Name: Crispy Bang Bang Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Ingredients: 1½ lb 700 g boneless skinless chicken (thighs or breasts), cut into 1″ cubes; 1 large egg; 2 Tbsp buttermilk (or whole milk); 1 tsp kosher salt; ½ tsp black pepper; ¼ tsp garlic powder; ¼ tsp onion powder; ½ cup 65 g all‑purpose flour; ½ cup 60 g cornstarch; 1 tsp baking powder; Vegetable oil (for frying; enough to reach 2–3″ depth); ½ cup mayonnaise (full‑fat); 2 Tbsp sweet chili sauce; 1 Tbsp Sriracha (adjust to taste); 1 Tbsp honey; 1 tsp rice vinegar; ½ tsp sesame oil (optional); Pinch of kosher salt; Sliced scallions; Sesame seeds; Lime wedges

Introducing the Crispy Bang Bang Chicken Recipe: a harmonious marriage of crunchy texture and zesty, creamy sauce that will electrify your taste buds. Drawing inspiration from classic Asian flavors while adding a contemporary, fried twist, this dish is perfect as an appetizer, main course, or party star. In this deep‑dive post, we’ll cover everything from ingredient selection to plating suggestions, ensuring you walk away with a foolproof method for making sensational Crispy Bang Bang Chicken every time.

Why You’ll Love This Crispy Bang Bang Chicken Recipe

Texture Contrast: Ultra‑crisp coating meets tender, juicy chicken, offering every bite a satisfying crunch.
Balanced Flavors: A creamy, slightly spicy sauce elevates the fried chicken, cutting through richness with a hint of tang.

Versatility: Serve as an appetizer, sandwich filling, salad topper—or transform into tacos or lettuce wraps.
Make‑Ahead Friendly: Components can be prepped in advance for quick assembly at serving time.

Whether you’re hosting a casual gathering or craving a weeknight indulgence, this Crispy Bang Bang Chicken Recipe delivers crowd‑pleasing flavor and unforgettable crunch.

Ingredients: Building Blocks of Flavor

For the Chicken

Makes roughly 4–6 servings

1½ pounds (700 g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes

1 large egg (for dredging)
2 tablespoons buttermilk (or whole milk)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder

¼ teaspoon onion powder

½ cup (65 g) all‑purpose flour
½ cup (60 g) cornstarch

1 teaspoon baking powder

Vegetable oil, for frying (enough to reach a depth of 2–3 inches in your pan)

For the Bang Bang Sauce

½ cup (120 g) mayonnaise (preferably full‑fat for richness)

2–3 tablespoons sweet chili sauce (adjust to preferred sweetness/spice level)

1–2 tablespoons Sriracha (for heat; start with 1 tablespoon and taste)
1 tablespoon honey (balances heat and tang)

1 teaspoon rice vinegar (brightens flavors)

½ teaspoon sesame oil (optional, for a nutty aroma)
Pinch of kosher salt, to taste

Optional Garnishes

Thinly sliced scallions (green onions)

Sesame seeds (white or black for contrast)
Fresh cilantro leaves

Lime wedges, for squeezing

Shredded lettuce or cabbage, as a bed for assembly

Equipment and Prep

Heavy‑bottomed skillet, Dutch oven, or deep fryer

Candy or deep‑fry thermometer (ideal for maintaining oil at 350°F/175°C)

Mixing bowls (one for egg wash, one for dry coating, one for sauce)
Wire rack set atop a baking sheet (for draining fried chicken)

Whisk and tongs

Measuring cups and spoons

Chef’s Note: Use chicken thighs if you prefer more forgiving, moister meat; breasts will yield a leaner bite but can dry out if overcooked.

Step‑by‑Step Instructions

1. Preparing the Chicken

Pat Dry
- Use paper towels to thoroughly pat the chicken pieces dry. Removing surface moisture ensures better adhesion of the coating and a superior crunch.

Trim and Uniformity
- Trim any excess fat or sinew. Aim for uniform 1‑inch pieces so they cook evenly.

2. Marinating for Maximum Flavor

Egg Wash
- In a medium bowl, whisk together the egg, buttermilk, salt, pepper, garlic powder, and onion powder.
Coat the Chicken
- Add the chicken cubes to the egg wash. Stir to coat each piece thoroughly.

Rest Briefly
- Let the chicken sit in the marinade for at least 10–15 minutes at room temperature (or up to 1 hour in the refrigerator). This step imparts flavor and helps the coating cling.

3. Prepping the Coating

Dry Mix
- In a separate bowl, whisk together flour, cornstarch, and baking powder. The cornstarch ensures extra crispiness, while baking powder creates tiny bubbles for lift.
Double‑Dredge Technique (optional for ultra‑crisp)
- First dredge: Remove each piece from the egg wash, letting excess drip off, and roll in the dry mix.
- Second dredge: Dip coated pieces back into the egg wash, then again into the dry mix.

Chef’s Tip: If weather is humid, chill the coated chicken on a tray in the fridge for 10 minutes before frying—this firms up the crust.

4. Frying to Crispy Perfection

Heat Your Oil
- Pour enough vegetable oil into your skillet so that it reaches 2–3 inches deep. Heat to 350°F (175°C) and monitor with a thermometer.

Fry in Batches
- Carefully lower chicken pieces into the hot oil, making sure not to crowd the pan (which drops oil temperature).
- Fry for about 3–4 minutes per batch, turning once, until golden brown and cooked through (internal temperature of 165°F/74°C).

Drain Properly
- Use a slotted spoon or spider to transfer cooked chicken to a wire rack set over a baking sheet. This prevents sogginess—never let fried chicken rest directly on paper towels.

Maintain Oil Temperature
- Allow the oil to return to 350°F (175°C) between batches. Consistent temperature is key for even, golden crusts.

5. Crafting the Signature Bang Bang Sauce

Combine Ingredients
- In a clean bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, sesame oil, and a pinch of salt.

Adjust to Taste
- Taste and tweak: increase Sriracha for more heat, add a splash more vinegar for brightness, or a touch more honey if too spicy.

Chill Briefly
- Let the sauce rest in the fridge for 10 minutes to let flavors meld—this also thickens the sauce to cling beautifully to chicken.

6. Assembly and Plating

Arrange the Chicken
- Lay the hot, crispy chicken on a serving platter or individual plates.

Drizzle or Toss
- Drizzle style: Pipe or spoon the Bang Bang sauce over the chicken for an elegant presentation.
- Toss style: Place chicken in a large bowl, add sauce, and gently toss to coat every piece—ideal for casual family‑style service.

Garnish
- Sprinkle sliced scallions, sesame seeds, and fresh cilantro atop. For extra pop, serve with lime wedges to squeeze over.

Serve Immediately
- The contrast of hot, crispy chicken with cool, creamy sauce is at its peak right out of the fryer.

Chef’s Tips for the Ultimate Crispy Bang Bang Chicken

Oil Choice: Use high‑smoke‑point oils such as peanut, canola, or grapeseed for a clean flavor and safe frying.

Temperature Control: Invest in a reliable digital thermometer. Small temperature dips are normal, but aim to keep within 10°F of 350°F.

Cornstarch vs. Potato Starch: Potato starch can replace cornstarch for an even lighter, more transparent crust.
Dry Rest: After coating, let pieces rest uncovered in the fridge for 10–15 minutes—this helps the crust “set” for extra crunch.

Shake‑Off Excess: Gently tap coated chicken to remove loose flour—excess coating can burn and create bitterness.

Serve in Batches: If cooking for a crowd, keep fried chicken warm on a 200°F (95°C) oven‑safe rack while finishing remaining batches.

Flavor Variations and Substitutions

Spicy Bang Bang: Swap half the mayonnaise for Greek yogurt and add 1 teaspoon chili crisp for an extra kick.

Honey‑Garlic Bang Bang: Replace Sriracha with 1 tablespoon grated fresh garlic and 2 tablespoons honey for a sweet‑garlic glaze.

Low‑Carb Option: Use almond flour and crushed pork rinds (1:1 ratio) instead of flour/cornstarch mix. Fry as directed.
Air‑Fryer Version: Lightly spray dredged chicken with oil and air‑fry at 400°F (200°C) for 10–12 minutes, flipping halfway. Results will be slightly less golden but still crisp.

Gluten‑Free Twist: Swap to a gluten‑free all‑purpose flour blend plus cornstarch, ensuring it contains xanthan gum for binding.

Serving Suggestions and Pairings

Rice and Noodles
- Steamed jasmine rice or garlic fried rice
- Cold soba or rice noodle salad with cucumber and carrot ribbons

Vegetable Sides
- Asian slaw with cabbage, carrots, and a rice‑vinegar dressing
- Stir‑fried bok choy with garlic and a splash of soy

Sandwiches and Wraps
- Crispy Bang Bang Chicken sandwiches on brioche buns with lettuce and pickles
- Lettuce wraps with shredded carrots, cilantro, and extra sauce

Dips and Sauces
- Cool ranch or blue cheese on the side for dipping
- Extra sweet chili sauce for those who like it sweeter

Beverages
- Ice‑cold beer (lager or pilsner)
- Sparkling iced tea with lemon or yuzu soda

Make‑Ahead and Storage

Sauce: Prepare Bang Bang sauce up to 2 days in advance; store in an airtight container in the fridge.
Chicken Prep: Marinate chicken up to 4 hours ahead (in the fridge), but coat and fry just before serving.

Leftovers: Store cooled chicken and sauce separately in airtight containers for up to 2 days in the refrigerator.

Reheating: To revive crispiness, reheat chicken on a wire rack in a 350°F (175°C) oven for 5–7 minutes rather than microwaving.

Frequently Asked Questions

Q1: Can I bake instead of fry?
A: While frying yields the crispiest crust, you can bake coated chicken at 425°F (220°C) for 15–20 minutes, flipping halfway. Spray lightly with oil for better browning.

Q2: Why is my coating soggy?
A: Common culprits include oil temperature that’s too low, overcrowding the pan, or letting chicken sit on paper towels. Aim for 350°F (175°C), fry in small batches, and drain on a rack.

Q3: How do I adjust spice levels?
A: Tweak the Sriracha and sweet chili sauce ratios. For mild, reduce Sriracha; for extra heat, add a pinch of cayenne or chili crisp.

Q4: What’s the best cut of chicken?
A: Thighs stay juicier and more forgiving; breasts are leaner but can dry if overcooked. Dice uniformly for even cooking.

Q5: Can I make this gluten‑free?
A: Absolutely—use a certified gluten‑free flour blend plus cornstarch and ensure sweet chili sauce is gluten‑free.

Conclusion

With its dazzling crunch, balanced heat, and creamy-sweet sauce, this Crispy Bang Bang Chicken Recipe is destined to become a household favorite. By mastering each component—marinade, coating, frying technique, and signature bang bang sauce—you’ll have a reliable roadmap to producing restaurant-quality results at home. Whether the star of your next party spread or a crave‑worthy weeknight treat, this recipe delivers on texture, flavor, and presentation.

Roll up your sleeves, gather your ingredients, and get ready to experience the ultimate fusion of crispy chicken and zesty sauce. Your friends, family, and taste buds will thank you!