Crispy Juicy Bang Bang Chicken

This crispy juicy Bang Bang Chicken is everything I want in a comfort meal—tender, flavorful chicken bites with a shattering golden crust, all tossed in a creamy, sweet-spicy sauce that’s downright addictive. I start with a buttermilk marinade to keep the chicken moist, then fry it to crispy perfection and coat it in a luscious blend of mayo, chili sauce, sriracha, and honey. It’s a crowd-pleaser whether I’m serving it as an appetizer, a party snack, or a main dish with rice or slaw.

Why You’ll Love This Recipe

I make this recipe when I want big flavor with minimal fuss. It’s got that classic fried chicken crunch I crave, but the real magic is in the Bang Bang sauce—it’s creamy, spicy, sweet, and tangy all at once. I love how easy it is to whip up using ingredients I almost always have in my pantry. Plus, it’s just plain fun to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

• 450 grams boneless chicken breast, cut into bite-sized pieces
• 240 milliliters buttermilk
• Salt, to taste
• Ground black pepper, to taste
• Vegetable oil, for deep frying

For the Coating

• 125 grams all-purpose flour
• 60 grams cornstarch
• Additional salt and pepper, to taste

For the Bang Bang Sauce

• 60 grams mayonnaise
• 30 milliliters sweet chili sauce
• 15 milliliters sriracha sauce (more or less to taste)
• 15 milliliters liquid honey

Directions

1. Marinate the Chicken
   I mix the chicken pieces with buttermilk, salt, and pepper in a bowl and let them sit in the fridge for at least 30 minutes. This keeps the chicken juicy and flavorful.
2. Prepare the Coating
   In another bowl, I whisk together the flour, cornstarch, and a pinch of salt and pepper. This blend gives the chicken its signature light, crispy crust.
3. Coat the Chicken
   I take each piece of marinated chicken and dredge it in the flour mixture, pressing gently to make sure every side is well coated. I shake off the excess to avoid clumping.
4. Fry the Chicken
   I heat about 2.5 cm of vegetable oil in a deep skillet over medium-high heat. Once it’s hot, I fry the chicken in batches, turning as needed, until each piece is golden and cooked through—usually about 5–7 minutes. I transfer the chicken to paper towels to drain.
5. Make the Bang Bang Sauce
   In a small bowl, I whisk together the mayo, sweet chili sauce, sriracha, and honey until smooth. I taste and adjust the spice level if needed.
6. Toss and Serve
   While the chicken is still hot, I place it in a large bowl, pour the Bang Bang sauce over it, and gently toss to coat every piece. I serve it immediately for the best crunch and flavor.

Servings and timing

Yield: 4 servings
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 60 minutes

Variations

• I sometimes use boneless chicken thighs instead of breasts for extra tenderness.
• For a gluten-free version, I use rice flour and cornstarch in the coating.
• I mix Greek yogurt with olive oil in place of mayo for a tangier sauce.
• If I want a hotter kick, I add a bit of cayenne pepper to the coating or more sriracha to the sauce.
• I double-dip the chicken in buttermilk and flour for an extra-thick, ultra-crispy crust.

storage/reheating

Leftover chicken stores well in an airtight container in the refrigerator for up to 3 days.
To reheat, I place the pieces on a baking sheet or wire rack in a hot oven or toaster oven (about 190°C) until heated through and crispy again.
The Bang Bang sauce can be made ahead and kept refrigerated for up to 1 week—just stir before using.

FAQs

How do I make the chicken extra crispy?

I get the best results by double-dipping the chicken in the buttermilk and flour mixture. Also, letting the coated pieces rest for a few minutes before frying helps the crust set.

Can I control the spice level?

Yes! I adjust the sriracha to taste. For a mild version, I use less or substitute with a pinch of cayenne. For more heat, I add extra sriracha or a dash of hot sauce.

What kind of oil should I use for frying?

I go with vegetable oil, peanut oil, or sunflower oil—anything with a high smoke point and neutral flavor.

Can I use chicken thighs?

Absolutely. Boneless, skinless thighs stay juicy and work great in this recipe.

What are the best ways to serve Bang Bang Chicken?

I love serving it over steamed rice, tucked into lettuce wraps, or on top of a fresh salad. It’s also amazing in sliders or just with toothpicks and extra sauce on the side for a party appetizer.

Conclusion

This crispy juicy Bang Bang Chicken has it all—crunch, heat, sweetness, and rich flavor in every bite. Whether I’m making it for a casual dinner, game night, or just because I’m craving something crispy and saucy, it always delivers. It’s easy to prep, fun to eat, and one of those recipes that gets requested again and again.

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