Bold, crispy, and unapologetically saucy, Crispy Bang Bang Chicken is the kind of dish that turns snackers into loyal fans. Coated in a golden crust and drenched in a tangy-sweet, spicy mayo sauce, these bites balance heat and creaminess in a way that grabs your attention from the first bite. Whether you’re throwing together a game day spread, craving a party platter hero, or just want a snack that overdelivers, these chicken pieces are it.
This dish isn’t just about flavor — it’s about texture. The crunch of the fried coating gives way to juicy chicken inside, all wrapped up in that addictive bang bang sauce. It hits every craving: salty, spicy, sweet, and creamy. Best part? It’s incredibly easy to whip up at home with pantry staples.
Ingredients for this Crispy Bang Bang Chicken
For the chicken:
- 1 lb chicken breast or thighs, cut into bite-size pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Vegetable oil for frying
For the bang bang sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp Sriracha (adjust to heat preference)
- 1 tbsp honey
- Optional: chopped chives or green onion for garnish
Step 1: Marinate the Chicken
In a bowl, toss the chicken pieces with buttermilk and a pinch of salt and pepper. Let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
Step 2: Prepare the Breading
In a separate shallow dish, mix together the flour, cornstarch, garlic powder, paprika, and a bit more salt and pepper. This mixture creates a light and crispy coating.
Step 3: Coat the Chicken
Drain the chicken from the buttermilk, then dredge each piece in the flour mixture until fully coated. Shake off the excess and set aside on a plate.
Step 4: Fry to Perfection
Heat about 2 inches of oil in a heavy-bottomed pan to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 4-5 minutes. Transfer to a wire rack or paper towel-lined plate.
Step 5: Make the Sauce
While the chicken drains, stir together the mayo, sweet chili sauce, Sriracha, and honey in a bowl until smooth and creamy. Taste and adjust spice level if needed.
Step 6: Toss and Serve
Place the hot fried chicken in a large bowl. Drizzle over the bang bang sauce and gently toss to coat. Garnish with chopped chives or green onions if desired. Serve immediately.
Frequently Asked Questions
What kind of chicken works best?
Boneless, skinless chicken thighs or breasts both work well. Thighs are juicier, while breasts are leaner.
Can I bake instead of fry?
Yes! Bake at 425°F on a wire rack for 20-25 minutes, flipping once halfway through. You won’t get the same deep crunch, but it’s a great lighter option.
Is the sauce very spicy?
Not overly. The sweetness from the chili sauce and honey balances out the Sriracha. You can always dial the heat up or down.
What can I serve this with?
Crispy Bang Bang Chicken pairs well with steamed rice, shredded cabbage, or tucked inside tacos or sliders.
Can I use pre-made bang bang sauce?
Sure, if you have a brand you love! But the homemade version is quick and lets you control the flavor.
How do I make it gluten-free?
Use a gluten-free flour blend for the dredging mix and make sure your chili sauce and soy products are gluten-free.
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