated for up to 2 days, but the coating may lose crispness.

Keywords: Bang Bang Chicken, Crispy Chicken, Fried Chicken, Spicy Chicken, Chicken Appetizer, Asian Inspired Sauce