Crispy Bang Bang Chicken Recipe
A crunchy, golden‑fried chicken with a creamy, slightly spicy bang bang sauce—this easy Crispy Bang Bang Chicken Recipe delivers restaurant‑style flavor in under 45 minutes.
Ingredients
For the Chicken:
- 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
For the Bang Bang Sauce:
- 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
Optional Garnishes:
- Sliced scallions
- Sesame seeds
- Lime wedges
Instructions
- Marinate: In a bowl, whisk egg, buttermilk, salt, pepper, garlic powder, and onion powder. Add chicken; toss and let rest 10–15 minutes.
- Prep Coating: In another bowl, combine flour, cornstarch, and baking powder.
- Dredge: Drain chicken from marinade (reserve liquid). Coat in dry mix, shaking off excess. For extra crisp, dip back in marinade and re‑coat.
- Heat Oil: Warm oil to 350 °F (175 °C) in a deep skillet or Dutch oven.
- Fry: Fry chicken in small batches for 3–4 minutes until golden and 165 °F inside. Transfer to a wire rack to drain.
- Make Sauce: Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, sesame oil, and salt. Chill 5–10 minutes.
- Assemble: Arrange chicken on a platter. Drizzle or gently toss with sauce. Garnish and serve immediately.
Notes
- Storage: Keep sauce and chicken separate in airtight containers for up to 2 days.
- Reheat: Warm chicken on a wire rack in a 350 °F oven for 5–7 minutes to retain crispness.
- Variations: Use almond flour for a gluten‑free crust; air‑fry at 400 °F for 10–12 minutes if preferred.