Crispy Bang Bang Chicken is a fantastic mix of crunchy, spicy, and creamy all in one bite. The chicken gets perfectly crispy on the outside before being smothered in a sweet and spicy sauce that has just the right kick. It’s the kind of dish that grabs your attention with its bold flavors and crunchy texture.
I love making this dish when I want something quick but still feel like I’m treating myself. The sauce is so simple to whip up from ingredients you probably already have, and it’s just the right balance of heat and sweetness. Whenever I make it, everyone asks for seconds, and I end up sneaking a few extra bites while no one is looking!
My favorite way to enjoy Crispy Bang Bang Chicken is over a bed of steamed rice with a side of fresh veggies or a crisp salad. It’s a great dish for busy weeknights or casual get-togethers, and it always feels like a little celebration on your plate. Plus, leftovers taste awesome cold or reheated, so it’s perfect for lunch the next day too.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy while frying. But chicken breasts work well too if you prefer leaner meat.
Buttermilk: It helps tenderize the chicken and add flavor. No buttermilk? Use plain yogurt or milk with a splash of lemon juice to mimic the effect.
Flour and Spices: The flour mix with garlic powder and paprika adds great flavor to the crispy coating. You can swap paprika for chili powder or smoked paprika for a different twist.
Bang Bang Sauce: Mayonnaise is the creamy base. If you want to lighten it, try Greek yogurt instead. Sweet chili sauce adds sweetness and mild heat; you can replace it with a mix of honey and chili garlic sauce.
Sriracha: Adjust this to your heat tolerance. For less spice, reduce the amount or use a milder hot sauce.
How Do You Get the Chicken Extra Crispy Without It Getting Greasy?
Getting the perfect crunchy coating without oiliness takes a few tricks:
- Pat chicken dry: After marinating, let excess buttermilk drip off so the flour sticks well without getting soggy.
- Use the right oil temperature: Keep frying oil around 350°F (175°C). Too low and the chicken absorbs oil; too high and it browns too fast but stays raw inside.
- Don’t overcrowd: Fry chicken in batches so the oil temperature stays steady and the coating crisps up properly.
- Double dredge: For extra crunch, dip the chicken back in buttermilk then flour once more before frying.
- Drain well: Use a wire rack or paper towels to catch excess oil after frying.
Following these steps will help you nail that perfect crispy texture every time!
Equipment You’ll Need
- Deep skillet or heavy-bottomed pot – perfect for frying chicken evenly without oil splatter.
- Kitchen thermometer – helps keep oil at the right temperature for crispy, not greasy, chicken.
- Mixing bowls – for marinating chicken and mixing the flour coating; easy to handle.
- Slotted spoon or tongs – makes frying and turning pieces safe and simple.
- Paper towels or wire rack – great for draining excess oil and keeping chicken crispy.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a quick bang bang seafood option that cooks fast and stays tender.
- Add chopped roasted peanuts or cashews on top for extra crunch and a nutty twist.
- Mix a pinch of cayenne or chili powder into the flour for an extra spicy coating.
- Stir in shredded cabbage or carrot slaw for a fresh, crunchy contrast alongside the sauced chicken.
How to Make Crispy Bang Bang Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 teaspoons sriracha (adjust for heat preference)
- 1 teaspoon honey or sugar (optional, for extra sweetness)
- 1 teaspoon rice vinegar or lime juice
For Garnishing:
- Chopped cilantro or green onions
- Red pepper flakes
How Much Time Will You Need?
Total time is about 45 minutes: 30 minutes to marinate the chicken, around 10-15 minutes for coating and frying, and a few minutes to mix the sauce and toss everything together.
Step-by-Step Instructions:
1. Marinate the Chicken:
Place the chicken pieces in a bowl with the buttermilk. Cover and let it sit for at least 30 minutes to make the chicken tender and flavorful.
2. Prepare the Flour Coating:
In a separate bowl, mix the flour, garlic powder, paprika, salt, and black pepper thoroughly. This mixture will give the chicken its crispy, tasty crust.
3. Coat the Chicken Pieces:
Take the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture until well coated. For extra crunch, dip them back briefly into the buttermilk and then coat with flour again.
4. Fry the Chicken:
Heat about 1-2 inches of vegetable oil in a deep skillet over medium-high heat, aiming for 350°F (175°C). Fry the chicken pieces in small batches so the oil stays hot and they cook evenly. Cook each batch for 4-5 minutes until golden brown and cooked all the way through. Drain on paper towels.
5. Make the Bang Bang Sauce:
While frying, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice in a bowl until smooth and well blended.
6. Combine Chicken and Sauce:
Put the fried chicken in a large bowl. Pour the bang bang sauce over the chicken and gently toss to coat every piece with the creamy, spicy sauce.
7. Serve and Garnish:
Transfer to a serving plate and sprinkle with chopped cilantro or green onions and red pepper flakes for a fresh finish and extra zing. Enjoy your crispy bang bang chicken over steamed rice or with fresh veggies for a delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. Pat it dry to remove extra moisture for a crispy coating.
How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour for a gluten-free flour blend or cornstarch when coating the chicken. Both will help achieve a nice crispy texture.
Can I Bake Instead of Frying?
Absolutely! Coat the chicken as directed and place on a greased baking sheet. Bake at 425°F (220°C) for about 20-25 minutes, flipping halfway, until golden and cooked through.
How Should I Store Leftovers?
Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the chicken crispy.
