Crispy Bang Bang Chicken features succulent chicken coated in a remarkably crisp batter, drenched in a vibrant, creamy sauce that perfectly balances sweet heat. This dish has quickly become a favorite of mine, perfect for gatherings or a delightful dinner date at home. The combination of crunchy batter and spicy sauce creates an unforgettable culinary experience.

Why You’ll Love This Crispy Bang Bang Chicken

This crispy chicken recipe is not just another entry in your meal rotation; it’s a culinary adventure! Here’s why you’ll fall head over heels for it:

Incredibly crispy texture that satisfies every crunch.
Perfectly balanced flavors of sweet and spicy in the Bang Bang Chicken dish.
Quick and easy to prepare, making it ideal for weeknight dinners.
Great for parties—everyone loves a good spicy crispy chicken dish!
Versatile—enjoy it alone or over rice for a complete meal.
It’s gluten-free, catering to those with dietary restrictions.

Ingredients for Crispy Bang Bang Chicken

Gather these items:

2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 cup all-purpose flour
1/2 cup cornstarch (divided)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
2 large eggs, beaten
1/4 cup milk or water
4 cups vegetable oil, canola oil, or peanut oil (for frying)
1 cup mayonnaise
1/2 cup sweet chili sauce
2-4 tablespoons Sriracha (to taste)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil (optional)
1 clove garlic, minced
2 tablespoons chopped fresh green onions
1 tablespoon toasted sesame seeds
Cooked white rice or a bed of fresh lettuce (for serving)

How to Make Crispy Bang Bang Chicken Step-by-Step

Step 1: Prepare Chicken: Pat chicken pieces thoroughly dry and cut into uniform 1-inch pieces.
Step 2: Set Up Dredging Station: In three shallow dishes, prepare: (1) 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper (whisked); (2) 2 beaten large eggs with 1/4 cup milk or water; (3) the remaining 1/4 cup cornstarch.
Step 3: Coat Chicken: Working in batches, dredge chicken in the seasoned flour, then dip in egg wash, and finally toss in the separate cornstarch dish. Place coated chicken on a wire rack and let rest for 10-15 minutes.
Step 4: Make Bang Bang Sauce: In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup sweet chili sauce, 2-4 tbsp Sriracha, 2 tbsp honey (or maple syrup), 1 tbsp rice vinegar, 1 tsp sesame oil (optional), and 1 finely minced garlic clove until smooth. Taste and adjust to your preferred level of sweetness, spiciness, or tang. Cover and chill.
Step 5: Heat Oil: In a large, heavy-bottomed pot or deep fryer, heat 4 cups vegetable, canola, or peanut oil to 350°F (175°C). Use a deep-fry thermometer for accuracy.
Step 6: Fry Chicken: Carefully add coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Step 7: Drain & Keep Warm: Remove fried chicken with a slotted spoon to a clean wire rack set over a baking sheet to drain excess oil. Keep cooked batches warm in a low oven (around 200°F/95°C) while frying the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
Step 8: Assemble & Serve: Once all chicken is fried, you can either toss the hot crispy chicken with about half to two-thirds of the chilled Bang Bang Sauce in a large bowl, or serve the sauce on the side for dipping. Plate the chicken with fluffy white rice or on a bed of fresh lettuce.
Step 9: Garnish & Enjoy: Garnish generously with 2 tbsp chopped fresh green onions and 1 tbsp toasted sesame seeds. Serve immediately and enjoy this delightful culinary creation!

Crispy Bang Bang Chicken: 7 Secrets to a Perfect Dish - Crispy Bang Bang Chicken - main visual representation

Pro Tips for the Perfect Crispy Bang Bang Chicken

Keep these in mind:

Ensure your oil is hot enough before adding chicken to avoid soggy results.
Letting the chicken rest after coating helps the batter stick better.
Experiment with the level of Sriracha in the sauce for your preferred heat.
This dish is perfect for gatherings and makes an impressive Bang Bang Chicken for parties.

Best Ways to Serve Crispy Bang Bang Chicken

Here are some fantastic serving suggestions:

Serve over a bed of fresh lettuce for a light meal.
Pair with fluffy white rice to soak up the rich Bang Bang sauce.
Enjoy as an appetizer with the sauce on the side for dipping.

How to Store and Reheat Crispy Bang Bang Chicken

To keep your homemade crispy Bang Bang chicken fresh, place any leftovers in an airtight container and refrigerate. For best results, reheat in a hot oven to restore the crispiness.

Frequently Asked Questions About Crispy Bang Bang Chicken

What’s the secret to perfect Crispy Bang Bang Chicken?

The secret lies in the frying temperature and letting the coated chicken rest before frying. This ensures that the batter adheres well and crisps up beautifully.

Can I make Crispy Bang Bang Chicken ahead of time?

While best served fresh, you can prepare the chicken and sauce ahead of time. Fry just before serving for optimal crispness and flavor.

How do I avoid common mistakes with Crispy Bang Bang Chicken?

Common mistakes include overcrowding the pan and not ensuring the oil is hot enough. Follow the steps carefully for the best results.

Variations of Crispy Bang Bang Chicken You Can Try

Here are a few fun variations:

Substitute chicken with shrimp or tofu for a different protein source.
Try adding a twist of lime or lemon juice to the sauce for extra zest.
Experiment with different heat levels by adjusting the Sriracha.
Use gluten-free flour and breadcrumbs for a gluten-free twist.

Crispy Bang Bang Chicken: 7 Secrets to a Perfect Dish - Crispy Bang Bang Chicken - additional detail

For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad. If you’re interested in gluten-free options, see our Veggie Burgers with Avocado Green Harissa.

For additional insights on frying techniques, you can refer to Serious Eats.

Crispy Bang Bang Chicken: 7 Secrets to a Perfect Dish

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Author: David
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Crispy Bang Bang Chicken features succulent chicken coated in a remarkably crisp batter, drenched in a vibrant, creamy sauce that perfectly balances sweet heat.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 cup all-purpose flour
1/2 cup cornstarch (divided)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
2 large eggs, beaten
1/4 cup milk or water
4 cups vegetable oil, canola oil, or peanut oil (for frying)
1 cup mayonnaise
1/2 cup sweet chili sauce
2–4 tablespoons Sriracha (to taste)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil (optional)
1 clove garlic, minced
2 tablespoons chopped fresh green onions
1 tablespoon toasted sesame seeds
Cooked white rice or a bed of fresh lettuce (for serving)

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Instructions

Prepare Chicken: Pat chicken pieces thoroughly dry and cut into uniform 1-inch pieces.
Set Up Dredging Station: In three shallow dishes, prepare: (1) 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper (whisked); (2) 2 beaten large eggs with 1/4 cup milk or water; (3) the remaining 1/4 cup cornstarch.
Coat Chicken: Working in batches, dredge chicken in the seasoned flour, then dip in egg wash, and finally toss in the separate cornstarch dish. Place coated chicken on a wire rack and let rest for 10-15 minutes.
Make Bang Bang Sauce: In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup sweet chili sauce, 2-4 tbsp Sriracha, 2 tbsp honey (or maple syrup), 1 tbsp rice vinegar, 1 tsp sesame oil (optional), and 1 finely minced garlic clove until smooth. Taste and adjust to your preferred level of sweetness, spiciness, or tang. Cover and chill.
Heat Oil: In a large, heavy-bottomed pot or deep fryer, heat 4 cups vegetable, canola, or peanut oil to 350°F (175°C). Use a deep-fry thermometer for accuracy.
Fry Chicken: Carefully add coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Drain & Keep Warm: Remove fried chicken with a slotted spoon to a clean wire rack set over a baking sheet to drain excess oil. Keep cooked batches warm in a low oven (around 200°F/95°C) while frying the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
Assemble & Serve: Once all chicken is fried, you can either toss the hot crispy chicken with about half to two-thirds of the chilled Bang Bang Sauce in a large bowl, or serve the sauce on the side for dipping. Plate the chicken with fluffy white rice or on a bed of fresh lettuce.
Garnish & Enjoy: Garnish generously with 2 tbsp chopped fresh green onions and 1 tbsp toasted sesame seeds. Serve immediately and enjoy this delightful culinary creation!