I keep coming back to this recipe because it’s incredibly satisfying and surprisingly easy to make. The chicken turns out crispy on the outside and tender inside every time, and the bang bang sauce is downright addictive. I like that I can control the heat level and tweak the sauce to fit my mood—spicy, creamy, or even a little sweet. It also pairs beautifully with rice or veggies, making it a complete meal in under an hour.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt, divided
½ tsp black pepper, divided
½ cup all-purpose flour
2 large eggs
1 ½ cups panko breadcrumbs
Vegetable oil, for frying
For the Bang Bang Sauce:
½ cup mayonnaise
¼ cup Thai sweet chili sauce
1–2 tbsp sriracha sauce (adjust to taste)
1 tbsp honey or sugar (optional)
1 tsp rice vinegar or lime juice
Garnish:
Chopped green onions
Red pepper flakes
Directions
Marinate the Chicken: I mix the chicken with buttermilk, garlic powder, onion powder, half the salt, and half the pepper. After tossing everything to coat well, I cover and let it marinate in the fridge for at least 30 minutes (or up to 2 hours for deeper flavor).
Set Up the Breading Station: I prepare three bowls—one with flour, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
Coat the Chicken: I take each marinated chicken piece and dredge it in flour first, then dip it in egg, and finally coat it well in panko. I gently press the panko to make sure it sticks for extra crunch.
Fry the Chicken: I heat oil to 350°F (175°C) in a skillet. Frying the chicken in small batches keeps the oil temperature steady, which is key for crispiness. Each batch takes about 4–6 minutes. I let them drain on paper towels to keep the crust light.
Make the Sauce: While the chicken cooks, I whisk together mayo, sweet chili sauce, sriracha, honey (if using), and vinegar or lime juice until smooth.
Serve: I place the crispy chicken on a platter or bowl and drizzle the sauce over the top. A sprinkle of green onions and red pepper flakes finishes it off with color and a little heat.
I sometimes swap chicken for shrimp for a lighter, seafood version.
Using Greek yogurt instead of mayo in the sauce gives it a tangy lift.
Adding sesame seeds or crushed peanuts to the panko coating gives extra flavor and crunch.
If I want a baked version, I spray the breaded chicken with oil and bake at 425°F for 20–25 minutes, flipping halfway through.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, I reheat it in the oven or air fryer instead of the microwave. I usually add the sauce fresh after reheating so it doesn’t get soggy.
FAQs
Can I use frozen chicken for this recipe?
Yes, I just make sure to thaw it completely before marinating. This helps the coating stick better and ensures even cooking.
How do I make this gluten-free?
I swap the flour and panko with gluten-free alternatives. Crushed rice cereal or gluten-free breadcrumbs give a great crunch.
Can I bake the chicken instead of frying it?
Definitely. I bake the breaded chicken at 425°F (220°C) for 20–25 minutes, flipping once and spraying with oil for a crispy finish.
What’s the best cut of chicken to use?
I like using thighs for extra juiciness, but breasts work well if I want something leaner. I just make sure to cut the pieces evenly for even cooking.
How spicy is the bang bang sauce?
It’s got a gentle heat, but I control the spice by adjusting the amount of sriracha. For less heat, I use a mild chili sauce instead.
Conclusion
This crispy Bang Bang Chicken recipe is one I always turn to when I want something that feels special but doesn’t take hours in the kitchen. With juicy fried chicken and a creamy, zesty sauce, it’s got everything I love in a comfort meal. Whether I serve it with rice or enjoy it as a snack, it always hits the spot—and disappears fast.
This crispy bang bang chicken recipe is loaded with flavor! Juicy chicken coated in crunchy panko, fried to golden perfection, then tossed in a creamy, spicy-sweet sauce. A fast and easy dinner everyone will love.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt, divided
½ tsp black pepper, divided
½ cup all-purpose flour
2 large eggs
1½ cups panko breadcrumbs
Vegetable oil, for frying
For the Bang Bang Sauce:
½ cup mayonnaise
¼ cup Thai sweet chili sauce
1–2 tbsp sriracha sauce (adjust to taste)
1 tbsp honey or sugar (optional, for extra sweetness)
1 tsp rice vinegar or lime juice
Garnish:
Chopped green onions
Red pepper flakes
Instructions
Marinate the Chicken:
In a bowl, mix chicken, buttermilk, garlic powder, onion powder, ½ tsp salt, and ¼ tsp pepper. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Set Up Breading Station:
Bowl 1: Flour + remaining salt and pepper
Bowl 2: Beaten eggs
Bowl 3: Panko breadcrumbs
Bread the Chicken:
Remove chicken from marinade. Dredge each piece in flour, dip into egg, then coat in panko. Press lightly to help crumbs stick.
Fry the Chicken:
Heat 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 4–6 minutes, until golden and fully cooked. Drain on paper towels.
Make the Sauce:
Whisk together mayo, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice until smooth.
Serve:
Toss crispy chicken with bang bang sauce or drizzle over the top. Garnish with chopped green onions and red pepper flakes.
Enjoy!
Serve immediately with rice, veggies, or as a party appetizer!
Notes
Don’t skip marinating — it helps flavor and tenderize the chicken.
Use a thermometer to maintain 350°F for even frying.
To bake: Bake breaded chicken at 425°F for 20–25 mins, flipping once.
To make gluten-free: Use gluten-free flour and breadcrumbs.
For leftovers: Store in the fridge up to 3 days; reheat in the oven or air fryer and drizzle sauce fresh before serving.
Flavor tip: Add chopped cilantro or sesame seeds for a twist.
