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Crispy Bang Bang Chicken Recipe

Crispy Bang Bang Chicken is a deliciously crunchy, deep-fried chicken dish coated in a creamy, spicy-sweet Bang Bang sauce. This restaurant-quality recipe is easy to make at home and perfect for appetizers, snacks, or even a main course.
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Prep Time 30 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Cuisine American, Chinese
Servings 4
Calories 450 kcal

Ingredients
  

For the Chicken:

  • 2 large boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 cup buttermilk for tenderizing
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper optional for extra heat

For the Breading:

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch for extra crispiness
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For Frying:

  • 2-3 cups vegetable oil or any high smoke-point oil like peanut oil or canola oil

For the Bang Bang Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha adjust for spice preference
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon soy sauce optional for umami boost

Optional Garnishes:

  • Chopped green onions
  • Sesame seeds
  • Fresh cilantro

Instructions
 

Step 1: Marinate the Chicken

  • In a large mixing bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  • Add the chicken pieces to the marinade, ensuring they are fully coated.
  • Cover and refrigerate for at least 30 minutes (or up to 8 hours for maximum tenderness and flavor infusion).

Step 2: Prepare the Breading

  • In a separate bowl, mix the flour, cornstarch, salt, paprika, garlic powder, and onion powder.
  • Remove the chicken from the buttermilk marinade and let the excess drip off.
  • Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
  • Place the coated chicken on a tray and let it sit for 5-10 minutes (this helps the breading adhere better during frying).

Step 3: Fry the Chicken

  • Heat the oil in a deep skillet or frying pan to 350°F (175°C).
  • Carefully drop a few pieces of chicken into the hot oil, ensuring not to overcrowd the pan.
  • Fry for 4-5 minutes, turning occasionally, until golden brown and crispy.
  • Remove and drain on a paper towel-lined plate.
  • Repeat with the remaining chicken.

Step 4: Make the Bang Bang Sauce

  • In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, vinegar, garlic powder, and soy sauce.
  • Taste and adjust seasoning if necessary.
  • Set aside.

Step 5: Assemble and Serve

  • Drizzle or toss the crispy fried chicken with the Bang Bang sauce.
  • Garnish with green onions, sesame seeds, or cilantro.
  • Serve immediately for the best texture and flavor.

Notes

  • Double fry for extra crunch: Fry once at 325°F (163°C) for 3 minutes, then increase the heat to 375°F (190°C) and fry for another 1-2 minutes.
  • Baked Version: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
  • Air Fryer Version: Cook at 375°F (190°C) for 12-15 minutes, shaking halfway.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
  • Customization: Adjust sauce ingredients to match your preferred spice and sweetness levels.