Crispy Bang Bang Chicken – Sweet, Spicy & Irresistibly Crunchy

Crispy Bang Bang Chicken is a crave-worthy dish known for its perfect balance of textures and bold, addictive flavor. Featuring crunchy, golden-brown chicken tossed in a creamy, sweet-and-spicy Bang Bang sauce, this restaurant-inspired favorite has quickly become a go-to in home kitchens.

Though it’s often associated with Asian fusion cuisine, Bang Bang Chicken has roots in Sichuan street food, where poached chicken is served with a spicy peanut sauce. The modern American twist, popularized by places like Bonefish Grill, features crispy battered chicken pieces coated in a zesty mayo-chili sauce — and it’s that version we’re diving into here.

Whether served as an appetizer, a rice bowl topping, or stuffed in lettuce wraps, Crispy Bang Bang Chicken is as fun to eat as it is to make.

Ingredients Overview

This recipe breaks down into two main components: the crispy chicken and the Bang Bang sauce. Each ingredient contributes to the dish’s bold flavor and signature crunch.

For the Chicken:

• Boneless, skinless chicken thighs or breasts: Thighs stay juicier when fried, but breasts work well for leaner bites. Cut into bite-sized chunks for quick cooking and easy coating.

• Buttermilk (or milk + vinegar): Tenderizes the chicken and helps the coating stick. Buttermilk also adds a slight tang that balances the richness of the sauce.

• Cornstarch + flour: A combination of all-purpose flour and cornstarch creates an ultra-crispy exterior. Cornstarch is the secret to that delicate crunch.

• Garlic powder, onion powder, paprika, salt, pepper: Season the flour mixture to ensure the chicken is flavorful inside and out.

• Vegetable oil: For frying. Use a neutral, high-smoke-point oil like canola, vegetable, or peanut oil.

For the Bang Bang Sauce:

• Mayonnaise: The creamy base that ties the sauce together. Use full-fat for the richest flavor.

• Sweet chili sauce: Adds sweetness and mild heat. This is the key flavor element — don’t skip it.

• Sriracha (or hot sauce): Brings the spicy kick. Adjust to taste depending on your spice tolerance.

• Honey or sugar (optional): For an extra touch of sweetness to balance the heat, if desired.

Ingredient Substitutions:

• Use Greek yogurt or vegan mayo for a lighter or dairy-free version of the sauce.

• Air fry or oven-bake for a lower-fat version — you’ll still get crunch with the right coating.

• Shrimp or tofu can be used instead of chicken for variation.

Step-by-Step Instructions

This recipe involves a simple double-dip fry method and a quick whisked sauce. Here’s how to make it at home like a pro:

1. Prep the chicken:

1. Cut chicken into bite-sized pieces.

2. In a bowl, combine buttermilk (or milk with a splash of vinegar) and chicken. Let it marinate for at least 15 minutes — up to 1 hour for extra tenderness.

2. Prepare the dredge:

1. In a shallow bowl, mix ¾ cup all-purpose flour, ½ cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, 1 tsp salt, and ½ tsp pepper.

3. Mix the sauce:

1. In a small bowl, combine:

   • ½ cup mayonnaise

   • ¼ cup sweet chili sauce

   • 1–2 tsp sriracha (adjust to heat preference)

   • 1 tsp honey (optional)

2. Whisk until smooth. Taste and adjust seasoning if needed. Set aside.

4. Fry the chicken:

1. Heat 1½–2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C).

2. Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to coat thoroughly.

3. Fry in batches until golden brown and crispy, about 4–6 minutes per batch. Don’t overcrowd the pan.

4. Transfer to a wire rack or paper towel-lined plate to drain.

5. Toss and serve:

1. Place fried chicken in a large bowl.

2. Spoon over the Bang Bang sauce and toss gently until coated. Serve immediately for the crispiest texture.

Chef Tips:

• Double-fry for extra crunch: Fry once at 325°F until pale golden, then again at 375°F for a minute or two until crisp.

• If air frying, spray coated chicken with oil and cook at 400°F for 15–18 minutes, flipping halfway through.

Tips, Variations & Substitutions

• Make it a bowl: Serve over steamed jasmine rice with shredded cabbage, avocado, and pickled cucumbers for a balanced Bang Bang Chicken Bowl.

• Add crunch: Top with toasted sesame seeds, chopped peanuts, or crispy wonton strips.

• Make it gluten-free: Use rice flour or a gluten-free flour blend and confirm your sauces are GF.

• Low-carb swap: Use almond flour or crushed pork rinds in place of regular flour/cornstarch.

Creative Serving Ideas:

• Lettuce wraps: Serve in butter lettuce cups with shredded carrots and scallions.

• Sliders: Stuff into mini brioche buns with slaw for a spicy snack.

• Appetizer skewers: Thread onto toothpicks or skewers for a party-friendly starter.

Serving Ideas & Occasions

Crispy Bang Bang Chicken is as versatile as it is delicious. Serve it:

• As an appetizer for game night or gatherings

• In rice bowls with fresh veggies for a weeknight dinner

• In wraps or tacos with crunchy slaw

• Over noodles with extra sauce and chopped herbs

This dish is ideal for parties, potlucks, and casual dinners when you want something exciting, flavorful, and shareable. It’s a guaranteed hit with kids and adults alike — just adjust the heat level accordingly.

Nutritional & Health Notes

This dish is indulgent, with its creamy sauce and fried coating, but it can be adapted to fit different dietary needs.

• Protein-rich: Chicken thighs provide a solid amount of protein per serving.

• Customizable fat content: Using light mayo or air frying can significantly reduce the fat.

• Balance with sides: Pair with cucumber salad, brown rice, or steamed greens for a more complete meal.

To make it lighter:

• Skip the sauce or serve on the side.

• Oven-bake or air-fry to reduce oil.

• Use lean chicken breast and Greek yogurt-based sauce.

FAQs

Q1: Can I make Bang Bang Chicken ahead of time?

A1: You can fry the chicken and keep it warm in a low oven for up to 30 minutes. However, it’s best to toss it in the sauce just before serving to preserve the crunch.

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Q2: What does Bang Bang Chicken taste like?

A2: It’s sweet, spicy, tangy, and creamy — the perfect balance of flavors with a satisfying crunch from the fried chicken.

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Q3: Can I bake Bang Bang Chicken instead of frying?

A3: Yes. Place coated chicken pieces on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 20–25 minutes until crispy, flipping halfway.

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Q4: Is Bang Bang sauce spicy?

A4: It has a mild to moderate heat, depending on how much sriracha you use. You can dial it down by using less or omitting it altogether for a kid-friendly version.

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Q5: What can I use instead of sweet chili sauce?

A5: Try a mix of honey, rice vinegar, and a little red pepper flake or sambal oelek. It won’t be identical, but it hits similar sweet-spicy notes.

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Q6: Can I use frozen chicken?

A6: Yes, but thaw it completely and pat it dry before marinating to ensure the coating sticks and fries evenly.

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Q7: Can I use shrimp instead?

A7: Absolutely. Bang Bang Shrimp is a popular variation — use peeled, deveined shrimp and reduce frying time to about 2–3 minutes.

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