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Bang Bang Chicken - Crispy Golden Perfection with Creamy Spicy Sauce

The Ultimate Guide to Bang Bang Chicken: A Restaurant-Worthy Recipe in Your Kitchen

Discover how to make restaurant-quality bang bang chicken at home in just 35 minutes! This crispy, golden-fried chicken features a perfectly crunchy panko coating and is tossed in an irresistibly creamy, sweet-spicy bang bang sauce. With step-by-step instructions, healthier alternatives, and pro tips to avoid common mistakes, you’ll master this Asian-American fusion favorite that’s perfect for weeknight dinners, party appetizers, or meal prep. Customizable spice levels and versatile serving options make this recipe a crowd-pleaser every time.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Vegetable oil for frying (about 2 cups)

For the Bang Bang Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar

For Garnish:

  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Fresh cilantro leaves (optional)

Instructions

Step 1: Prepare Your Breading Station
Set up three shallow bowls in assembly-line fashion. Place flour seasoned with salt and pepper in the first bowl, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder, onion powder, and smoked paprika in the third.

Step 2: Coat the Chicken
Pat your chicken pieces completely dry with paper towels. Dredge each piece first in flour (shake off excess), then dip in egg (let drips fall away), and finally press firmly into the panko mixture. Use one hand for wet ingredients and one for dry to prevent clumping.

Step 3: Create the Signature Bang Bang Sauce
In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until silky smooth. Taste and adjust heat level to your preference. Set aside or refrigerate until ready to use.

Step 4: Heat Your Oil to Perfection
Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat to precisely 350°F (175°C) using a thermometer. This temperature creates the perfect golden crust.

Step 5: Fry to Golden Perfection
Working in batches of 5-6 pieces to avoid crowding, carefully lower chicken into the hot oil. Fry for 3-4 minutes, turning once halfway through, until deep golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet.

Step 6: Toss and Serve
Once all chicken is fried, place the crispy pieces in a large mixing bowl. Drizzle with bang bang sauce (reserve some for serving on the side) and toss gently to coat. Garnish with green onions, sesame seeds, and cilantro. Serve immediately.

Notes

Substitutions:

  • Use chicken thighs instead of breasts for extra juiciness
  • Gluten-free flour blend and GF panko for gluten-free version
  • Greek yogurt can replace half the mayo for lighter sauce
  • Crushed cornflakes work instead of panko for extra crunch

Storage:

  • Store fried chicken and sauce separately in airtight containers for up to 3 days
  • Reheat in oven at 375°F for 8-10 minutes or air fryer at 350°F for 5-6 minutes
  • Sauce keeps refrigerated for up to 5 days

Healthier Options:

  • Air fry at 400°F for 12-15 minutes instead of deep frying (reduces fat by 70%)
  • Bake at 425°F for 20-25 minutes, flipping halfway through
  • Use low-sodium sweet chili sauce to reduce sodium content

Pro Tips:

  • Let breaded chicken rest 5-10 minutes before frying for better adhesion
  • Never overcrowd the pan – fry in small batches
  • Use a wire rack instead of paper towels to keep coating crispy
  • Cut chicken into uniform 1-inch pieces for even cooking

Find it online: https://juicymeatrecipes.com/bang-bang-chicken/