Bang Bang Chicken: Crispy Perfection with a Spicy Twist
Table of Contents
Bang Bang Chicken: Crispy Perfection with a Spicy Twist
Introduction
Did you know that according to a survey by the National Chicken Council, Americans consume over 90 pounds of chicken per person annually, making it the go-to protein for quick, flavorful meals? If you’re craving that irresistible crunch paired with a creamy, tangy heat, Bang Bang Chicken is the star dish you need in your repertoire. This delightful, crispy chicken recipe, coated in a creamy, tangy, and slightly spicy Bang Bang sauce, will leave your taste buds craving more. Perfect for appetizers, game-day snacks, or a fun dinner, it’s a crowd-pleaser that combines the best of fried textures with sweet chili notes and mayo-based creaminess.
Imagine biting into tender, golden-fried chicken strips enveloped in a sauce that’s both comforting and exciting— the mild kick from Sriracha balanced by honey’s sweetness, creating a flavor explosion that’s far from bland. Whether you’re a seasoned home cook or just starting out, this Bang Bang Chicken recipe is straightforward yet impressive, drawing inspiration from Chinese-American fusion cuisine. It’s versatile, customizable, and ready in under an hour, making it ideal for weeknights when you want something special without the fuss.
In this guide, we’ll dive deep into crafting the perfect Bang Bang Chicken, from selecting the freshest ingredients to tweaking for dietary needs. You’ll learn why cornstarch is key for that extra crisp (it’s a pro technique that absorbs less oil), and how resting the battered chicken enhances texture. By the end, you’ll have a recipe that’s not just delicious but also optimized for your kitchen adventures. Get ready to elevate your meal game—let’s fry up some magic!
Ingredients List
For this Bang Bang Chicken recipe, you’ll need fresh, high-quality ingredients to achieve that perfect crispy exterior and luscious sauce. Here’s the breakdown, complete with sensory descriptions, substitutions, and tips to make it your own:
- Chicken: 1 pound of boneless, skinless chicken breasts or thighs, cut into strips. Opt for thighs for juicier results—their richer flavor and tenderness shine through the crisp coating. Substitution: For a leaner option, use turkey breast, which offers a similar texture but with less fat.
- All-purpose flour: 1/2 cup for coating, providing a subtle earthiness that locks in moisture. Sensory: It’s soft and powdery, transforming into a golden shell when fried.
- Cornstarch: 1/4 cup, the secret to extra crunch— its fine granules create a shatteringly crispy fry that doesn’t sog out. Substitution: Arrowroot powder for a gluten-free twist, maintaining the same snap.
- Egg: 1 large, beaten, acting as a binder that helps the coating adhere uniformly for even frying.
- Mayonnaise: 1/2 cup for the sauce, delivering a velvety creaminess that’s tangy and smooth. Use a high-quality brand like Hellmann’s for optimal richness.
- Sweet chili sauce: 1/4 cup, infusing a fruity heat with notes of garlic and chili that balance sweetness. Sensory: It’s sticky and aromatic, with a mild burn.
- Sriracha: 2 teaspoons for that signature spicy kick—adjust to taste for more or less heat. Substitution: Gochujang paste for an earthy, fermented spice profile.
- Honey: 1 tablespoon, adding natural sweetness to round out the sauce’s flavors. Substitution: Maple syrup for a smoky undertone.
- Vegetable oil: For frying, about 2-3 cups—choose one with a high smoke point like canola to avoid burnt flavors.
- Optional garnishes: Chopped green onions for a fresh, pungent bite; sesame seeds for nutty crunch; lime wedges for a bright, citrusy squeeze.
Pro tip: Always source organic chicken if possible for superior taste, and measure your cornstarch precisely to prevent a gummy texture. This list serves 4 as an appetizer or 2 as a main—scale up as needed!
Timing
Timing is crucial for Bang Bang Chicken to ensure the chicken fries up crispy without overcooking. Here’s the breakdown:
15 minutes
10 minutes
25 minutes
Compared to average chicken recipes, this Bang Bang Chicken comes together faster—many fried chicken dishes take 45+ minutes due to brining or baking, but our shallow-frying method cuts prep time in half while delivering restaurant-quality results. The 10-minute cook time includes two batches to avoid crowding the pan, preventing soggy pieces. Factor in 5 extra minutes for sauce mixing if you’re customizing heat levels. Remember, resting the coated chicken for 5 minutes is a game-changer for crispiness—don’t skip it!
Step 1: Prepare the Chicken
Start by patting your chicken strips dry with paper towels—this removes excess moisture for a crispier coat. In a shallow bowl, whisk together the flour and cornstarch, then dip each piece into the beaten egg. Coat generously in the flour mixture, pressing lightly to adhere. Let the coated chicken rest on a wire rack for 5 minutes while you heat the oil to 350°F in a large skillet or wok. This step is your foundation—rushed here means less crunch later.
Step 2: Coat and Fry
Carefully add the chicken strips to the hot oil in batches, frying for 3-4 minutes per side until golden-brown and cooked through (internal temp 165°F). Avoid overcrowding to maintain oil temperature—overcrowding leads to greasy results. Transfer to a paper towel-lined plate to drain excess oil. The sizzle will fill your kitchen with anticipation!
Step 3: Make the Sauce
While the chicken fries, mix mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl. Whisk until smooth and creamy—taste and adjust the spice level by adding more Sriracha for heat or honey for sweetness. This sauce is transformative; it’s the blend of creaminess and heat that makes Bang Bang Chicken addictive.
Step 4: Toss and Serve
Toss the hot fried chicken in the sauce until well-coated. Garnish with green onions and sesame seeds for extra flair. Serve immediately for maximum crispness— the sauce clings perfectly when fresh. Your Bang Bang Chicken is now ready to impress!
Nutritional Information
Here’s a rough estimate per serving (for 4 servings, about 1/4 cup each for the recipe above), based on standard ingredients:
- Calories: 450 kcal (higher due to frying, but shareable portions)
- Protein: 30g (from the chicken—great for muscle repair)
- Carbohydrates: 25g (mainly from sauces—balanced by veggies if served with sides)
- Fat: 28g (includes healthy oils, though fried; not excessive for a treat)
- Sodium: 650mg (moderate, from sauces—watch if following low-sodium diets)
These values can vary; use an app like MyFitnessPal for precise tracking. It’s a protein-packed dish ideal for post-workout fuel, but pair with greens for balance.
Healthier Alternatives
Want to lighten up this Bang Bang Chicken without sacrificing flavor? We’ve got you covered with swaps that preserve the tangy, spicy essence. For frying, try air-frying the coated chicken at 400°F for 12-15 minutes— you’ll cut oil by 70% while keeping the crunch, though it lacks the deep fry’s golden hue. Substitute Greek yogurt for mayo in the sauce for a probiotic boost and tang; it thickens nicely with 1/4 cup to 1/2 cup ratio. Opt for low-sodium tamari instead of Sriracha for less spice intensity, or use agave nectar over honey for vegan-friendly sweetness. Baking the chicken at 425°F for 20 minutes works too, just spritz with oil for crispiness.
These changes reduce calories by 20-30% while maintaining authenticity—perfect for health-conscious cravings!
Serving Suggestions
Elevate your Bang Bang Chicken serving game with these ideas. As appetizers, thread onto skewers with veggies for bite-sized party pleasers. For dinner, serve over chopped lettuce as a low-carb salad or with rice for a hearty meal— the sauce drizzles beautifully. Paired with cool cucumber slices, it balances the heat; or go Asian-inspired with steamed bok choy. Leftovers shine in wraps—toss with cabbage slaw in a tortilla. For drinks, a cold beer or sparkling water with lime cuts through the richness. Kids love it mild, while adults amp up the spice—customize for your crowd.
Common Mistakes
Avoid these pitfalls for flawless Bang Bang Chicken. Overcrowding the frying pan drops oil temperature, leading to oily, uncooked centers—fry in small batches. Skipping the egg wash means weak adhesion, causing coating to flake off. Don’t forget to rest the coated chicken; rushing results in soggy bites. Using cold oil burns the exterior while leaving interiors raw—always preheat to 350°F. Lastly, over-mixing the sauce breaks the creamy texture—whisk gently. Sidestep these, and your dish will be spot-on every time.
Storing Tips
Make-ahead friendly: Store fried, uncoated chicken in an airtight container in the fridge for 2 days— reheat at 375°F to recapture crispiness. The sauce keeps separate for up to a week in the fridge. For freezing, freeze cooked chicken (sans sauce) in a bag for 1 month; thaw, bake, and toss. Avoid storing sauced chicken to prevent sogginess. Reheat gently to preserve textures—microwave briefly, then toss in sauce for best results.
Conclusion
In summary, Bang Bang Chicken is more than a dish—it’s a flavor-packed adventure that transforms simple chicken into a crispy, saucy sensation. From the crunchy first bite to the lingering spicy tang, it’s a recipe you’ll make again and again. Perfect for game days, dinners, or just indulging, it’s quick, fun, and utterly satisfying.
Don’t stop here—experiment with the swaps, share your twists in the comments, and subscribe for more delicious recipes from LeosFoods.com. Ready to fry? Grab your ingredients and let’s whip up some magic!
FAQs
***Can I make Bang Bang Chicken gluten-free?***
Yes! Swap all-purpose flour for a gluten-free blend and use corn or potato starch. The sauce is naturally gluten-free, so you’re good to go.
***How spicy is this recipe?***
Mildly spicy from the Sriracha, but adjustable. Start with 1 teaspoon and taste-test for your heat preference.
***Can I bake instead of fry?***
Absolutely! Bake at 425°F for 20-25 minutes, flipping halfway. Lighten it up without losing the crunch.
***What’s the best side dish?***
Try a fresh cucumber salad or steamed rice—anything cool to balance the heat appeals.
***How long does it last in the fridge?***
Unsauced chicken lasts 2-3 days; the sauce up to a week. Reheat separately for optimal texture.
Bang Bang Chicken
A delightful, crispy chicken dish coated in a creamy, tangy, and slightly spicy Bang Bang sauce that will leave your taste buds craving more. Perfect for appetizers, game-day snacks, or a fun dinner.
Ingredients
- For the Bang Bang Sauce:1 cup(232 g) mayonnaise½ cup(132 g) Thai sweet chili sauce1 tspSriracha (or more to taste)2 tbsphoneyFor the Chicken:1 ½lbs boneless, skinless chicken tenderloins1 cup(245 g) buttermilk¾ cup(94 g) all-purpose flour½ cup(64 g) cornstarch1large egg, room temperature1 tbspSriracha½ tspgarlic powder½ tspkosher salt¼ tspblack pepper⅛ tspcayenne pepper (optional)2 cups(216 g) panko breadcrumbs (plain)Canola oil, for fryingParsley, chopped (for garnish)
- For the Chicken:1 ½lbs boneless, skinless chicken tenderloins1 cup(245 g) buttermilk¾ cup(94 g) all-purpose flour½ cup(64 g) cornstarch1large egg, room temperature1 tbspSriracha½ tspgarlic powder½ tspkosher salt¼ tspblack pepper⅛ tspcayenne pepper (optional)2 cups(216 g) panko breadcrumbs (plain)Canola oil, for fryingParsley, chopped (for garnish)
Instructions
- 1️⃣Prepare the Bang Bang Sauce:
- In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.Mix well and set aside for serving.2️⃣Marinate the Chicken:In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using).Add the chicken tenderloins and toss to coat evenly.3️⃣Bread the Chicken:Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- Mix well and set aside for serving.2️⃣Marinate the Chicken:In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using).Add the chicken tenderloins and toss to coat evenly.3️⃣Bread the Chicken:Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- 2️⃣Marinate the Chicken:
- In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using).Add the chicken tenderloins and toss to coat evenly.3️⃣Bread the Chicken:Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- Add the chicken tenderloins and toss to coat evenly.3️⃣Bread the Chicken:Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- 3️⃣Bread the Chicken:
- Place panko breadcrumbs on a shallow plate.Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- Remove each chicken tender from the batter, shaking off excess, and dredge it in the panko. Press gently to ensure the breadcrumbs adhere well.Repeat for all chicken pieces, setting them aside on a clean plate.4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- Repeat for all chicken pieces, setting them aside on a clean plate.
- 4️⃣Fry the Chicken:Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- Fry chicken in batches, being careful not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Drain fried chicken on a paper towel-lined plate.5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- 5️⃣Assemble and Serve:Toss the hot chicken with the Bang Bang sauce until evenly coated.Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
- Toss the hot chicken with the Bang Bang sauce until evenly coated.
- Transfer to a serving plate, garnish with chopped parsley, and serve immediately.
Notes
For a lighter version, you can bake or air-fry the chicken instead of deep-frying.Adjust the spice level of the sauce by adding more or less Sriracha to your preference.Best served warm for maximum crispiness and flavor.
Adjust the spice level of the sauce by adding more or less Sriracha to your preference.Best served warm for maximum crispiness and flavor.
Best served warm for maximum crispiness and flavor.
