Crispy Bang Bang Chicken
I still remember the first time I had crispy bang bang chicken. It was at a small food truck, and the moment I took a bite, I was hooked. The crunch, the spicy-sweet sauce, the way everything just worked—it was perfect.
After that, I had to make it at home. But getting the perfect crisp while keeping the chicken juicy inside wasn’t easy. After many tries (and a few kitchen disasters), I finally cracked the code.
If you’re looking for a foolproof way to make this dish at home, you’re in the right place. I’ll walk you through everything—ingredients, step-by-step cooking, tips, and even how to store leftovers.
Ingredients for Crispy Bang Bang Chicken
Main Ingredients
- Chicken – Boneless, skinless chicken breasts or tenderloins
- Buttermilk – Helps tenderize the chicken
- Flour – Creates the first layer of the coating
- Cornstarch – Adds extra crunch
- Panko breadcrumbs – Makes the coating extra crispy
- Eggs – Helps the breading stick
- Seasonings – Garlic powder, onion powder, paprika, salt, and pepper
- Cooking oil – For frying (vegetable or peanut oil works best)
Bang Bang Sauce Ingredients
- Mayonnaise – The creamy base of the sauce
- Thai sweet chili sauce – Adds sweetness and a slight kick
- Sriracha – Brings heat (adjust to taste)
- Honey – Balances out the flavors
- Lime juice – Adds a fresh, tangy taste
Tools and Equipment Needed
- Kitchen Tools
- Mixing bowls
- Whisk
- Tongs
- Baking sheet
- Wire rack
For Cooking
- Deep fryer – Best for ultra-crispy texture
- Air fryer – A healthier alternative
- Oven – Works if you don’t want to fry
How to Make Crispy Bang Bang Chicken
Step 1: Prep the Chicken
Cut the chicken into bite-sized pieces. You don’t want them too big, or they won’t cook evenly.
In a bowl, pour buttermilk over the chicken. Let it sit for 30 minutes. This keeps the chicken juicy and tender when fried.
Step 2: Set Up the Coating Station
In one bowl, mix flour, cornstarch, and seasonings.
In another bowl, whisk the eggs.
In a third bowl, add panko breadcrumbs.
Step 3: Bread the Chicken
Take a piece of chicken from the buttermilk, coat it in the flour mixture, dip it in the egg wash, then roll it in panko breadcrumbs. Press lightly so the coating sticks.
Repeat for all pieces.
Step 4: Fry the Chicken
Heat oil in a deep pan to 375°F (190°C). Fry a few pieces at a time, don’t overcrowd the pan. Cook for 3-4 minutes until golden brown.
Drain on a wire rack to keep them crispy.
Making the Bang Bang Sauce
In a bowl, mix mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice. Whisk until smooth.
Taste it—want more spice? Add extra sriracha. Too sweet? Squeeze in more lime juice.
Tossing the Chicken
Once the chicken is fully cooked, drizzle the sauce over the top or toss everything together for a full coat.
If you love extra crispiness, serve the sauce on the side instead of tossing the chicken in it.
Tips for Extra Crispy Chicken
- Use cornstarch – It makes the coating crunchier.
- Double fry – Fry once, let it rest, then fry again for 30 seconds.
- Drain on a wire rack – Placing fried chicken on paper towels makes it soggy.
Serving Suggestions
Crispy bang bang chicken is great on its own, but here’s how you can serve it:
- Over steamed rice – The sauce soaks into the rice perfectly.
- With a fresh salad – Balances out the richness.
- In a wrap – Add lettuce and cucumbers for a light meal.
Common Mistakes & How to Fix Them
Chicken is soggy – You didn’t drain it on a wire rack.
Coating falls off – Press the bread firmly before frying.
Too spicy – Reduce the sriracha.
Too bland – Increase seasonings in the flour mix.
Spicy Version: Add cayenne pepper to the flour mix.
Gluten-Free: Use gluten-free breadcrumbs and flour.
Dairy-Free: Swap buttermilk for almond milk + lemon juice.
Storage & Reheating
Fridge: Store in an airtight container for 3 days.
Freezer: Freeze for up to 2 months.
Reheat: Use an air fryer at 375°F (190°C) for 5 minutes.
Nutrition Information
| Serving size | Calories | Fat | Protein | Carbs |
| 1 Cup | 350 | 15g | 25g | 30g |
Final Thoughts
Making crispy bang bang chicken at home is easier than you think. With the right technique, you get perfectly crispy, juicy chicken every time.
If you’ve never tried making it before, now’s the time. It’s quick, fun, and better than takeout!
