Introduction

Crispy Bang Bang Chicken is a flavorful and addictive dish featuring tender fried chicken coated in a spicy, creamy sauce. This recipe combines crunchy texture with a sweet and tangy kick, perfect for a satisfying meal or party appetizer.

Crispy Bang Bang Chicken: The Ultimate Guide Recipe - Recipe Image

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup buttermilk
2 large eggs, lightly beaten
Vegetable oil, for frying
1/2 cup mayonnaise
1/4 cup sriracha (or more, to taste)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
1/4 cup chopped green onions, for garnish
Sesame seeds, for garnish (optional)

Instructions

Step 1: In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. Mix well. In a separate shallow dish, whisk together buttermilk and eggs.
Step 2: Dip each chicken cube into the buttermilk mixture, then dredge thoroughly in the flour mixture, making sure each piece is evenly coated. Set the coated chicken aside and refrigerate for at least 30 minutes, up to 2 hours for best results.
Step 3: Heat about 2 inches of vegetable oil in a large pot to 350°F (175°C). Fry the chicken in batches for 5 to 7 minutes per batch, turning occasionally until golden brown and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and drain on a wire rack.
Step 4: While the chicken fries or rests, whisk together mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic until smooth. Adjust seasoning to your taste. For an extra smooth sauce, briefly blend the mixture.
Step 5: Once the chicken has cooled slightly, toss it gently with the Bang Bang sauce until evenly coated. Garnish with chopped green onions and sesame seeds. Serve immediately for best texture and flavor.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping it again in the buttermilk and flour mixture before frying.
Adjust the spice level by adding more or less sriracha and cayenne pepper according to your preference.
Try substituting Greek yogurt for mayonnaise in the sauce for a tangier, lighter version.
If you prefer baked chicken, try coating and baking at 425°F (220°C) until crispy, but frying gives the best classic crisp.

Storage

Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven to retain crispness or briefly in a skillet over medium heat. The sauce is best added fresh to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust frying time slightly as thighs may take a bit longer to cook through.

Is it necessary to refrigerate the coated chicken before frying?

Refrigerating the coated chicken helps the flour mixture to adhere better and results in a crispier coating. While not absolutely required, it improves the texture significantly.

Crispy Bang Bang Chicken: The Ultimate Guide Recipe

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Crispy Bang Bang Chicken is a flavorful and crunchy fried chicken dish, coated in a spiced flour batter and tossed in a creamy, spicy-sweet Bang Bang sauce. This ultimate recipe guide provides a step-by-step method to achieve perfectly golden fried chicken bites with a tangy, spicy sauce ideal for appetizers or main courses.

Author: Dana
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Coating

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup buttermilk
2 large eggs, lightly beaten
Vegetable oil, for frying

Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sriracha (or more, to taste)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, minced

Garnish

1/4 cup chopped green onions
Sesame seeds (optional)

Instructions

Prepare the coating and chicken: In a large bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. Mix thoroughly to ensure an even seasoning mix. In a separate shallow dish, whisk together the buttermilk and lightly beaten eggs. Dip each chicken cube first into the buttermilk mixture, then dredge it thoroughly in the flour mixture, making sure each piece is evenly coated. Set the coated chicken aside and refrigerate for at least 30 minutes or up to 2 hours to help the coating adhere and flavors meld.
Fry the chicken: In a large pot, heat approximately 2 inches of vegetable oil to 350°F (175°C). Carefully add the chicken cubes in batches to avoid overcrowding, frying each batch for 5 to 7 minutes. Turn the pieces occasionally to ensure even frying. Cook until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C). Use a slotted spoon to remove the chicken and place it on a wire rack to drain excess oil.
Make the Bang Bang sauce: While the chicken is cooking or resting, whisk together mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic in a bowl. Taste and adjust the seasoning or heat level as desired. For a smoother sauce texture, you may briefly blend the mixture until creamy.
Toss and serve: Once the fried chicken has cooled slightly, gently toss it with the Bang Bang sauce until each piece is well coated. Garnish with chopped green onions and optional sesame seeds. Serve immediately to enjoy the crispy texture combined with the creamy, spicy sauce.

Notes

Refrigerating the coated chicken before frying improves crispiness and helps the coating stick better.
Maintain oil temperature at 350°F for optimal frying; too hot will burn coating, too cool will make chicken greasy.
Use a wire rack for draining fried chicken to keep it crispy instead of paper towels which can cause sogginess.
Adjust sriracha quantity in the sauce to control spiciness according to your preference.
For extra flavor, marinate chicken in buttermilk and spices before coating.

Keywords: Bang Bang Chicken, Crispy Fried Chicken, Spicy Chicken Appetizer, Fried Chicken Bites, Bang Bang Sauce