Crispy Bang Bang Chicken: The Game-Changer for Weeknight Dinners
Get ready to meet your new favorite chicken dish: Crispy Bang Bang Chicken. Imagine bite-sized pieces of panko-crusted chicken, twice-fried to golden perfection, then luxuriously coated in a creamy, sweet-spicy “bang bang” sauce that clings to every crackle.
It’s the ultimate contrast of textures and flavors—crunch meets cream, sweet meets heat, and simplicity meets showstopper. Whether you’re feeding a hungry family, impressing friends at game night, or just craving something truly addictive, this recipe delivers.
Why You’ll Love This Recipe
- Unmatched Crunch: Twice-frying (or air-frying) locks in maximum crispiness.
- Flavor Harmony: Sweet chili, sriracha, and honey combine with mayo for a sauce that’s creamy, tangy, and just spicy enough.
- Versatile Serving: Serve as an appetizer, main dish over rice, in lettuce wraps, or even tossed into a salad.
- Customizable Heat & Sweetness: Dial up the sriracha for more kick or swap honey for maple syrup to suit your taste.
- Make-Ahead Friendly: Prep sauce and chicken separately, then assemble last-minute for restaurant-quality results at home.
Flavor Profile & Texture Breakdown
- Sweet-Spicy Balance: The base of mayonnaise and Thai sweet chili sauce brings smooth sweetness, while sriracha or chili garlic sauce adds dimension and heat. A drizzle of honey or maple syrup rounds it out.
- Creamy vs. Crunchy: The rich sauce provides a velvety coating, but the real star is the twice-fried chicken. The first fry cooks the chicken through; the second fry at a higher temperature puffs up the panko, creating shatter-crisp shards that hold their crunch even after saucing.
- Sauce Viscosity: Aim for a sauce that’s thick enough to cling yet fluid enough to coat each piece. If it’s too thin, the chicken will turn soggy; too thick, and it’ll cake on. Adjust with a splash of rice vinegar or extra mayo to refine consistency.
- Temperature Contrast: Serve immediately while the chicken is hot and the sauce slightly cool—this temperature interplay enhances both flavor and texture.
Ingredient Checklist
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken | 1 ½ lb (700 g) chicken breast | Cut into 1-inch cubes |
| Marinade (optional) | ||
| • Buttermilk or yogurt | ½ cup | For tender juiciness |
| • Salt & pepper | To taste | |
| Dry Coating | ||
| • Potato starch or cornstarch | ½ cup | Ensures super-crisp crust |
| • All-purpose flour | ¼ cup | Helps starch adhere |
| • Salt, paprika, garlic powder | 1 tsp each | Seasoning mix |
| Panko Breadcrumbs | 1 cup | Japanese-style for extra crunch |
| Oil for Frying | 4 cups | Vegetable, canola, or peanut oil |
| Bang Bang Sauce | ||
| • Mayonnaise | ½ cup | Use full-fat for best mouthfeel |
| • Thai sweet chili sauce | ¼ cup | Available in Asian markets |
| • Sriracha or chili garlic sauce | 1–2 Tbsp | Adjust heat level |
| • Honey or maple syrup | 1 Tbsp | Balances acidity |
| • (Optional) Rice vinegar | 1 tsp | Brightens flavor |
| Garnishes | ||
| • Scallions (green onions) | 2 stalks, thinly sliced | For freshness |
| • Sesame seeds | 1 tsp | Toasted for nuttiness |
| • Cilantro | Small handful, chopped | Optional aromatic touch |
Equipment & Prep
- Deep Fryer or Heavy-Bottomed Skillet/Wok: Maintains even oil temperature.
- Digital Thermometer: Crucial for frying at precise 325 °F then 375 °F.
- Wire Rack on Baking Sheet: Drains excess oil without steaming the chicken.
- Three Shallow Bowls or Containers:
- Bowl 1: Marinade (if using).
- Bowl 2: Dry starch/flour mixture.
- Bowl 3: Panko breadcrumbs.
- Whisk & Mixing Bowl: For sauce assembly.
- Tongs or Slotted Spoon: For safely moving chicken pieces.
- Paper Towels: Quick blotting between fries.
Prep Steps:
- Marinate (Optional): Combine chicken cubes with buttermilk, salt, and pepper. Chill 30 minutes to overnight for extra tenderness.
- Set Up Dredge Station: Arrange bowls left to right: marinade → starch mix → panko.
- Make Sauce Ahead: Whisk sauce ingredients, cover, and refrigerate. Bring to room temp before tossing.
Step-by-Step Cooking Method
1. Dry Dredging & Coating
- Remove chicken from marinade; let excess drip off.
- Dredge each piece in the starch/flour mix, shaking off gaps.
- Transfer directly to panko, gently pressing to adhere.
- Place coated pieces on a rack; let rest 5 minutes to set.
2. First Fry (325 °F)
- Heat oil to 325 °F.
- Working in batches (do not overcrowd), fry chicken 3–4 minutes until edges just begin to turn light golden.
- Remove and drain on wire rack. Let rest 5 minutes.
Chef’s Tip: The resting period helps the chicken cook through and allows moisture to redistribute, ensuring juiciness.
3. Second Fry (375 °F)
- Increase oil temperature to 375 °F.
- Fry the pre-cooked pieces 1–2 minutes until deep golden brown and extremely crisp.
- Drain again on wire rack; blot only the bottom surface if needed—retain maximum crunch.
4. Air-Fryer Alternative
- Preheat air fryer to 400 °F.
- Lightly spray coated chicken with oil.
- Air-fry 8 minutes, shake basket, then 4 minutes more, until deeply golden and crisp.
5. Sauce Assembly
- In a bowl, whisk mayo, sweet chili sauce, sriracha, and honey until smooth.
- Taste and adjust: add extra sriracha for heat, honey for sweetness, or a splash of rice vinegar for brightness.
6. Toss & Serve
- Place hot chicken in a large bowl or directly on a platter.
- Drizzle sauce over chicken (or add sauce and toss gently to coat).
- Garnish with scallions, sesame seeds, and cilantro.
- Serve immediately—resist the urge to cover or the chicken will soften.
Assembly & Presentation
- Family-Style Platter: Pile chicken high on a large platter; drizzle sauce in a zigzag pattern and garnish edges with scallions.
- Rice or Noodle Bowl: Spoon steamed jasmine rice or cold soba noodles into bowls; top with sauced chicken and pickled vegetables.
- Lettuce Cups: Spoon chicken into crisp butter lettuce leaves for low-carb wraps.
- Appetizer Platter: Serve with extra sauce on the side for dipping; provide cocktail picks for easy grabbing.
Variations & Adaptations
- Gluten-Free: Substitute tapioca starch for flour and certified gluten-free panko.
- Low-Fat: Swap mayo for Greek yogurt; bake at 425 °F on a greased rack, flipping halfway, then broil 2 minutes to crisp.
- Protein Swaps:
- Shrimp: Peel and devein; reduce fry time (first fry 1 min, second fry 30 sec).
- Tofu: Use extra-firm tofu, pressed and cut into cubes; fry per chicken instructions.
- Cauliflower Florets: Blanch florets 2 min, drain, coat, and fry as directed.
- Flavor Twists:
- Add gochujang to the sauce for Korean flair.
- Stir in minced garlic or ginger for extra aromatics.
- Finish with a squeeze of fresh lime for brightness.
Pro Tips for Perfection
- Oil Temperature Control: Use a thermometer; too cool yields greasy chicken, too hot burns exterior.
- Batch Frying: Small batches maintain consistent oil temperature.
- Dry Resting: Let coated chicken rest before frying to help coating adhere.
- Wire Rack Drainage: Never drain on paper towels alone—rack keeps all sides crisp.
- Sauce Timing: Always sauce at the last possible moment to avoid sogginess.
- Salting Post-Fry: A light sprinkle of flaky sea salt right after the second fry enhances flavor.
Make-Ahead & Storage
- Chicken: Fry through second fry, cool completely, then freeze in single layers on a baking sheet. Store in freezer bags up to 1 month. Re-crisp in 375 °F oven 8–10 minutes.
- Sauce: Whisk and refrigerate up to 5 days. Stir before use.
- Reheat Tips: For leftover chicken, reheat in a 400 °F oven or air fryer 5–7 minutes. Do not microwave.
- Assembly: Store chicken and sauce separately; combine just before serving.
Nutrition & Allergen Information
- Serving Size: ~6 oz chicken + sauce (~4 pieces)
- Calories: ~450 kcal
- Fat: 28 g
- Protein: 30 g
- Carbs: 20 g
- Common Allergens: Gluten (flour, panko), eggs (mayonnaise), soy (some chili sauces)
- Substitutions: Use egg-free mayo, gluten-free starches, and coconut aminos instead of soy sauce in chili sauce if needed.
Frequently Asked Questions
Can I bake instead of fry?
Yes—preheat oven to 425 °F, arrange coated chicken on a wire rack over a sheet pan, spray lightly with oil, and bake 15–18 minutes, flipping halfway. Broil 2 minutes for extra crisp.
Why is my coating falling off?
Ensure the dredge station is layered: starch/flour first, then panko, and let rest 5 minutes before frying. Don’t skip the rest between coating and frying.
How do I adjust spiciness?
Increase or decrease sriracha/chili sauce. For mild heat, use only 1 Tbsp; for fiery, add up to 3 Tbsp or a pinch of cayenne.
What’s the best oil for frying?
Use neutral oils with high smoke points: vegetable, canola, or peanut oil. Avoid olive oil—it smokes too quickly.
How do I keep leftovers crispy?
Store chicken separate from sauce. Reheat in a 400 °F oven or air fryer for 5–7 minutes; recoat with warmed sauce just before serving.
With these steps, tips, and tricks, you’re fully equipped to make Crispy Bang Bang Chicken that’s crunchy, saucy, and utterly addictive. Don’t be surprised if this becomes your go-to show-stopper for weeknight dinners, gatherings, or anytime you need an instant crowd-pleaser. Enjoy—and happy cooking!
