Go Back
In recent years, Bang Bang Chicken has emerged as a beloved dish that captivates the hearts and taste buds of food enthusiasts worldwide. This delectable creation features crispy fried chicken coated in a zesty, creamy sauce that elevates its flavor and texture, making it an irresistible choice for any dining occasion. Whether you're planning a casual family dinner or a lively gathering with friends, Crispy Bang Bang Chicken promises to be a crowd-pleaser that everyone will love.

Crispy Bang Bang Chicken

Get ready for a flavor explosion with this Crispy Bang Bang Chicken! Tender chicken breasts marinated in buttermilk and spices, then double-coated for that perfect crunch, are fried to golden perfection. Drizzle with a creamy, spicy Bang Bang sauce made from mayo, sweet chili, and sriracha for an irresistible kick. Ideal for a party appetizer or a delicious dinner! Easy to make and sure to impress your family and friends. Enjoy with chopped green onions or sesame seeds!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 cup buttermilk

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

1 cup all-purpose flour

1 cup panko breadcrumbs

1/2 cup cornstarch

Oil for frying

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp sriracha (adjust to taste)

1 tsp rice vinegar

1 tsp lime juice

1/2 tsp garlic powder

Salt to taste

Instructions
 

Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, and cayenne pepper. Add the chicken breasts and ensure they are coated well. Cover and refrigerate for at least 1 hour, preferably overnight.

    Prepare the Coating: In one bowl, mix the flour with a pinch of salt. In another bowl, combine the panko and cornstarch.

      Coat the Chicken: Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dredge each piece in the flour mixture, shaking off the excess. Next, dip it again in the flour, and finally coat it in the panko-cornstarch mixture, pressing gently to adhere.

        Heat the Oil: In a large skillet or a deep fryer, heat oil to 350°F (175°C). Make sure there is enough oil to submerge the chicken pieces.

          Fry the Chicken: Working in batches, carefully place the coated chicken pieces in the hot oil. Fry for 6-8 minutes per side or until golden brown and cooked through (internal temp should reach 165°F/75°C). Remove and drain on paper towels.

            Make the Bang Bang Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, lime juice, garlic powder, and a pinch of salt until smooth.

              Serve: Cut the crispy chicken into bite-sized pieces and drizzle or toss in the Bang Bang sauce. Serve hot, garnished with chopped green onions or sesame seeds if desired.

                Prep Time: 15 minutes | Total Time: 1 hour 30 minutes (including marination) | Servings: 4-6