Name: Crispy Bang Bang Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 50 min
Cuisine: Chinese
Ingredients: Chicken: Boneless, skinless breasts or thighs work best. Thighs stay juicier, but breasts offer a leaner option .; Buttermilk: Tenderizes the chicken and adds a subtle tang. No buttermilk? Mix milk with lemon juice as a quick substitute .; Flour & Cornstarch: A 50/50 blend creates an ultra-crispy coating. Cornstarch prevents sogginess .; Panko Breadcrumbs: These light, airy crumbs give the chicken its signature crunch. Regular breadcrumbs work in a pinch, but they won’t be as crispy .; Bang Bang Sauce: A mix of mayo (or Greek yogurt), sweet chili sauce, sriracha, and honey. Adjust the ratios to balance heat and sweetness .

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I’ll never forget the first time I tried Bang Bang Chicken at a bustling Asian-fusion restaurant. The crispy, golden-brown chicken smothered in a creamy, sweet-and-spicy sauce left me obsessed. After countless experiments in my kitchen, I’ve crafted a recipe that nails that addictive crunch and bold flavor balance.

This dish isn’t just food it’s an experience. The contrast between the tender chicken and the crispy coating, paired with that luscious sauce, makes it a hit for weeknight dinners or weekend gatherings. What I love most is its adaptability: you can tweak the spice level, swap ingredients for dietary needs, or even bake it instead of frying.

Trust me, once you try this version, you’ll understand why it’s become my go-to recipe for impressing friends and satisfying my own cravings .

What Is Bang Bang Chicken?

Bang Bang Chicken is a crowd-pleasing dish with roots in Sichuan cuisine, where it traditionally featured poached chicken pounded with a mallet to absorb a spicy sauce . Over time, it evolved into a Western favorite, often involving crispy fried chicken tossed in a creamy, tangy sauce.

The name “Bang Bang” likely comes from the pounding technique or the “bang” of flavors in the sauce. My version leans into the modern twist: juicy chicken coated in a light, crunchy breading, then drenched in a sauce that’s sweet, spicy, and utterly irresistible.

While the original Sichuan dish is refreshing and light, this Americanized take is all about indulgence think crispy textures and bold flavors that keep you reaching for more .

Key Ingredients for Bang Bang Chicken

Here’s what you’ll need to recreate this dish:

Chicken: Boneless, skinless breasts or thighs work best. Thighs stay juicier, but breasts offer a leaner option .
Buttermilk: Tenderizes the chicken and adds a subtle tang. No buttermilk? Mix milk with lemon juice as a quick substitute .
Flour & Cornstarch: A 50/50 blend creates an ultra-crispy coating. Cornstarch prevents sogginess .
Panko Breadcrumbs: These light, airy crumbs give the chicken its signature crunch. Regular breadcrumbs work in a pinch, but they won’t be as crispy .
Bang Bang Sauce: A mix of mayo (or Greek yogurt), sweet chili sauce, sriracha, and honey. Adjust the ratios to balance heat and sweetness .

Recommended Equipment

Having the right tools makes this recipe foolproof:

Cast-Iron Skillet or Deep Fryer: Ensures even heat distribution for frying. A heavy-bottomed pan prevents hot spots .
Candy Thermometer: Crucial for maintaining oil at 350–375°F. Too cool, and the chicken greases; too hot, and it burns .
Tongs: For flipping chicken safely without piercing the coating.
Wire Rack: Draining fried chicken on a rack keeps it crispy. Paper towels can trap steam and soften the crust .
Mixing Bowls: Use one for marinade, another for dry ingredients, and a third for sauce.

How To Make Bang Bang Chicken

1. Marinate the Chicken

Start by cutting 1.5 lbs of chicken into 1-inch strips. In a bowl, whisk 1 cup buttermilk, 1 tbsp sriracha, and a pinch of salt. Add the chicken, ensuring each piece is submerged. Let it marinate for 30 minutes (or up to 2 hours) in the fridge. The buttermilk tenderizes the meat, while the sriracha adds a subtle kick .

2. Prep the Breading Station

In one bowl, combine ¾ cup flour, ½ cup cornstarch, 1 tsp garlic powder, ½ tsp paprika, and ¼ tsp black pepper. In another bowl, beat 2 eggs. Place 2 cups panko in a third bowl. This setup ensures a smooth dredging process .

3. Coat the Chicken

Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, dip in egg, then press into panko. For extra crunch, double-coat by repeating the egg and panko steps .

4. Fry to Golden Perfection

Heat 2 inches of oil in your skillet to 350°F. Fry the chicken in batches for 3–4 minutes per side until golden. Overcrowding lowers the oil temp, leading to soggy chicken. Use a thermometer to check for an internal temp of 165°F .

5. Whip Up the Bang Bang Sauce

While the chicken rests, mix ½ cup mayo, ¼ cup sweet chili sauce, 1–2 tbsp sriracha, and 1 tbsp honey. Taste and adjust add more honey for sweetness or sriracha for heat .

6. Toss and Serve

In a large bowl, gently toss the fried chicken with the sauce. Garnish with sesame seeds and chopped scallions. Serve immediately with jasmine rice or a crisp salad .

Variations And Substitutions

Healthier Options: Bake at 400°F for 20 minutes or air-fry at 375°F for 12–15 minutes .
Protein Swaps: Try shrimp, tofu, or cauliflower for a vegetarian twist .
Sauce Tweaks: Swap mayo with Greek yogurt or coconut milk. Add lime zest for brightness .
Gluten-Free: Use gluten-free panko and tamari instead of soy sauce .

How to Store And Reheat

Store leftovers in an airtight container for up to 3 days. To revive the crunch, reheat in an air fryer at 375°F for 5 minutes or bake at 350°F for 10 minutes. Avoid microwaving it turns the coating soggy .

Recipe Tips for Success

Buttermilk Magic: Marinate overnight for maximum tenderness .
Oil Temperature: Check frequently with a thermometer. If it drops, wait before adding more chicken .
Sauce Control: Toss the chicken in half the sauce first, then drizzle the rest on top to avoid sogginess .
Batch Cooking: Keep cooked chicken warm in a 200°F oven while frying the rest .

FAQs

Can I make the sauce ahead?
Yes! The sauce stays fresh in the fridge for up to 5 days. Stir well before using .
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let it sit for 10 minutes until thickened .
How do I keep the chicken crispy?
Serve immediately after saucing. For parties, offer sauce on the side for dipping .

This recipe is more than a meal it’s a celebration of textures and flavors. Whether you’re frying for a crowd or air-frying for a cozy night in, Bang Bang Chicken never disappoints.